Skip to content

Teriyaki Salmon (with Best Sauce)

This Teriyaki Salmon is out-of-this-world delicious. The teriyaki sauce was handed down by Grandpa, and still is our favorite for chicken, shrimp, beef, or salmon.

teriyaki salmon served with rice.
This Teriyaki Salmon with the Best Sauce is always a crowd pleaser – kids and adults alike devour it!

Why This Recipe Stands Out

After years of hosting dinner parties and cookouts, friends and family have come to expect Teriyaki Grilled Salmon on our menu. Here’s why we love this recipe:

  • It’s Super Fast: Teriyaki Salmon is one of our favorite 30-minute meals – perfect for a speedy, delicious weeknight meal.
  • It’s Healthy: It’s no secret that salmon is packed with health benefits. We love when a recipe is both bursting with flavor and nutritious.
  • The BEST Teriyaki Sauce: Anything you throw onto the grill will turn out fabulous when drizzled  with our tried-and-true Teriyaki sauce.
  • Versatile: As with most of our fish and seafood recipes, Teriyaki Salmon can be paired with so many other dishes.

Key Recipe Ingredients

salmon filets rinsed and patted dry.
  • Salmon Filets – For the best results with this recipe, look for salmon filets that are about 1″ thick throughout and 6-8 oz. each.
  • Teriyaki Sauce – Grab your favorite brand of Teriyaki sauce (we like Kikkoman). This acts as the base for our sauce.
  • Sugar – We use both white and brown sugar in the sauce to sweeten the flavors and help create that slightly crispy, golden exterior on the salmon filets.
  • Orange Wedges – Fresh orange juice adds just the right pop of sweetness, acidity, and citrus to the Teriyaki sauce.
  • Ground Ginger – This recipe uses ground ginger for ease, but feel free to use freshly grated ginger for more intense flavors.
  • Cornstarch – Cornstarch helps thicken the sauce so it sticks on the salmon.

Substitutions And Variations

Teriyaki Salmon can be made in so many different ways. Here are our top picks:

  • Bake Instead of Grill: To bake salmon, simply prep it as you would and place it in the oven at 375F. Bake for roughly 10 minutes, and finish under the broiler until browned. Check out this recipe for Easy Baked Salmon for more detailed instructions.
  • Use the Air Fryer: Take a look at our recipe for Air Fryer Salmon for tips with this cooking method. Just throw rinsed and dried filets in the air fryer at 400F for 6-8 minutes. Garnish with sauce after.
  • Swap the Seafood: Like we said, this Teriyaki sauce elevates any protein to the next level. Try serving it over Grilled Shrimp or this Easy Perfect Mahi Mahi.

Step-By-Step Recipe Instructions

Pat dry salmon fillets before serving.
  1. In a medium pan, whisk all sauce ingredients together. Bring to a boil and reduce to a simmer, whisking until thickened.
  2. Rinse salmon fillets and pat dry as thoroughly as possible. Season with salt and pepper.
  3. Grease and heat grill to medium-high heat.
  4. Place salmon fillets on preheated grill and cook for 2-3 minutes on each side.
  5. Remove filets from heat and let sit a few minutes. Top with teriyaki sauce. Enjoy!

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Here are our best prep ahead tips to make this dish even easier:

  • Thaw the Fish in Advance: If using flash frozen salmon, take the fillets out the night before and place them in the fridge to thaw overnight.
  • Thaw the Fish Last Minute: If you forgot to take out the fish the night before, no worries! You can thaw frozen filets in just about an hour by placing them in a Ziploc bag and submerging the bag in cold water, replacing the cold water every 20 minutes.
  • Make the Teriyaki Sauce: This teriyaki sauce will keep well in an airtight container in the fridge for at least a week. Make the sauce, let it cool, and chill until ready to reheat!

