Teriyaki Glazed Salmon Recipe

Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil and let it shimmer but not smoke.

Place salmon fillets skin-side down in the hot skillet. Press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes until the skin is crisp and the sides start to turn opaque about two-thirds up the fillet.

Flip the fillets and cook for 1–2 minutes more, depending on thickness, until the salmon reaches desired doneness (internal temperature 125–130°F / 52–54°C for medium-rare to medium). Remove salmon from pan and transfer to a plate; tent loosely with foil and keep warm while you finish the glaze.

In a small bowl, whisk together cornstarch and 1 tablespoon cold water to make a slurry; set aside.

In the same skillet used for the salmon (leave any browned bits for extra flavor) reduce heat to medium. Add soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic. Stir to combine and bring the mixture to a gentle simmer.

Allow the sauce to simmer for 2–3 minutes, stirring occasionally, so the alcohol cooks off and flavors meld. Taste and adjust: if too salty, add 1–2 teaspoons honey; if too sweet, a splash more soy or a teaspoon rice vinegar (optional).

Whisk the cornstarch slurry again and slowly pour into the simmering sauce while whisking constantly. Continue to simmer for 1–2 minutes until sauce thickens to a glossy, pourable glaze that coats the back of a spoon. Remove from heat and stir in the optional 1/2 teaspoon toasted sesame oil for aroma.

Spoon or brush some of the warm glaze over the rested salmon fillets. Return salmon to the pan briefly (30–45 seconds) over low heat if you want the glaze to set and warm through, spooning additional glaze over the top.

Transfer glazed salmon to a serving platter or individual plates. Sprinkle toasted sesame seeds and thinly sliced green onions over the top.

Serve with lemon or lime wedges on the side for a bright squeeze, and additional glaze on the side if desired. Recommended accompaniments: steamed rice and quick sautéed or steamed vegetables.