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Easy Kosher Salmon Teriyaki (Sweet & Savory in 20 Minutes) - Japanese-inspired recipe
Salmon teriyaki might sound complicated, but it's actually one of the simplest weeknight dinners you can make. I started making this version when I needed something that felt fancy enough for Shabbat dinner but didn't require hours in the kitchen. The key is using a good quality salmon fillet and not overthinking the glaze. The beauty of teriyaki lies in that perfect balance of sweet and salty. Traditional teriyaki sauce uses mirin, but I've found that a combination of brown sugar and rice vinegar gives you that same depth of flavor. You don't need to marinate the fish for hours either. Just brush the glaze on during cooking and let the heat caramelize those sugars into something incredible. What makes this recipe work so well is the timing. You start the salmon skin-side up to get that nice sear, then flip it and brush on the glaze. The sauce reduces right in the pan while the fish finishes cooking. By the time your salmon is perfectly flaky, you have this glossy, slightly thick glaze that coats every bite. This pairs beautifully with steamed jasmine rice and some quick-sautéed vegetables. I like to serve it with roasted broccoli or snap peas, but honestly, it goes with almost anything. The whole meal comes together in about 20 minutes, which makes it perfect for those busy weeknights when you want something that tastes like you put in way more effort than you actually did.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese-inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 6-oz salmon fillets skin-on, pin bones removed
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup brown sugar packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon cornstarch
  • 2 green onions scallions sliced thin for garnish
  • 1 tablespoon sesame seeds for garnish

Method
 

  1. Pat salmon fillets completely dry with paper towels and season both sides with salt and pepper. Let them sit at room temperature for 5 minutes while you make the glaze.
  2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch until smooth. Set aside.
  3. Heat vegetable oil in a large non-stick or cast iron skillet over medium-high heat. When the oil shimmers, carefully place salmon fillets skin-side up in the pan.
  4. Cook for 4-5 minutes without moving them, until you can see the edges turning opaque and the bottom has a nice golden crust.
  5. Flip the salmon fillets carefully and immediately brush the cooked side with about half of the teriyaki glaze.
  6. Cook for another 3-4 minutes, then brush the skin side with remaining glaze. The sauce should start bubbling and thickening in the pan.
  7. Continue cooking for 1-2 more minutes until the glaze becomes glossy and the salmon flakes easily with a fork. The internal temperature should reach 145°F.
  8. Remove from heat and let rest for 2 minutes. Garnish with sliced scallions and sesame seeds before serving.

Notes

For best results, choose salmon fillets that are similar in thickness so they cook evenly. If your glaze seems too thick, add a tablespoon of water to the pan. Leftover salmon keeps in the fridge for up to 3 days and reheats well in a low oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 890mg 39%
Dietary Fiber 0g
Total Sugars 11g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.