Baked Teriyaki Salmon Recipe
This is a super-easy recipe for baked teriyaki salmon. It’s baked in the oven in just 30 minutes with a homemade teriyaki sauce. This recipe requires a few special ingredients, but they can be easily found at a supermarket.
Teriyaki salmon is a popular dish that originated in Japan but has gained worldwide popularity. It typically consists of salmon fillets marinated in soy sauce, mirin (a sweet rice wine), sake (a Japanese rice wine), sugar, and sometimes ginger and garlic. The marinated salmon is grilled, broiled, or pan-fried until cooked and glazed with the thickened teriyaki sauce.
Why is this the best teriyaki salmon recipe?
- Teriyaki sauce has a savory and slightly sweet taste that pairs well with the rich and fatty nature of salmon. The combination of soy sauce, mirin, and sugar creates a delicious glaze that enhances the natural flavors of the fish.
- Salmon is a nutrient-dense fish, rich in omega-3 fatty acids, high-quality protein, and essential vitamins and minerals. It is often considered a healthy choice due to its potential cardiovascular benefits and omega-3 content. Combined with the flavorful teriyaki glaze, it becomes a satisfying and nutritious meal option.
- We love to serve this teriyaki salmon over steamed rice. You can also serve it over brown rice, cauliflower rice, buckwheat, or quinoa. My favorite is over garden salad for a nice light lunch.
Ingredients and substitutes
- Salmon – I am using a whole salmon fillet, but you can use sliced salmon filets, too. I prefer skin-on because it is a great way to lock in some extra moisture. Plus, it also holds the fish together.
- Soy sauce – It is best to use low-sodium soy sauce. Otherwise, the teriyaki sauce can be very salty. You can also use tamari.
- Garlic, ginger – When it comes to teriyaki sauce, you want to use fresh garlic and fresh ginger. But, in the marinade, you can use either fresh or ground ginger and garlic powder.
- Sweeteners – I love adding brown sugar to the marinade as it gives the salmon a nicer color. And honey thickens the sauce like a syrup. You can use all brown sugar or mirin. But I highly recommend at least a tablespoon of honey for color.
- Shallots – I use shallots only for garnish. But they do add a wonderful, refreshing flavor to the salmon. I highly recommend it.
Step-by-step: How to make teriyaki salmon
- Teriyaki marinade
- In a small bowl, combine all the marinade ingredients – soy sauce, brown sugar, garlic, ginger, sesame, and olive oil. Stir well.
Pro tip – Combine until the sugar is almost dissolved, so it gives a wonderful color to the salmon.
- In a small bowl, combine all the marinade ingredients – soy sauce, brown sugar, garlic, ginger, sesame, and olive oil. Stir well.
- Teriyaki sauce
- In a small saucepan, add the water, cornstarch, soy sauce, garlic, ginger, sesame oil, and honey. Place over medium heat and simmer until it thickens to a syrup consistency. Remove from the heat and set aside.
Pro tip – This sauce can be kept in the fridge for up to a week.
- In a small saucepan, add the water, cornstarch, soy sauce, garlic, ginger, sesame oil, and honey. Place over medium heat and simmer until it thickens to a syrup consistency. Remove from the heat and set aside.
- Bake the salmon
- Preheat the oven to 400°F / 200°C / Gas Mark 6.
- Take the salmon out of the refrigerator for at least 30 minutes to an hour.
- Line a baking tray with aluminum foil or parchment paper. Then, generously spray it with oil. Or use a baking dish with oil.
Pro tip – The oil will prevent the salmon from sticking to the foil. - Place the salmon fillet on the aluminum foil. Brush with lemon juice and season with salt and pepper. Then, pour the marinade all over the salmon.
Pro tip – This salmon can be marinated in the fridge for up to 3 hours. And if you choose to marinate for more than 30 minutes, use a stainless steel or glass container, not aluminum, as aluminum can react with the acid in the marinade and give the fish a metallic taste.
- Fold the foil close to the salmon so the juices do not burn in the baking tray. Then, place the lemon slices and sprinkle some more chopped dill (or parsley) on top.
- Bake for 20 to 25 minutes until done.
Alternatively, you can bake for 15 minutes, brush with teriyaki sauce, and bake another 5 to 10 minutes. Total time – 20 to 25 minutes.
- Bake for 20 to 25 minutes until done.
- As a guide.
