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, glaze or a simple sauce and it is a must-have for your culinary repertoire (we love it on this Delicious Teriyaki Salmon)!
Key Ingredients + Substitutions
- 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.) or a reduced sodium option.
- 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
Add your ingredients to a saucepan, except for the slurry ingredients. Bring to a simmer.
Combine you slurry – make sure that water is COLD.
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!
Homemade Teriyaki Sauce FAQs
The term “teriyaki” actually refers to a style of Japanese cooking where someone grills meat over hot coals and, as it cooks, it is brushed with “tare” or a sticky and sweet glaze. This specific recipe is more accurately an Americanized version of the original recipe (but we love it and it tastes like the teriyaki sauce we grew up eating!).
Yes! I love that is so simple + quick and is made with simple, real ingredients.
Yes! We tested using this specific recipe as a marinade (note: you have to let it cool completely first) and used it to make grilled teriyaki chicken. It worked perfectly!
Yes! We tested this specific recipe as a glaze for grilled chicken breasts and it worked perfectly.
Store in an airtight container in the refrigerator for up to 2 weeks. To freeze, fully cool and place in an airtight, freezer-safe container and label. Freeze for 3-6 months. Thaw overnight in the refridgerator.
Made this recipe and loved it?!
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How to Make Homemade Teriyaki Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 cups 1x
- Category: Sauce
- Method: Stove Top
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Description
How to Make Homemade Teriyaki Sauce – never buy store-bought teriyaki sauce again! A simple and delicious homemade teriyaki sauce tutorial!
Ingredients
- 1 cup of water
- 1 teaspoon sesame oil
- 4 tablespoons brown sugar (or coconut sugar)
- 1/2 cup soy sauce (sub reduced sodium, coconut aminos or Tamari)
- 1 teaspoon honey
- 2 teaspoons garlic, minced
- 1/2–1 teaspoon fresh ginger, minced or paste
- Slurry: 2 tablespoon cornstarch + 1/4 cup cold water
Instructions
- Combine: In medium saucepan whisk together 1 cup water, 1 teaspoon sesame oil, 4 tablespoons brown sugar, 1/2 cup soy sauce, 1 teaspoon honey, 2 teaspoons minced garlic and 1/2 – 1 teaspoon ginger (minced or paste).
- Make Slurry: Whisk together slurry in a small bowl; set aside.
- Simmer: Bring ingredients in saucepan to a simmer.
- Thicken with Slurry: 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.
- Let Cool: Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.
- Serve or Save: Use immediately or refrigerate for later use – we love using it on our Teriyaki Salmon.
Notes
- 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.
- Gluten-Free: use Tamari or coconut aminos to make this gluten-free.
- Low-Sodium Soy Sauce: feel free to reduce the sodium by using a low-sodium soy sauce.
- Teriyaki Marinade + Teriyaki Glaze: this recipe can be used a either a marinade or a glaze. If using as a marinade just be sure the mixture has fully cooled before marinating meat in it.
- Storage: store in an airtight container in the refrigerator for up to 2 weeks.
- How to Freeze Teriyaki Sauce: let sauce cool completely and then transfer to freezer-safe, airtight container. Label and freeze for 3-6 months. Thaw overnight in the refrigerator.
- Recipe to use with: we absolutely LOVE using this recipe with our 10 Minute Teriyaki Shrimp, these Teriyaki Steak Bites and this Ridiculously Good Chicken Teriyaki Noodles.
Nutrition
- Serving Size: 1/4 cup
- Calories: 62
- Sugar: 7.9 g
- Sodium: 562.9 mg
- Fat: 0.8 g
- Carbohydrates: 12.5 g
- Fiber: 0.1 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Originally published January 22, 2017.
Misty says
Fabulous!!!! And so easy! I will never buy from the store again.
Kim says
Hi Erin, Thanks so much for sharing this recipe! I’ve been trying to eat healthier since the holidays, including avoiding sauces and dressings with a bunch of things in them that I can’t pronounce. I love teriyaki chicken and salmon, so I can’t wait to try this!
Rob says
I’m on a Keto diet and made this with Swerve brown sugar substitute. I added two more tablespoons of it however for the right bit of sweetness. A great recipe for teriyaki beef!
M.Davisson says
I use this sauce as a base for Teryiaki chicken wings on the grill adding 1 and 1/2 tspns vinegar, 1/4-1/2 tspns cayenne pepper depending on how hot you like em and 1tblspn sesame seeds!
Sue says
This sauce is incredible and goes perfectly with salmon!!! This is a keeper. Thank you!
Vivian Carter says
I first used this recipe when I had planned to make teriyaki chicken and realized I was out of sauce. I went to my standby Pinterest and found this recipe and I was sold. The flavors are awesome and I love making my own!.
Kj says
What if I don’t have sesame oil? Can I use olive instead ?
Erin says
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!
Annette Bridgeman says
Would like to know if I don’t have ginger can I use Ground Ginger instead?
Erin says
Generally the conversion for fresh vs. ground ginger is: 1/4 teaspoon ground ginger for every tablespoon of fresh
Sherry says
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?
Tina says
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!
Tina says
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!!
Erin says
Happy to hear that, Cristy!
Erica says
Please adjust the slurry measurement if you are doubling the recipe
Jen says
Can I use arrowroot flour in place of cornstarch? If so, how much?
Erin says
Hi Jen! Have you tried my Paleo Teriyaki Sauce? It uses tapioca starch: https://thewoodenskillet.com/paleo-teriyaki-sauce/
Jen says
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!
Erin says
Oh perfect! Glad it worked out – oooh those sloppy joes are so good, enjoy!!!
Kathy says
I have used arrow root and I usually replace it 1 to 1. Recipes using arrow root in hot food if it cools off too much the arrow root starts to gel like the cornstarch so you might have to add more water to thin it out.
Gina Matson says
How long will this keep in the fridge?
Erin says
Hi Gina – homemade teriyaki sauce lasts for about 2 weeks in the fridge – store in an airtight container.
Keri says
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!
Erin says
Oh my gosh – yes! It is SO easy and so delicious!! Hope you like it! ?
Robin says
Best teriyaki sauce ever! I don’t like a heavy ginger flavor, so I reduced it to 1/4 tsp.