Easy Teriyaki Salmon pan-fried to perfection and served with a homemade teriyaki sauce! Serve with rice and veggies to make it a meal!

I’ve been eating tons of salmon lately. It is hands down my favorite fish to eat. It’s mild and super easy to prepare.

The salmon get’s marinated in a simple teriyaki sauce then pan fried. The sauce compliments the salmon perfectly and is sweet, tangy and thick. I reserve half the sauce for marinating and the other half for glazing the salmon during cooking.

I love making my own teriyaki sauce at home. It’s so much easier to control the sweetness and the salt level. I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs and my Teriyaki Baked Salmon. This sauce is really easy to prepare and is amazing on chicken as well.

The teriyaki sauce consists of soy sauce, water, ginger, garlic and brown sugar. The sauce gets nice and thick with a simple cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).




This is the perfect dinner when you are short on time but want something amazing. Serve with sticky rice, vegetables and enjoy!

PREP TIME: 10 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
SERVINGS: 4

INGREDIENTS

*NOTE: Prep time does not include marinating time*
1 tablespoon oil
4 salmon filets skinless
1 clove garlic minced
½ teaspoon ginger minced
¼ cup low sodium soy sauce It is important to use low sodium. I find regular makes the sauce too salty
⅛ cup water
2-3 tablespoons brown sugar depending on how sweet you like it
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon water
green onions for garnish if desired
sesame seeds for garnish if desired

INSTRUCTIONS

Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
Place salmon filets in the ziplock bag and marinate for 30 minutes.
Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
Cook 3-4 minutes on each side until desired doneness.
Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
Add cornstarch and water to a small bowl and whisk to combine.
Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.

Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.