Teriyaki Salmon

This teriyaki salmon is an easy, meal-in one that will have everyone licking their plates! 

This teriyaki salmon recipe is buttery tender, juicy, succulent and gloriously flavorful thanks to the sensational sweet, sticky, salty, savory homemade teriyaki sauce. Best of all, the teriyaki sauce can be whisked up in minutes and doubles as the quick marinade so there isn’t any double work! The teriyaki salmon can be baked, cooked a skillet or grilled – all methods included – but our favorite is baked in one pan with pineapple and a rainbow of crisp tender veggies.  The baked teriyaki salmon may look impressive but is SO easy and comes together very quickly with hardly any cleanup.  Serve your teriyaki salmon with a side of rice for a recipe that everyone will be raving about!

Teriyaki is one of our favorite flavor profiles around here, so much so that we’ve made teriyaki everything!  If you love teriyaki, don’t miss these must try recipes: One Pot Teriyaki Chicken and Pineapple Rice, Teriyaki Chicken Tacos Pineapple Pear Salsa, Teriyaki Chicken Salad with Pineapple Ginger Dressing, Classic Teriyaki Chicken, Teriyaki Chicken Sandwich and Sheet Pan Teriyaki Shrimp.

top view of teriyaki salmon in a bowl with pineapple, bell peppers and broccoli

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Teriyaki Salmon Recipe

Teriyaki salmon is only as good as the teriyaki sauce, and this sauce is next level YUM!  In fact, I am so in love with this teriyaki salmon recipe that I am shooting it to the top of my publishing list AKA it’s a must make soon recipe. and a must make often recipe.

Why this recipe works:

  • FLAVOR!  This sweet, sticky, tangy teriyaki sauce is so layered with flavor, you will be drooling.  My secret ingredient of Asian Sweet Chili Sauce elevates this recipe to the BEST teriyaki salmon you’ve ever had!  Teriyaki + Sweet Chili Sauce = magic.
  • Quick:  The teriyaki salmon is seeping with sweet, savory, bold flavors but doesn’t require a lengthy marinade.  In fact, you can marinate your salmon for as little as 30 minutes while you prep your veggies, then it’s just 12 minutes hand’s off cooking time!  So, while this teriyaki salmon recipe might look gourmet, it’s easy enough for every day but is SO unbelievably delicious, you can impress all of your dinner guests (at a later date of course).
  • Easy:  To make this teriyaki salmon, all you do is whisk together a few ingredients for the homemade teriyaki sauce and chop some veggies if you’re making the baked sheet pan teriyaki salmon (highly recommend).
  • Make ahead: The teriyaki sauce can be made up to 5 days in advance and the veggies can be chopped up to 3 days in advance.  But in really, the recipe is so quick and easy, you really don’t need any prep work.
  • Perfectly baked salmon:  Yes, you can make this teriyaki salmon on the stove or grill, but I love baking salmon because it emerges buttery juicy (without butter!), bakes evenly, is hard to overcook, and requires no hand’s on babysitting. It is the perfect method when you want tender, juicy salmon dripping with flavor. 
  • Meal-in-one:  To that end, the advantage of baking is you can surround your teriyaki salmon with veggies that bake at the same time!  I’ve loaded the sheet pan with sweet, juicy pineapple, broccoli, snap peas, bell peppers and carrots for a hands-off baked “stir fry” of sorts.  The rainbow of fresh veggies, the sweet pineapple and the tender, sweet and sticky salmon will be your new favorite meal.  Guaranteed.

What is teriyaki sauce made of?

If you have never made your own teriyaki sauce before, it is very simple to make with just a few pantry ingredients and I love how you can customize it to just your taste – more sweet, more savory, or more of a kick.

Traditional teriyaki sauce is equal parts, soy and mirin (a sweet cooking sake) and sugar to taste.  Another version of simple teriyaki is equal parts soy sauce to granulated sugar.  Instead,  I’ve gone all sort of non-traditional for what tastes like teriyaki but with an added drool worthy something, something by using Asian Sweet Chili Sauce.

