This teriyaki salmon is tender, flaky, and glazed with a savory-sweet teriyaki sauce that caramelizes beautifully in the oven or skillet. Simple, comforting, and weeknight-easy—perfect over rice with veggies.

🛒  Ingredients (For 2 People)

Salmon

• 1 lb center-cut salmon fillet, skin on or off
• Salt & black pepper, to taste

Glaze

• ⅓ cup store-bought teriyaki sauce (vegan-friendly if needed)
• 1 tbsp butter, melted
  • Dairy-free option: vegan butter
• 1 tsp fresh lemon juice (optional, brightens)

Optional Garnish

• Green onions, sliced
• Sesame seeds

🔪 Preparation

1. Preheat oven to 375°F (190°C).
2. Place salmon in a small baking dish, skin-side down if applicable.
3. Pat dry and season lightly with salt and pepper.
4. Stir teriyaki sauce with melted butter (and lemon juice if using).

🔥 How to Cook (Oven Method)

1. Pour the teriyaki mixture evenly over the salmon.
2. Bake uncovered for 18–22 minutes, depending on thickness.
3. For extra glaze and color, broil 1–2 minutes at the end (watch closely).

Salmon is done when it flakes easily and reaches 125–130°F (medium) or 140°F (well-done).

🍳 Optional Skillet Method

1. Heat a nonstick skillet over medium heat.
2. Add salmon (skin-side down) and cook 4–5 minutes.
3. Flip, add teriyaki mixture, and cook 3–4 minutes, spooning sauce over the top until glossy.

🧠 Tips

• Add sauce toward the end if using a skillet to prevent burning.
• If sauce is thick, thin with 1–2 tbsp water.
• Finish with a squeeze of lemon to balance sweetness.