There are some takeout meals you order once and quickly forget about. Then there are those meals that make you wonder, Could I make this at home?
That is exactly how this teriyaki salmon recipe landed in the Maison Hearth kitchen.
Inspired by the Salmon Teriyaki from Teriyaki Madness, this homemade version combines tender salmon with a sweet and savory teriyaki glaze. Serve it over fluffy rice with your favorite vegetables, and you have an easy dinner that feels like takeout without leaving home.
Even better, you can add as much sauce as you want.
Around here, that matters.
A Copycat Teriyaki Madness Salmon Recipe
I love recreating restaurant favorites at home. First, it is fun to figure out what makes a dish so good. More importantly, homemade versions let us adjust the flavors to suit our family.
This copycat Teriyaki Madness salmon is my homemade take on their restaurant favorite. It is not the restaurant’s official recipe. Instead, I recreated the flavors for an everyday home kitchen.
The goal was simple: tender salmon, plenty of teriyaki flavor and a glossy glaze that clings to every bite.
Of course, we also need enough sauce for the rice.
Dry rice is not invited to this dinner.
Why You’ll Love This Teriyaki Salmon Recipe
This teriyaki salmon recipe gives you restaurant-inspired flavor without making dinner complicated.
Salmon cooks quickly, so it works well for busy weeknights. However, it still feels special enough for a weekend dinner.
The teriyaki glaze brings together sweet, salty and savory flavors. As the sauce cooks, it thickens and coats the salmon beautifully.
Meanwhile, rice makes the perfect base for catching all that extra sauce.
Add steamed, roasted or stir-fried vegetables, and dinner is ready.
The Secret Is the Teriyaki Glaze
A good teriyaki salmon starts with a great sauce.
Salmon already has plenty of flavor. Therefore, it does not need a mile-long ingredient list. Instead, a sweet and savory teriyaki glaze gives it everything it needs.
For the best results, the sauce should become thick enough to coat the salmon. However, you still want it loose enough to spoon over your rice and vegetables.
And please save some for the rice.
I cannot emphasize this enough.
That little puddle of teriyaki sauce underneath the salmon may become the best part of dinner.
Better-Than-Takeout Teriyaki Salmon
Ingredients
- 1½ C. Reduced Sodium Soy Sauce
- 1¼ C. Granulated Sugar
- ⅓ C. Pineapple Juice
- 3 Clove Minced Garlic
- ¾ tsp. Ground Ginger
- ¾ tsp. Black Pepper
- 2½ tbsp. Cornstarch
- 2 tbsp. Cold Water
- 4 Salmon Filets
- Olive Oil For cooking
Instructions
- In a medium saucepan, combine the soy sauce, sugar, pineapple juice, garlic, ginger, and black pepper. Bring to a boil over medium heat, stirring occasionally. When the mixture begins to boil and rise, immediately remove from the heat.
- Remove 1 cup of the mixture from the saucepan. Set it aside and let it cool to room temperature. This will be used as a marinade.
- Place the salmon filets in the marinade and let marinate for 30 minutes to 1 hour, any longer and the salmon will become mushy.
- Combine the cornstarch and water in a small bowl and whisk to create a slurry.
- Place the saucepan with the remaining sauce over medium-high heat. Slowly whisk the cornstarch slurry into the sauce. Continue stirring until the sauce thickens to your desired consistency, about 1 to 2 minutes. Remove from the heat and let cool completely before transferring to an airtight container to refrigerate. The sauce will keep in the refrigerator for up to 2 weeks.
- Preheat the grill to 350°F. Oil the grill grate with vegetable oil to prevent sticking.
- Cook the salmon for 4 to 6 minutes per side or until the internal temperature reaches 130 to 145°F. The fish should release easily when cooked thoroughly.
- Drizzle some of the thickened sauce over the salmon and serve with rice and vegetables of your choice.
Notes
- Refrigerator Storage: Store cooked salmon in an airtight container for up to 3 days. Store extra teriyaki sauce separately in the refrigerator for up to 2 weeks.
- Reheating Method: Reheat in a 275°F oven for 12 to 15 minutes in a covered dish with a small amount of water to prevent drying. Avoid microwaving, as it can overcook the fish.
- Freezer Storage: Freeze cooked salmon in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Choosing Salmon for Teriyaki Salmon
You can use fresh salmon or properly thawed frozen salmon.
When possible, choose fillets that have a similar thickness. This helps them cook at about the same rate.
You can also use skin-on or skinless salmon. Simply choose whichever your family prefers.
Before cooking, pat each fillet dry with paper towels. Removing extra moisture helps the salmon cook properly. In addition, the teriyaki glaze will cling to the fish more easily.
How to Avoid Overcooking Salmon
Overcooking can turn a beautiful piece of salmon dry in a hurry.
Fortunately, a food thermometer makes it easy to check the temperature.
Keep in mind that cooking time can vary depending on the thickness of your salmon. For example, a thick center-cut fillet will usually need more time than a thin tail piece.
According to USDA food-safety guidance, fish should reach an internal temperature of 145°F.
Once your salmon is ready, add that beautiful teriyaki glaze and get dinner to the table while everything is hot.
What to Serve With Teriyaki Salmon
Rice is my first choice because it catches every drop of teriyaki sauce.
White rice, jasmine rice or brown rice all work well. You can also turn this dinner into teriyaki salmon bowls and let everyone build their own.
For vegetables, try:
- Broccoli
- Carrots
- Zucchini
- Snap peas
- Green beans
- Cabbage
- Stir-fried mixed vegetables
Finally, sprinkle sliced green onions or sesame seeds over the salmon for a little extra flavor and texture.
Turn It Into a Teriyaki Salmon Bowl
One of my favorite ways to serve this recipe is as a homemade salmon bowl.
Start with warm rice. Next, add your favorite vegetables. Then place the glazed salmon on top.
Finally, spoon a little extra teriyaki sauce over everything.
This is also a great way to serve dinner when everyone likes something different. Put the ingredients on the table and let everyone build a bowl their own way.
Suddenly, dinner becomes easy and nobody is picking broccoli out of somebody else’s plate.
Everybody wins.
Make This Teriyaki Salmon Your Own
One of the best parts of making restaurant-inspired recipes at home is having complete control over dinner.
Want extra sauce? Make extra.
Prefer more vegetables? Fill half the bowl with them.
Want a little heat? Add red pepper flakes or your favorite spicy sauce.
Prefer your teriyaki slightly sweeter? Adjust the sweetness to suit your taste.
After all, this is your kitchen.
There is no restaurant order ticket hanging over the stove.
Better Than Another Takeout Night
I will always appreciate the convenience of takeout. Some evenings, cooking simply is not happening. On those nights, letting someone else handle dinner sounds pretty wonderful.
However, recreating a restaurant favorite at home can be surprisingly satisfying.
This Better-Than-Takeout Teriyaki Salmon brings sweet and savory restaurant-inspired flavor straight to the dinner table. Better yet, you control the portions, vegetables and, most importantly, the amount of teriyaki sauce.
Serve the salmon over warm rice. Add your favorite vegetables. Then spoon that glossy sauce over the whole glorious situation.
Dinner is done.
Well, almost.
Someone still has to wash the pan.
I can’t solve everything.
Stay awhile with Maison Hearth, where good food, real life and a little kitchen chaos are always welcome.
