24 Delicious Teriyaki Salmon Recipes Easy to Make

Just when you thought salmon couldn’t get any more delicious, we’ve rounded up 24 teriyaki salmon recipes that are as easy to make as they are mouthwatering. Whether you’re craving a quick weeknight dinner or looking to impress at your next gathering, these recipes promise to deliver flavor-packed meals with minimal fuss. Dive into our list and discover your new favorite way to enjoy this classic dish!

Grilled Teriyaki Salmon with Pineapple Salsa

Packed with flavor, this grilled teriyaki salmon topped with fresh pineapple salsa is a summer must-try. Fire up the grill and let’s dive into a dish that’s as vibrant as your feed.

Ingredients

• 4 6-oz salmon fillets
• 1/2 cup teriyaki sauce
• 1 cup diced pineapple
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. Brush salmon fillets with olive oil and season with salt.
3. Grill salmon skin-side down for 4 minutes, then flip.
4. Brush teriyaki sauce on the salmon and grill for another 3 minutes. Tip: Keep the grill lid closed to infuse more smoky flavor.
5. While salmon cooks, mix pineapple, red onion, cilantro, and lime juice in a bowl to make the salsa.
6. Remove salmon from grill when internal temperature reaches 145°F. Tip: Let it rest for 2 minutes to lock in juices.
7. Top each fillet with pineapple salsa before serving. Tip: Serve over a bed of quinoa for a complete meal.

Mouthwatering and juicy, the salmon’s smoky sweetness pairs perfectly with the salsa’s tangy crunch. Try skewering leftover pineapple for a fiery grilled dessert.

Baked Teriyaki Salmon with Garlic Butter

Fire up your taste buds with this irresistible Baked Teriyaki Salmon with Garlic Butter. It’s a flawless mix of sweet, savory, and buttery goodness that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs salmon fillet
• 1/2 cup teriyaki sauce
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the salmon fillet dry with paper towels to ensure a crispy skin.
3. Brush the salmon with olive oil and season with salt and black pepper.
4. Pour the teriyaki sauce over the salmon, making sure it’s evenly coated.
5. In a small saucepan, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
6. Drizzle the garlic butter over the teriyaki-coated salmon.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
8. Let the salmon rest for 5 minutes before serving to allow the flavors to meld.

Here’s the deal: the salmon comes out perfectly flaky, with a caramelized teriyaki glaze that’s out of this world. Serve it over a bed of steamed rice or with a side of roasted veggies for a meal that’s as beautiful as it is delicious.

Teriyaki Salmon and Avocado Salad

Get ready to shake up your salad game with this teriyaki salmon and avocado combo—it’s fresh, flavorful, and packed with protein to keep you fueled.

Ingredients

• 1 lb salmon fillet
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups mixed greens
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin side down.
3. Brush the salmon with teriyaki sauce, ensuring it’s evenly coated.
4. Drizzle olive oil over the salmon and sprinkle with salt and black pepper.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
6. While the salmon bakes, assemble the mixed greens, avocado slices, and red onion on a serving platter.
7. Once cooked, place the salmon on top of the salad.
8. Garnish with sesame seeds for a crunchy finish.

With the salmon’s rich glaze against the creamy avocado, every bite is a balance of textures. Try serving it with a side of steamed rice for a heartier meal.

Teriyaki Glazed Salmon with Sesame Seeds

Yield to your cravings with this **Teriyaki Glazed Salmon with Sesame Seeds**—a dish that’s all about bold flavors and effortless elegance. Perfect for weeknights or impressing guests, it’s a 20-minute miracle.

Ingredients

• 4 6-oz salmon fillets
• 1/2 cup teriyaki sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1 tbsp sesame seeds
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to ensure a crispy skin.
3. In a small bowl, whisk together teriyaki sauce, sesame oil, honey, garlic powder, and ginger powder.
4. Brush each salmon fillet with olive oil and season with salt and black pepper.
5. Place the salmon on the prepared baking sheet and bake for 12 minutes.
6. Remove the salmon from the oven and brush generously with the teriyaki glaze.
7. Sprinkle sesame seeds over the top of each fillet.
8. Return to the oven and bake for an additional 3-5 minutes, or until the glaze is bubbly and the salmon flakes easily with a fork.
9. Let the salmon rest for 2 minutes before serving to allow the flavors to meld.