By substituting some of the sugar with Asian Sweet Chili Sauce, we not only get sweet but we get sweet heat infused with red chilies,  garlic and ginger – a depth of flavor that can’t be beat.  I added some cider vinegar to add back some tang and balance the sweetness along with additional garlic and ginger to create a dynamic teriyaki sauce that takes just minutes to whip up!   It is fabulous in this teriyaki salmon recipe or teriyaki chicken, steak, fish, shrimp, tofu, veggies and even chicken sandwiches, burgers and tacos!  

showing how to bake teriyaki salmon by lining it on a baking pan with pineapple and vegetables

Ingredients in Teriyaki Salmon

This teriyaki salmon recipe features a homemade teriyaki sauce, which takes mere minutes to prepare! Here’s all you’ll need to make teriyaki salmon at home: 

THE SALMON

Although teriyaki salmon is a little pricier than a chicken dinner, it can serve your entire family at a fraction of the cost of dining out – and tastes 10X better!  If you’re going to the expense of baking salmon at home, don’t shortchange yourself by using the wrong type of salmon.  You will want to use wild-caught salmon fillets for the very best flavor and texture.  Here’s what to look for:

  • Use wild caught salmon. Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon.  King salmon is the richest tasting, but it is also the most expensive, so don’t feel like you have to buy it – the other varieties will also taste delicious.
  • What salmon should I avoid? Avoid farm-raised Atlantic salmon as it is fatty, less nutritious (due to its artificial diet), waterier and can bake up mushy.  
  • Can I use frozen salmon?  You can certainly use frozen fillets; just take care they are wild caught fillets and you thaw them completely before baking.  Wild caught salmon is always better than farmed salmon – fresh OR frozen.
  • Where to purchase salmon?  I usually purchase salmon at the seafood counter of my grocery store so I know they are fresh and can select fillets of uniform size.   Costco also has a good selection of salmon and even frozen wild caught salmon fillets in the freezer section which are awesome to have on hand,
  • What size salmon is best? You can use either 4 6 oz. skinless salmon fillets OR one 2 1/2 pounds salmon fillet sliced into 2″ wide slices.
  • Do I use skin on or off salmon?  Since we are baking the salmon in the oven, you can technically leave the skin on, but I recommend removing it so the marinade can really do its thing from all sides. Also, the skin will not get crispy when baked, so it serves no purpose in this recipe.

THE TERIYAKI SAUCE

  • Soy sauce: I recommendusing reduced sodium soy sauce or the sauce will be far too salty. 
  • Sugar: Granulated sugar is traditional in teriyaki sauce, but you may substitute it with some honey or brown sugar. Note that either will create a slightly different flavor profile.
  • Asian sweet chili sauce: This is a non-traditional addition to this homemade teriyaki sauce and it is phenomenal. It is sweet and spicy and packed with flavor from a combination of red chilis, onion, garlic, brown sugar and fish sauce. It can be found in the Asian section of your grocery store.
  • Apple cider vinegar: Provides the fruity, tangy balance to the soy sauce. You may substitute with rice wine vinegar or white vinegar if that’s all you have on hand. However, white vinegar is more acidic than cider vinegar, so only use 3 tablespoons if using. 
  • Garlic: I prefer garlic powder so the teriyaki glaze is silky smooth, but you can use fresh garlic if you prefer.
  • Ginger: I use ground ginger for the same reason, and because it’s such a small amount; but you may use 1 ½ teaspoons freshly grated ginger if you prefer.
  • Salt and pepper:  Enhance all of the flavors.
  • Asian chili sauce:  Teriyaki sauce isn’t meant to be spicy, but we always love a kick!  So, take it or leave, or add just a splash of Asian chili sauce.   You can use any Asian chili sauce such as sriracha or sambal oelek.
  • Cornstarch: Thickens the sauce to create the gorgeous silky consistency. 

