Easy 2-minute Teriyaki Salmon Recipe You’ll Love!

Need a gourmet meal faster than takeout? Our 2-minute microwave teriyaki salmon skips the skillet and delivers sweet-savory bliss without the fuss.

Perfect for busy weeknights, this recipe requires just 4 ingredients and zero marinating time—because who has patience when hunger strikes?

We’ll cover everything from selecting fresh (or frozen!) fillets to tweaking sauce thickness and avoiding rubbery fish. Bonus: leftovers reheat like a dream.

What is Teriyaki Salmon?

Teriyaki salmon is a Japanese-inspired dish where fresh fish fillets get glazed with a glossy sauce of soy, mirin, and sugar. The name combines “teri” (shine) and “yaki” (grill), but our microwave version skips the grill entirely. My mom Linda swears by this method when cousins drop by unannounced—because fish waits for no one!

Traditionally, teriyaki involves pan-frying or broiling, but we’re here for speed. Microwaving locks in moisture while caramelizing the sauce’s edges just enough. Think of it as emergency gourmet—ideal for days when takeout feels too slow.

What Does Teriyaki Salmon Taste Like?

Imagine sweet-savory syrup hugging buttery salmon—that’s teriyaki magic. The sauce’s umami punch (thank you, soy sauce!) balances brown sugar’s richness, while ginger adds a cheeky zing. My niece once declared it “candy fish,” which we now scribble on every recipe card. For a delightful twist, consider honey garlic salmon prepared in a microwave poach style; it brings together the same rich flavors with a quick and easy method. This technique ensures the salmon remains tender and infused with a sweet and savory glaze.

Microwaving mellows the saltiness compared to stovetop methods, letting the fish’s natural oils shine. Linda’s pro tip: A dash of cornstarch thickens the glaze without risking gumminess. You’ll get restaurant-quality stickiness in half the time—no sushi chef diploma required.

Craving that caramelized crust? We’ve got tricks for that too. But first, let’s raid your pantry—this dish needs just four staples and one life-changing appliance. For meal prep lovers, there’s a quick microwave hack to whip up instant caramelized onions that will elevate your dishes effortlessly.

Ingredients for 2-minute Teriyaki Salmon

Grab these four staples: fresh salmon fillets, teriyaki sauce, oil and cornstarch. Frozen fillets work too—just thaw them in cold water for 10 minutes first. My neighbor Dave once microwaved a frosty fillet straight from the freezer. We still tease him about his “salmon iceberg” at poker nights. Preparing salmon in delicious ways can elevate your meals, and trying different recipes will keep things exciting in the kitchen.

Salmon Substitutes (Fresh or Frozen)

Skin-on or skin-off? Both work, but skin prevents overcooking. No salmon? Use Arctic char or thick-cut trout. For vegetarians, portobello caps mimic the meaty texture. My college roommate swore microwaved eggplant slices tasted “weirdly fishy”—jury’s still out on that one. Cooking fish in a microwave can be a quick and effective way to prepare a healthy meal. It helps retain moisture and can result in perfectly flaky fish with minimal effort.

Teriyaki Sauce Alternatives (Bottled Vs. Homemade)

Bottled sauce saves time—Kikkoman’s works great. For homemade, mix 2 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tsp brown sugar and ½ tsp grated ginger. Pro tip: Add ¼ tsp cornstarch to thicken without microwaving into rubber. Linda adds pineapple juice for tropical flair—try it during winter blues, especially when paired with cheap microwave ramen with butter and soy sauce for a quick meal.

Oil or Microwave-safe Substitutes

Skip the oil spray—it can leave a weird film. Instead, line your dish with parchment paper or use a drizzle of sesame oil for nuttiness. Glass containers beat plastic here—they distribute heat evenly. That time I used a vintage teacup? Let’s just say salmon shouldn’t wear porcelain hats. Cooking fish in the microwave can be both quick and delicious. A microwave steamed fish recipe makes it easy to achieve perfectly tender and flavorful results.

Also See: Spring Herb Dip (Microwave-blended): Fresh & Flavorful!

How to Make 2-minute Teriyaki Salmon

Pat your fillet dry—moisture is the enemy of caramelization. Place it skin-side down if using skin. Sauce goes on top, not underneath. My first attempt looked like a soy sauce swamp. Learn from my soggy mistakes! One delicious way to practice caramelization is with a microwave caramel recipe. This easy method allows you to create smooth, rich caramel in just a few minutes.

Prepping the Salmon for Microwaving

Cut thicker fillets into 1-inch strips for even cooking. Remove pin bones with tweezers—or cheat like me and use pre-cut portions. Score the flesh in a crisscross pattern if you’re fancy. Did this once for a date—he thought I’d hired a sushi chef!

Mixing the Teriyaki Sauce (Quick Fixes)

Whisk 3 tbsp sauce with ½ tsp cornstarch—it prevents watery disasters. Too salty? Add 1 tsp honey. Too sweet? A dash of rice vinegar balances it. For emergency thickness, microwave sauce alone for 15 seconds first. Works better than my last-minute Tinder date prep! You can use this technique for dill sauce with spring greens or any quick fix sauce, especially when making Easy 2-Minute Teriyaki Salmon.

Microwaving Steps for Perfect Doneness

1. Place salmon in a microwave-safe dish (no metal trims!)
2. Pour sauce over fish—avoid pooling at edges
3. Cover with vented lid or paper towel
4. Microwave on high 1.5-2 minutes (1200W models)

Check at 90 seconds—edges should flake easily. Center remains slightly translucent? Perfect—it keeps cooking during rest time. Overdo it and you’ll get fish jerky. Ask Dave—he’s still chewing his 2019 experiment.

Resting Time and Safety Tips

Let it sit 1 minute—this completes cooking and prevents mouth burns. Use oven mitts; glass dishes get nuclear hot. Stir sauce leftovers into microwave rice while waiting. My cat once licked a freshly nuked dish—let’s say her meow turned soprano for days. Speaking of things you can cook in a microwave, this easy 2-minute teriyaki salmon is one of my favorites.

Also See: 2-minute Microwave Loaded Hash Brown Mug Recipe

Microwave Teriyaki Salmon: Common Mistakes

We’ve all been there—hungry, impatient, holding a fork like it’s a weapon. Avoid these blunders for salmon success.

Overcooking in the Microwave

Salmon needs 1.5-2 minutes MAX per ½ inch thickness. Set timers—distractions lead to tragedy. If fillets feel tough, drizzle with olive oil post-microwave. My “well-done” phase? Let’s never speak of it.

Sauce Thickness Adjustments

Sauce too runny? Mix ½ tsp cornstarch with 1 tsp water, add to dish, microwave 10 seconds more. Too thick? Splash in broth or orange juice. Pro tip: Stir sauce mid-microwave if your appliance has hot spots—especially when you cook sauces together in the microwave. My 1990s microwave required this—RIP, old friend.

Now that you’ve nailed the basics, let’s tackle keeping leftovers tasty (because microwaved salmon for breakfast is a power move). Properly reheating salmon in the microwave can help preserve its flavor and texture. Just be sure to use a microwave-safe dish and cover it to keep your meal moist while heating.

Now It’s Your Turn to Whip It Up!

With just 2 minutes in the microwave, you can enjoy perfectly glazed, tender teriyaki salmon without the fuss of stovetop cooking. Whether you’re using fresh fillets or frozen substitutes, this method delivers restaurant-quality flavor in a fraction of the time.

Give it a try tonight—your taste buds (and your schedule) will thank you! Share your microwave teriyaki salmon creations with us—we’d love to hear how yours turned out.