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.
Table of Content
Teriyaki is a very versatile Japanese sauce brushed on chicken, fish, seafood, tofu, and veggies. You can buy it ready to use in any Asian food store. The basic ingredients used in this sauce are soy sauce, mirin, and a few pantry staples. And, it is very easy and more affordable to make at home.
In fact, my kids love teriyaki, so I often make the sauce myself. Our favorite is, of course, skewered chicken or grilled tofu brushed with teriyaki sauce.
Why make this salmon recipe?
- The recipe is very simple and easy. The marinade takes 2 minutes to combine and it takes 20 to 25 minutes to cook the salmon.
- And the sauce takes just 5 minutes to make. It can also be made ahead of time.
- Also, most of the ingredients are easy to find or pantry staples, such as soy sauce and brown sugar.
- This recipe uses no gluten and can be served with rice or salad which means it is perfect to entertain guest who prefer a gluten-free dinner. Make sure to use gluten free soy sauce as well.
- 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.
- And, leftovers are also perfect to add to sandwiches and wraps.
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.
- Sweetners - I love adding brown sugar in 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 atleast a tablespoon 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.
How to make teriyaki salmon recipe
- 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 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 at 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, 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 towards 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 mins. 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 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 continue to cook the salmon further.
- 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 form the marinade. And if not, you can turn the broiler on and broil for the last 5 minutes of baking.
Variations
- The salmon can be marinated in a shallow dish with the marinade for up to 8 hours.
- Add red pepper flakes to the marinade to add a little spice.
- Substitute ¼ cup water with pineapple juice to give your teriyaki sauce a nice fruit flavour.
- You can also make this a stove teriyaki salmon using the method we did in balsamic-glazed salmon
More fish recipes
- Parmesan Crusted Salmon (25 mins)
- Baked Salmon - Brown Sugar Marinade (20 mins)
- Easy Honey Garlic Salmon (20 mins)
- Seared Ahi Tuna Steak
- Garlic Butter Salmon (20 mins)
- Ahi Tuna Poke Bowl
- Balsamic-Glazed Salmon
- See all salmon recipes or see more fish recipes
Frequently asked questions
How long will terriyaki salmon keep?
This baked salmon will keep in the fridge for 3 to 4 days.
Can I use the teriyaki sauce for the marinade?
Yes, you can. I like my sauce thicker than the marinade and I like to ensure it is not contaminated with raw fish. But, you can certainly make one sauce for marinade and cook the remaining until thick.
How long to bake salmon?
The type of salmon you use will 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 will less fat content so they bake fast and can dry out easily.
The recommended internal temperature for cooking salmon is at
medium - 145 F to 147 F (60 to 63C). But, it can also be served at medium rare - 122 F to 127 F (50 to 53C).
The salmon is done when the fish flakes and the flesh has become pale or opaque.
Can I grill this salmon?
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.
Can I cook this salmon on the stovetop?
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.
What to serve with teriyaki salmon?
Salmon serving suggestions. We love serving this salmon with steamed rice and a side of salads such as avocado, tomatoes, celery, carrots, cabbage, etc.
You can also serve other side dishes such as:
Garlic Parmesan Asparagus or sesame green beans
Easy Swiss Chard Patties or spinach potato patties.
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Printable Recipe
Baked Teriyaki Salmon
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 400 F / 200 C/ Gas Mark 6
Difficulty: Easy
Calories: 276kcal
Adjust Servings Here: 4 servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 kg) Salmon fillet
- ¼ cup Shallots (chopped)
- 1 tablespoon Lemon juice
- ½ teaspoon Salt
- ½ teaspoon Pepper
Teriyaki marinade
- 2 tablespoon Low sodium soy sauce
- 2 cloves Fresh garlic (or ½ teaspoon garlic powder)
- 1 inch Fresh ginger (or ½ teaspoon ground ginger)
- 2 tablespoon Dark brown sugar
- 1 tablespoon Olive oil
- 1 teaspoon Sesame oil
Homemade terriyaki sauce
- ¼ cup (60 ml) Water
- 1 teaspoon Corn starch
- ⅓ cup Low sodium soy sauce
- 1 teaspoon Sesame oil
- 1 clove Fresh garlic (sliced)
- ¼ inch Gresh ginger (sliced)
- 2 tablespoon Brown sugar ((or 2 tablespoon mirin) )
- 2 tbsp Honey
Instructions
- Teriyaki marinade - In a small bowl, combine all the marinade ingredients - soy sauce, brown sugar, garlic, ginger, sesame, and olive oil. Combine well. Pro tip - Combine until the sugar is almost dissolved so it gives wonderful color to the salmon.
- 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.
Bake salmon
- Preheat the oven at 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. 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, 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 towards 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 mins. 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).Pro tip - Resting after baking will continue to cook the salmon further.
- Remove from the oven. Glaze with some of the teriyaki sauce and garnish with fresh green onions and sliced ginger. Pro tip - Usually, the salmon should have a lovely color from the marinade. And if not, you can turn the broiler on for the last 5 minutes of baking.
Recipe Notes & Tips
- 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 as well as locks in some moisture.
- Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking.
- Pat dry the fish well before you season it. The marinade will stick better and the water won't create a big messy splatter as soon as it hits the oil.
- Heat the oil /butter in the pan well before you add the salmon or the skin will stick to the pan. I always prefer using a non-stick frying pan for cooking fish
- Always start by cooking the fish skin side down. This will give you crispy skin, keeps the fish moist, and also prevent you from overcooking it when you flip it
- Use high heat at the beginning when cooking the skin. This will prevent it from sticking. But, lower the heat a minute later so the fish does not dry out.
- Note that the salmon will continue to cook even after it has been taken out of the pan
- 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.
Pro tip -the water in the skillet and wet paper towel for microwave creates steam which heats the salmon evenly.
- Freezing salmon - Cooked salmon can be frozen in an airtight container for up to 2 months. Thaw in the fridge for best results.
Salmon cooking temperature
- It is recommended that salmon be fully cooked at medium which is an internal temperature of about 145 F to 147 F or 60 to 63°C (measure at the thickest part of the fish).
- But, salmon can be eaten medium-rare if you buy from a trusted source. The internal temperature for medium-rare should be about 122 to 127°F or 50 to 53°C (this is what I like to serve my salmon)
Nutrition Information
Calories: 276- kcalCarbohydrates: 27- gProtein: 25- gFat: 8- gSaturated Fat: 1- gPolyunsaturated Fat: 3- gMonounsaturated Fat: 3- gCholesterol: 62- mgSodium: 1354- mgPotassium: 705- mgFiber: 1- gSugar: 22- gVitamin A: 56- IUVitamin C: 4- mgCalcium: 42- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Moop Brown
This recipe looks really tasty and it's quickness and easiness makes it perfect for busy weeknights
Lori | The Kitchen Whisperer
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!
LaKita
This baked teriyaki salmon is so flavorful and delicious! It was so easy to make and came out perfect!
Veena Azmanov
Thank you, Lakita for the feedback. I am happy you enjoyed it.
Aya
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!
Veena Azmanov
Absolutely, Aya. Homemade sauce is definitely better than store-bought. I am so happy you enjoyed this.
Kathryn
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 🙂
Veena Azmanov
Thank you, for the lovely feedback, Kathryn. I am so happy you enjoyed this teriyaki salmon.