THE SHEET PAN

You can purchase the specified veggies below or even use a couple bags of stir-fried veggies for a quick and easy shortcut.  Here’s what you’ll need:

  • Pineapple: Makes this recipe!  I recommend fresh pineapple if you can get your hands on it (and yes, it’s worth the extra money when it’s not in season), otherwise you can use canned pineapple, drain well and omit the 1 tablespoon brown sugar.
  • Broccoli:  Chopped into florets, not too small and not too big.  If you purchase a bag of broccoli florets, make sure to give them a once over and chop them into uniform pieces.
  • Snap peas:  Are NOT snow peas.  Snap peas are thicker and rounder and slightly sweeter than snow peas.  They cook in the same amount of time as the other veggies whereas snow peas will be overcooked.  
  • Bell pepper:  I prefer a red bell pepper because it is the sweetest but you can use whatever you have on hand.  Chop the bell peppers on the larger side, about 1-inch squares so they don’t overcook.
  • Carrots:  Slice the carrots very thinly, 1/16-inch to 1/8-inch so they cook in the same amount of time as the other ingredients.
teriyaki salmon recipe on a baking sheet garnished with green onions and sesame seeds

How to Make Teriyaki Salmon 

  • Step 1: Make the homemade teriyaki sauce. Whisk together the soy sauce, sugar, Asian sweet chili sauce, apple cider vinegar, garlic, ginger and cornstarch in a small bowl.  You will use part of this teriyaki sauce for the marinade and the rest for the glaze.
  • Step 2: Marinate the salmon. Add ⅓ of the teriyaki sauce to a large bag then whisk in 3 tablespoons olive oil. Add the salmon and leave it to marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.  Use the marinating time to cook your rice and prep your pineapple and veggies if using.
a collage showing how to make teriyaki salmon recipe by making teriyaki sauce and marinating salmon in a plastic bag
  • Step 3: Cook the veggies.  The vegetables take longer to cook than the salmon so we are going to give them a 5-minute head start in the oven.  You’ll add the pineapple and toss it with a drizzle of olive oil and a tablespoon of brown sugar to help caramelize and add the veggies to the other side of the pan along with 2 tablespoons reserved teriyaki sauce, salt and pepper.  I kept my veggies in separate rows simply for aesthetic purposes, you are welcome to mix them all together before spreading everything into an even layer. 
howing how to make teriyaki salmon recipe by adding carrots, bell peppers, broccoli, snap pea and pineapple to a baking sheet
  • Step 4: Cook the salmon.  After 5 minutes, you’ll pull the sheet pan from the oven and push the pineapple and veggies together to make room for the salmon.  It’s fine if some of the veggies overlap.  Bake until the salmon easily flakes with a fork, 12-16 minutes.
showing how to make teriyaki salmon recipe by lining salmon fillets on a baking sheet with snap peas, carrots, broccoli, bell pepper and pineapple
  • Step 5: Thicken the remaining teriyaki sauce. While the salmon is baking, add the reserved teriyaki sauce to a saucepan (the sauce that did NOT touch the raw salmon). Let it simmer until thickened, stirring occasionally. 
  • Step 6: Glaze the salmon. Spoon the teriyaki sauce over the salmon and garnish with green onions and sesame seeds if desired.
showing how to make teriyaki salmon recipe by glazing baked salmon with teriyaki glaze

How Long to Bake Salmon?

This baked teriyaki salmon requires 12-16 minutes baked at 400 degrees F.  However, baking times for salmon can vary based on the type of salmon, its thickness, and what temperature you like your salmon.  For example, wild caught salmon such as coho and sockeye, tend to be thinner than king salmon and farm raised salmon so they will require less baking time.  King salmon and farm raised salmon also tend to be fattier, so they are more forgiving if overbaked.

Due to these variables, I suggest using an instant read thermometer to know exactly when your salmon is done.  A thermometer will ensure you buttery, juicy, succulent baked salmon every time.  

If you don’t have a thermometer, you can watch the appearance of the salmon. As salmon bakes, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, but not raw.  Cooked salmon will also easily flake with a fork along the muscle fibers. 

What temperature to bake salmon?

The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature it will be overdone because the temperature will continue to rise after baking.

