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Salmon teriyaki is a Japanese culinary staple that’s become a global favorite. The sweet, savory, and slightly tangy teriyaki sauce pairs beautifully with the rich flavor of salmon, making for a perfect weeknight meal. This recipe offers a simple and delicious homemade teriyaki sauce that’s incredibly versatile.


Teriyaki Salmon Recipe
Teriyaki Salmon Recipe

1 pound salmon fillets (skin-on or skinless, your preference)

  • ¼ cup low-sodium soy sauce
  • ¼ cup mirin (sweet rice wine)
  • 2 tablespoons sake (optional)
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)

  • Instructions:

    1. Marinate the Salmon: In a shallow dish, combine the soy sauce, mirin, sake (if using), brown sugar, honey, ginger, garlic, sesame oil, black pepper, and red pepper flakes (if using). Whisk well to dissolve the sugar. Add the salmon fillets to the marinade, ensuring they’re coated evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

    2. Cook the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Remove the salmon from the marinade and place it skin-side down on the prepared baking sheet. Brush any remaining marinade over the top of the salmon.

    3. Bake the Salmon: Bake the salmon for 12-15 minutes for medium-rare, or until cooked through to your preference. The flesh should be opaque and flake easily with a fork.

    4. Thicken the Sauce (Optional): While the salmon bakes, whisk the cornstarch slurry into the remaining marinade in the pan. Bring the mixture to a simmer over medium heat, stirring constantly, until thickened and glossy. This will take about 2-3 minutes.

    5. Assemble and Serve: Plate the cooked salmon and spoon the thickened teriyaki sauce over the top. Garnish with sesame seeds or chopped green onions for a pop of color, if desired. Serve alongside steamed rice or roasted vegetables for a complete and satisfying meal.

    Nutrition Facts (per serving)

    Calories: Approximately 400 (depending on the salmon cut)

  • Protein: 35 grams
  • Fat: 20 grams
  • Carbohydrates: 20 grams
  • Sodium: 800mg (depending on the soy sauce)

  • Please note: These are approximate values and can vary depending on the specific ingredients used.


    This homemade teriyaki sauce is not only perfect for salmon but can also be used to marinate chicken, tofu, or vegetables. It’s a versatile addition to your culinary arsenal and creates a restaurant-quality meal at home.

    Frequently Asked Questions (FAQs)

    1. Can I use a store-bought teriyaki sauce?

    Absolutely! If you’re short on time, you can substitute the homemade sauce with ¾ cup of your favorite store-bought teriyaki sauce. Just be mindful of added sugars and sodium content when choosing a pre-made option.

    2. What kind of sake can I use?

    Any cooking sake will work. However, if you don’t have sake on hand, you can simply omit it without significantly impacting the flavor.

    3. How can I make this recipe gluten-free?

    Use a gluten-free soy sauce and tamari instead of mirin. Tamari is a naturally gluten-free alternative to mirin with a similar savory taste.

    4. What if I don’t have brown sugar?

    You can substitute the brown sugar with an equal amount of granulated white sugar or honey.

    5. Can I grill the salmon instead of baking it?

    Yes, you can definitely grill the salmon! Preheat your grill to medium-high heat and cook the salmon for 3-4 minutes per side, or until cooked through. Be sure to brush the salmon with some of the teriyaki marinade before grilling to prevent sticking.