- Teriyaki Salmon Recipe
- Ingredients for Teriyaki Salmon:
- How to Make the Teriyaki Salmon:
- How Long to Bake Salmon:
- For the Teriyaki Salmon:
- For the Teriyaki Sauce:
- To serve:
- How to Make Easy Teriyaki Salmon:
- Teriyaki Salmon (Quick Weeknight Dinner!) – A Couple Cooks
- Is this teriyaki salmon baked or seared?
- Let the salmon come to room temp while preheating!
- How to make a quick homemade teriyaki sauce
- What’s the best way to thaw frozen salmon?
- What to serve with teriyaki salmon
- Want a meal plan?
- This teriyaki salmon recipe is…
- More great salmon recipes
- Baked Teriyaki Salmon
- Cooking salmon in the oven:
- More seafood recipes:
- Salmon Teriyaki
- Teriyaki Sauce
- 10-Minute Teriyaki Salmon
- How Do You Make Teriyaki Salmon?
- Tips For Teriyaki Salmon
- Is Salmon Healthy?
- Serving Suggestions
- Enjoy this recipe for my 10-Minute Teriyaki Salmon!
- Easy Teriyaki Salmon (20 Minute Meal!)
- Easy Teriyaki Salmon
- How to make Teriyaki Sauce
- How to make Teriyaki Salmon
- Tips for making The Best Salmon
- Can this be made in the oven?
- Can this be grilled?
- What to serve with Easy Teriyaki Salmon
- Here are more recipes using my Homemade Teriyaki Sauce
- Perfect Baked Teriyaki Salmon Recipe
- How to make baked teriyaki salmon
- How to serve this recipe
- Recipe tips & tricks
- Try these recipes next
- HOW TO ENSURE YOUR SALMON COOKS PERFECTLY
Teriyaki Salmon Recipe
Major salmon fans over here and this teriyaki salmon recipe is a winner! It’s so simple and doesn’t require any lengthy marinating, but is super flavorful. The Asian salmon turns out flaky, juicy and absolutely delicious with the homemade teriyaki sauce.
This post may contain affiliate links. Read my disclosure policy.
This is an easy salmon dinner idea the whole family will love. My son LOVED it and he doesn’t usually refill his plate for salmon. Funny all I have to tell him is “it tastes Panda” and he’s sold. He’s big on Asian flavors :).
Ingredients for Teriyaki Salmon:
You can use a 2 to 3 lb salmon filet for this recipe. We used a wild-caught Sockeye Salmon (more on selecting salmon and it’s affect on how long to bake salmon below).
The homemade teriyaki sauce is so simple but so good (which is great on chicken too!). P.S.
Use a gluten free soy sauce Tamari brand (Amazon affiliate link) to make it gluten free! See the ingredient measurements in the print-friendly section below.
How to Make the Teriyaki Salmon:
Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
1. Combine sauce ingredients and stir until brown sugar is dissolved.
2. Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
3.Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 12-16 minutes or until salmon is flaky and cooked through, bake times may vary by thickness and cut of salmon (see notes on how long to bake salmon below).
4. While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
5. Once salmon is the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.
Juicy!! I’m so bummed there aren’t any leftovers…
How Long to Bake Salmon:
Baking times for salmon will vary the type of salmon you are using.
Farmed Raised Salmon ( “Atlantic Salmon” or farmed King Salmon) tend to have a higher fat content so they can be baked for a longer period of time without drying out. Farmed salmon also tends to come in thicker, fattier pieces of salmon which are more forgiving and you can bake longer.
Wild Caught Salmon ( Coho Salmon and Sockeye), tend to be thinner and less fatty fillets (with the exception of WILD Caught King Salmon which can be just as thick and fatty as farm raised).
In general, wild salmon is easier to overcook and needs to be baked more carefully.
With wild-caught salmon, aim for the lower baking times if a range is given and check for doneness before you cook it any longer.
Print-Friendly Teriyaki Salmon Recipe:
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.
For the Teriyaki Salmon:
- 2 1/2lbssalmon filet sliced into 2″ wide slices*
For the Teriyaki Sauce:
- 3Tbspteriyaki sauce
- 3Tbsphoisin sauce
- 3Tbspsoy sauce
- 1Tbspwhite vinegar
- 1Tbspsesame oil
- 1/3cuppacked light brown sugar
- 2large or 3 medium garlic clovesminced
- 2tspfreshly grated gingeror 1/2 tsp ground ginger
- Sesame seeds to garnishoptional
- Green onionchopped, optional
Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
How to Make Easy Teriyaki Salmon:
- Combine sauce ingredients and stir until brown sugar is dissolved.