Caramelized edges meet tender, flaky salmon in every bite. Serve over a bed of steamed rice or alongside crisp veggies for a meal that’s as visually stunning as it is delicious.

Teriyaki Salmon Stir Fry with Vegetables

Hit your weeknight dinner out of the park with this lightning-fast teriyaki salmon stir fry. Packed with vibrant veggies and glazed in a sticky-sweet sauce, it’s a flavor bomb that’s ready before your rice cooker dings.

Ingredients

• 1 lb salmon fillet, skinless, cut into 1-inch cubes
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp vegetable oil
• 1/2 cup teriyaki sauce
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add salmon cubes to the skillet, searing for 2 minutes per side until golden but not fully cooked. Remove and set aside.
3. In the same skillet, add remaining 1 tbsp oil, then stir in garlic and ginger, cooking for 30 seconds until fragrant.
4. Toss in broccoli, bell pepper, and carrot, stir-frying for 4 minutes until veggies are crisp-tender.
5. Pour teriyaki sauce over the vegetables, stirring to coat evenly.
6. Return salmon to the skillet, gently folding into the sauce and vegetables for 2 minutes until salmon is cooked through.
7. Sprinkle with sesame seeds and green onions, then remove from heat.

Crunchy veggies meet buttery salmon in a glaze that’s the perfect balance of sweet and savory. Serve it over a heap of steamed rice or tuck into lettuce wraps for a low-carb twist.

Teriyaki Salmon Rice Bowl

Whip up a Teriyaki Salmon Rice Bowl that’s bursting with flavor and ready in a flash. Perfect for a quick dinner that feels gourmet.

Ingredients

• 1 cup white rice
• 1 tbsp olive oil
• 2 salmon fillets (6 oz each)
• 1/4 cup teriyaki sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1 cup broccoli florets
• 1 tbsp sesame seeds
• 1 green onion, sliced

Instructions

1. Cook 1 cup white rice according to package instructions. Tip: Rinse the rice before cooking to remove excess starch for fluffier grains.
2. Heat 1 tbsp olive oil in a pan over medium-high heat. Add 2 salmon fillets, skin-side down, and cook for 4 minutes.
3. Flip the salmon and cook for another 3 minutes. Tip: The salmon is done when it flakes easily with a fork.
4. In a small bowl, mix 1/4 cup teriyaki sauce, 1 tbsp honey, 1 tsp garlic powder, and 1/2 tsp ginger powder.
5. Pour the sauce over the salmon and cook for 1 minute, until the sauce thickens slightly.
6. Steam 1 cup broccoli florets for 3 minutes, until bright green and tender-crisp. Tip: Steam the broccoli in the microwave with a splash of water for a quick method.
7. Assemble the bowls with rice, salmon, and broccoli. Drizzle with remaining sauce from the pan.
8. Sprinkle with 1 tbsp sesame seeds and 1 sliced green onion before serving.

Luscious and sticky teriyaki glaze coats the tender salmon, while the broccoli adds a fresh crunch. Serve with extra sauce on the side for dipping or drizzling.

Teriyaki Salmon Skewers with Bell Peppers

Get ready to fire up the grill—these Teriyaki Salmon Skewers with Bell Peppers are your next obsession. Glazed to perfection, they’re a sweet, smoky bite of summer.

Ingredients

• 1 lb salmon fillet, skinless, cut into 1-inch cubes
• 2 bell peppers, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1 garlic clove, minced
• 1 tbsp sesame oil
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and black pepper.
3. Thread salmon and bell peppers alternately onto skewers.
4. Brush skewers with half of the teriyaki sauce.
5. Grill skewers for 3-4 minutes per side, brushing with remaining sauce after flipping.
6. Remove from grill when salmon is opaque and flakes easily with a fork.

Here’s the deal: the caramelized edges? Chef’s kiss. Serve these skewers over a bed of rice or with a side of grilled pineapple for a tropical twist.