Pro Tips for Sucess

  • Get Quality Fish: Fresh salmon fillets are best, but individually sealed flash-frozen fillets are also very good. As with all protein, the better quality your salmon, the better your results will be.
  • Prepare Salmon: Always gently rinse fillets with cool water and dab off all excess moisture before seasoning and cooking.
  • Get the Grill HOT: Always be sure your cooking surface, whether outdoor or indoor stovetop grill, is smoking hot (literally) before laying down the fish.
  • Don’t Overcook: Be sure not to overcook the salmon. You don’t want a chalky finish. Cook just until center is almost cooked through. The edges should be browned and flaky, with a tender just-done center.
  • Let Salmon Rest: Let cooked fish rest at room temperature for a few minutes before serving, as this helps fish retain juiciness and tenderness.
teriyaki salmon plated and garnished.

What To Serve With Teriyaki Salmon

Starches

Veggies

  • This Chinese Chicken Salad can be made with or without the chicken; the dressing is unbelievable.
  • If you’re grilling your salmon, serve this Grilled Zucchini for a healthy, green side.

Drinks and Desserts

Commonly Asked Questions

How long does teriyaki salmon keep?

Teriyaki salmon will stay fresh in an airtight container in the fridge for up to 3 days. We suggest storing the sauce separately from the salmon to keep salmon from getting mushy.

How do I tell my salmon is done?

You’ll know your salmon is cooked just right when it flakes when pressed with a fork. If using a food thermometer, your salmon should reach 145F. Remember, the fillets will continue to cook while they rest. So, be sure not to overcook on the grill.

Should I cook my salmon with the skin on or off?

It’s totally up to you. We find that the salmon filets hold together better and stay more tender when the skin is on – you can always peel it off after they’re cooked – but you can still have great results with it off.

Is teriyaki salmon gluten free?

If you get a gluten-free teriyaki sauce then, yes, this dish is totally gluten free! Be sure your brand of teriyaki sauce is also labeled gluten-free.

Why do you need to let the fish rest after cooking?

Letting the salmon rest allows it to finish cooking on the inside and keeps it from losing the tenderness and juices when you cut into it.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

teriyaki salmon served with rice.

Teriyaki Salmon (with Best Sauce)

5 from 18 ratings
This Teriyaki Salmon is tender, flaky, easy, and delicious! Healthy to boot. The teriyaki sauce is the best sauce you’ll ever brush onto any grilled meats.
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 4
Author: Amy Dong

Ingredients  

For the Salmon:

  • 4 salmon fillets, 6-8 oz each, about 1-inch thick
  • kosher salt and freshly ground black pepper

For the Teriyaki Sauce:

  • ½ cup Teriyaki Sauce, such as Kikkoman
  • ½ cup water
  • ¼ cup white sugar, plus more to taste
  • ¼ cup brown sugar, very tightly packed
  • Juice of 2 fresh orange wedges
  • 2 TB cornstarch, fully dissolved in 2 TB water
  • dash of ground ginger
  • Garnish: toasted sesame seeds, thinly sliced green onions

Instructions

  • In a heavy medium pan, combine all sauce ingredients. Whisk to combine well. Bring to a boil. Lower to simmer and whisk until sauce is thickened, about 1 minute. Taste and add more sugar, if you like it sweeter. Keep warm.
  • Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides (or just top side, if bottom has skin on.)
  • Lightly grease and heat outdoor grill or indoor cast-iron grill until very hot and smoky. Lay salmon fillets on grill and cook on medium-high heat until just-cooked. If cooking indoors, cover pan partially to reduce smoke. Cook about 2-3 min per side, depending on thickness. Do not over-cook.
  • Let cooked fish rest at room temp for a few minutes before serving. 
  • Drizzle salmon fillets generously with teriyaki sauce and garnish as desired. Serve immediately. Delicious over a bed of rice or over a plate of green salad.

Notes

  • Make sure grill is extremely hot (smoking) before cooking fillets.
  • Feel free to make teriyaki sauce in advance, and serve it with any protein. It keeps well in the fridge for at least a week!
  • Serve teriyaki salmon over a bed of Instant Pot Jasmine Rice with Grilled Zucchini for a full, balanced meal.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
Join our Free Recipe Club and get our newest, best recipes each week!

Nutrition (per serving)

Calories: 389kcal | Carbohydrates: 35g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1459mg | Potassium: 933mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 68IU | Calcium: 42mg | Iron: 2mg
Course: Dinner, Main
Cuisine: Asian American
Diet: Low Calorie
Method: Grill

More To Cook And Eat

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week