- Place individual salmon slices in a mixing bowl.
Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
Transfer salmon to prepared baking sheet (keep the marinade).
Bake at 400 for 12-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
- While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
- Once salmon is the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.
*This recipe will work for 2 to 3 lbs salmon. You can easily scale this recipe up or down. For 1 lb of salmon, cut all of the marinade ingredients in half.
Teriyaki Salmon Recipe
Amount Per Serving
Calories 276Calories from Fat 90
% Daily Value*
Saturated Fat 1g6%
Vitamin A 55IU1%
Vitamin C 0.2mg0%
* Percent Daily Values are a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, and ! Hashtag them #natashaskitchen
Baked Salmon with Garlic and Dijon
Grilled Salmon Skewers
Baked Salmon with a Tangy Glaze
Teriyaki Salmon (Quick Weeknight Dinner!) – A Couple Cooks
Need an easy healthy dinner recipe? This teriyaki salmon is a weeknight go-to, with a quick homemade teriyaki sauce and no marinading needed!
Hey salmon fans! Here’s another one to tuck in your arsenal of healthy easy salmon recipes! This teriyaki salmon will become your weeknight go-to.
It’s got a quick homemade teriyaki sauce, and best of all: no long marinading time needed! Do a quick sear on the stovetop, paint with teriyaki, then bake for a few minutes until cooked through.
It’s quick and easy, and makes for the prettiest piece of salmon to adorn your plate. It works for dinner parties or quick weeknight dinners (Alex and I have made it for both!). Ready to cook?
Is this teriyaki salmon baked or seared?
Well, it’s both! We do have a baked salmon recipe that is mega delicious. But if you’re making teriyaki salmon, painting it with teriyaki sauce and throwing it in the oven results in soggy salmon. (Yep, we tried it!)
How to get that nice crispy top crust that you expect from a teriyaki salmon? Sear it on the stovetop first! The nice thing is that you can throw the entire skillet in the oven to bake and cook the remainder of the fish. It takes only 2 minutes to sear the salmon and 3 to 5 to bake, so it’s quick and easy to do.
Let the salmon come to room temp while preheating!
Here’s a tip for this teriyaki salmon, and really any seared fish recipe. Let the salmon come to room temp before cooking. Why? If the center of the fish is cold, the outside of the fish will cook faster than the center. You run the risk of a burned outside with an under-cooked inside. And no one wants that!
Good news: you need to preheat your oven anyway! If you set the salmon on the counter, it will come to room temp in about the same time it takes to preheat your oven. (At least, our oven takes 15 to 20 minutes to get to 400!) During this time, you can make the teriyaki sauce and prepare any other components of your meal. See below for recommended side dishes!
How to make a quick homemade teriyaki sauce
This teriyaki salmon uses our quick homemade teriyaki sauce! It’s very easy to make your own at home, and it comes out with the perfect flavor. Of course, you can substitute your favorite purchased teriyaki sauce if you’re in a rush. Here’s all you need for the sauce (they’re typical ingredients we always have on hand in our pantry):
- Soy sauce (or substitute tamari or coconut aminos)
- Maple syrup
- Rice vinegar
- Toasted sesame oil
- Garlic powder and ground ginger
- Cornstarch to thicken
All you have to do is heat the sauce, then mix cornstarch with water and add that to thicken the sauce. It takes about 5 minutes to whip up!
What’s the best way to thaw frozen salmon?
You can absolutely use frozen salmon for this recipe. What’s the best way to thaw salmon? Here are two options:
- Best option: The night before, place the salmon in the refrigerator (you can leave it in the packaging).
- Day of: Place the salmon in its packaging in a bowl of cold water for about 1 hour, until thawed.
What to serve with teriyaki salmon
Here’s the fun part: what to serve with this easy weeknight teriyaki salmon? There are many ways to accessorize it to make a healthy dinner! Here are a few of our favorites:
Want a meal plan?
This recipe is included in our Pescatarian Meal Plan! Check it out for recipes for 1 month, including a meal planning spreadsheet download.
This teriyaki salmon recipe is…
Pescatarian, gluten-free, and dairy-free
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Need an easy healthy dinner recipe? This teriyaki salmon is a weeknight go-to, with a quick homemade teriyaki sauce and no marinading needed!