Instead, America’s Test kitchen suggests cooking your salmon to about 125 degrees F (52 degrees C) to avoid dry, overcooked salmon.  I usually cook my salmon to just 130 degrees F and the results are always perfect after a 5-minute rest.

HOW DO YOU KNOW WHEN SALMON IS DONE?

It is critical to not overcook your salmon or it won’t be as juicy. The most accurate way to test your salmon is with a meat thermometer.  Alternatively, check your salmon for doneness after 12 minutes of baking.  As salmon bakes, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, but not raw.  Cooked salmon will also easily flake with a fork along the muscle fibers. 

up close of glazed teriyaki salmon showing how juicy it is

How Long Do I Cook Salmon in a Skillet? 

You can also cook this teriyaki salmon recipe in a skillet as well.  The salmon needs to cook for 5 to 6 minutes over medium-high heat. Flip the salmon only once to ensure even cooking and a golden-brown exterior.  Here’s how:  

  • Melt 2 tablespoon butter with 1 tablespoon oil in a large nonstick skillet over medium high heat. Once hot and the butter is melted, add the salmon.
  • Cook salmon for 3 minutes, or until golden brown on the bottom. Flip salmon over and cook for 2-3 minutes, or to desired doneness, then remove to a plate. Don’t wipe out the skillet.
  • Add reserved Teriyaki Sauce to the now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add salmon and spoon sauce over top.

How do I make grilled teriyaki salmon?

For grilled teriyaki salmon, you will want to use skin-on salmon fillets so they don’t fall apart easily. To make:

  • Marinate the salmon per recipe instructions. 
  • Clean, grease and preheat the grill to 450 degrees F.  Take care to GENEROUSLY grease the grates with a high smoking oil such as vegetable oil (not olive oil).
  • When ready to grill, remove fillets from the marinade, pat dry, then generously brush both sides with oil.
  • Place fillets flesh side down (skin-side up) on the hot grill.   If the skin is already removed, that side should be facing up.  You need skinless side down first because it holds together better while it’s still firm. 
  • Close the grill lid and cook for 4-5 minutes, until the salmon can be easily lifted off the grill.  Check at 4 minutes, then every 30 seconds until the fish no longer sticks. Use a spatula if needed to gently release the flesh from the grates.
  • Flip the fillets over so they are skin side down.  Close the grill lid and cook for 3-5 minutes until medium-rare (125F) to medium (140F) doneness.

Teriyaki Sauce FAQ’s 

How Do I Thicken Teriyaki Sauce? 

The cornstarch in the salmon teriyaki sauce will thicken the sauce as it boils.  If you still would like a thicker sauce, then just keep simmering until it reaches desired consistency.

How Do I Thin Teriyaki Sauce? 

Your teriyaki sauce can thicken up if it is not used right away. To thin, simply whisk in additional water. If it is not easily mixing, then whisk over low heat.

How Do I Store Teriyaki Sauce? 

Store homemade teriyaki sauce in an airtight container in the refrigerator for up to 5 days.

top view of a bowl of baked teriyaki salmon with broccoli, carrots, bell peppers and pineapple

