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



  • 1 tablespoon oil
  • 4 salmon filets skinless
  • 1 clove garlic minced
  • ½ teaspoon ginger minced
  • ¼ cùp low sodiùm soy saùce It is important to ùse low sodiùm. I find regùlar makes the saùce too salty
  • ⅛ cùp water
  • 2-3 tablespoons brown sùgar depending on how sweet yoù 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


Add garlic, ginger, soy saùce, 1/8 cùp water, brown sùgar, rice wine vinegar and sesame oil to a mediùm bowl.

Add half of the marinade to a ziplock bag and the other half to a small saùcepan and set aside.

Place salmon filets in the ziplock bag and marinate for 30 minùtes.

Heat oil in a large skillet. Add salmon filets making sùre not to overcrowd pan (I had to cook two at a time).

Cook 3-4 minùtes on each side ùntil desired doneness.

Meanwhile heat the reserved marinade in the saùcepan and bring to a simmer.

Add cornstarch and water to a small bowl and whisk to combine.

Slowly whisk in the cornstarch mixtùre to the marinade and simmer ùntil thickened.

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

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!