For the salmon
For the homemade teriyaki sauce (sub 1/2 cup purchased in a rush)
- 2 tablespoons regular soy sauce (or substitute tamari or coconut aminos)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground dried ginger
- 1 tablespoon cornstarch
- 6 tablespoons water
- Prep the salmon: Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, 15 to 20 minutes (this should be about the same time as the oven preheating). Pat it dry, then rub neutral oil on all sides of salmon.
- Preheat the oven to 400 degrees Farenheit.
- Meanwhile, make the teriyaki sauce (makes 1/2 cup): In a small saucepan, combine the soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder and ginger over medium heat. Bring to a simmer and then reduce the heat to low. In a small bowl, whisk together the water and cornstarch. Whisk it into the saucepan until the mixture thickens, about a minute. Divide the teriyaki glaze in half into two small bowls and allow it to cool.
- Cook the salmon: When the oven is preheated, heat a dry oven-proof skillet over high heat until very hot. Place the salmon skin side up onto the hot skillet. Cook without touching for 2 to 3 minutes to sear the top of the salmon, until the center of the salmon is starting to cook and you see a layer of brown. Turn off the heat and use a thin spatula to flip the salmon. Brush the top and sides of the salmon with 1/2 of the teriyaki sauce (1/4 cup).
- Place the skillet in the oven and bake for 3 to 5 minutes (depending on thickness of salmon), until just cooked through.
- Use a hot pad to remove the skillet from the oven. Spoon the desired amount of remaining teriyaki sauce onto the top. Sprinkle with sesame seeds and chopped green onions and serve.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Teriyaki Salmon
More great salmon recipes
While we eat mostly plant based around here, we also enjoy seafood now and then! Here are our favorite salmon recipes:
- Lemon Dill Salmon This fast lemon dill salmon takes just 10 minutes to bake! Mix up the zesty dill sauce while the salmon cooks. The ultimate healthy, easy weeknight meal.
- Salmon Poke Bowl This delicious spin on a poke bowl features seared salmon and veggies in a colorful bowl. It’s an easy dinner idea perfect for weeknights or entertaining!
- Broiled Salmon with Bourbon Glaze Broiled salmon is a simple and efficient way to get perfectly cooked fish on the table: it cooks in 5 minutes!
Baked Teriyaki Salmon
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Baked Teriyaki Salmon – a quick and easy dinner idea with lots of flavor! Delicious salmon baked with homemade teriyaki sauce and roasted broccoli.
Serve it with rice and roasted or steamed broccoli. It’s a fresh, light and flavorful meal!
Baked salmon with rice and steamed vegetable is one of the easiest dinners you can make on a busy weeknight. It only requires one sheet pan and if you make the rice ahead, you can save even more time. Use my homemade teriyaki sauce that you can make and keep in fridge until ready to use.
This Baked Teriyaki Salmon is flaky, delicious and perfect for busy weeknights or a special occasion! It is my most popular and a family favorite: Quick and Easy Teriyaki Chicken. Both are a hit every single time!
- 12 oz salmon fillets
- salt and pepper
- fresh broccoli
- green onions
- sesame seeds
- teriyaki sauce
Teriyaki salmon is definitely one of the easiest dinners you can make at home. Salmon bakes really quickly, it takes only 18 to 20 minutes to cook in the oven, depending on the thickness of your fillets. To easily add flavor, pour teriyaki sauce over salmon after seasoning with salt and pepper. Add broccoli on the side and bake! Serve with rice and a garnish of green onions.
Cooking salmon in the oven:
To cook salmon in the oven, place on parchment paper lined baking sheet. Season with salt and pepper. Next, pour at least two tablespoons of teriyaki sauce over each salmon piece.
Bake in the oven for 18 to 20 minutes or until the salmon if flaky and cooked through. Garnish with sesame seeds and chopped green onions. I to add broccoli to the baking sheet along side salmon and let it roast in the same time.
You can use asparagus or cauliflower too.
More seafood recipes:
If you this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Quick, easy and tasty salmon teriyaki in a homemade teriyaki sauce.
Lately I have been trying to include more fish in my meal plans and teriyaki salmon is definitely one of my favourite ways to go! Salmon teriyaki is a super quick and easy meal where you simply marinate the salmon in a homemade teriyaki sauce and then broil or grill it! Not including the marinate time, salmon teriyaki takes less than 15 minutes to put together making it perfect for busy weeknight meals and it is also sure to impress dinner guests!
