Pan-Seared Teriyaki Salmon with Honey-Ginger Glaze
Teriyaki Salmon
Sticky honey-ginger teriyaki salmon, pan-seared for a crisp finish. Ready in under 30 minutes.
Nutrition (per serving)
This teriyaki salmon is one of those weeknight heroes — quick, forgiving, and impossibly satisfying. The fillets get a crisp, caramelized exterior while the honey-ginger teriyaki glaze builds deep sweet-savory layers that cling to every bite.
I love serving this with steamed rice and bright, quick-pickled cucumbers or a simple green salad. It’s elegant enough for guests yet easy enough to become a weekday favorite.
Ingredients
- Salmon fillets, skin-on:1.5 lb
- Low-sodium soy sauce:1/3 cup
- Mirin:3 tbsp
- Honey:2 tbsp
- Brown sugar:1 tbsp
- Fresh ginger, grated:1 tbsp
- Garlic, minced:2 cloves
- Sesame oil:1 tsp
- Vegetable oil (or neutral oil):1 tbsp
- Cornstarch:2 tsp
- Water (for slurry):1 tbsp
- Green onions, sliced:3 stalks
- Toasted sesame seeds:1 tbsp
- Lemon wedges (optional):4 pieces
Instructions
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Pat salmon dry with paper towels and season both sides lightly with salt.
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In a small bowl, whisk together soy sauce, mirin, honey, brown sugar, grated ginger, minced garlic, and sesame oil; set aside.
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Heat a large nonstick or stainless-steel skillet over medium-high heat and add the vegetable oil.
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Place salmon fillets skin-side down in the hot pan and press gently for 10 seconds to prevent curling. Cook undisturbed until the skin is crisp and golden, about 4–5 minutes.
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Flip the fillets and cook the flesh side for 1–2 minutes just to begin cooking through, then reduce heat to medium.
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Pour the teriyaki sauce into the pan around the salmon and let it bubble gently for 1–2 minutes to marry flavors.
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Mix the cornstarch with 1 tablespoon water to make a slurry; stir the slurry into the sauce and cook until the glaze thickens and coats the back of a spoon, about 1 minute.
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Spoon the glossy glaze over the salmon to coat. Remove from heat once salmon reaches desired doneness (internal ~125–130°F for medium).
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Transfer salmon to plates, spoon remaining glaze over top, and garnish with sliced green onions and toasted sesame seeds. Serve with lemon wedges if using.
Tips & Notes
- For the crispiest skin, ensure the salmon is very dry before it hits the pan and avoid moving it while searing.
- If you don’t have mirin, substitute with 2 tbsp rice vinegar + 1 tbsp sugar, adjust sweetness as needed.
- Make the glaze ahead and warm it gently; it keeps well refrigerated for up to 3 days and makes busy weeknights quicker.
- Check doneness with a fork at the thickest part — salmon continues to cook after you remove it from the pan.