Teriyaki Salmon with Coconut Rice

Perfectly seared teriyaki salmon meets fluffy coconut rice in this 30-minute meal that’s **packed** with flavor. **Ditch** the takeout menus—this dish is your new weeknight hero.

Ingredients

• 1.5 lbs salmon fillets
• 0.5 cup teriyaki sauce
• 1 tbsp olive oil
• 1 cup jasmine rice
• 1.5 cups coconut milk
• 0.5 tsp salt
• 1 tbsp chopped green onions
• 1 tsp sesame seeds

Instructions

1. Preheat oven to 400°F.
2. Rinse 1 cup jasmine rice under cold water until water runs clear.
3. In a medium saucepan, combine rinsed rice, 1.5 cups coconut milk, and 0.5 tsp salt. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 18 minutes. **Tip:** Don’t peek—steam is key for fluffy rice.
5. While rice cooks, heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
6. Pat 1.5 lbs salmon fillets dry and place skin-side down in the skillet. Sear for 3 minutes.
7. Flip salmon, brush with 0.5 cup teriyaki sauce, and transfer skillet to the oven.
8. Bake for 8 minutes. **Tip:** Salmon is done when it flakes easily with a fork.
9. Remove skillet from oven and let salmon rest for 2 minutes. **Tip:** Resting locks in juices.
10. Fluff coconut rice with a fork and divide among plates.
11. Top rice with salmon, drizzle with remaining teriyaki sauce, and garnish with 1 tbsp chopped green onions and 1 tsp sesame seeds.

**Wow** your taste buds with the caramelized teriyaki glaze against the creamy coconut rice. Serve with a side of steamed broccoli for a colorful, nutrient-packed plate.

Teriyaki Salmon Poke Bowl

Dig into this Teriyaki Salmon Poke Bowl—a vibrant, flavor-packed meal that’s as easy to make as it is to devour. Fresh, zesty, and downright delicious, it’s your next go-to lunch or dinner.

Ingredients

• 1 lb salmon fillet, skinless
• 1/2 cup teriyaki sauce
• 1 tbsp sesame oil
• 1 cup sushi rice, uncooked
• 1 1/4 cups water
• 1 avocado, sliced
• 1/2 cucumber, diced
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds
• 1 tsp ginger, grated
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet. Brush generously with teriyaki sauce.
3. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: For extra flavor, marinate the salmon in teriyaki sauce for 30 minutes before baking.
4. While the salmon bakes, rinse the sushi rice under cold water until the water runs clear.
5. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Tip: For perfect rice, don’t peek while it’s cooking!
6. In a small bowl, mix sesame oil, grated ginger, and minced garlic. Set aside.
7. Fluff the cooked rice with a fork and gently stir in the sesame oil mixture.
8. Divide the rice between two bowls. Top with baked salmon, avocado slices, diced cucumber, and chopped green onions.
9. Sprinkle sesame seeds over the top. Tip: Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes for enhanced flavor.

Here’s the deal: this bowl is a textural dream—creamy avocado, tender salmon, and crunchy cucumber all play nice with the sticky, savory rice. Serve it with extra teriyaki sauce on the side for drizzling, or add a sprinkle of chili flakes for heat.

Teriyaki Salmon with Mango Chutney

Fire up your taste buds with this irresistible combo—succulent salmon meets sweet-spicy mango chutney. Perfect for weeknight dinners or impressing guests, it’s a flavor bomb ready in under 30 minutes.

Ingredients

• 4 6-oz salmon fillets
• 1/2 cup teriyaki sauce
• 1 cup mango chutney
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat salmon fillets dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
3. Place salmon on the prepared baking sheet. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
4. While salmon bakes, heat teriyaki sauce in a small saucepan over medium heat for 2-3 minutes, stirring occasionally.
5. Remove salmon from oven. Drizzle with warm teriyaki sauce and top with mango chutney.
6. Serve immediately, garnished with fresh cilantro if desired.

Whisk together a side of coconut rice to soak up the extra teriyaki goodness. The salmon’s buttery texture pairs magically with the chutney’s tangy sweetness—dive in!

