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This Slow Cooker Teriyaki Salmon is a nearly foolproof, hands-off meal that cooks the fish to tender perfection. The homemade glaze becomes thick and flavorful with minimal effort. It’s the perfect teriyaki salmon for a simple yet impressive dinner.

Recipe Overview

Why You’ll Love This Slow Cooker Teriyaki Salmon

Forgiving method: The slow cooker’s low heat makes it almost impossible to dry out the salmon.
Self-making sauce: The ingredients cook down into a sticky, sweet, and savory glaze.
Set-and-forget: Once everything is in the pot, you get free time until dinner.
Indulgent yet simple: It looks and tastes restaurant-quality but is surprisingly easy.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin-on or skinless
120 ml soy sauce (or tamari for gluten-free)
80 ml honey or maple syrup
2 tbsp rice vinegar
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp cold water
2 spring onions, thinly sliced
1 tbsp sesame seeds, for garnish

Tools: A 4-6 quart slow cooker, a small whisk, and a small bowl for the cornstarch slurry.

Notes: Use fresh, bright salmon fillets and don’t skip the fresh ginger and garlic for the best aromatic flavor.

Nutrition (per serving)

Calories:	320 kcal
Protein:	35 g
Fat:	12 g
Carbs:	18 g
Fiber:	0.5 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 1.5 – 2 hours on Low | Total Time: 1 hour 40 minutes – 2 hours 10 minutes

Before You Start: Tips & Ingredient Notes

What kind of salmon is best? I prefer skin-on, center-cut fillets for this recipe. The skin helps the fillets hold their shape during the slow cooking process. Atlantic or Sockeye salmon both work beautifully.
Can I use frozen salmon? Absolutely, but you must thaw it completely in the refrigerator first. Cooking from frozen will make the salmon release too much water, thinning out your beautiful teriyaki sauce.
Is low heat really that important? Yes, it’s non-negotiable. Never cook this on the high setting. The gentle low heat is what ensures the salmon cooks through without becoming tough or rubbery.
What if my sauce isn’t thickening? The cornstarch slurry at the end is your secret weapon. If the sauce still seems a bit thin after adding it, just let the cooker sit on the “warm” setting with the lid off for 10-15 minutes—it will continue to thicken up.

How to Make Slow Cooker Teriyaki Salmon

Step 1: First, get your slow cooker insert ready. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until the honey is fully dissolved. You’ll notice the aroma is already fantastic—sweet, salty, and pungent all at once. Pour this mixture directly into the bottom of the slow cooker.

Step 2: Now, carefully place your salmon fillets into the slow cooker. It’s best to arrange them in a single layer, not stacked on top of each other. Spoon a little bit of the sauce over the top of each fillet to start the glazing process. This initial coating helps the flavor penetrate from the very beginning.

Step 3: Place the lid on securely and set your slow cooker to Low. Cook for 1.5 to 2 hours. The exact time will depend on the thickness of your fillets. You’ll know it’s done when the salmon flakes easily with a fork and has turned an opaque pink color all the way through. It should look tender and juicy, not dried out.

Step 4: Once the salmon is cooked, use a spatula to carefully transfer the fillets to a serving platter. They will be very delicate, so handle them gently. Now, it’s time to thicken that glorious sauce. In a small cup, make a slurry by whisking the cornstarch with the cold water until it’s completely smooth with no lumps.

Step 5: Pour the cornstarch slurry into the hot sauce remaining in the slow cooker and whisk it in quickly. You’ll see the sauce begin to transform almost immediately, turning from thin and watery to glossy and thick. Let it cook for another 5-10 minutes with the lid off to reach the perfect, sticky glaze consistency.

Step 6: To serve, spoon the thickened teriyaki glaze generously over the plated salmon fillets. Finish with a vibrant sprinkle of sliced spring onions and a good pinch of toasted sesame seeds. The contrast of the dark glaze, pink salmon, and green onions is just beautiful.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freezing is not recommended as the texture of the salmon may become watery.
Reviving: Reheat gently in a covered oven-safe dish with a tablespoon of water at 150°C for 10-15 minutes.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, mild rice is the perfect canvas to soak up every last drop of that incredible teriyaki sauce.
Stir-fried vegetables like bok choy or broccoli — Their slight crunch and earthy flavor provide a wonderful textural and flavor contrast to the rich, soft salmon.
A simple cucumber salad — A quick pickle of sliced cucumbers with a little rice vinegar and sesame oil adds a refreshing, crisp element that cuts through the sweetness.