- The recommended internal temperature for cooking salmon is medium: 145°F to 147°F or 60°F to 63°C.
- But, it can also be served at medium-rare: 122 to 127°F or 50 to 53°C (this is how I served my salmon).
Pro tip – Resting after baking will allow the salmon to continue cooking.
- Remove from the oven. Glaze with some of the teriyaki sauce and garnish with fresh green onions and sliced ginger. You can even sprinkle sesame seeds and serve with lemon wedges.
Pro tip – Usually, the salmon should have a lovely color from the marinade. And if not, you can turn the broiler on and broil for the last 5 minutes of baking.
More fish recipes
Frequently asked questions
If you have leftover baked salmon teriyaki, store it in an airtight container in the refrigerator for 2-3 days. Enjoy it cold, or gently reheat it in the microwave or oven.
Yes, you can. I like my sauce to be thicker than the marinade and to be free of raw fish contamination. But you can certainly make one sauce for marinating and cook the remaining until it is thick.
Yes, you can modify the teriyaki marinade to suit your taste. You can adjust the ratios of soy sauce, mirin, sake, and sugar to achieve the desired level of sweetness, saltiness, and tang. You can also add other ingredients like ginger, garlic, or even a splash of citrus juice for additional flavor.
The baking time for salmon teriyaki depends on the thickness of the fillets. As a general guideline, bake salmon fillets for about 12-15 minutes per inch of thickness.
The type of salmon you use will also affect the baking time. For example, Atlantic salmon has a higher fat content, so it can take longer to bake. In contrast, the Sockeye variety tends to be thinner and lower in fat, so it bakes quickly and can dry out easily.
The recommended internal temperature for cooking salmon is:
Medium – 145°F to 147°F (60 to 63 °C). But, it can also be served at medium rare – 122°F to 127°F (50 to 53 °C).
Use a fork to check if the salmon flakes easily and is cooked to your desired doneness.
Yes, you can use frozen salmon for baked salmon teriyaki. Thaw the salmon fillets thoroughly in the refrigerator before marinating and baking them. This ensures even cooking and better flavor absorption.
Absolutely grilled teriyaki salmon is absolutely delicious. Once marinated, just transfer the salmon to a hot grill for 5 to 6 minutes on each side.
Yes, you can. It is best to cut the salmon into large pieces so it is easier to handle. Then, pan-fry in a large skillet for 4 to 6 minutes on each side until the desired doneness.
While salmon is commonly used for teriyaki, you can certainly try other types of fish like cod, halibut, or trout. Just ensure that the fish you choose has a firm texture and can hold up to baking without falling apart.
Baked Teriyaki Salmon
This is a super-easy recipe for baked teriyaki salmon. It's baked in the oven in just 30 minutes with a homemade teriyaki sauce. This recipe requires a few special ingredients, but most can be easily found at a convenience store or supermarket.
Video
Ingredients
- 2 lbs (1 kg) Salmon fillet
- ¼ cup Shallots chopped
- 1 tbsp Lemon juice
- ½ tsp Salt
- ½ tsp Pepper
- 2 tbsp Low sodium soy sauce
- 2 cloves Fresh garlic or 1/2 tsp garlic powder
- 1 inch Fresh ginger or 1/2 tsp ground ginger
- 2 tbsp Dark brown sugar
- 1 tbsp Olive oil
- 1 tsp Sesame oil
- ¼ cup (60 ml) Water
- 1 tsp Corn starch
- ⅓ cup (80 ml) Low sodium soy sauce
- 1 tsp Sesame oil
- 1 clove Fresh garlic sliced
- ¼ inch Gresh ginger sliced
- 2 tbsp Brown sugar (or 2 tbsp mirin)
- 2 tbsp Honey
Method
- Teriyaki marinade – In a small bowl, combine all the marinade ingredients: soy sauce, brown sugar, garlic, ginger, sesame, and olive oil. Combine well.
- Teriyaki sauce – In a small saucepan, add the water, cornstarch, soy sauce, garlic, ginger, sesame oil, and honey. Place over medium heat and simmer until it thickens to a syrup consistency. Remove from the heat and set aside.
- Preheat the oven to 400 F / 200 C / Gas Mark 6
- Take the salmon out of the refrigerator for at least 30 minutes to an hour.
- Line a baking tray with aluminum foil. Then, generously spray it with oil. Or use a baking dish with oil.