Traditional teriyaki sauce is made by combining equal parts soy sauce, mirin and sake along with enough sugar to get it to the desired sweetness. The sauce is simply combined and the simmered to thicken and to cook off the alcohol. Once you have the basics of teriyaki sauce down you can change things up by doing things replacing the sweetener or adding ingredients ginger, etc. With teriyaki sauce being so easy to make at home you will never need to buy another bottled version again!
Note: Mirin is a sweetened sake and you should should be able to find a non-alcohol version in the Asian or sushi section of most grocery stores.
If you things spicy then a drizzle of sriracha mayo is a must!
Prep Time:5 minutes Marinate Time:30 minutes Cook Time:10 minutes Total Time:45 minutes Servings: 4
Quick, easy and tasty salmon teriyaki in a homemade teriyaki sauce.
- 4 (6 ounce) salmon fillets
- 1/2 cup teriyaki sauce (see below)
- 1/2 tablespoon cornstarch mixed into 1 tablespoon water
- Marinate the salmon in the teriyaki sauce for 30 minutes to over night, place in a baking dish and bake in a preheated oven set to broil until the salmon flakes easily, about 7-10 minutes.
- Meanwhile, bring the remaining marinade to a boil on a saucepan, add the cornstarch slurry and simmer until it has thickened, about 2-3 minutes.
- Serve the salmon with the thickened teriyaki sauce.
Option: Pan fry the salmon instead or broiling to get a nice and crispy skin.
Option: Serve topped with sriracha mayo for a spicy kick!Nutrition Facts: Calories 389, Fat 22g (Saturated 5g, Trans 0), Cholesterol 93mg, Sodium 1480mg, Carbs 6g (Fiber 0, Sugars 5g), Protein 36gNutrition by:
Prep Time:5 minutes Cook Time:5 minutes Total Time:10 minutes Servings: 1
A quick and easy homemade teriyaki sauce that is perfect on steaks, fish, stir-frys, etc.
10-Minute Teriyaki Salmon
This 10-minute Teriyaki Salmon recipe is super easy, quick and has the best flavor! It’s a delicious dinner made by searing salmon fillets and then topping them with a homemade paleo-friendly teriyaki sauce and sesame seeds. A healthy dinner that you’re going to want to make again and again!
Salmon is one of my favorite meals, so I end up serving it for dinner often. Some of our favorite salmon recipes include Creamy Lemon Dill Baked Salmon, Baked Salmon With Mango Pineapple Salsa and this super simple, yet satisfying teriyaki version.
Cooking fish used to completely intimidate me, and I know many of you still feel super intimidated by it, which is why I aim to show you just how easy it really is to prepare and cook. I never d fish growing up, and honestly never imagined that I would… look at how things have changed! Now, I cook fish 3-4 times a week, because it’s SO EASY, and it leaves me feeling great!
While having salmon with my Chipotle Aioli is always a favorite, I decided to switch it up with this new 5-ingredient paleo and Whole30 compliant teriyaki sauce. It turned out to be the most delicious combo!
How Do You Make Teriyaki Salmon?
This recipe starts with the teriyaki sauce. It’s quick to make and uses simple ingredients that you probably already have on hand.
After you’ve got the sauce made, place the salmon in a pan and sear it on both sides to a golden brown.
The cast iron cooking method that I use in this recipe is the most foolproof way that I’ve found to make salmon. Pour the teriyaki sauce over the salmon, and dinner is served!
This 10-Minute Teriyaki Salmon is so flavorful and it literally takes less than 10 minutes to make. I highly suggest adding this recipe to your weekly menu right away!
Tips For Teriyaki Salmon
- To get the best results, you’ll want to make sure your pan is very hot and that the salmon is patted dry with a paper towel before it’s added to the pan. Let the salmon cook undisturbed for 4-5 minutes, so that a nice crust can form.
- I to use wild salmon when possible, as it’s more flavorful and has more nutrients than farmed salmon
- Be sure not to overcook your fish! The salmon is done when it’s opaque and easily flakes. For an average-sized salmon fillet, it typically takes about 5 minutes of searing for the first side and a couple more minutes for the second side.
Is Salmon Healthy?