Tips for the Best Teriyaki Salmon 

  • Do NOT rinse salmon before marinating: You should NOT rinse your fish before baking!  The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
  • Prep veggies per instructions:  The bell peppers need to be chopped large and the carrots sliced thinly so everything bakes in the same amount of time.  Keep in mind the veggies will still be a little crunchier than roasted veggies because they are supposed to be crisp-tender like stir fried veggies.
  • What containers to use for marinating: I suggest a large plastic bag to marinate the salmon in so the marinade can fully envelop the salmon once you fold the bag over.  If you decided to use a container, make sure to spoon the marinade over the salmon and flip the salmon occasionally.  
  • How long to marinate salmon: This teriyaki salmon isn’t highly acidic so the salmon can marinate for 30 minutes up to 2 hours.  30 minutes is perfectly acceptable, but go for 2 hours if you have the time.  
  • Can I marinate salmon too long?  Yes, marinating salmon for more than 2 hours can make it mushy as the acid in the vinegar breaks down the proteins.   
  • Cook room temperature salmon:  Salmon should NEVER be cooked cold straight from the refrigerator otherwise it will cook unevenly. If marinating for 2 hours, remove the salmon from the refrigerator the last 30 minutes so it can come to room temperature.
  • Reusing marinade: Never reuse marinade used for raw salmon or meat unless you boil it first to destroy any harmful bacteria. Instead, we are going to divide the marinade in half and use part of it to marinate the salmon and the rest (that never comes in contact with raw teriyaki salmon) for the glaze.
  • Use the correct pan size or two smaller pans:  This baked teriyaki salmon recipe is cooked on a two-thirds size sheet pan (15×21) or larger, NOT a half sheet pan (18″ x 13″).  If you don’t have a large sheet pan, then divide the ingredients between two half sheet pans.
  • Don’t overlap broccoli:  For the first 5 minutes of baking, all of the veggies will be able to be spread out in an even layer.  When you add the salmon, the pan gets a little crowded.  I suggest keeping the broccoli and pineapple in an even layer so they can continue to caramelize and overlapping the carrots and snap peas because they require less cooking time.
  • Don’t over-cook salmon:  Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked.  It is better for salmon to be undercooked than overcooked in my opinion. Make sure to check your salmon at the early part of the doneness window, especially if your salmon is on the thin side.  If you have different size salmon fillets, you may need to remove one fillet before the rest are done.  

Recipe Variations to Try 

  • Adjust teriyaki sauce to taste.  This is YOUR teriyaki salmon recipe.  Make it sweeter, tangier, spicier or more ginger forward depending on your personal preference.
  • Swap the veggies.  You can swap the veggies or omit some altogether.  For example, instead of snap peas, use more broccoli or carrots.  I don’t recommend, however, skipping the pineapple, it is INCREDIBLE in this teriyaki salmon recipe!
  • Use another protein: I know this is a teriyaki salmon recipe, but you can use this same marinade to make homemade teriyaki chicken as well! 
  • Skillet salmon:  You can cook the salmon in the skillet instead of the oven.  Make sure to use a nonstick pan and simmer the sauce after you remove the salmon from the skillet.  You can also still use all of the veggies and pineapple in a quick stir fry.
  • Thin or thicken the sauce: You’re welcome to thin or thicken the homemade teriyaki sauce as you see fit. 
up close of teriyaki glazed salmon garnished with green onions and sesame seeds

Can I Prep This Recipe in Advance? 

Yes, you can make the teriyaki sauce/marinade up to five days in advance and store in the fridge until you’re ready to marinate and cook the salmon.  The salmon can be marinated up to two hours in advance. You can also chop all of the veggies up to three days in advance. 

How to Store Teriyaki glazed Salmon 

Store leftover salmon in an airtight container in the fridge for up to five days. The teriyaki sauce can be stored separately for up to five days as well.  You can enjoy the cooked teriyaki salmon warm or cold in salads, rice bowls, sandwich, wraps etc. 

How to Freeze Teriyaki Salmon 

  • Salmon: If you have leftover teriyaki salmon, you can freeze it for up to 3 months. To freeze, place salmon fillets in a freezer size, bag, squeeze out excess air to preserve freezer burn, label and freeze. 
  • Sauce: Add to a freezer bag, label and freeze for up to 3 months.

How to Reheat Teriyaki glazed Salmon 

  • From the fridge: You can gently reheat the teriyaki salmon in a nonstick skillet, covered, or in the microwave at 30-second intervals. You can also warm in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry. 
  • From frozen: Thaw teriyaki salmon in the refrigerator overnight then reheat per any of the above methods.   

What to Serve with Teriyaki Salmon? 

This teriyaki salmon recipe is practically a meal in one!  Still, every teriyaki recipe needs a side of rice!  You also enjoy it alongside salad and soup.  Here are some tasty options:

Looking for More Teriyaki Recipes? 

baked teriyaki salmon recipe in a bowl with a fork taking a bite showing how juicy the salmon is

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Teriyaki Salmon

This teriyaki salmon recipe is buttery tender, juicy, succulent and gloriously flavorful thanks to the sensational sweet, sticky, salty, savory homemade teriyaki sauce. Best of all, the teriyaki sauce can be whisked up in minutes and doubles as the quick marinade so there isn’t any double work! The teriyaki salmon can be baked, cooked a skillet or grilled - all methods included – but our favorite is baked in one pan with pineapple and a rainbow of crisp tender veggies. The baked teriyaki salmon may look impressive but is SO easy and comes together very quickly with hardly any cleanup. Serve your teriyaki salmon with a side of rice for a recipe that everyone will be raving about!
Servings: 4 servings
Prep Time: 40 minutes
Cook Time: 15 minutes

Ingredients

Salmon (Pineapple and Veggies Are Optional)

  • 4 6 oz. skinless salmon fillets or 2 ½ lbs. salmon fillet, sliced into 4 pieces
  • 1 small fresh pineapple chopped into 1” chunks (about 3 ½ cups)
  • 2 1/2 cups broccoli florets
  • 1 1/2 cups snap peas, trimmed NOT snow peas
  • 1 bell pepper chopped into 1-inch pieces
  • 1 cup THINLY sliced carrots
  • 1 tablespoon brown sugar
  • olive oil
  • salt and pepper

Teriyaki Marinade/Sauce

Instructions

  • Whisk together all of the Teriyaki Marinade/Sauce ingredients in a saucepan. Add ⅓ cup to a large freezer bag and whisk in 3 tablespoons olive oil. Add salmon and marinate 30 minutes at room temperature or up to 2 hours in the fridge. If marinating longer than 30 minutes, refrigerate teriyaki saucepan as well.
  • Preheat oven to 400 degrees F. Line a large baking sheet/jelly roll pan (15x 21) with foil and spray with cooking spray; set aside. If you don't have a large pan, you can use two half sheets.
  • To the prepared baking pan, add pineapple, 1 tablespoon brown sugar and 1 tablespoon olive oil and toss to coat. Push pineapple to one side of pan. Add all of the vegetables to the other side of the pan. Toss with 2 tablespoon olive oil, 2 tablespoons Teriyaki Sauce (from saucepan), ¼ teaspoon salt and ⅛ teaspoon pepper. Spread into an even layer. Bake for 5 minutes at 400 degrees F.
  • Remove pan from the oven and push pineapple and vegetables to each side of the pan to make room for salmon, overlapping carrots and snap peas as needed. Add salmon in a single layer and discard marinade. Bake 12-16 additional minutes at 400 degrees F, until salmon reaches 130 degrees F and easily flakes with fork.
  • Meanwhile, simmer reserved teriyaki sauce in the saucepan just until slightly thickened, stirring often.
  • Remove pan from oven and brush some teriyaki sauce over salmon. Garnish salmon with green onions and sesame seeds if desired. Serve with rice/noodles/zoodles etc. with desired amount of additional Teriyaki Sauce and salt/pepper/sriracha to taste.

