Baked Teriyaki Salmon is a simple, tasty meal that combines tender, flaky salmon with a sweet and tangy teriyaki glaze. The salmon bakes right in the oven until it’s perfectly cooked and caramelized on the edges. This dish brings together that mouthwatering mix of salty, sweet, and umami flavors that make teriyaki sauces so special.
I love making this dinner when I want something healthy but full of flavor with very little effort. The salmon cooks quickly and the teriyaki sauce is usually made with just a few ingredients like soy sauce, honey, and garlic, which I always have on hand. I find that letting the salmon marinate for a little while before baking really makes a difference in taste—it soaks up all those delicious flavors.
My favorite way to serve baked teriyaki salmon is with steamed rice and some roasted vegetables or a fresh green salad. It’s such a balanced plate that’s perfect for a weeknight dinner or even when friends come over. Plus, there are leftovers—if you have any!—that reheat nicely for lunch the next day. This is one of those meals that always makes me feel like I’m treating myself while keeping things simple.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best, but frozen is fine if thawed fully. Skip the skin for easier eating, or keep it on for extra flavor and moisture.
Soy Sauce: Low sodium is my choice to control saltiness. For gluten-free, try tamari or coconut aminos as tasty alternatives.
Sweetener: Honey gives a natural sweetness and gloss. Brown sugar or maple syrup are great swaps if you want a different flavor profile.
Rice Vinegar or Mirin: Mirin adds mild sweetness; rice vinegar gives a bit of tang. You can substitute with apple cider vinegar plus a pinch of sugar in a pinch.
Garlic & Ginger: Fresh is key for bright flavor here. Powder works if needed, but use less and expect milder taste.
Sesame Oil and Seeds: Toasted sesame oil adds a warm, nutty note. If unavailable, regular vegetable oil is fine. Fresh toasted sesame seeds add crunch and visual appeal.
How Do I Get the Salmon Perfectly Moist and Flavored?
To bake salmon with teriyaki glaze that’s juicy and well-seasoned:
- Marinate salmon briefly in the sauce or spoon it over just before baking to let flavors soak in.
- Set oven to 400°F for even cooking. Bake salmon 12-15 minutes until it flakes easily but still looks moist inside.
- If you want a sticky glaze, broil for 2-3 minutes at the end. Keep a close eye to avoid burning the sugar in the sauce.
- Rest salmon a few minutes before serving; this helps lock in juices and makes it easier to cut.
These tips ensure your salmon stays tender with sweet, savory layers of teriyaki flavor every time!
Equipment You’ll Need
- Baking dish – a glass or ceramic dish works well to hold the salmon and sauce without sticking.
- Small saucepan – for making and simmering the teriyaki sauce evenly without burning.
- Whisk or fork – helps mix the sauce ingredients smoothly.
- Basting brush or spoon – great for spreading the glaze over the salmon before and during baking.
- Sharp knife – for slicing green onions and lemon for garnish.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut if you prefer a milder white fish; they soak up the teriyaki flavors nicely.
- Add steamed broccoli or snap peas on the side to boost veggies and add crunch.
- Stir in a teaspoon of grated fresh chili or a dash of chili flakes to the sauce for heat.
- Top with crushed roasted peanuts or sliced almonds to add texture and a nutty touch.
Baked Teriyaki Salmon Dinner Recipe
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar or mirin
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Lemon wedges (for serving)
- Steamed rice, for serving
- Roasted or steamed asparagus or other vegetables, for serving
How Much Time Will You Need?
This meal takes about 10 minutes to prep and 15 minutes to bake. Include a few extra minutes if you want to thicken the sauce or broil the salmon for a caramelized finish. Overall, you can have dinner ready in about 25–30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Sauce:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking. In a small saucepan, combine soy sauce, honey or brown sugar, rice vinegar, water, minced garlic, and grated ginger. Heat over medium heat and bring to a gentle simmer, stirring occasionally.
2. Thicken the Teriyaki Sauce (Optional):
If you like a thicker glaze, mix the cornstarch with water to make a slurry and stir it into the simmering sauce. Cook for another minute until the sauce thickens slightly. Remove from heat and stir in the sesame oil. Allow the sauce to cool a bit.
3. Bake the Salmon:
Place the salmon fillets in the prepared baking dish, skin side down if they have skin. Spoon half of the teriyaki sauce over the salmon, saving the rest for after baking. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but remains moist.
4. Optional Broiling and Finishing Touches:
For a nice caramelized finish, you can broil the salmon for 2-3 minutes after baking. Watch it closely to prevent burning. Once done, spoon the reserved teriyaki sauce over the fillets. Sprinkle with toasted sesame seeds and green onions for a fresh, crunchy garnish.
5. Serve Your Delicious Dinner:
Serve your baked teriyaki salmon immediately with steamed rice and roasted or steamed asparagus or any favorite vegetables. Don’t forget the lemon wedges for a bright burst of flavor!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry well to avoid excess moisture that can affect the glaze.
How Can I Make the Teriyaki Sauce Thicker?
Simply stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the simmering sauce and cook for an extra minute until it thickens. This will give you a nice, glossy glaze.
Can I Prepare This Meal Ahead of Time?
You can marinate the salmon in the teriyaki sauce for up to 2 hours before baking to enhance flavor. Cooked salmon leftovers keep well in the fridge for 2-3 days and reheat gently to avoid drying out.
What Should I Serve with Baked Teriyaki Salmon?
Steamed rice and roasted or steamed vegetables like asparagus, broccoli, or snap peas complement the flavors perfectly and make a balanced, wholesome meal.
