Pan-Seared Salmon Teriyaki with Ginger and Spring Onion
Salmon fillets pan-seared to crispy skin perfection and glazed with a fragrant ginger teriyaki sauce, garnished with fresh spring onions for a vibrant finish. This japanese (gluten free) ready in about 25 minutes pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each), skin on salmon fillets
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tbsp, finely grated fresh ginger
- 2 tbsp vegetable oil
- 3 stalks, sliced diagonally spring onions
- 1 tsp (optional) toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 2 tbsp brown sugar, and 1 tbsp finely grated fresh ginger. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened and syrupy; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Pat dry 4 salmon fillets and place skin side down. Cook for 4-5 minutes without moving until skin is crisp and golden brown.
- Step 3: Flip salmon carefully and cook the flesh side for 2-3 minutes until just cooked through and opaque.
- Step 4: Reduce heat to low, pour half the teriyaki sauce over the salmon and spoon it over the fillets for 1 minute to glaze.
- Step 5: Transfer salmon to plates, drizzle with remaining teriyaki sauce, and garnish with 3 sliced spring onions and 1 tsp toasted sesame seeds before serving immediately.
Frequently asked questions
How long does Pan-Seared Salmon Teriyaki with Ginger and Spring Onion take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Salmon Teriyaki with Ginger and Spring Onion?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Salmon Teriyaki with Ginger and Spring Onion?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon Teriyaki with Ginger and Spring Onion for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Salmon Teriyaki with Ginger and Spring Onion gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
