20 Delicious Teriyaki Salmon Recipes for Every Occasion

Ready to transform your dinner routine with a splash of sweet and savory? Our roundup of 20 Delicious Teriyaki Salmon Recipes is your ticket to easy, flavorful meals that suit any occasion—from quick weeknight dinners to special weekend feasts. Whether you’re craving something classic or adventurous, these recipes promise to delight your taste buds and impress your family. Let’s dive into the delicious possibilities!

Grilled Teriyaki Salmon with Pineapple Salsa

Bring a taste of the tropics to your dinner table with this Grilled Teriyaki Salmon topped with a vibrant Pineapple Salsa. It’s a perfect blend of sweet and savory that’s sure to impress.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/2 cup teriyaki sauce
• 2 tbsp olive oil
• 1 cup diced fresh pineapple
• 1/4 cup diced red bell pepper
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the salmon fillets with 2 tbsp olive oil and coat evenly with 1/2 cup teriyaki sauce.
3. Grill the salmon for 4-5 minutes per side, or until the fish flakes easily with a fork.
4. While the salmon grills, combine 1 cup diced pineapple, 1/4 cup diced red bell pepper, 2 tbsp red onion, 1 tbsp cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a bowl to make the salsa.
5. Serve the grilled salmon hot, topped with the pineapple salsa.

The contrast of the smoky, teriyaki-glazed salmon with the fresh, tangy pineapple salsa creates a dish that’s as beautiful as it is flavorful.

Tip: For an extra smoky flavor, try grilling the pineapple slices for 1-2 minutes per side before dicing them for the salsa.

Teriyaki Salmon and Avocado Rice Bowls

Dive into the perfect blend of sweet and savory with this Teriyaki Salmon and Avocado Rice Bowl, a dish that promises a restaurant-quality experience right at your kitchen table.

Ingredients

• 1 cup white rice
• 1 1/4 cups water
• 2 salmon fillets (about 6 oz each)
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 1 ripe avocado, sliced
• 1 tbsp sesame seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 green onion, thinly sliced

Instructions

1. Rinse the rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. While the rice cooks, season the salmon fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4 minutes. Flip and brush with teriyaki sauce. Cook for another 3 minutes, or until the salmon flakes easily with a fork.
3. Fluff the rice with a fork and divide between two bowls. Top each bowl with a salmon fillet, avocado slices, and a sprinkle of sesame seeds and green onion.

The magic of this dish lies in the caramelized teriyaki glaze on the salmon, perfectly complemented by the creamy avocado and fluffy rice.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before sprinkling over the bowls.

Baked Teriyaki Salmon with Garlic Butter

This Baked Teriyaki Salmon with Garlic Butter is a foolproof way to impress at dinner, combining sweet, savory, and buttery flavors in one dish.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/2 cup teriyaki sauce
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. In a small bowl, mix together the teriyaki sauce, melted butter, minced garlic, brown sugar, and black pepper. Brush this mixture generously over the salmon.
3. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly and slightly caramelized.
4. Garnish with chopped fresh parsley before serving.

The magic of this recipe lies in the caramelized teriyaki glaze that forms a delicious crust on the salmon, while the garlic butter ensures it stays incredibly moist inside.

Tip: For an extra flavor boost, let the salmon marinate in the teriyaki mixture for 30 minutes before baking.

Teriyaki Salmon Skewers with Vegetables

These Teriyaki Salmon Skewers with Vegetables are a quick, flavorful way to bring a taste of the Pacific to your weeknight dinner table.

Ingredients

• 1 lb salmon fillet, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (for garnish)
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 clove minced garlic to make the teriyaki sauce.
3. Thread the salmon cubes, red bell pepper pieces, and zucchini rounds onto the soaked skewers, alternating between ingredients.
4. Brush the skewers with 1 tbsp sesame oil and grill for 3-4 minutes on each side, or until the salmon is cooked through and the vegetables are slightly charred.
5. During the last minute of grilling, brush the skewers with the teriyaki sauce, allowing it to caramelize slightly.
6. Remove from the grill, sprinkle with 1 tbsp sesame seeds, and serve immediately.

The combination of sweet teriyaki glaze and smoky grilled salmon creates a dish that’s irresistibly juicy and packed with umami flavor.

Tip: For an extra flavor boost, marinate the salmon in half of the teriyaki sauce for 15 minutes before skewering.