Salmon, especially wild caught salmon, is an awesome option for a healthy diet. It’s a great source of omega-3 fatty acids. Omega-3s are necessary to get in your diet because the human body cannot make them. Omega-3s are thought to help reduce blood pressure, lessen inflammation and help protect against cancer.
Salmon is also packed with other nutrients, such as protein and B vitamins and also vitamins A and D. It also contains selenium, potassium, and phosphorus. This combination of nutrients and vitamins is thought to support brain function, immunity and strong bones. This Teriyaki Salmon dish is a tasty way to get vital nutrients your body needs!
This 10-Minute Teriyaki Salmon is delicious served with cauliflower rice (I get mine frozen from Trader Joe’s or Whole Foods) and my new recipe for Crispy Baked Broccolini! It also pairs well with roasted veggies and would be delicious atop a fresh green salad. Basically, whatever you to serve with chicken, pork or other fish meals would taste great with this salmon dish.
This easy Teriyaki Salmon recipe is one of the absolute best ways to make salmon. Try it! You’ll love how easy and flavorful it turns out!
Enjoy this recipe for my 10-Minute Teriyaki Salmon!
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Easy Teriyaki Salmon (20 Minute Meal!)
Easy Teriyaki Salmon pan-fried to perfection and served with a homemade teriyaki sauce! Serve with rice and veggies to make it a healthy meal!
Easy Teriyaki Salmon
I’ve been eating tons of salmon lately. It is hands down my favorite fish to eat. It’s mild and super easy to prepare. Tender flakey salmon topped with a sweet and tangy teriyaki sauce! What’s not to love?! This salmon is a spin off of my Baked Salmon in Foil.
This teriyaki glazed salmon is the perfect dinner when you are short on time but want something amazing. The sauce can even be made a day or two ahead or time and kept in the refrigerator until you are ready to cook.
The salmon get’s marinated in a simple teriyaki sauce then pan fried. The sauce compliments the salmon perfectly and is sweet, tangy and thick.
I reserve half the sauce for marinating and the other half for glazing the salmon during cooking.
I love making my own teriyaki sauce at home. I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs and my Teriyaki Baked Salmon. This sauce is really easy to prepare and is amazing on chicken as well.
How to make Teriyaki Sauce
Making your own Teriyaki Sauce at home is super easy! It’s also a great way to control the sweetness and saltiness of the sauce. To make your own teriyaki salmon marinade at home you’ll need:
- Soy sauce: I always use low sodium soy sauce. You can use regular soy sauce with a splash of water to combat some of the saltiness.
- Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
- Garlic: I love adding garlic to my homemade teriyaki sauce. You can substitute garlic powder if you do not have fresh.
- Honey: Adds a nice sweetness to the teriyaki sauce. If you your teriyaki on the sweeter side adjust the honey to taste.
- Rice wine vinegar: This vinegar can be found in the International or Asian isle in the grocery store. It adds the perfect acidity to the sauce.
- Sesame oil: Adds a wonderfully nutty flavor to this sauce!
- Cornstarch slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. This thickens up the sauce!
How to make Teriyaki Salmon
Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
Place salmon filets in the ziplock bag and marinate for 30 minutes. When you are ready to cook heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time). Cook 3-4 minutes on each side until desired doneness.
Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.
Tips for making The Best Salmon
- Make sure to pat down the salmon before searing with a paper towel to remove any excess moisture. This is especially important if you are working with thawed frozen salmon. Patting the salmon down helps to get a nice crust on the outside when searing.
- Leave the skin on the salmon during cooking. This helps the salmon stay together and not fall apart when flipping and keeps the salmon moist. Allow the salmon to cool a bit and remove the skin. It should remove very easily!
- Don’t try to flip the salmon if it is sticking. This means it is not ready yet to be flipped. Give it a minute or two and it should release from the pan easily on its on.
Can this be made in the oven?
Yes! For baked teriyaki salmon simply preheat oven to 400 degrees. Make the sauce as directed and marinade the salmon for 30 minutes. When you are ready to bake brush the salmon with the reserved sauce and cook for 12-14 minutes depending on the thickness of the salmon.
Can this be grilled?
Yes! To make grilled teriyaki salmon preheat grill to 400 degrees. Make the sauce as directed and marinade the salmon for 30 minutes. When you are ready to grill the salmon brush with the reserved sauce and cook for 8-12 minutes or until the salmon is fully cooked.
