This Crispy Teriyaki Glazed Salmon is quick, easy and so flavorful. The rich and tender salmon marinated in a sweet and umami teriyaki sauce, pan seared to crispy on the outside and juicy on the inside, this recipe is my go-to healthy weeknight dinner for the whole family.

A bowl of jasmine rice crispy teriyaki salmon, asian cucumber salad. There is a pair of chopsticks on the side.

This recipe is our family favorite. It is a hit every single time. My husband and 2 toddlers just love this recipe. Everyone licks their plates clean every time and asks for more.

It is also super easy for me to make. All I need is to whip up the marinade, leave the salmon in the marinade in the fridge then move on with my day.

When it is dinner time, I could either pan sear the salmon or bake them in under 10 minutes.

A healthy dinner that takes minimal effort and are also delicious and toddler friendly?

Sign me up.

This pan-seared salmon is crispy on all sides, tender and juicy in the middle, and glazed with a falvorful teriyaki sauce.

Why I Love This Crispy Teriyaki Salmon Recipe

I love teriyaki because of its depth of flavors that give you both sweet and savory notes.

It appeals to almost everyone’s flavor palette and is so versatile. Teriyaki can work with many proteins, but paired with salmon, it makes for a blend of savory and sweet that is irresistible! 

It takes minimal effort to prep the dish and cooks in 10 minutes, making it the perfect dinner for a busy weeknight.

My whole family including two picking little eaters loves this dish. They cannot get enough of it.

How to Make This Crispy Teriyaki Salmon

Once the salmon has been marinated for at least 30 minutes, we can start prepare the sauce.

Continue to whisk until the sauce is thickened. Make sure to keep an eye on the sauce so as to not over boil or burn it.

While the sauce is simmering, heat 1 – 2 tablespoons of oil in a large skillet over medium-high heat till the oil is shimmering. Neutral cooking oil like avocado oil works great here.

Lastly, pour the sauce over the crispy salmon and serve with your favorite rice or cauliflower rice. You might want to get your hands on my Best Fried Rice recipe.

A couple of useful notes:

Coconut Aminos already have a good amount of salty flavor, so be careful when seasoning your salmon so that you don’t over-salt!

The sauce will thicken up slowly when simmering.

I do not recommend turning up the heat to “speed up” the process. Because of the sauce may thicken up too quickly become a ball of jello. 

Nope, we don’t want that.

A bowl crispy teriyaki glazed salmon served with rice and broccoli. There are some black and white sesame on top.

What Makes This Teriyaki Salmon So Delicious?  

Practically every ingredient in this Teriyaki Glazed Salmon recipe is delicious and lends a great flavor to the dish.

1. Coconut aminos

It is a great alternative to traditional soy sauce.

Coconut aminos is both soy-free and gluten-free.

It also has a little bit of natural sweetness to it from the sap from the coconut plant.

I love incorporating this powerful amino into as many recipes as possible. 

2. Accessible Ingredients

This recipe uses simple and easy to access ingredients that will make for a super satisfying result.

3. Juicy Salmon

When it comes to picking salmon, you might be someone who loves farm-raised, or you might prefer wild-caught salmon. Farm raised salmon tends to be fattier and juicer (which could take a little bit longer to cook through). On the other hand, wild-caught salmon is lean and has a more potent flavor, which may or may not be everyone’s favorite.

But you can’t go wrong with either cut. This salmon recipe calls for marinating the salmon for over 30 minutes, so they will be super flavorful either way.

Overall, it’s simple, quick and so flavorful. It makes a perfectly dinner for the whole family to enjoy.

What is Arrowroot Flour?

If you don’t have arrowroot flour in your pantry, put it on your grocery list ASAP!

Arrowroot flour is my pantry staple and your best friend while cooking anything with sauce that is sticky, silky, and thick. Moreover, it is great to add to marinating meats because it help trap the moisture inside.

It is my secret ingredient that takes so many of my dishes to the next level of flavor.

From making my proteins and vegetables crisper and thickening up sauces to perfection, it will be your new favorite to add to any meal. 

A bowl crispy teriyaki glazed salmon served with rice and broccoli. There are some black and white sesame on top.

How to Pan Sear Your Salmon to The Perfect Crispy Texture

When it comes to cooking salmon, I prefer pan-searing my fish to baking it in the oven.

When you pan-sear your salmon, it will come out tender in the middle but perfectly crispy all around. 

All you have to do is get the oil really hot and first sear the salmon face down with the skin up. 

Here is my favorite non-stick frying pan and also oil splatter screen to minimalize the mess when searing salmon.

Then, remove the salmon from the heat and add the Teriyaki Glaze on top. Serve immediately with your favorite side dishes. 

What To Serve With Your Crispy Teriyaki Salmon

For a perfectly balanced meal, my go-to side dishes with this Teriyaki Glazed Salmon has to be roasted broccoli and white rice.

Another one of my favorites is my dad’s recipe:

Asian Cucumber Salad 

The cucumbers add that little crunch to the meal and the white rice soaked in a bit of the teriyaki sauce is SO good.

You can also try serving your teriyaki salmon over my Zucchini Mushroom Stir Fry recipe or some bok choy for even more yummy Asian flavors.

This Quick and Easy Teriyaki Glazed Salmon is the perfect main course for the whole family to enjoy.

What would be your favorite way to serve this Teriyaki Glazed Salmon? Comment below. 

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A bowl crispy teriyaki glazed salmon served with rice and broccoli. Pinterest Image.
A bowl crispy teriyaki glazed salmon served with rice and broccoli. There are some black and white sesame on top.

Get the recipe:Crispy Teriyaki Glazed Salmon {20 Minutes}

This Crispy Teriyaki Glazed Salmon is quick, easy and so flavorful. The rich and tender salmon marinated in a sweet and umami teriyaki sauce, pan seared to crispy on the outside and juicy on the inside, this recipe is my go-to weeknight dinner for the whole family.
4.50 stars (18 reviews)

Ingredients

Salmon Marinade

  • 1.5 lb salmon, 5 -6 fillets
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/4 tsp salt *
  • 3 tbsp coconut aminos
  • 1/2 tbsp rice vinegar

Teriyaki Sauce

Instructions 

  • In a shallow bowl or a ziploc bag, combine all the salmon marinade and cover the salmon fillets with the marinades. Let it sit for about 20 minutes.
  • In a small saucepan, mix together all the ingredients for the Teriyaki sauce. Bring the sauce to a boil then quickly turn it down to a simmer. Continue to whisk until thickened. ***
  • While the teriyaki sauce is simmering, heat 1 – 2 tablespoons of oil **** in a large skillet over medium-high heat till the oil is shimmering.
  • Sautee the salmon skin down first for 2 – 3 minutes and flip over for an additional 2-3 minutes (depending on the thickness) until no red-ish pink in the middle. If you like extra crispy skin- finish the salmon off by sauteing the skin side down a final time.
    *** if the salmon is thick- you may sauté the salmon on both of its 'sides' as well for 1-2 minutes

Notes

  1. * The coconut aminos itself is salty. So take that into consideration when you add extra salt to taste.
  2. ** I love adding 1 – 2 tsp of coconut sugar or brown sugar.
  3. *** Keep whisking at low heat to simmer, the sauce will thicken. if the sauce gets too thick, you can add 1 tbsp of water (at a time). Vice versa, if you are making a big batch of teriyaki sauce, add extra arrowroot flour into the sauce.
  4. **** Depending on the fattiness of the salmon you choose, you may not need as much of oil when searing.
Serving: 1g, Calories: 385kcal, Carbohydrates: 21g, Protein: 26g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 11g, Cholesterol: 71mg, Sodium: 422mg, Fiber: 4g, Sugar: 13g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.