I show How to Make Teriyaki Salmon in a cast iron skillet with just a few pantry staples and one timing trick that keeps dinner simple and kid-friendly.

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I love this Delicious Teriyaki Salmon because it’s fast, bold and the kind of dinner that makes leftovers jealous. I sear salmon fillets until they get a caramel edge, then spoon a glossy sauce with grated fresh ginger over top so every bite tastes bright and a little naughty.

If you ever searched How To Make Teriyaki Salmon you’d think it takes a chef, but really it’s forgiving, quick, and even picky eaters ask for seconds. I promise you’ll want to test how thin or thick you make that glaze, and yeah you might mess up the first time, but its worth.

Ingredients

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Salmon: High in protein and omega-3s, filling and heart healthy, flaky when cooked.
Soy sauce: Adds salty umami, low sodium cuts salt, gives savory depth.
Mirin: Sweet rice wine, brightens flavor, adds gentle sweetness and gloss.
Brown sugar or honey: Sweetens and caramelizes, balances soy, makes sticky glaze.
Ginger: Zesty and warming, anti inflammatory, cuts richness and adds lift.
Garlic: Aromatic and savory, small carbs, brings a deeper rounded flavor.
Sesame oil: Strong nutty aroma, use sparingly, boosts aroma and richness.
Cornstarch slurry: Thickens and glazes sauce, makes it glossy with little calories.
Green onions and sesame seeds: Fresh crunch, little fiber, add color and finish.

Ingredient Quantities

4 salmon fillets about 6 ounces each skin on pin bones removed

1/4 cup low sodium soy sauce

2 tablespoons mirin

2 tablespoons brown sugar or honey

1 tablespoon grated fresh ginger

2 cloves garlic minced

1 teaspoon sesame oil

1 tablespoon neutral oil like vegetable or canola for the skillet

1 teaspoon cornstarch

1 tablespoon water

2 green onions thinly sliced

1 tablespoon toasted sesame seeds

salt and black pepper to taste

lemon or lime wedges for serving optional

How to Make this

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1. Take salmon out of the fridge about 15 minutes before cooking, pat very dry with paper towels, season lightly with salt and black pepper (soy is salty so don’t overdo it), score the skin a couple times if it looks like it might curl.

2. Whisk together 1/4 cup low sodium soy sauce, 2 tablespoons mirin, 2 tablespoons brown sugar or honey, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 1 teaspoon sesame oil in a small bowl and set aside.

3. Heat a cast iron skillet over medium high, add 1 tablespoon neutral oil until shimmering but not smoking, then carefully place salmon skin side down, press gently with a spatula for 10 seconds so the skin makes good contact.

4. Cook skin side down 4 to 5 minutes until skin is deep golden and crisp, lower heat a little if it’s browning too fast.

5. Flip salmon and cook 1 to 2 minutes just to finish the flesh but don’t overcook it, transfer salmon to a plate and tent loosely with foil while you make the glaze.

6. Pour the reserved soy/mirin mixture into the same hot skillet, scrape up any browned bits, bring to a gentle simmer so the alcohol cooks off and flavors concentrate.

7. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, whisk it into the simmering sauce and cook 30 to 60 seconds until the sauce thickens into a glossy glaze.

8. Return the salmon to the pan, spoon the glaze over each fillet a few times to coat and warm through, this should only take 30 to 60 seconds.

9. Sprinkle with 2 thinly sliced green onions and 1 tablespoon toasted sesame seeds, add lemon or lime wedges on the side if you want a bright squeeze, serve immediately.

Equipment Needed

1. Cast iron skillet, heavy and gets super hot so you get a really crisp skin
2. Fish spatula or wide metal spatula, for pressing then flipping the fillets (don’t tear them)
3. Tongs or a fork, to help move the fish without stabbing it too much
4. Small bowl and whisk or fork, for mixing the soy/mirin glaze and the cornstarch slurry
5. Measuring spoons and a 1/4 cup measure, for soy, mirin, oil and sugar/honey
6. Cutting board and sharp knife, for ginger, garlic and thinly slicing green onions
7. Paper towels and a plate, to pat the salmon dry and rest it while you make the glaze
8. Small heatproof spoon or spatula, to scrape browned bits and spoon the glaze over the fish
9. Foil or a loose cover, to tent the salmon briefly while the sauce reduces

FAQ

Q: Can I use frozen salmon for this recipe?

A: Yes, but fully thaw it first in the fridge overnight, then pat very dry. Frozen fish holds extra moisture so drying is key to get a nice sear. Cook time is about the same once it's thawed.

Q: How long should I marinate the salmon?

A: 15 to 30 minutes is plenty for flavor. You can go up to 1 to 2 hours, but avoid much longer or the soy will start to "cook" and firm the fish. If short on time, even a quick 10 minute toss helps.

Q: How do I get the teriyaki glaze thick and shiny?

A: After you reduce the sauce a bit, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer until glossy. Spoon it over the salmon at the end or glaze the fillets in the pan for a sticky finish.

Q: Any easy swaps for mirin or low sodium needs?

A: Yes. For mirin try 1 tablespoon rice vinegar plus 1 teaspoon sugar or 1 tablespoon sake plus a touch of sugar. Use low sodium soy or tamari for gluten free. Honey can replace brown sugar one for one, but it browns a bit faster.

Q: How do I know when the salmon is cooked perfectly?

A: Aim for 125 to 130 F internal temp for medium, or cook until it flakes easily but is still moist in the center. If you dont have a thermometer, sear skin-side down 3 to 4 minutes, flip and cook 2 to 4 more minutes depending on thickness.

Q: Can I make the sauce or the whole dish ahead of time?

A: Make the sauce ahead and refrigerate up to 3 days. Cooked salmon stores 2 to 3 days in the fridge but reheats best gently in a low oven (275 F) until warm so it doesnt dry out. Freezing cooked glazed salmon is possible but texture suffers.

Delicious Teriyaki Salmon Recipe Substitutions and Variations

Soy sauce: Tamari (gluten free), coconut aminos (less salty, a bit sweeter), or just use regular low sodium soy if that’s what you got.
Mirin: 1 tbsp sake plus 1 tsp sugar, or dry sherry with a pinch of sugar, or 1 tbsp rice vinegar plus 1 tsp sugar if you’re out of sweet rice wine.
Brown sugar or honey: maple syrup or agave (they’re liquid so cut other liquids slightly), coconut sugar for a dry swap, or a bit of molasses mixed with granulated sugar for a richer taste.
Cornstarch: arrowroot powder (use same amount), tapioca or potato starch as 1 to 1 subs, or if you don’t need gluten free make a quick butter and flour roux instead.

Pro Tips

– Dont skip drying and scoring the skin, it makes the biggest difference for crispness. If the skin is damp it will steam not sear, so pat it really dry and press it into the pan when you first put it down so it stays flat.

– Taste and tweak the glaze before you thicken it, its easy to end up too salty or too sweet. Reduce it a bit first to concentrate flavors, then whisk in your cornstarch slurry little by little so you dont over-thicken. If its too salty add a splash of water or a squeeze of lemon to balance.

– Pull the fillets off the heat a touch under your target temp, they keep cooking while resting and while you glaze them so you wont overcook. If you like precision use an instant read thermometer, aim lower for medium rare and a bit higher if you like fully done.

– Toast the sesame seeds and slice the green onions right before serving for best texture and flavor, and offer lemon or lime wedges at the table so people can brighten their own piece. Small touches like that make it feel restaurant-quality.