What to serve with Easy Teriyaki Salmon
- I love to serve this teriyaki salmon recipe with white or brown rice to soak up all the extra sauce. For a low carb option try cauliflower rice or quinoa.
- Steamed vegetables
- Chow mein noodles
- Lo mein
- Vegetable Fried Rice
- Stir Fried Vegetables
- Teriyaki salmon bowl (This has been my favorite way to serve this salmon lately. I put in sushi rice, pickled carrots and cucumbers in bowls and put this teriyaki salmon on top with a drizzle of spicy mayo! Yum!)
Here are more recipes using my Homemade Teriyaki Sauce
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- *NOTE: Prep time does not include marinating time*
- 1 tablespoon oil
- 4 salmon filets skinless
- 1 clove garlic minced
- ½ teaspoon ginger minced
- ¼ cup low sodium soy sauce It is important to use low sodium. I find regular makes the sauce too salty
- ⅛ cup water
- 2-3 tablespoons brown sugar depending on how sweet you it
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- green onions for garnish if desired
- sesame seeds for garnish if desired
- Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
- Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
- Place salmon filets in the ziplock bag and marinate for 30 minutes.
- Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
- Cook 3-4 minutes on each side until desired doneness.
- Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
- Add cornstarch and water to a small bowl and whisk to combine.
- Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
- Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.
Calories 316 Calories from Fat 135* Percent Daily Values are a 2000 calorie diet.
Originally published Mar 1, 2016
Perfect Baked Teriyaki Salmon Recipe
Easy, healthy, gluten free and chock full of flavor, this baked teriyaki salmon is the perfect dinner recipe. It’s glazed in an easy teriyaki sauce and ready in 20 minutes. It’s simple enough for a Wednesday night, but delicious enough for a weekend date night in!
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Raise your hand if 30 minute dinners are your best friend!! Same. Especially 30 minute dinners that involve any sort of Asian sauce. So when I received a request for a simple baked teriyaki salmon recipe, I jumped on board.
Salmon is my favorite protein source since it’s so easy to prep and pairs with just about anything. Rice? Yup. Veggies? Yup. Quinoa? Yup. Absolutely nothing at all? Honestly… yup.
This recipe is saucey (big sauce gal over here), sticky, perfectly sweet, subtly spicy and did I mention it’s easy to make? Probably, but I’ll mention it again for good measure.
It’s gluten free, doesn’t need to be marinated (unless you want to) and every bite is bursting with flavor.
How to make baked teriyaki salmon
The first step is to preheat the oven to 400 degrees Fahrenheit.
Prep the teriyaki sauce, this takes about 10 minutes.
Lightly oil the bottom of a baking dish to prevent any sticking.
Add the salmon, skin side down, with half of the teriyaki sauce. I to use these silicone brushes to glaze the sauce right on top of the salmon and ensure everything is evenly spread.
If you’re hungry and can’t bother to let it marinate (I’ve been there!) then go ahead and pop it in the oven once it has reached 400 degrees. Otherwise, allow the salmon to marinate for about 15 minutes to let it absorb some of the sauce.
The longer you can let it marinate for, the better, but if you’re going to marinate for more than 30 minutes, be sure to keep it in the fridge. Otherwise, the counter will be fine. It is possible to marinate salmon for too long, I wouldn’t suggest any more than a few hours for this recipe.
Bake for 12-18 minutes, depending on your preference and how thick the salmon fillets are. Check them at 12 minutes, they should easily flake with a fork and slide right off the skin. The color should be even throughout.
Drizzle with some of the remaining teriyaki sauce, reserving some for rice or steamed veggies if desired.
Sprinkle with sesame seeds, red pepper flakes and chopped scallions.
How to serve this recipe
There are a million and one ways you can serve this teriyaki salmon, but my personal favorite is with my cilantro lime rice, steamed broccoli, edamame and a sprinkling of scallions and red pepper flakes.
You can also have it on top of a salad, with quinoa, or use some of the extra sauce to make a stir fry with a bunch of different veggies. Anything goes!
Recipe tips & tricks
- Once prepared, this salmon will store in the fridge for about 2 days. Let cool completely before transferring to an air tight container. Reheat on the stove or in the oven for best results.
- If you have frozen salmon and don’t have time to defrost it, you can totally just cook it frozen, follow the same instructions but add about 5-10 minutes of cook time. If you do this, the sauce will unfortunately not seep into the salmon as well as it would if it were defrosted, so save a bit extra for adding on top after it cooks.