Teriyaki Salmon and Broccoli Stir Fry

Make your weeknight dinners unforgettable with this teriyaki salmon and broccoli stir fry—quick, flavorful, and packed with nutrients.

Ingredients

• 1 lb salmon fillet, skin-on
• 2 cups broccoli florets
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Cut the salmon into 1-inch cubes, ensuring the skin is removed if preferred.
2. In a small bowl, whisk together soy sauce, honey, garlic, ginger, and red pepper flakes to make the teriyaki sauce.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add salmon cubes and cook for 3 minutes per side until golden. Remove and set aside.
4. In the same skillet, add remaining 1 tbsp vegetable oil and broccoli florets. Stir fry for 4 minutes until bright green and slightly tender.
5. Return salmon to the skillet. Pour teriyaki sauce over the salmon and broccoli, stirring gently to coat.
6. In a separate small bowl, mix cornstarch and water until smooth. Stir into the skillet to thicken the sauce, cooking for 1 more minute.

Here’s the deal: the salmon is melt-in-your-mouth tender, the broccoli crisp-tender, all smothered in a sticky-sweet teriyaki glaze. Serve it over a bed of steaming rice or noodles for the ultimate comfort meal.

Teriyaki Salmon with Quinoa and Kale

Hit your weeknight dinner out of the park with this **Teriyaki Salmon with Quinoa and Kale**—flaky fish, sticky-sweet glaze, and a powerhouse side that comes together in a flash.

Ingredients

• 1 lb salmon fillet
• 1/2 cup teriyaki sauce
• 1 cup quinoa
• 2 cups water
• 2 cups kale, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place salmon on the prepared baking sheet. Brush with 1/4 cup teriyaki sauce. Bake for 12-15 minutes, until salmon flakes easily with a fork.
3. Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until water is absorbed.
4. Heat olive oil in a skillet over medium heat. Add kale, salt, and pepper. Sauté for 5 minutes, until kale is wilted but still bright green.
5. Fluff quinoa with a fork. Stir in remaining 1/4 cup teriyaki sauce.
6. Serve salmon over a bed of quinoa and kale. Drizzle with any remaining teriyaki sauce from the baking sheet.

Now, the salmon’s caramelized edges play off the quinoa’s nuttiness, while the kale adds a crisp contrast. Try topping with sesame seeds for a crunch that’ll make your followers double-tap.

Teriyaki Salmon Sushi Rolls

Hit your sushi game with a twist—these Teriyaki Salmon Sushi Rolls blend sweet, savory, and umami in every bite. Perfect for meal prep or impressing at dinner parties.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 8 oz fresh salmon, sliced into strips
• 1/4 cup teriyaki sauce
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse sushi rice under cold water until water runs clear, then drain.
2. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold into cooked rice. Tip: Use a cutting motion to avoid mashing the rice.
4. Preheat oven to 375°F. Place salmon strips on a baking sheet, brush with teriyaki sauce, and bake for 10 minutes.
5. Lay a nori sheet on a bamboo mat, spread a thin layer of rice, leaving a 1-inch border at the top.
6. Arrange salmon, cucumber, and avocado in a line at the bottom of the nori sheet.
7. Roll tightly using the bamboo mat, moisten the border with water to seal, then slice into 8 pieces. Tip: Wet your knife between cuts for clean slices.
8. Sprinkle with sesame seeds before serving. Tip: Serve with extra teriyaki sauce for dipping.

Serve these rolls fresh for the best texture—the creamy avocado and crisp cucumber contrast beautifully with the tender salmon. Try pairing with a spicy mayo drizzle for an extra kick.

Teriyaki Salmon with Sweet Potato Mash

Transform your dinner game with this **Teriyaki Salmon with Sweet Potato Mash**—quick, flavorful, and packed with nutrients.