Teriyaki Salmon Poke Bowl

Dive into the flavors of the Pacific with this Teriyaki Salmon Poke Bowl, a vibrant and nutritious meal that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 lb fresh salmon, skin removed and cubed
• 1/4 cup teriyaki sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 2 cups cooked sushi rice
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds
• 1/2 tsp salt

Instructions

1. In a medium bowl, combine the salmon cubes with teriyaki sauce, sesame oil, grated ginger, and salt. Let it marinate for at least 15 minutes in the fridge.
2. While the salmon marinates, prepare the sushi rice according to package instructions and let it cool slightly.
3. Heat a non-stick skillet over medium-high heat. Add the marinated salmon and cook for 2-3 minutes on each side, until just cooked through and slightly caramelized.
4. Divide the cooked sushi rice between two bowls. Top with the cooked salmon, avocado slices, cucumber, and green onions.
5. Sprinkle sesame seeds over the top for a nutty crunch.

The magic of this bowl lies in the contrast between the sweet, sticky teriyaki salmon and the fresh, crisp vegetables, all brought together by the comforting base of sushi rice.

Tip: For an extra kick, drizzle with a little sriracha mayo before serving.

Teriyaki Salmon Stir Fry with Noodles

This Teriyaki Salmon Stir Fry with Noodles is a quick, flavorful weeknight dinner that brings the perfect balance of sweet and savory to your table.

Ingredients

• 2 salmon fillets (about 6 oz each), skin removed and cut into 1-inch cubes
• 8 oz udon noodles
• 2 tbsp vegetable oil, divided
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup teriyaki sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Cook udon noodles according to package instructions, then drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add salmon cubes and cook for 3-4 minutes, turning occasionally, until lightly browned. Remove from skillet and set aside.
3. In the same skillet, heat remaining 1 tbsp vegetable oil. Add broccoli, red bell pepper, and garlic. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
4. Return salmon to the skillet. Add teriyaki sauce, honey, sesame oil, and red pepper flakes. Stir gently to combine and cook for 2 minutes until everything is well coated and heated through.
5. Add cooked noodles to the skillet, tossing gently to mix with the salmon and vegetables. Cook for another minute until noodles are warmed.
6. Garnish with green onions and sesame seeds before serving.

The magic of this dish lies in the caramelized edges of the salmon, which soak up the teriyaki glaze for an irresistible bite every time.

Tip: For an extra crunch, sprinkle with additional sesame seeds right before serving.

Teriyaki Salmon Sushi Rolls

These Teriyaki Salmon Sushi Rolls are a delightful twist on the classic, combining the rich flavors of teriyaki-glazed salmon with the fresh crunch of vegetables, all wrapped up in sushi rice and nori.

Ingredients

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

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix together the rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
3. While the rice cools, marinate the salmon strips in the teriyaki sauce for 10 minutes. Then, in a non-stick skillet over medium heat, cook the salmon for 2 minutes on each side until just cooked through.
4. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange the salmon, cucumber, and avocado in a line along the bottom edge of the rice.
5. Roll the sushi tightly using the mat, pressing gently to seal the edge. Repeat with the remaining ingredients.
6. Slice each roll into 8 pieces with a sharp knife, wiping the blade between cuts. Sprinkle with sesame seeds before serving.

The combination of sweet teriyaki salmon with creamy avocado and crisp cucumber creates a sushi roll that’s bursting with flavors and textures.

Tip: For extra flavor, drizzle a little extra teriyaki sauce over the sliced rolls before serving.

Teriyaki Salmon with Coconut Rice

This Teriyaki Salmon with Coconut Rice is a delightful fusion of sweet and savory flavors, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1/4 tsp salt
• 4 salmon fillets (about 6 oz each)
• 1/2 cup teriyaki sauce
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, water, and 1/4 tsp salt. 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.
2. While the rice cooks, preheat your oven to 400°F. Place salmon fillets on a baking sheet lined with parchment paper. Brush each fillet with teriyaki sauce, reserving some for serving.
3. Bake salmon at 400°F for 12-15 minutes, until the fish flakes easily with a fork.
4. Heat olive oil in a small skillet over medium heat. Add sesame seeds and toast for 1-2 minutes, until golden and fragrant.
5. Fluff the coconut rice with a fork and divide among plates. Top each serving with a salmon fillet, drizzle with reserved teriyaki sauce, and sprinkle with toasted sesame seeds and green onions.

The creamy coconut rice perfectly balances the rich, glazed salmon, creating a dish that’s as satisfying to eat as it is simple to make.

Tip: For an extra burst of flavor, add a squeeze of fresh lime juice over the salmon before serving.

