Teriyaki Seared Salmon from Sammy Singleton on Vimeo.

PREP TIME: 20 min
COOK TIME: 5 min
TOTAL TIME: 25 min


  • 4 salmon filets
  • 1 1-inch piece of ginger, grated
  • 2 garlic cloves, grated
  • 3  Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 Tbsp Gochujang
  • Olive oil

Teriyaki marinade and salmon are a match made in heaven. You can do a quick marinade for about 20 minutes, or let it sit overnight to really let the flavors sink in.

Learn more about Alaska Salmon


  1. Combine the ginger, garlic, soy sauce, brown sugar, vinegar, sesame oil and gochujang in a bowl. 
  2. In a large zip lock bag, place the salmon filets and pour in the teriyaki sauce. Place in the fridge and let marinate for 20 minutes to 2 hours.
  3. Heat olive oil in a large pan over medium heat. When hot, add the salmon skin down to the pan. Reserve the marinade. Cook for 2 minutes and then add the reserved marinade. Cook for another minute, until filets are opaque halfway up, and then flip. Cook on the flesh side for another 3-4 minutes while basting them with the teriyaki sauce. Add a splash of water if the sauce is too thick.
  4. Serve the salmon filets on individual plates, spooning over any sauce left on them and serving with rice and green onions.