- Place the salmon fillet on the aluminum foil. Brush with lemon juice and season with salt and pepper. Then, pour the marinade all over the salmon.
- Fold the foil close to the salmon so the juices do not burn easily in the baking tray. Then, place the lemon slices and sprinkle some more chopped dill (or parsley) on top.
- Bake for 20 to 25 minutes until done. Alternatively, you can bake for 15 minutes, brush with teriyaki sauce, and bake another 5 to 10 minutes. Total time – 20 to 25 minutes. As a guide:– The recommended internal temperature for cooking salmon is – medium 145 F to 147 F or 60 to 63°C.– But, it can also be served at medium-rare, 122 to 127°F or 50 to 53°C (this is how I served my salmon).
- Remove from the oven. Glaze with some teriyaki sauce and garnish with fresh green onions and sliced ginger.
Notes
- Choose high-quality salmon: Opt for fresh fillets with firm flesh and vibrant color. Wild-caught salmon is often recommended for its superior flavor and texture.
- Ask the fishmonger/ butcher to clean the fish for you. Make sure he removes the pin bones. If not, use a pair of tweezers to remove them before you cook it. These small pin bones can be very unpleasant when swallowed.
- Salmon skin is safe to eat, but while it tastes good in some recipes, it does not in others. Baked in the oven makes the skin soft and rubbery, which is not delicious. Pan-searing or pan-frying, on the other hand, makes it crispy and delicious. Keep the skin on as it prevents the salmon from falling apart during cooking and locks in some moisture. Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking.
- Marinate the salmon: To infuse the salmon with the flavors, marinate the salmon for at least 30 minutes to allow the flavors to penetrate the fish. For even better results, marinate it for a few hours or overnight in the refrigerator.
- Preheat the oven: Ensure that your oven is preheated to the appropriate temperature before placing the salmon inside. This helps achieve even cooking and retains the moisture of the fish.
- Use a baking sheet or foil: Line a baking sheet with parchment paper or aluminum foil to prevent the salmon from sticking and to make cleanup easier. This also helps to trap the moisture and juices of the salmon.
- Basting and glazing: While baking, baste the salmon with the marinade occasionally to keep it moist and enhance the flavor. Toward the end of baking, brush the salmon with additional teriyaki sauce to create a caramelized and glossy glaze.
- Cook to the right temperature: The internal temperature of the salmon should reach 145°F (63°C) for safe consumption. It should be cooked until it flakes easily with a fork but remains moist and tender. Avoid overcooking, as it can result in dry and rubbery salmon.
- Garnish and serve: Once the salmon is baked, remove it from the oven and let it rest for a few minutes. Garnish it with sesame seeds, green onions, or a sprinkle of chopped cilantro for added freshness and visual appeal. Serve it with steamed rice, stir-fried vegetables, or a side salad.
- Reheating salmon – Salmon can overcook when reheated, so it must be handled carefully. To reheat in a
- Skillet – heat the skillet. Once hot, add the salmon and a splash of water. Cover and cook for 2 to 4 minutes.
- Microwave – place a clean, wet paper hand towel over the salmon and cook at 50% powder for 60 to 90 seconds.
- Freezing salmon – Cooked salmon can be frozen in an airtight container for up to 2 months. Thaw in the fridge for best results.
Nutrition
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This salmon looks amazing! The salmon marinade and sauce is so fun of flavor and so simple to make!
This recipe looks really tasty and it’s quickness and easiness makes it perfect for busy weeknights
WOW talk about a showstopper! The colors on this salmon are outstanding! It’s so flavorful and easy to make! It’s a great any night of the week recipe for sure!
This baked teriyaki salmon is so flavorful and delicious! It was so easy to make and came out perfect!
Thank you, Lakita for the feedback. I am happy you enjoyed it.
This is my new favorite salmon recipe! The homemade teriyaki sauce is perfect and delicious that I don’t think I can use store-bought teriyaki sauce again. Thank you for a great recipe. This recipe is a keeper!
Absolutely, Aya. Homemade sauce is definitely better than store-bought. I am so happy you enjoyed this.
I’ve always made teriyaki chicken and this was the first time I tried teriyaki salmon. Delicious and I love how it’s baked! This made the perfect dinner with veggies and rice 🙂
Thank you, for the lovely feedback, Kathryn. I am so happy you enjoyed this teriyaki salmon.