Baked Teriyaki Salmon is a simple, tasty dish that combines tender salmon fillets with a sweet and sticky teriyaki glaze. The salmon gets perfectly cooked in the oven, making the outside nicely caramelized while keeping the inside juicy and flaky. This dinner brings together the rich flavor of fish with the brightness of ginger and soy in the sauce, making it a crowd-pleaser for any night of the week.
I love making this dish because it feels special but doesn’t take a long time to prepare. The teriyaki sauce is like magic—it’s sweet, a little savory, and adds a beautiful shine to the salmon. One of my favorite tricks is to marinate the salmon for a bit before baking so the flavors get into every bite. Plus, it’s a great way to get in some healthy omega-3s without any fuss.
When I serve baked teriyaki salmon, I usually go for simple sides like steamed rice and quick sautéed veggies, maybe some broccoli or snap peas. It’s such a satisfying meal that feels like a treat but is easy to put together on busy evenings. I’ve found friends and family always stick around for seconds when this dish is on the table, which says a lot!
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Key Ingredients & Substitutions
Salmon: Fresh, skin-on fillets work best to keep moisture. If you prefer, skinless fillets are fine, but the skin helps hold the fish together during cooking.
Soy Sauce: Low sodium soy sauce is a great choice to control salt level. For gluten-free options, try tamari or coconut aminos instead.
Honey or Brown Sugar: These add sweetness to balance the salty soy. Maple syrup or agave nectar can be swapped in as natural sweeteners.
Mirin: A sweet rice wine that adds depth, but it’s optional. You can skip it or replace it with a tiny bit of extra honey and water.
Fresh Ginger & Garlic: These give the sauce its signature zing. Fresh tastes best, but powdered versions can work in a pinch—just reduce quantity.
Sesame Oil: Adds a toasty flavor. If unavailable, use a light vegetable oil and finish with a sprinkle of toasted sesame seeds for aroma.
How Do I Get a Perfectly Sticky Teriyaki Glaze on My Salmon?
The glaze is key to this dish’s flavor and look. Here’s how to nail it every time:
- Start by gently simmering the sauce ingredients together so flavors blend without burning.
- Add the cornstarch slurry slowly and whisk well to avoid lumps. The sauce should thicken to a syrupy consistency.
- Brush the salmon generously before baking and again halfway through for a sticky, glossy coating.
- Baking at 400°F allows the sugars to caramelize without drying the fish. Keep an eye so it doesn’t burn!
My tip: Let the sauce rest a bit after thickening to cool slightly, making it easier to spread evenly on the salmon pieces.
Equipment You’ll Need
- Baking dish or rimmed baking sheet – perfect for even cooking and easy cleanup.
- Small saucepan – to simmer and thicken the teriyaki sauce smoothly.
- Whisk – helps mix the cornstarch slurry into the sauce without lumps.
- Basting brush – makes it easy to coat the salmon evenly with teriyaki glaze.
- Sharp knife – for slicing green onions and prepping veggies as garnish.
Flavor Variations & Add-Ins
- Swap salmon for chicken thighs or tofu for another tasty protein that soaks up the sauce well.
- Add minced fresh chili or a dash of sriracha to the sauce for a spicy kick.
- Include steamed snap peas or bell peppers on the side for extra crisp texture and color.
- Mix in toasted chopped peanuts or cashews for crunch and a nutty twist on top.
How to Make Baked Teriyaki Salmon Dinner
Ingredients You’ll Need:
For the Salmon & Sauce:
- 4 salmon fillets (about 6 oz each)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp mirin (optional)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
For Serving:
- Steamed white rice
- Steamed broccoli florets and shredded carrots
- Celery sticks or cucumber, for a fresh crunch (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15 minutes to bake. Including sauce preparation, your total kitchen time is roughly 25-30 minutes. Perfect for a quick, tasty meal!
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. In a small saucepan, mix together soy sauce, honey or brown sugar, rice vinegar, mirin (if using), minced garlic, grated ginger, and sesame oil. Bring the mixture to a gentle boil over medium heat.
2. Thicken the Teriyaki Sauce:
Slowly stir in the cornstarch slurry while whisking continuously. Keep cooking and stirring for 2-3 minutes until the sauce thickens into a smooth glaze. Once thickened, remove from heat and let it cool slightly.
3. Bake the Salmon:
Place the salmon fillets skin-side down (if the skin is on) in the prepared baking dish. Brush a generous layer of the teriyaki sauce over each fillet. Bake in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork. Halfway through baking, brush more sauce on the fillets for a shiny glaze.
4. Garnish and Serve:
Remove the salmon from the oven and spoon any extra sauce from the dish over the top. Sprinkle toasted sesame seeds and sliced green onions on each fillet for a fresh finish. Serve immediately alongside steamed white rice, broccoli, shredded carrots, and optional celery or cucumber sticks for a balanced, colorful plate.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat the fillets dry with paper towels to remove excess moisture for better browning and glaze adherence.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day in advance and store it in an airtight container in the fridge. Reheat gently on the stove before brushing onto the salmon.
How Should I Store Leftover Baked Teriyaki Salmon?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the fish.
What Can I Serve Instead of Rice?
If you want a low-carb alternative, try serving the salmon with cauliflower rice or a fresh green salad. Steamed veggies or soba noodles also pair nicely!
