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Easy Crispy Teriyaki Glazed Salmon Recipe Perfect for Quick Dinners

crispy teriyaki glazed salmon - featured image
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A quick and easy recipe featuring crispy salmon skin glazed with a sweet and savory teriyaki sauce, perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • Salmon fillets, skin-on, about 6 ounces (170 grams) each, preferably wild-caught
  • Salt and pepper, for seasoning
  • 1 tablespoon vegetable oil (or any neutral oil with a high smoke point like canola or avocado oil)
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 clove fresh garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon rice vinegar (optional but recommended)
  • 1 tablespoon honey
  • Splash of water (to thin the sauce if needed)
  • Toasted sesame seeds (optional, for garnish)
  • Thinly sliced green onions (for garnish)

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Let them rest at room temperature while you prepare the glaze.
  2. In a small bowl, whisk together 1/4 cup low sodium soy sauce, 2 tablespoons brown sugar, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 tablespoon honey, and 1 teaspoon rice vinegar. Add a splash of water if the glaze is too thick. Set aside.
  3. Heat a non-stick or cast iron skillet over medium-high heat and add 1 tablespoon vegetable oil. Heat until shimmering but not smoking.
  4. Place the salmon fillets skin-side down in the hot pan. Press down lightly with a spatula for a few seconds to prevent curling. Cook without moving until the skin is golden brown and crisp, about 6 to 8 minutes depending on thickness.
  5. Carefully flip the fillets over and immediately brush the tops with the teriyaki glaze. Cook for another 2 to 3 minutes until the salmon is just cooked through and the glaze is sticky and bubbly. Watch closely to avoid burning the glaze.
  6. Remove salmon from the pan and transfer to a serving plate. Spoon any leftover glaze from the pan over the fillets. Garnish with toasted sesame seeds and thinly sliced green onions.

Notes

Pat salmon dry before cooking for crispy skin. Use a hot pan but avoid smoking oil. Brush glaze only after flipping to prevent burning. For thick fillets, finish cooking in a 375°F oven for 3-4 minutes. Do not overcrowd the pan. Leftovers keep well refrigerated for 2 days; reheat gently in a low oven to preserve crispiness.

Nutrition

Keywords: salmon, teriyaki, crispy skin, quick dinner, easy recipe, glazed salmon, weeknight meal, healthy, seafood

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