Teriyaki Fish Recipes

Teriyaki Fish Recipes

Teriyaki, with its glossy glaze and perfect blend of sweet and salty, has long been a favorite in kitchens around the world. While it's often associated with chicken or beef, fish and teriyaki are a match made in culinary heaven. The rich umami flavor of teriyaki complements the delicate texture of fish, elevating weeknight dinners into restaurant-worthy meals. Below, explore three standout teriyaki fish recipes—each with its own flair, yet united by the signature boldness of teriyaki.

1. Classic Teriyaki Salmon Fillets

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients:

4 skin-on salmon fillets (about 6 oz each)

1/3 cup low-sodium soy sauce

1/4 cup mirin (sweet rice wine)

2 tablespoons honey (or brown sugar)

1 tablespoon rice vinegar

1 tablespoon grated fresh ginger

2 garlic cloves, minced

1 teaspoon sesame oil

1 tablespoon cornstarch + 2 tablespoons water (for slurry)

Toasted sesame seeds and green onions (for garnish)

Instructions:

In a small saucepan over medium heat, combine soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer.

Mix cornstarch and water in a small bowl to create a slurry. Stir into the saucepan and simmer until the sauce thickens to a syrupy consistency.

Heat a skillet over medium-high heat. Lightly oil the pan and sear the salmon fillets skin-side down for about 4–5 minutes, until the skin is crispy.

Flip the fillets, reduce heat to medium, and pour half of the teriyaki sauce over the salmon. Cook for another 3–4 minutes until the fish flakes easily.

Drizzle remaining sauce on top and garnish with sesame seeds and green onions.

Serving Tip: Serve over steamed jasmine rice or with stir-fried bok choy. The sauce pairs beautifully with fluffy grains or crunchy greens.

Why It Works: The fatty richness of salmon is perfectly cut by the tangy-sweet glaze, creating a dish that’s indulgent yet balanced.

2. Teriyaki Mahi-Mahi with Pineapple Glaze

Serves: 4 | Prep Time: 20 minutes | Cook Time: 12 minutes

Ingredients:

4 mahi-mahi fillets (about 5 oz each)

1/2 cup teriyaki sauce (store-bought or homemade)

1/2 cup pineapple juice

1 tablespoon brown sugar

1 tablespoon lime juice

1 teaspoon grated ginger

Olive oil for grilling

Pineapple rings or chunks (optional, for garnish)

Instructions:

In a small bowl, whisk together teriyaki sauce, pineapple juice, brown sugar, lime juice, and ginger.

Pour half of the marinade over mahi-mahi fillets in a resealable bag or shallow dish. Marinate for 15–30 minutes in the fridge.

Preheat grill to medium-high. Lightly oil the grates.

Remove fish from marinade and grill for 4–6 minutes per side, brushing occasionally with reserved marinade.

If desired, grill pineapple slices alongside the fish for a tropical touch.

Serve topped with extra glaze and grilled pineapple.

Serving Tip: Pair with coconut rice or a fresh mango-avocado salad for an island-inspired meal.

Why It Works: Mahi-mahi’s firm, mild flesh holds up to grilling and soaks in the tropical marinade like a sponge. The addition of pineapple juice brightens the teriyaki and brings out subtle fruity notes.

3. Teriyaki Glazed Cod with Garlic Noodles

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients:

4 cod fillets (about 6 oz each)

1/3 cup soy sauce

3 tablespoons brown sugar

1 tablespoon grated ginger

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch + 2 tablespoons water

1 tablespoon vegetable oil

For garlic noodles:

8 oz spaghetti or lo mein noodles

2 tablespoons butter

4 garlic cloves, minced

1 tablespoon oyster sauce

1 tablespoon soy sauce

1/2 teaspoon sugar

Pinch of black pepper

Instructions: For the cod:

Whisk together soy sauce, brown sugar, ginger, vinegar, and sesame oil in a small pot. Heat until bubbling.

Add the cornstarch slurry and cook until the sauce is glossy and thick.

In a nonstick skillet, heat vegetable oil over medium heat. Cook cod fillets for 3–4 minutes per side, brushing generously with teriyaki glaze as they cook.

For the garlic noodles:

Cook noodles according to package instructions. Drain and set aside.

In a pan, melt butter and sauté garlic until golden and fragrant.

Stir in oyster sauce, soy sauce, sugar, and pepper. Toss noodles until well coated and warm.

Serving Tip: Plate the cod over a bed of garlic noodles with a side of steamed snow peas or roasted carrots.

Why It Works: The mild, buttery cod plays well with the rich teriyaki glaze, and the garlic noodles bring a savory, satisfying base that makes the dish complete and comforting.

Bonus Tips for Teriyaki Fish Success

Marinate wisely: Delicate fish like cod or tilapia should only marinate briefly (15–30 minutes), while heartier cuts like salmon or mahi-mahi can handle longer marinades.

Don’t overcook: Fish continues to cook after it’s removed from heat. Pull it when it just starts to flake.

Thicken your sauce: A slurry of cornstarch and water turns teriyaki from a basic sauce into a velvety glaze that clings to the fish.

Balance the flavors: If your teriyaki sauce is too sweet, add a splash of rice vinegar or lime juice. If it’s too salty, dilute with pineapple juice or water.

Teriyaki fish dishes aren’t just about flavor—they’re about harmony. The sweet glaze, savory soy undertones, and just a whisper of acid make each bite multidimensional. Whether you're hosting guests or simply jazzing up your meal prep, these three teriyaki fish recipes are guaranteed to please every palate. They're healthy, flavorful, and easy enough for weeknights—but special enough for weekends.

Helpful Reading 

 Low Histamine Bread Recipes 

https://www.amazon.com/Low-Histamine-Bread-Recipes-Loaves-Sensitive-ebook/dp/B0F2SNZKDR/

The Dahlia Microfarm: Starting a Profitable Backyard Flower Business 

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Lavender for Weddings and Events: Grow and Create DOY Bouquets, Decor and More 

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