Ingredients

• 4 salmon fillets (6 oz each)
• 1/2 cup teriyaki sauce
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp unsalted butter
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ginger powder

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place salmon fillets on the baking sheet. Brush each fillet with teriyaki sauce.
3. Bake salmon for 12-15 minutes, or until it flakes easily with a fork.
4. While salmon bakes, boil sweet potatoes in a large pot of water for 15 minutes, or until tender.
5. Drain sweet potatoes and return to the pot. Add butter, milk, salt, pepper, garlic powder, and ginger powder.
6. Mash sweet potatoes until smooth. For extra creaminess, add a splash more milk.
7. Heat olive oil in a skillet over medium heat. Sear salmon for 1-2 minutes per side for a crispy finish.
8. Serve salmon over a bed of sweet potato mash. Drizzle with remaining teriyaki sauce.

Velvety sweet potato mash pairs perfectly with the sticky, savory salmon. Try topping with sesame seeds or a squeeze of lime for an extra zing.

Teriyaki Salmon and Asparagus Foil Packets

Yield to the sizzle of Teriyaki Salmon and Asparagus Foil Packets—your oven does all the work while you rack up the likes. Perfectly caramelized salmon meets crisp-tender asparagus, all drenched in a sticky-sweet glaze.

Ingredients

• 4 (6 oz) salmon fillets
• 1 lb asparagus, trimmed
• 1/2 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F. Tear off 4 large sheets of aluminum foil, each about 12 inches long.
2. Divide asparagus evenly among the foil sheets, placing them in the center. Drizzle with olive oil and sprinkle with garlic powder and black pepper.
3. Place a salmon fillet on top of each asparagus pile. Brush each fillet generously with teriyaki sauce, then drizzle with honey.
4. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet. Tip: Leave some space inside the packet for steam to circulate.
5. Place packets on a baking sheet. Bake for 15 minutes, then carefully open one packet to check for doneness—salmon should flake easily with a fork.
6. If needed, reseal and bake for up to 5 more minutes. Tip: Avoid overcooking to keep the salmon moist.
7. Serve immediately, spooning any extra sauce from the packet over the top. Tip: For a burst of freshness, garnish with sliced green onions or sesame seeds.

Unwrap a packet to reveal salmon that’s melt-in-your-mouth tender, with asparagus that’s still got a bite. The teriyaki glaze turns into a glossy, finger-licking sauce—ideal for drizzling over steamed rice or quinoa.

Teriyaki Salmon with Zucchini Noodles

Let’s dive into a dish that’s as vibrant as your feed—**Teriyaki Salmon with Zucchini Noodles**. It’s quick, packed with flavor, and oh-so-instagrammable.

Ingredients

• 1 lb salmon fillet
• 2 medium zucchinis
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp olive oil
• 1/2 tsp sesame seeds
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F.
2. In a small bowl, whisk together soy sauce, honey, garlic, and ginger to make the teriyaki sauce.
3. Place the salmon fillet on a baking sheet lined with parchment paper. Brush half of the teriyaki sauce over the salmon.
4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
5. While the salmon bakes, spiralize the zucchinis into noodles.
6. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender.
7. Remove the salmon from the oven and drizzle with the remaining teriyaki sauce.
8. Serve the salmon over the zucchini noodles. Garnish with sesame seeds and red pepper flakes.

Bold flavors meet in this dish—the sweetness of the teriyaki, the kick of the pepper flakes, and the freshness of the zucchini. Try topping it with avocado slices for a creamy contrast.

Teriyaki Salmon Burger with Slaw

Fire up your taste buds with this Teriyaki Salmon Burger with Slaw—juicy, flavorful, and packed with umami goodness. Perfect for a quick dinner that feels gourmet.

Ingredients

• 1 lb salmon fillet, skinless
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 1 cup coleslaw mix
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 4 burger buns
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill or skillet to medium-high heat (375°F).
2. Season the salmon fillet with salt and black pepper on both sides.
3. Brush the salmon with olive oil to prevent sticking.
4. Grill the salmon for 4 minutes per side, brushing with teriyaki sauce halfway through.
5. While the salmon cooks, mix coleslaw mix, mayonnaise, and lemon juice in a bowl for the slaw.
6. Toast the burger buns on the grill for 1 minute until lightly golden.
7. Flake the cooked salmon into large chunks and assemble on the buns.
8. Top each burger with a generous scoop of slaw.

Let the flavors meld together for a bite that’s crispy, creamy, and utterly satisfying. Try serving with a side of sweet potato fries for the ultimate meal.