Teriyaki Salmon and Broccoli Stir Fry

This Teriyaki Salmon and Broccoli Stir Fry is a quick, flavorful dish that brings the perfect balance of sweet and savory to your weeknight dinner table.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1/4 cup teriyaki sauce
• 1 tbsp honey
• 1 tsp minced garlic
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper, then add to the skillet. Cook for 4 minutes per side, or until the salmon is cooked through. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add broccoli florets, minced garlic, and red pepper flakes. Stir fry for 5 minutes, or until the broccoli is tender-crisp.
3. Return the salmon to the skillet. Pour teriyaki sauce and honey over the salmon and broccoli. Gently stir to coat everything evenly and cook for another 2 minutes to let the flavors meld.

The glaze from the teriyaki sauce and honey creates a glossy, irresistible coating that makes this dish stand out.

Tip: For an extra crunch, sprinkle sesame seeds on top before serving.

Teriyaki Salmon Tacos with Mango Slaw

These Teriyaki Salmon Tacos with Mango Slaw are a vibrant twist on taco night, combining sweet, tangy, and savory flavors in every bite.

Ingredients

• 1 lb salmon fillet, skin removed
• 1/4 cup teriyaki sauce
• 2 tbsp olive oil
• 1 cup shredded red cabbage
• 1 mango, thinly sliced
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 8 small flour tortillas
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill or skillet to medium-high heat. Brush the salmon with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill the salmon for 4-5 minutes per side, brushing with 1/4 cup teriyaki sauce during the last 2 minutes of cooking. Flake into large pieces once done.
3. In a bowl, combine shredded red cabbage, sliced mango, chopped cilantro, 2 tbsp lime juice, and 1 tbsp honey to make the slaw.
4. Warm the flour tortillas according to package instructions.
5. Assemble the tacos by placing a portion of salmon on each tortilla, topping with mango slaw, and drizzling with remaining teriyaki sauce.

The contrast of the juicy mango slaw against the rich, teriyaki-glazed salmon creates a taco that’s as beautiful as it is flavorful.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the slaw.

Teriyaki Salmon with Quinoa and Greens

This Teriyaki Salmon with Quinoa and Greens is a perfect weeknight dinner that’s both nourishing and packed with flavor, ready in under 30 minutes.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1/2 cup quinoa, rinsed
• 1 cup water
• 2 cups mixed greens (such as spinach and arugula)
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, brush with 2 tbsp of teriyaki sauce, and season with 1/4 tsp salt and 1/8 tsp black pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon cooks, combine quinoa and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and stir in the remaining 1/4 tsp salt.
4. Heat olive oil in a large skillet over medium heat. Add the mixed greens and sauté for 2-3 minutes, just until wilted.
5. Divide the quinoa and greens between two plates, top with the baked salmon, drizzle with the remaining 2 tbsp of teriyaki sauce, and sprinkle with sesame seeds.

The combination of sweet teriyaki glaze with the nutty quinoa and fresh greens creates a dish that’s as satisfying as it is colorful.

Tip: For an extra crunch, toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes before garnishing.

Teriyaki Salmon Burgers with Wasabi Mayo

Transform your burger night with these Teriyaki Salmon Burgers topped with a spicy wasabi mayo – a delightful twist on the classic that’s sure to impress.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp teriyaki sauce
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/4 cup mayonnaise
• 1 tsp wasabi paste
• 4 burger buns, toasted
• 1 cup arugula
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, mix the chopped salmon, panko breadcrumbs, 2 tbsp teriyaki sauce, 1 tbsp soy sauce, 1 tsp grated ginger, and 1 clove minced garlic until well combined. Form into 4 equal patties.
2. Heat 1 tbsp vegetable oil in a skillet over medium heat. Cook the patties for 4 minutes on each side, or until golden and cooked through.
3. In a small bowl, whisk together 1/4 cup mayonnaise and 1 tsp wasabi paste until smooth.
4. Spread the wasabi mayo on the toasted burger buns, then top with the salmon patties and a handful of arugula.

The combination of sweet teriyaki and spicy wasabi mayo creates a burst of flavors that elevates the humble salmon burger to something extraordinary.

Tip: For an extra crunch, add a slice of cucumber or pickled ginger on top of your burger.