Notes

Tips and Tricks

  • Don't skip the pineapple:  The sweet, juicy pineapple with the savory, salty, tangy salmon makes this recipe!  I recommend fresh pineapple if you can get your hands on it (and yes, it’s worth the extra money when it’s not in season), otherwise you can use canned pineapple, drain well and omit the 1 tablespoon brown sugar.
  • Swap the veggies: You can swap the veggies or omit some altogether.  For example, instead of snap peas, use more broccoli or carrots.  I don’t recommend, however, skipping the pineapple, it is INCREDIBLE in this teriyaki salmon recipe!
  • How long to marinate salmon: 30 minutes is perfectly acceptable, but go for 2 hours if you have the time.  Do not marinate longer than 2 hours because the acid in the vinegar breaks down the proteins and can make the salmon mushy.   
  • Cook room temperature salmon:  Salmon should NEVER be cooked cold straight from the refrigerator otherwise it will cook unevenly. If marinating for 2 hours, remove the salmon from the refrigerator the last 30 minutes so it can come to room temperature.
  • Use the correct pan size or two smaller pans:  This baked teriyaki salmon recipe is cooked on a two-thirds size sheet pan (15x21) or larger, NOT a half sheet pan (18" x 13").  If you don’t have a large sheet pan, then divide the ingredients between two half sheet pans.
  • Don’t overlap broccoli:  For the first 5 minutes of baking, all of the veggies will be able to be spread out in an even layer.  When you add the salmon, the pan gets a little crowded.  I suggest keeping the broccoli and pineapple in an even layer so they can continue to caramelize and overlapping the carrots and snap peas because they require less cooking time.
  • Don’t over-cook salmon:  Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked.  It is better for salmon to be undercooked than overcooked in my opinion. Make sure to check your salmon at the early part of the doneness window, especially if your salmon is on the thin side.  If you have different size salmon fillets, you may need to remove one fillet before the rest are done.

Skillet Teriyaki Salmon

  • Melt 2 tablespoon butter with 1 tablespoon oil in a large nonstick skillet over medium high heat. Once hot and the butter is melted, remove salmon from marinade, pat dry and add the skillet.
  • Cook salmon for 3 minutes, or until golden brown on the bottom. Flip salmon over and cook for 2-3 minutes, or to desired doneness (I recommend 130 degree F), then remove to a plate.
  • Add reserved teriyaki sauce to the now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add salmon and spoon sauce over top.

grilled teriyaki salmon

For grilled teriyaki salmon, you will want to use skin-on salmon fillets so they don’t fall apart easily. To make:
  • Clean, grease and preheat the grill to 450 degrees F.  Take care to GENEROUSLY grease the grates with a high smoking oil such as vegetable oil (not olive oil).
  • When ready to grill, remove fillets from the marinade, pat dry, then generously brush both sides with oil.
  • Place fillets flesh side down (skin-side up) on the hot grill.   If the skin is already removed, that side should be facing up.  You need skinless side down first because it holds together better while it’s still firm. 
  • Close the grill lid and cook for 4-5 minutes, until the salmon can be easily lifted off the grill.  Check at 4 minutes, then every 30 seconds until the fish no longer sticks. Use a spatula if needed to gently release the flesh from the grates.
  • Flip the fillets over so they are skin side down.  Close the grill lid and cook for 3-5 minutes until 130 degrees F.

How to Store and reheat

  • To store: Store leftover salmon in an airtight container in the fridge for up to five days. The teriyaki sauce can be stored separately for up to five days as well.  You can enjoy the cooked teriyaki salmon warm or cold in salads, rice bowls, sandwich, wraps etc. 
  • To freeze: Place cooked salmon fillets in a freezer size bag, squeeze out excess air to preserve freezer burn, label and freeze for up to 3 months.  Add the sauce to a freezer bag, label and freeze for up to 3 months.
  • To reheat: You can gently reheat the teriyaki salmon in a nonstick skillet, covered, or in the microwave at 30-second intervals. You can also warm in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry. 
  • To reheat from frozen: Thaw teriyaki salmon in the refrigerator overnight then reheat per any of the above methods.   

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4 Comments

  1. Anya Garcia says

    I’m all in for trying this tonight for me & my boyfriend. This is my first time cooking & eating salmon so I am excited to try this. I have a little confusion however.. In step 3, it says to add remaining butter after flipping the filets.. Where do I put the first amount of butter at? In the olive oil in step 2? I want this to come out perfect so I just wanted to make sure I don’t miss anything.

    • Jen says

      Hi Anya, I can’t find those instructions in the recipe card? Can you please guide me to exactly where you are seeing this? If you are baking the salmon, you will not add any butter.

  2. Rebecca says

    Jen, what happened to “Jump To Recipe”….? I use it EVERY time to check recipe ingredients, and then go back to read instructions.

    • Jen says

      I have been trying to figure it out! It is working on desktop but not on mobile. I have a new site coming next week which will fix it!