Drinks

A crisp, dry Riesling — Its slight sweetness and high acidity beautifully balance the salty-sweet profile of the teriyaki glaze.
Japanese lager or a light ale — The clean, effervescent quality of a cold beer is a classic pairing that cleanses the palate between bites.
Green tea, served cold or hot — The subtle bitterness and grassy notes of green tea are a traditional and soothing accompaniment that enhances the meal’s umami character.

Something Sweet

Mochi ice cream — These chewy, pillowy treats with a cold ice cream center offer a fun, playful textural experience and a cool finish.
A light ginger and lemon sorbet — The zingy, sharp flavors of ginger and citrus are a palate-cleansing finale that doesn’t feel too heavy.
Black sesame cookies — Their nutty, slightly savory sweetness is a sophisticated and unexpected way to end the meal on a high note.

Top Mistakes to Avoid

Mistake: Cooking on high heat. I’ve messed this up before too, thinking I could speed things up. The high setting will overcook the salmon far too quickly, making it tough and chalky. Patience on low is key.
Mistake: Skipping the cornstarch slurry. Without it, your sauce will remain thin and soupy. The slurry is what gives you that iconic, sticky, glaze-like consistency that clings to the salmon and rice.
Mistake: Overcrowding the slow cooker. If you stack the fillets, they will steam unevenly and might not cook through properly. A single layer is essential for perfect, even results.
Mistake: Using pre-minced jarred garlic and ginger. The flavor just isn’t as bright or potent. Taking the extra minute to grate fresh ginger and mince fresh garlic makes a

Slow Cooker Teriyaki Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Asian, japanese

Servings 4

Total Time 100 minutes

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Make perfect Slow Cooker Teriyaki Salmon with minimal effort. This easy recipe creates a tender, flavorful meal with a homemade glaze. Get the simple steps now!

Ingredients

For the Teriyaki Salmon

4 salmon fillets (about 150-180 g each, skin-on or skinless)
120 ml soy sauce (or tamari for gluten-free)
80 ml honey or maple syrup
2 tbsp rice vinegar
3 garlic cloves (minced)
1 tbsp fresh ginger (grated)
1 tbsp cornstarch
2 tbsp cold water
2 spring onions (thinly sliced)
1 tbsp sesame seeds (for garnish)

Instructions

01
First, get your slow cooker insert ready. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until the honey is fully dissolved. You’ll notice the aroma is already fantastic—sweet, salty, and pungent all at once. Pour this mixture directly into the bottom of the slow cooker.
02
Now, carefully place your salmon fillets into the slow cooker. It’s best to arrange them in a single layer, not stacked on top of each other. Spoon a little bit of the sauce over the top of each fillet to start the glazing process. This initial coating helps the flavor penetrate from the very beginning.
03
Place the lid on securely and set your slow cooker to Low. Cook for 1.5 to 2 hours. The exact time will depend on the thickness of your fillets. You’ll know it’s done when the salmon flakes easily with a fork and has turned an opaque pink color all the way through. It should look tender and juicy, not dried out.
04
Once the salmon is cooked, use a spatula to carefully transfer the fillets to a serving platter. They will be very delicate, so handle them gently. Now, it’s time to thicken that glorious sauce. In a small cup, make a slurry by whisking the cornstarch with the cold water until it's completely smooth with no lumps.
05
Pour the cornstarch slurry into the hot sauce remaining in the slow cooker and whisk it in quickly. You’ll see the sauce begin to transform almost immediately, turning from thin and watery to glossy and thick. Let it cook for another 5-10 minutes with the lid off to reach the perfect, sticky glaze consistency.
06
To serve, spoon the thickened teriyaki glaze generously over the plated salmon fillets. Finish with a vibrant sprinkle of sliced spring onions and a good pinch of toasted sesame seeds. The contrast of the dark glaze, pink salmon, and green onions is just beautiful.