Teriyaki Salmon and Asparagus Foil Packets

These Teriyaki Salmon and Asparagus Foil Packets are a game-changer for busy weeknights, combining sweet and savory flavors in a fuss-free package.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb asparagus, trimmed
• 1/4 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Cut four large pieces of aluminum foil, about 12×18 inches each.
2. In a small bowl, whisk together 1/4 cup teriyaki sauce, 2 tbsp honey, 1 tbsp olive oil, 1 tsp minced garlic, and 1/2 tsp red pepper flakes.
3. Divide the asparagus evenly among the foil pieces, placing them in the center. Season with salt and pepper to taste. Place a salmon fillet on top of each asparagus pile.
4. Drizzle the teriyaki mixture evenly over each salmon fillet. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet.
5. Bake at 400°F for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork.

The magic of these foil packets lies in the way the salmon and asparagus steam together, soaking up every bit of the sticky, sweet teriyaki glaze.

Tip: For an extra char, open the packets and broil for the last 2 minutes of cooking.

Teriyaki Salmon Salad with Sesame Dressing

This Teriyaki Salmon Salad with Sesame Dressing is a vibrant, flavor-packed meal that comes together in under 30 minutes, perfect for a quick yet impressive dinner.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 4 cups mixed greens
• 1/2 cup shredded carrots
• 1/4 cup sliced almonds
• 2 tbsp sesame seeds
• For the dressing: 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp rice vinegar

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the salmon fillets with 1/4 cup teriyaki sauce and place them on the prepared baking sheet. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon cooks, heat 1 tbsp olive oil in a small pan over medium heat. Add 1/4 cup sliced almonds and toast for 2-3 minutes, until golden. Set aside.
4. In a large bowl, combine 4 cups mixed greens, 1/2 cup shredded carrots, toasted almonds, and 2 tbsp sesame seeds.
5. Whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, and 1 tbsp rice vinegar in a small bowl to make the dressing.
6. Divide the salad between two plates, top with the baked salmon, and drizzle with the sesame dressing.

The magic of this dish lies in the contrast between the sweet, sticky teriyaki salmon and the nutty, tangy sesame dressing—every bite is a delight.

Tip: For an extra crunch, sprinkle some additional sesame seeds on top before serving.

Teriyaki Salmon with Sweet Potato Mash

This Teriyaki Salmon with Sweet Potato Mash is a harmonious blend of sweet and savory, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1/4 cup teriyaki sauce
• 2 medium 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 sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and place the salmon fillets on it. Brush each fillet with 2 tbsp of teriyaki sauce. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
2. While the salmon bakes, place the sweet potatoes in a pot of boiling water. Cook for 15 minutes, or until tender. Drain and return to the pot.
3. Add the butter, milk, 1/2 tsp salt, and 1/4 tsp black pepper to the sweet potatoes. Mash until smooth and creamy.
4. Heat 1 tbsp olive oil in a small pan over medium heat. Add the remaining 2 tbsp teriyaki sauce and simmer for 1 minute until slightly thickened.
5. Plate the sweet potato mash and top with the baked salmon. Drizzle with the reduced teriyaki sauce and garnish with sesame seeds and green onions.

The glaze on the salmon caramelizes beautifully in the oven, creating a sticky-sweet crust that contrasts wonderfully with the creamy, earthy sweet potato mash.

Tip: For an extra flavor boost, marinate the salmon in the teriyaki sauce for 30 minutes before baking.

Teriyaki Salmon and Mushroom Risotto

This Teriyaki Salmon and Mushroom Risotto combines the rich, umami flavors of teriyaki-glazed salmon with the creamy comfort of a perfectly cooked risotto, making it a standout dish for any dinner table.

Ingredients

• 1 cup Arborio rice
• 4 salmon fillets (about 6 oz each)
• 1 cup sliced mushrooms
• 2 tbsp olive oil
• 1/4 cup teriyaki sauce
• 4 cups chicken broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Place the salmon fillets on a baking sheet, brush with teriyaki sauce, and bake for 12-15 minutes until the salmon flakes easily with a fork.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the mushrooms and cook until they’re soft and golden, about 5 minutes. Stir in the Arborio rice, coating it with the oil and vegetables.
4. Gradually add the warm chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
5. Remove from heat. Stir in the Parmesan cheese, butter, salt, and pepper until well combined.
6. Serve the risotto topped with the teriyaki-glazed salmon fillets. The contrast between the crispy, sweet salmon and the creamy risotto creates a symphony of textures and flavors that’s hard to resist.

Tip: For an extra layer of flavor, drizzle a little extra teriyaki sauce over the finished dish before serving.

