This baked teriyaki salmon is a perfect blend of sweet and savory flavors, all wrapped up in a tender, flaky fish. With minimal prep and a homemade teriyaki glaze, this dish is ideal for weeknight dinners or impressing guests without much effort.
Why You’ll Love This Recipe?
- Quick and Easy: Ready in under 30 minutes with simple ingredients.
- Healthy and Delicious: Packed with omega-3s and bursting with flavor.
- Versatile: Pairs well with rice, veggies, or a salad for a complete meal.
Ingredients
Here’s what you’ll need:
- Salmon fillets (skin-on or skinless)
- Soy sauce
- Honey or brown sugar
- Garlic, minced
- Fresh ginger, grated
- Rice vinegar or lemon juice
- Cornstarch (for thickening the sauce)
Check the recipe card below for the full list of ingredients and exact measurements.
Directions
Step 1: Prepare the Teriyaki Sauce
In a small saucepan, combine soy sauce, honey, garlic, ginger, and rice vinegar. Bring to a gentle simmer over medium heat. Mix cornstarch with a tablespoon of water, then stir it into the sauce. Cook until thickened, then set aside.
Step 2: Preheat and Prepare the Salmon
Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it. Pat the salmon fillets dry with a paper towel and place them on the baking sheet.
Step 3: Glaze and Bake
Brush the teriyaki sauce generously over the salmon fillets. Reserve a little sauce for serving. Bake the salmon for 12-15 minutes, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
Step 4: Broil for a Finish (Optional)
For a caramelized finish, broil the salmon for 1-2 minutes after baking. Keep a close eye to prevent burning.
Step 5: Serve and Enjoy
Drizzle the reserved teriyaki sauce over the salmon before serving. Garnish with sesame seeds and chopped green onions for a final touch.
Expert Tips and Tricks
- Don’t Overcook: Check for doneness around 10-12 minutes; overcooked salmon becomes dry.
- Fresh Ginger: Adds a bright, zesty flavor. Grate it finely for the best results.
- Marinate for More Flavor: If you have time, marinate the salmon in the teriyaki sauce for 30 minutes before baking.
Recipe Variations and Possible Substitutions
- Use maple syrup instead of honey for a slightly different sweetness.
- Swap salmon for another fish like cod or halibut.
- Add a pinch of red chili flakes for a hint of spice.
Serving and Pairing Suggestions
Baked teriyaki salmon pairs beautifully with steamed jasmine rice, stir-fried vegetables, or a fresh cucumber salad. For a lighter option, serve it with cauliflower rice or a bed of greens.
Storage and Reheating Tips
Store leftover salmon in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F or in the microwave at low power to avoid drying out. You can also enjoy it cold over a salad.
FAQs
1. Can I use store-bought teriyaki sauce?
Yes, but homemade teriyaki sauce is fresher and lets you control the sweetness and saltiness.
2. How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F.
3. Can I use frozen salmon?
Absolutely! Thaw it in the refrigerator overnight before using for best results.
4. What’s the best way to avoid sticking?
Use parchment paper or lightly oil your baking sheet to prevent sticking.
Conclusion
Baked teriyaki salmon is a flavorful and healthy dish that’s as easy as it is delicious. Whether it’s for a quick dinner or a special meal, this recipe is sure to impress. Try it out—you’ll love the rich, tangy glaze and the tender salmon every time!
Print
Baked Teriyaki Salmon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Description
This Baked Teriyaki Salmon is a flavorful and healthy dinner option featuring tender, flaky salmon fillets glazed with a sweet and savory homemade teriyaki sauce. It’s easy to make and perfect for weeknight dinners or special occasions!
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/3 cup soy sauce (low-sodium preferred)
- 1/4 cup honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch
- 1 tsp water
- 1 tbsp sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Make the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Thicken the Sauce: Mix cornstarch with water to make a slurry. Stir it into the sauce and simmer for 1–2 minutes until thickened. Remove from heat.
- Prepare the Salmon: Place salmon fillets on the prepared baking sheet, skin-side down. Brush a generous amount of teriyaki sauce over each fillet.
- Bake the Salmon: Bake in the preheated oven for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Glaze and Garnish: Brush the cooked salmon with additional teriyaki sauce. Garnish with sesame seeds and green onions, if desired.
- Serve: Serve warm with steamed rice and vegetables for a complete meal.
Notes
- For a spicier twist, add a pinch of red pepper flakes to the teriyaki sauce.
- If you prefer a stronger caramelization, broil the salmon for 2–3 minutes after baking.
- Leftover salmon can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg