You only need a handful of simple ingredients to make this easy teriyaki salmon recipe. It is so quick and easy it is just perfect for those busy nights when you get home late from work or sport! Pair it with some brown rice and chopped green onions and you have a delicious and nutritious meal the whole family will love.
Need a great recipe for using up leftover teriyaki glazed salmon? An easy way to serve up leftovers is in these Quick Teriyaki Salmon Lettuce Wraps.
Ingredients For This Teriyaki Glazed Salmon Recipe
On busy weeknights, I like keeping the ingredient list, and the steps involved in a recipe, to a minimum.
So we have 4 main ingredients and about 4 steps for this recipe.
You will need:
- Salmon fillets: try to look for local and/or sustainably caught wild salmon if it is available in your area. I make this recipe with skin-on salmon fillets;
- Tamari or soy sauce: if you are following a gluten-free diet then opt for tamari
- Rice wine vinegar: this can be found in the Asian section of a well-stocked grocery store, or in the section with the other vinegar;
- Coconut sugar: you can also use brown sugar or maple syrup instead depending on what you have on hand.
- Green onions, sesame seeds, and a drizzle of sesame oil for serving.
That's it for the teriyaki glazed, and it is so amazing!
I have lots of serving suggestions below, so keep scrolling if you need some inspiration.
It has taken me a while to get comfortable with cooking fish, and I feel like I have really nailed it with this one. The skin is super crispy, with a beautiful glaze, and the fish itself just melts in your mouth.
You are going to simply whip up the homemade teriyaki sauce in a small bowl and then:
(1) Cut the salmon into individual portions.
(2) Place salmon filets into a glass container with a lid. We are going to let this marinade for a bit so it is important that you have a container with a lid so you do not get a fishy smell in the fridge.
(3) Cover the salmon with the simple teriyaki marinade and allow it to sit for around 3 hours in the fridge, or up to overnight if possible.
(4) Place the salmon and marinade in a pre-heated cast iron pan. Pop it under the broiler (or the grill) and cook to perfection. The salmon should have a nice teriyaki glaze when it is ready.
If you don't have a cast-iron pan you can use a baking dish, sheet pan, or another oven-safe skillet that can withstand high heat and the broiler.
You should be left with flaky salmon and crispy salmon skin.
Told you it was easy!
The Trick To Crispy Salmon Skin
Using this trick will ensure you have crispy salmon skin every time.
TIP: have the cast iron pan and the broiler SUPER hot.
This cooks the actual salmon flesh initially and allows the skin time to crisp up once you pop it under the broiler/grill.
If it's not super hot, it won't crisp up as much as you need it to.
Let your imagination run wild.
This teriyaki salmon recipe is a super versatile dish that works well with lots of other flavors, why not try:
- serving with a bowl of rice and spring onions: you can use brown rice, white rice, wild rice, or a vegetable-based rice. This is the perfect combination for simple weeknight dinners
- sesame egg noodles
- a nice kale slaw or other simple salad like this broccoli stem slaw from It's Not Complicated
- on top of some smashed potatoes or colcannon
- with a side of green beans or bok choy
- with a side of steamed veggies or honey, lemon, and sea salt air fryer asparagus
- with some steamed riced broccoli or cauliflower rice if you want to keep it lower in carbs
- You can flake the cooked salmon and serve it sushi-bowl style with some cooked sushi rice, avocado, and nori sheets for wrapping.
Leftovers should be stored in the fridge in an airtight container.
If stored correctly it should last about 3-4 days.
It can also be stored in the freezer for about 3 months if you would prefer to freeze leftovers.
Allow the cooked salmon to cool completely before storing it in the fridge or freezer.
TIP: once cooled, the skin will become less crispy and may have a more mushy texture. Flake the salmon from the skin and use that in your next meal.
Need more easy salmon recipes? Check out these Healthy Salmon Dinner Recipes.
4 Ingredient Teriyaki Salmon
- 1 lb salmon cut into 4 portions
- ⅓ cup tamari
- 2 tablespoon rice vinegar
- 1 tablespoon coconut sugar
- Whisk together the tamari, rice vinegar and coconut sugar until the sugar dissolves. Pop the mixture into a shallow dish, coat both sides of the salmon with the mixture, and then arrange the salmon skin side up in the dish. Pop into the fridge for at least 30 minutes
- After 30 mins, move the racks in the broiler as close to where the flame will be, as you can (making sure your skillet can still fit in there). Turn the broiler to high
- Put the stove on high heat. Place the cast iron skillet on the heat and allow it to get VERY hot (if you do not have a well seasoned pan, you will need to add a little bit of cooking oil here - I would suggest avocado oil)
- Turn the stove off. Add the salmon, skin side up to the hot skillet, and pop into the broiler (be careful - the pan is very hot here)
- Cook for 1-2 minutes in the broiler. If it is a thicker cut, you may have to flip, and cook for another 1 minute.
- Serve and enjoy
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.