Minimal hands-on work — just mix, marinate, and bake
Homemade teriyaki sauce gives you control over sweetness and seasoning
Moist, flaky salmon with a sticky glaze
Versatile — pairs beautifully with rice, veggies, or noodles
Great for weeknight dinners but elegant enough for guests
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon and glaze:
Salmon fillets (skin on or off, depending on preference)
Soy sauce (or low-sodium soy sauce)
Brown sugar or honey
Rice wine vinegar or a mild vinegar
Fresh garlic, minced
Fresh ginger, minced
Cornstarch (or another thickener)
Water
Sesame oil (optional, for nutty flavor)
Black pepper
Garnishes: sesame seeds, chopped green onions
Directions
Preheat the oven to 400 °F (≈204 °C).
Pat salmon dry with paper towel and place in a lightly greased baking dish or on foil.
Prepare the teriyaki sauce: In a bowl or small saucepan, whisk together soy sauce, brown sugar (or honey), vinegar, garlic, ginger, sesame oil (if using), and a little water. If using cornstarch, mix it with cold water first and stir into the sauce to thicken.
Marinate (optional but recommended): Reserve about one-third or half of the sauce. Pour the rest over the salmon, turning or brushing to coat. Let it rest for 10–20 minutes if time allows.
Bake: Place the salmon in the preheated oven for about 12–15 minutes (depending on thickness). Check for doneness — it should flake easily with a fork and reach an internal temperature of around 145 °F (63 °C).
Glaze & finish: Remove from oven and brush with the reserved teriyaki sauce. If you like a more caramelized top, you may broil 1–2 minutes (watch closely so it doesn’t burn).
Garnish & serve: Sprinkle sesame seeds and chopped green onions over the salmon. Serve immediately with your choice of sides.
Spicy version: Add a pinch of red pepper flakes or a little sriracha to the teriyaki sauce.
Citrus twist: Stir in a splash of orange juice or pineapple juice for a fruity note.
Gluten-free: Use tamari or gluten-free soy sauce and a gluten-free thickener in place of cornstarch.
Miso teriyaki: Add a teaspoon of white miso to the sauce for an extra umami punch.
Sheet-pan version: Bake salmon alongside vegetables (e.g. asparagus, bell peppers) on a sheet pan for an all-in-one meal.
Storage/Reheating
Storage: Let salmon cool to room temperature, then store in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently warm in an oven or toaster oven (at 300 °F / 150 °C) just until heated through to avoid drying it out. You can also reheat in a microwave at low power, covered loosely, adding a splash of water or extra sauce to maintain moisture.
Leftover salmon works nicely cold on salads, in rice bowls, or as a protein for wraps.
FAQs
What’s the best type of salmon to use?
You can use wild or farmed salmon. Center-cut pieces are ideal. Choose fillets of uniform thickness so they bake evenly.
How long should I marinate the salmon?
About 10–20 minutes is ideal. Marinating much longer (especially if there’s an acid) can break down the fish and make it mushy.
Do I need to line the baking dish or foil it?
Lining with foil or parchment can help with easier cleanup and prevent sticking, especially when using sticky sauce.
Can I use store-bought teriyaki sauce instead of making my own?
Yes — that’s fine for convenience. But homemade lets you adjust sweetness, salt, and flavor.
Should I bake covered or uncovered?
Bake uncovered so the top can caramelize, creating that nice sticky glaze.
What internal temperature is safe for salmon?
Salmon is fully cooked at 145 °F (63 °C). However, many cooks pull it out slightly earlier (around 135–140 °F) as it continues to cook while resting, yielding juicier results.
Can I freeze cooked teriyaki salmon?
You can, though the texture may change slightly. Wrap tightly and consume within 1 month. Thaw in the fridge before reheating gently.
How can I thicken the teriyaki sauce?
Use a cornstarch slurry (cornstarch + cold water), arrowroot, or reduce the sauce by simmering until it thickens.
What side dishes pair well with this dish?
Serve with steamed rice, quinoa, roasted or steamed vegetables (like broccoli, green beans), Asian slaw, or noodles.
Can I broil the salmon instead of baking?
You can broil, but watch carefully — teriyaki sugars burn easily. It’s safer to bake and then broil briefly (1–2 minutes) for finishing.
Conclusion
This easy baked teriyaki salmon strikes a wonderful balance between speed and flavor. With a homemade sauce, minimal prep, and flexible options, it’s perfect for weeknight dinners or casual entertaining. Whether you keep it simple or try one of the variations, it’s sure to become a go-to salmon recipe. Let me know if you’d like the exact measurements in metric units or a printable recipe card!
This easy baked teriyaki salmon features tender, flaky fish glazed in a sweet-savory homemade teriyaki sauce. It’s a fuss-free, flavorful dinner that comes together in about 20 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Baked
Cuisine:Asian
Diet:Low Lactose
Ingredients
4 salmon fillets (about 6 oz each, skin on or off)
1/4 cup soy sauce (or low-sodium)
2 tbsp brown sugar or honey
1 tbsp rice wine vinegar (or mild vinegar)
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
1 tsp sesame oil (optional)
Black pepper, to taste
1 tbsp sesame seeds (optional, for garnish)
2 green onions, chopped (optional, for garnish)
Instructions
Preheat the oven to 400°F (204°C).
Pat salmon dry with a paper towel and place in a lightly greased baking dish or on foil.
In a bowl or saucepan, whisk together soy sauce, brown sugar or honey, vinegar, garlic, ginger, sesame oil (if using), and a little water.
In a separate bowl, mix cornstarch with water to create a slurry, then stir it into the sauce to thicken over low heat (if heating).
Reserve one-third to half of the sauce. Pour the remaining sauce over the salmon and let marinate for 10–20 minutes (optional).
Bake salmon in the preheated oven for 12–15 minutes, or until it flakes easily and reaches an internal temperature of 145°F (63°C).
Remove from oven, brush with reserved sauce, and broil for 1–2 minutes if a more caramelized top is desired (watch closely).
Garnish with sesame seeds and chopped green onions. Serve immediately.
Notes
Add red pepper flakes or sriracha to the sauce for a spicy version.Mix in orange or pineapple juice for a citrusy twist.Use tamari or gluten-free soy sauce for a gluten-free version.Add a teaspoon of white miso to the sauce for umami depth.Bake vegetables like bell peppers or asparagus on the same sheet for a one-pan meal.
