Print

Flavorful Japanese Teriyaki Salmon Recipe Easy Sesame & Green Onions Guide

japanese teriyaki salmon - featured image
Print Recipe

A quick and easy Japanese teriyaki salmon recipe featuring a glossy, sweet-savory glaze with fresh ginger, garlic, toasted sesame seeds, and green onions. Perfect for weeknight dinners and packed with authentic flavors.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on
  • ½ cup (120 ml) low sodium soy sauce
  • ¼ cup (60 ml) mirin
  • 2 tablespoons (30 ml) sake (optional)
  • 3 tablespoons brown sugar
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 3 stalks green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • Vegetable oil or canola oil for pan-frying

Instructions

  1. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, mirin, sake (optional), brown sugar, grated ginger, and minced garlic. Set aside (about 5 minutes).
  2. Toast the sesame seeds: Heat a dry skillet over medium heat, add sesame seeds, and stir frequently until golden and fragrant (2-3 minutes). Remove from heat and set aside.
  3. Prepare the salmon: Pat salmon fillets dry with paper towels, season lightly with salt, and let rest for 5 minutes.
  4. Cook the salmon: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes without moving. Flip and cook for another 3–4 minutes until cooked through but moist inside (total 8-9 minutes).
  5. Simmer the sauce: Pour the teriyaki sauce mixture into a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let bubble gently for 5-7 minutes until slightly thickened.
  6. Glaze the salmon: Reduce heat to low, pour the teriyaki glaze over the salmon in the skillet, and spoon to coat evenly. Let bubble for 1-2 minutes to meld flavors.
  7. Finish and garnish: Remove salmon to plates, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.

Notes

Pat salmon dry for crispy skin. Use medium-high heat to avoid burning sauce. Don’t overcrowd pan. If sauce thickens too much, add a splash of water. Sauce can be made up to 3 days ahead and stored in fridge. Reheat leftovers gently in skillet to keep skin crisp.

Nutrition

Keywords: teriyaki salmon, Japanese salmon recipe, sesame salmon, easy salmon recipe, weeknight dinner, glazed salmon, healthy salmon

Find it online: https://shimmersnack.com/flavorful-japanese-teriyaki-salmon-recipe-easy-sesame-and-green-onions-guide/