Baked Teriyaki Salmon Recipe

A Quick and Tasty Meal for Any Night

If you love a meal that’s both delicious and easy to make, this baked teriyaki salmon is perfect for you! It’s packed with flavor, thanks to the rich and slightly sweet teriyaki sauce, and comes together in just 30 minutes. Whether you’re cooking for your family or meal prepping for the week, this recipe is a great choice.

There’s something special about the way salmon bakes in the oven, soaking up the teriyaki glaze while staying juicy and tender. The combination of soy sauce, honey, and garlic creates a mouthwatering sauce that makes every bite irresistible. Plus, baking the salmon instead of frying keeps it light and healthy.

This dish works well for any season. In the summer, serve it with a crisp salad and some fresh fruit. In the colder months, pair it with warm rice and roasted veggies for a cozy meal. No matter when you make it, this baked teriyaki salmon will quickly become a favorite at your table!

Why You’ll Love This Recipe

• Super easy – Just mix the sauce, pour it over the salmon, and bake!
• Full of flavor – The homemade teriyaki sauce is sweet, savory, and slightly tangy.
• Healthy and nutritious – Salmon is packed with protein and heart-healthy omega-3s.
• Perfect for meal prep – It stores well, so you can enjoy leftovers the next day.

Ingredients

For the Teriyaki Sauce

• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• ½ teaspoon cornstarch (optional, for thickening)

For the Salmon

• 2 salmon fillets (about 6 ounces each)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon sesame seeds (for garnish)
• 1 green onion, sliced (for garnish)

Kitchen Tools Needed

Before you start, make sure you have these tools ready:

• Baking dish or sheet pan – For baking the salmon evenly.
• Small saucepan – To prepare the teriyaki sauce.
• Mixing bowl – For combining the sauce ingredients.
• Whisk – Helps mix the sauce smoothly.
• Basting brush or spoon – To coat the salmon with the sauce.
• Aluminum foil or parchment paper – Makes cleanup easier.
• Knife and cutting board – For mincing garlic, grating ginger, and slicing the green onion.

Instructions

1. Preheat the oven – Set your oven to 400°F (200°C) and line a baking dish or sheet pan with parchment paper.
2. Prepare the teriyaki sauce – In a small saucepan over medium heat, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Stir well. If you want a thicker sauce, dissolve ½ teaspoon cornstarch in 1 tablespoon of water, then stir it into the sauce. Let it simmer for 2-3 minutes until slightly thickened, then remove from heat.
3. Season the salmon – Pat the salmon fillets dry with a paper towel. Place them on the prepared baking sheet, skin-side down. Drizzle olive oil over the fillets and season with salt and pepper.
4. Coat with sauce – Use a spoon or basting brush to spread a generous layer of teriyaki sauce over each fillet.
5. Bake the salmon – Place the salmon in the preheated oven and bake for 12-15 minutes, depending on thickness. The fish should flake easily with a fork when done.
6. Broil for extra caramelization (optional) – If you want a slightly crispier glaze, turn the oven to broil for the last 2 minutes. Watch closely to prevent burning.
7. Garnish and serve – Remove the salmon from the oven and sprinkle with sesame seeds and sliced green onions. Serve with rice, veggies, or your favorite side dish.

Tips and Tricks for Success

• Use fresh salmon – If possible, choose fresh, high-quality salmon for the best flavor and texture. Frozen works too—just let it fully thaw before cooking.
• Don’t overbake – Salmon cooks quickly! Check for doneness around the 12-minute mark to keep it tender and juicy.
• Make extra sauce – If you love extra teriyaki flavor, double the sauce recipe and save some for drizzling over rice or veggies.
• Let it marinate – For even deeper flavor, marinate the salmon in the teriyaki sauce for 15-30 minutes before baking.
• Pair it with the right sides – Serve with steamed rice, roasted vegetables, or a simple cucumber salad for a well-balanced meal.

This baked teriyaki salmon is a fantastic way to enjoy a quick, flavorful, and healthy meal. Try it out and let me know how it turns out!

Ingredient Substitutions and Variations

Want to tweak the recipe? Here are some easy swaps and variations to suit your taste and dietary needs:

• Soy Sauce Alternatives – Use tamari for a gluten-free option or coconut aminos for a lower-sodium, soy-free version.
• Sweetener Substitutes – Replace honey with maple syrup, agave nectar, or brown sugar if needed.
• Vinegar Choices – If you don’t have rice vinegar, swap it for apple cider vinegar or white vinegar with a pinch of sugar.
• No Fresh Ginger or Garlic? – Use ¼ teaspoon ground ginger and ½ teaspoon garlic powder instead.
• Spicy Kick – Add ½ teaspoon red pepper flakes or a drizzle of sriracha to the sauce for some heat.
• Different Fish Options – Try this recipe with cod, tilapia, or trout if you don’t have salmon on hand. Adjust cooking times as needed.
• Vegetarian Twist – Use the teriyaki sauce with tofu, portobello mushrooms, or cauliflower steaks for a meat-free meal.

Serving Suggestions

This baked teriyaki salmon pairs well with a variety of sides. Here are some ideas:

• Rice and Grains – Serve over steamed white rice, brown rice, or quinoa to soak up the extra sauce.
• Vegetables – Try it with stir-fried broccoli, roasted asparagus, or a fresh cucumber salad for balance.
• Noodles – Serve over lo mein, soba, or rice noodles for an Asian-inspired dish.
• Wraps and Bowls – Flake the salmon over a poke bowl, sushi roll, or lettuce wrap for a fun twist.
• Side of Fruit – A plate of pineapple slices or mango chunks complements the teriyaki flavor beautifully.

Storage and Reheating Instructions

Storing Leftovers:

• Let the salmon cool completely before storing.
• Place in an airtight container and refrigerate for up to 3 days.
• If freezing, wrap tightly in plastic wrap and place in a freezer-safe container for up to 2 months.

Reheating Instructions:

• Oven: Preheat to 300°F (150°C), cover the salmon with foil, and heat for 10 minutes until warm.
• Stovetop: Warm in a skillet over low heat with a splash of water or extra sauce.
• Microwave: Heat in 30-second intervals, covered with a damp paper towel to prevent drying out.
• From Frozen: Thaw overnight in the fridge before reheating using any of the above methods.

FAQ

1. Can I make this recipe ahead of time?
Yes! You can prepare the sauce and marinate the salmon up to 24 hours in advance. Just store them separately in the fridge and bake when ready.

2. How do I know when the salmon is fully cooked?
The salmon should be opaque and flaky when tested with a fork. For accuracy, use a food thermometer—it should read 145°F (63°C) in the thickest part.

3. Can I use store-bought teriyaki sauce?
Absolutely! If you’re short on time, bottled teriyaki sauce works well. However, homemade sauce has fresher flavors and lets you control the sweetness and saltiness.

4. What if my teriyaki sauce is too thin?
If you want a thicker sauce, mix ½ teaspoon cornstarch with 1 tablespoon water, then stir it into the sauce and let it simmer until thickened.

5. Can I grill or pan-fry instead of baking?
Yes! Grill the salmon over medium heat for 4-5 minutes per side, or pan-fry over medium-high heat for 3-4 minutes per side until golden brown.

This baked teriyaki salmon is easy, flavorful, and perfect for any meal. Try it today and let me know what you think!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!