How to Make Homemade Teriyaki Sauce – a simple, easy teriyaki sauce recipe that is perfect for salmon or chicken!
Easy Homemade Teriyaki Sauce
Alright guys, have you made homemade teriyaki sauce before? Well, you are about to start. It is ridiculously easy, tastes amazing and will make you wonder why you ever bought it from a store before. It is a great sauce to make on a weekend and work into the rest of your week to up your weeknight-dinner-game. I make a double or triple batch of it and then use it in various recipes throughout the week. It can be used as a marinade or a simple sauce and it is a must-have for your culinary repertoire (we love it on this Delicious Teriyaki Salmon!
What You Will Need
- water: this is the base of the liquid/sauce.
- sesame oil: love the flavor this adds – a little goes a long way!
- brown sugar + honey: both of these add in that classic sweetness of a teriyaki sauce. You can use coconut sugar instead of brown sugar if you prefer.
- soy sauce: a classic teriyaki sauce ingredient – you can use a gluten-free option instead here (like coconut aminos, etc.).
- garlic + fresh ginger: these add such a punch of flavor!
- Slurry: combine some water and cornstarch to make a classic slurry which is then added as our thickener to the liquid.
What to Make with Teriyaki Sauce
How to Make Homemade Teriyaki Sauce
Gather your ingredients.
Combine you slurry – set aside.
Add your other ingredients to a saucepan. Bring to a simmer.
Add in slurry and whisk while simmering.
It will take a few minutes until the sauce starts to thicken.
Once sauce is nice and thick remove from the heat and let cool (it will thicken more as it cools).
Use in your favorite recipes like this Teriyaki Salmon!
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How to Make Homemade Teriyaki Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Approx. 1 1/2 cups
- Category: Sauce
- Method: Stove Top
- Cuisine: Asian-Inspired
How to Make Homemade Teriyaki Sauce – never buy store-bought teriyaki sauce again! A simple and delicious homemade teriyaki sauce tutorial!
- 1 cup of water
- 1 teaspoon sesame oil
- 4 tablespoons brown sugar (or coconut sugar)
- 1/2 cup soy sauce (or coconut aminos)
- 1 teaspoon honey
- 2 teaspoons garlic, minced
- 1/2–1 teaspoon fresh ginger, minced
- Slurry: 2 tablespoon cornstarch + 1/4 cup cold water
- In medium saucepan whisk together water, sesame oil, brown sugar, soy sauce, honey, garlic and ginger.
- Whisk together slurry in a small bowl; set aside.
- Bring ingredients in saucepan to a simmer.
- Add slurry to saucepan; whisk to combine.
- Whisk slowly but continuously while bringing sauce to a simmer.
- After a few minutes of simmering, sauce will start to thicken.
- Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.
- Use immediately or refrigerate for later use – we love using it on our Teriyaki Salmon.
- Flavor: if you want a stronger-tasting sauce simply add an additional tablespoon of brown sugar or another tablespoon of soy sauce. You do want a fairly strong sauce, as it will mellow out once it is on your main dish.
- Storage: store in an airtight container in the refrigerator for up to 2 weeks.
Keywords: teriyaki sauce, homemade teriyaki sauce
Originally published January 22, 2017.
What if I don’t have sesame oil? Can I use olive instead ?
If you don’t have sesame oil you can definitely use olive oil – sesame oil has a nutty, slightly sweet flavor which is a little different than olive oil, but the recipe will still work and taste just fine!
Very good! I used it for salmon in the air fryer. I divided up the left over and I plan to freeze it. Will that work?
This is absolutely delicious! I made a double batch for a large family meal and oh my goodness! I didn’t season my chicken or vegetables while they cooked and I didn’t need to! This sauce was all the seasoning the meal needed. I will definitely make it again!
This is amazing I make it about once a week I have food allergies and I can have this thank you so much for this
Cristy Entrikin says
Oh my gosh!! This is sooo good!! Thank you!!
Happy to hear that, Cristy!
Please adjust the slurry measurement if you are doubling the recipe
Can I use arrowroot flour in place of cornstarch? If so, how much?
Hi Jen! Have you tried my Paleo Teriyaki Sauce? It uses tapioca starch: https://thewoodenskillet.com/paleo-teriyaki-sauce/
Hi! I have not but will try that next time. I did end up using arrowroot and the sauce was delicious. I am going to make the Philly Steak sloppy joes today!
Oh perfect! Glad it worked out – oooh those sloppy joes are so good, enjoy!!!
Gina Matson says
How long will this keep in the fridge?
Hi Gina – homemade teriyaki sauce lasts for about 2 weeks in the fridge – store in an airtight container.
This sounds so yummy! Do you refrigerate it before adding it to chicken as a marinade? Also, can I sub coconut aminos for soy sauce?
Riya panday says
I had no idea teriyaki sauce as so easy! I can’t wait to make it!
Oh my gosh – yes! It is SO easy and so delicious!! Hope you like it! ?
Best teriyaki sauce ever! I don’t like a heavy ginger flavor, so I reduced it to 1/4 tsp.