- When baking the salmon, you want to keep the skin on since this will keep it nice and moist and prevent it from drying out. When it’s done, it should slide off very easily, if it doesn’t then it was either over or under baked. If you carefully lift it up and take a knife, the skin should just slide right off.
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Easy, healthy, gluten free and chock full of flavor, this baked teriyaki salmon is the perfect dinner recipe. It’s simple enough for a Wednesday night, but delicious enough for a weekend date night in!
- If using previously frozen salmon, let defrost in the fridge overnight.
- Preheat the oven to 400 degrees Fahrenheit.
- Prep the teriyaki sauce.
- Lightly oil the bottom of a baking dish to prevent any sticking.
- Add the salmon, skin side down, with half of the teriyaki sauce. I to use these silicone brushes to spread it evenly on top. If you’re hungry and can’t bother to let it marinate (I’ve been there!) then go ahead and pop it in the oven. Otherwise, allow the salmon to marinate for about 20 minutes to let it absorb some of the sauce.
- Bake for 12-18 minutes (uncovered), depending on your preference and how thick the salmon fillets are. Check them at 12 minutes, they should easily flake with a fork and slide right off the skin. The color should be even throughout.
- Drizzle with some of the remaining teriyaki sauce, reserving some for rice or steamed veggies.
- Sprinkle with sesame seeds, red pepper flakes and chopped scallions.
Once prepared, this salmon will store in the fridge for about 2 days. Let cool completely before transferring to an air tight container. Reheat on the stove or in the oven for best results.
If you have frozen salmon and don’t have time to defrost it, you can totally just cook it frozen, follow the same instructions but add about 5-10 minutes of cook time.
Keywords: teriyaki salmon, baked teriyaki salmon, teriyaki salmon
HOW TO ENSURE YOUR SALMON COOKS PERFECTLY
We’ve noticed that a lot of folks are fearful of cooking fish. Here’s the thing. It’s not that cooking fish is hard. It’s that even relatively sturdy types of fish, such as salmon, are quite delicate in terms of how easily they can become overcooked. To ensure perfectly cooked fish, you have to simply stop multitasking. Here, a few pointers that have served us well over the years…
Don’t turn your back on fish when it’s on the heat. Your post can wait until after dinner is done.
Bear in mind the old adage that you’ll need about 10 minutes of cooking time for each inch of thickness for your fish fillet.
When cooking multiple fillets of fish at a time, make sure you purchase fillets of similar thickness and length to ensure they all cook at approximately the same time. When buying salmon, for example, ask for center-cut fillets.
- Quick Glance
- Quick Glance
- 25 M
- 50 M
- Serves 4
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In a small bowl, stir together the soy sauce, sugar, mirin, and sake until the sugar dissolves. Run your fingers over the flesh side of the salmon fillets to check for pin bones, removing them with your fingers, kitchen tweezers, or needle-nose pliers (if you snuck the pliers your toolbox in the garage, give them a good cleaning first!).
Or, even easier, before your fishmonger wraps up your purchase ask him or her to please remove the pin bones for you. Pat the salmon dry with paper towels. Arrange the salmon in a single layer in a smallish baking dish. Pour the marinade over the salmon and turn the fillets to coat them. Cover and refrigerate for 30 minutes.
Place a large, wide skillet or saucepan on the stove over medium heat and add the oil. When the oil is shimmering but not smoking, carefully remove the fillets from the marinade, allowing any excess to drip off, and place the fillets in the pan, skin side down. Reserve the marinade. Cook the salmon until the skin is golden brown and crisp, about 3 minutes.
Using a long, thin, flexible spatula, carefully flip the fillets and cook until the top of the salmon is light brown and the middle is slightly translucent for medium-rare, about 2 minutes more. If you notice the glaze on the fillets starting to burn, reduce the heat to medium-low.
Pour the reserved marinade over the salmon fillets and gently shake the pan to distribute the sauce evenly. Cook until the sauce is reduced to a syrup and the salmon is cooked to the desired degree of doneness, 1 to 2 minutes more if you it just a little rare in the center of the thickest portion of the fillet.
Transfer the salmon to individual plates and spoon the sauce over the top. Serve hot, preferably with some rice to soak up that exquisite yet easy pan sauce. Print Recipe
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Salmon Teriyaki Recipe © 2017 Amy Kaneko. Photo © 2017 Aubrie Pick. All rights reserved. All materials used with permission.
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