Skillet Teriyaki Glazed Salmon comes together in a snap and it's delicious! Flaky, juicy fish flavored with soy sauce, lime, brown sugar, and ginger for a tangy sauce. What's not to love? It's the perfect combination!
Mix together the soy sauce, ground ginger, lime juice, minced garlic, dry mustard, and brown sugar in a medium bowl.
Spray a little nonstick spray in a large skillet and warm over medium heat. Add the salmon fillets to the skillet.
Cook the salmon fillets until lightly browned (about 2 minutes on each side).
Pour the soy sauce and brown sugar mixture over the salmon fillets. Cook until the sauce has thickened and the salmon is done, about 2-4 more minutes.
I recommend wild Alaskan salmon. I have used both fresh and frozen salmon filets with success. If you buy frozen, just make sure to thaw prior to cooking.
If your salmon is done before your sauce has thickened, remove the salmon from the skillet, then simmer the sauce a bit longer so it can thicken up. It will thicken a bit as it cools as well!
To make this in the oven, preheat to 375 degrees F. Sear one side of the salmon on the stove top in an oven-safe skillet. After you flip it over and add the sauce, place it in the oven for 5-6 minutes to finish cooking.
Serve over plain rice, or use this flavorful recipe for Lemon Dill Rice (which is my favorite way to serve it.)
Store leftovers in an airtight container, drizzle with the remaining sauce, and refrigerate for up to 3 days. Freezing is not recommended.
Reheat by placing the salmon in a shallow baking dish in an oven at 275 degrees F for about 15 minutes.