Pan-Seared Salmon Teriyaki with Ginger and Spring Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy salmon fillets pan-seared and glazed with a rich homemade teriyaki sauce infused with fresh ginger and topped with crisp spring onions. This japanese (gluten free option) 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 350 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/4 cup soy sauce, 3 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, and 1 tbsp finely grated fresh ginger. Stir until the sugar dissolves to make the teriyaki sauce.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Pat dry 4 salmon fillets (6 oz each) and place skin-side down in the pan.
  3. Step 3: Cook the salmon without moving for 4-5 minutes until the skin is crisp and edges turn opaque. Flip the fillets and cook for 2 minutes on the other side.
  4. Step 4: Lower the heat to medium, pour the teriyaki sauce into the pan, and spoon the sauce over the salmon continuously for 2-3 minutes until it thickens to a glaze and coats the fillets.
  5. Step 5: Remove the salmon from heat and transfer to plates. Sprinkle with 2 thinly sliced spring onions and 1 tsp toasted sesame seeds before serving with steamed rice or veggies.

Frequently asked questions

How long does Pan-Seared Salmon Teriyaki with Ginger and Spring Onions 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 Onions?

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 Onions?

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 Onions 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 Onions gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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