Teriyaki Salmon Lettuce Wraps

These Teriyaki Salmon Lettuce Wraps are a light yet satisfying meal, perfect for those evenings when you want something fresh but full of flavor.

Ingredients

• 1 lb salmon fillet, skin removed
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 1 head butter lettuce, leaves separated
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, brush with 1/4 cup teriyaki sauce, and drizzle with 1 tbsp olive oil.
3. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. While the salmon cooks, prepare the lettuce leaves, shredded carrots, and sliced green onions for assembly.
5. Once the salmon is done, let it cool slightly before breaking it into chunks.
6. To assemble the wraps, place a piece of salmon in a lettuce leaf, top with shredded carrots and green onions, and sprinkle with sesame seeds.

The combination of sweet teriyaki-glazed salmon with crisp lettuce and fresh veggies makes these wraps a delightful mix of textures and flavors.

Tip: For an extra crunch, add a few slices of cucumber or a sprinkle of chopped peanuts.

Teriyaki Salmon with Stir Fried Bok Choy

This Teriyaki Salmon with Stir Fried Bok Choy is a perfect weeknight dinner that brings a sweet and savory flair to your table in under 30 minutes.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 2 heads bok choy, chopped
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tsp honey

Instructions

1. Preheat your oven to 400°F. Place the salmon fillets on a baking sheet lined with parchment paper and brush each fillet with 2 tablespoons of teriyaki sauce. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
2. While the salmon bakes, heat olive oil in a large skillet over medium-high heat. Add bok choy and garlic, stirring frequently for 3-4 minutes until the bok choy is slightly wilted.
3. In a small bowl, whisk together sesame oil, red pepper flakes, soy sauce, and honey. Pour this mixture over the bok choy in the skillet and stir to coat evenly. Cook for another 2 minutes until the flavors meld together.
4. Serve the baked teriyaki salmon alongside the stir-fried bok choy. The contrast of the caramelized teriyaki glaze on the salmon with the spicy, garlicky bok choy makes every bite exciting.

Tip: For an extra crunch, sprinkle toasted sesame seeds over the bok choy before serving.

Teriyaki Salmon and Scallop Skewers

These Teriyaki Salmon and Scallop Skewers are a delightful way to bring the flavors of the sea to your table, with a sweet and savory glaze that’s irresistibly sticky.

Ingredients

• 1/2 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 lb salmon, cut into 1-inch cubes
• 1 lb scallops
• 1 red bell pepper, cut into 1-inch pieces
• 1 green onion, sliced
• 1 tbsp sesame seeds

Instructions

1. In a small bowl, whisk together 1/2 cup teriyaki sauce, 2 tbsp honey, and 1 tbsp sesame oil. Set aside half of the mixture for serving.
2. Thread salmon, scallops, and red bell pepper pieces alternately onto skewers.
3. Preheat grill to medium-high heat. Brush skewers with the teriyaki mixture.
4. Grill skewers for 3-4 minutes per side, basting occasionally with the teriyaki mixture, until salmon is cooked through and scallops are opaque.
5. Sprinkle with sliced green onion and 1 tbsp sesame seeds before serving with the reserved teriyaki mixture on the side.

The combination of the smoky grill marks and the glossy teriyaki glaze makes these skewers a showstopper at any gathering.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Teriyaki Salmon with Spicy Cucumber Salad

This Teriyaki Salmon with Spicy Cucumber Salad is a perfect blend of sweet, savory, and spicy, making it a weeknight dinner hero that’s ready in under 30 minutes.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/2 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 large cucumber, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1 tsp red pepper flakes
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/2 cup teriyaki sauce and 2 tbsp honey. Place the salmon fillets on the prepared baking sheet and brush generously with the teriyaki mixture.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
4. While the salmon bakes, combine the thinly sliced cucumber, 1/4 cup rice vinegar, 1 tbsp sugar, 1 tsp red pepper flakes, and 2 thinly sliced green onions in a medium bowl. Toss to coat and let sit for 10 minutes to marinate.
5. Drizzle the baked salmon with 1 tbsp sesame oil and sprinkle with 1 tbsp sesame seeds before serving.
6. Serve the salmon hot with the spicy cucumber salad on the side.

The contrast between the sticky, sweet salmon and the crisp, tangy cucumber salad is what makes this dish unforgettable.

Tip: For an extra kick, add a dash of sriracha to the cucumber salad.

Conclusion

We hope this roundup of 20 Delicious Teriyaki Salmon Recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each recipe offers a unique twist on this classic dish, promising something for every taste. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!