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Orange Teriyaki Baked Salmon

Orange teriyaki baked salmon with a glossy citrus glaze that bakes up flaky and tender in about 30 minutes. Fresh orange zest and juice mingle with soy sauce, honey, garlic, and ginger for a sweet-savory finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets about 6 ounces each
Orange teriyaki glaze
  • 0.33 cup orange juice freshly squeezed
  • 2 tbsp orange zest
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 3 garlic minced (about 3 cloves)
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp water
Garnish
  • 2 green onions sliced
  • 1 tbsp sesame seeds
  • 1 orange slices for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and set up
  1. Preheat the oven to 400°F (200°C).
  2. Line a baking dish or baking sheet with parchment paper.
Make the orange teriyaki glaze
  1. In a saucepan, combine orange juice, orange zest, low-sodium soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and fresh ginger. Use a gentle stir so everything is evenly mixed.
  2. Bring the mixture to a gentle simmer. Keep it at a light simmer until the ingredients smell fragrant.
  3. Mix cornstarch with water and stir it into the sauce. Pour slowly while whisking so it thickens smoothly.
  4. Cook for 1–2 minutes until slightly thickened. The glaze should look glossy and cling lightly to the spoon.
Bake and finish
  1. Arrange the salmon fillets in the prepared baking dish. Place them skin-side down if applicable.
  2. Brush generously with the orange teriyaki glaze. Make sure each fillet is coated in an even layer.
  3. Bake for 12–15 minutes, brushing once more halfway through cooking. Look for the salmon to turn opaque and flake easily with a fork.
  4. Garnish with sesame seeds, green onions, and orange slices before serving. Add them right after baking so they stay bright and fresh.

Notes

Pro tip: For a thicker, more lacquered glaze, whisk the cornstarch slurry in as soon as the sauce reaches a simmer and keep cooking for the full 1–2 minutes. Refrigerate leftovers in a sealed container for up to 3 days; freeze salmon only if needed (up to 2 months) though the texture may soften slightly. For a lighter option, swap honey for a sugar-free honey-style syrup if you prefer fewer added sugars.