Teriyaki Salmon Tacos with Lime Crema

Dive into a flavor-packed twist on taco night with these teriyaki salmon tacos, topped with a zesty lime crema that’ll have your taste buds dancing. Perfect for summer gatherings or a quick weeknight dinner, this dish is a guaranteed crowd-pleaser.

Ingredients

• 1 lb salmon fillet, skin removed
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 1/2 cup sour cream
• 1 lime, juiced
• 1/2 tsp salt
• 8 small flour tortillas
• 1 cup shredded purple cabbage
• 1/2 avocado, sliced
• 2 tbsp chopped cilantro

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Brush the salmon fillet with olive oil and teriyaki sauce, ensuring it’s fully coated.
3. Grill the salmon for 4 minutes per side, or until the internal temperature reaches 145°F. Tip: Don’t flip the salmon more than once to keep it from falling apart.
4. While the salmon cooks, mix sour cream, lime juice, and salt in a small bowl to create the lime crema.
5. Once cooked, let the salmon rest for 2 minutes before flaking it into large chunks.
6. Warm the tortillas on the grill for 30 seconds per side. Tip: Cover them with a towel to keep warm until serving.
7. Assemble the tacos by layering cabbage, salmon, avocado slices, and a drizzle of lime crema on each tortilla. Tip: Garnish with cilantro for a fresh, colorful finish.

Enjoy the crispy, creamy, and tangy flavors melding together in every bite. Serve with extra lime wedges on the side for an added zing.

Teriyaki Salmon with Edamame and Rice

Make weeknight dinners exciting with this teriyaki salmon bowl—juicy, glazed fish meets fluffy rice and crisp edamame for a meal that’s as easy as it is delicious.

Ingredients

• 1 lb salmon fillet
• 1/2 cup teriyaki sauce
• 1 cup edamame, shelled
• 1 cup white rice
• 2 cups water
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet and brush evenly with 1/4 cup of teriyaki sauce.
3. Bake the salmon for 12-15 minutes, or until the flesh flakes easily with a fork.
4. While the salmon bakes, rinse the rice under cold water until the water runs clear.
5. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
6. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
7. Heat olive oil in a skillet over medium heat. Add the edamame and sauté for 3-4 minutes, until bright green and slightly charred.
8. Fluff the rice with a fork and divide it between two bowls. Top with the baked salmon and sautéed edamame.
9. Drizzle the remaining teriyaki sauce over the bowls before serving.

Flaky salmon paired with the slight crunch of edamame and the softness of rice creates a harmony of textures. Serve with a sprinkle of sesame seeds for an extra nutty flavor.

Teriyaki Salmon and Mushroom Risotto

Make your taste buds dance with this Teriyaki Salmon and Mushroom Risotto—a creamy, umami-packed dish that’s as easy to whip up as it is delicious.

Ingredients

• 1 cup Arborio rice
• 4 oz salmon fillet
• 1 cup sliced mushrooms
• 2 tbsp teriyaki sauce
• 3 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped green onions

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 5 minutes until golden.
2. Push mushrooms to the side of the skillet. Place salmon fillet in the center, skin-side down. Cook for 4 minutes.
3. Flip salmon, brush with teriyaki sauce, and cook for another 3 minutes. Remove salmon and set aside.
4. In the same skillet, add Arborio rice. Stir to coat with oil and toast for 1 minute.
5. Gradually add chicken broth, 1/2 cup at a time, stirring constantly until absorbed before adding more.
6. Once rice is creamy and al dente (about 20 minutes), stir in Parmesan cheese and green onions.
7. Flake the cooked salmon into large pieces and gently fold into the risotto.

Serve this risotto hot, garnished with extra green onions for a pop of color. The creamy rice pairs perfectly with the tender, teriyaki-glazed salmon, making every bite a flavor explosion.

Teriyaki Salmon with Spicy Mayo

Never settle for boring salmon again. This Teriyaki Salmon with Spicy Mayo **hits all the right notes**—sweet, savory, and a kick of heat.

Ingredients

• 4 6-oz salmon fillets
• 1/2 cup teriyaki sauce
• 2 tbsp mayonnaise
• 1 tsp sriracha
• 1 tbsp vegetable oil
• 1 tsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Preheat oven to 400°F.
2. In a small bowl, mix mayonnaise and sriracha. Set aside.
3. Heat vegetable oil in an oven-safe skillet over medium-high heat.
4. Season salmon fillets with salt, then sear skin-side down for 3 minutes until crispy.
5. Flip fillets, brush with teriyaki sauce, and transfer skillet to oven.
6. Bake for 8 minutes, or until salmon flakes easily with a fork.
7. Drizzle with spicy mayo, sprinkle sesame seeds and green onions.

Keep it bold with the spicy mayo drizzle—it’s the perfect contrast to the sweet teriyaki. Serve over steamed rice or with a side of crisp veggies for a meal that’s as vibrant as it is delicious.

Teriyaki Salmon and Cucumber Salad

Overwhelm your taste buds with this Teriyaki Salmon and Cucumber Salad—quick, fresh, and packed with flavor. Perfect for a light lunch or a dinner that doesn’t weigh you down.

Ingredients

• 1 lb salmon fillet
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sesame seeds

Instructions

1. Preheat your oven to 375°F.
2. In a small bowl, whisk together soy sauce, honey, ginger, and garlic to make the teriyaki marinade.
3. Place the salmon fillet in a baking dish and pour the marinade over it, ensuring it’s evenly coated. Let it marinate for 10 minutes.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
5. While the salmon bakes, combine cucumber, red onion, rice vinegar, and sesame oil in a bowl to make the salad. Toss well.
6. Once the salmon is done, let it rest for 2 minutes before slicing.
7. Serve the salmon over the cucumber salad, garnished with sesame seeds.

Enjoy the contrast of the warm, sweet salmon against the cool, crisp salad. For an extra kick, add a sprinkle of chili flakes before serving.

Teriyaki Salmon with Roasted Brussels Sprouts

Dive into a dish that’s all about bold flavors and easy vibes. This teriyaki salmon with roasted Brussels sprouts is your ticket to a fuss-free, flavor-packed meal.

Ingredients

• 4 6-oz salmon fillets
• 1 lb Brussels sprouts, halved
• 1/2 cup teriyaki sauce
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on half the baking sheet.
3. Place salmon fillets on the other half of the baking sheet. Brush each fillet with teriyaki sauce.
4. Roast in the oven for 12-15 minutes, until salmon flakes easily and Brussels sprouts are crispy.
5. Remove from oven. Sprinkle sesame seeds and green onions over the salmon.
6. Serve immediately with extra teriyaki sauce on the side.

Now, the salmon’s glaze is sticky-sweet, while the Brussels sprouts bring a crispy contrast. Try plating it over a bed of rice for a complete meal that’s as Instagram-worthy as it is delicious.

Teriyaki Salmon and Scallion Pancakes

Hit the kitchen for a flavor-packed duo that’s as easy as it is irresistible. This teriyaki salmon and scallion pancakes combo brings the heat and the sweet, perfect for a quick dinner or a weekend brunch.

Ingredients

• 1 lb salmon fillet
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 1 cup water
• 1 egg
• 1/2 cup scallions, chopped
• 1/2 tsp salt
• 2 tbsp vegetable oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together soy sauce, honey, ginger, and garlic to make the teriyaki marinade.
3. Place the salmon fillet on the prepared baking sheet and coat evenly with the marinade. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
4. While the salmon bakes, mix flour, water, egg, scallions, and salt in a bowl to form the pancake batter.
5. Heat vegetable oil in a skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking for 2-3 minutes per side until golden brown.
6. Flip the pancakes carefully to keep them intact, ensuring even cooking on both sides.

Get ready to dive into crispy, savory pancakes paired with succulent, glazed salmon. Serve with a drizzle of extra teriyaki sauce or a sprinkle of sesame seeds for an extra crunch.

Conclusion

Craving something savory and sweet? Our roundup of 24 Delicious Teriyaki Salmon Recipes offers a treasure trove of easy-to-make dishes that promise to delight your taste buds. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here for you. Don’t forget to try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest!