Baked Teriyaki Salmon Dinner Ideas bring together sweet and tangy teriyaki glaze with tender, flaky salmon. The salmon bakes up beautifully with a shiny, sticky sauce that has just the right balance of soy and sweetness. It’s a simple, tasty way to enjoy fish that feels a little special but is easy enough for any night of the week.
I love making this dish because the teriyaki sauce marinates the salmon just enough to soak up some great flavor without being overpowering. Plus, baking means less fuss and mess, so it’s perfect for busy evenings. I usually let the salmon sit in the sauce for fifteen minutes before popping it in the oven to really let the flavors lock in.
One of my favorite ways to serve this baked teriyaki salmon is with steamed rice and a side of sautéed greens like spinach or broccoli. The sauce makes for a great drizzle over the rice, and the veggies add a fresh crunch that balances the meal perfectly. It’s a dinner that feels wholesome and satisfying but doesn’t take all night to make—that’s a win in my book!
Key Ingredients & Substitutions
Salmon: Fresh, skinless fillets work best for even cooking. If you prefer skin-on, just place the salmon skin-side down in the dish. You can also try steelhead trout for a firmer texture.
Soy Sauce: Low sodium soy sauce controls saltiness, but regular soy sauce or tamari (gluten-free) work well too. For a lower sodium option, try coconut aminos.
Honey or Brown Sugar: Honey adds a gentle sweetness and helps glaze the fish. Brown sugar gives a deeper caramel note. Maple syrup or agave are great natural alternatives.
Rice Vinegar & Mirin: Rice vinegar provides mild tang. If you don’t have mirin, dry sherry or a little extra honey can replace it. Skip mirin if unavailable, but it adds a subtle sweetness.
Fresh Ginger & Garlic: Fresh grated ginger and minced garlic add bright, warming flavors. Ground ginger or garlic powder can substitute if needed, but fresh gives the best aroma and depth.
Thickener & Sesame Oil: The cornstarch slurry thickens the sauce into a beautifully sticky glaze. Toasted sesame oil adds a rich, nutty finish. If sesame oil isn’t on hand, a light olive or vegetable oil works.
How Do You Get the Teriyaki Glaze to Stick and Shine on the Salmon?
Coating the salmon evenly with the sauce and baking it carefully are key. Follow these tips:
- Make the sauce slightly thick by cooking the cornstarch slurry until the sauce sticks to the back of a spoon.
- Reserve some sauce before coating the salmon so you can add extra flavor after baking.
- Coat each fillet thoroughly with sauce so they don’t dry out and get a glossy finish.
- Bake at 400°F for 12–15 minutes until the salmon is just cooked but still moist inside.
- Optional: Broil briefly (1–2 minutes) at the end to caramelize the glaze, but watch closely to avoid burning.
- Sprinkle toasted sesame seeds and green onions immediately after baking for extra texture and freshness.
Equipment You’ll Need
- Baking dish – A glass or ceramic dish works well to bake the salmon evenly and catch the sauce drips.
- Small saucepan – Ideal for making and thickening the teriyaki sauce without burning it.
- Whisk – Helps mix the sauce ingredients smoothly and blend in the cornstarch slurry without lumps.
- Measuring cups and spoons – For accurate ingredient amounts, especially when balancing sweet and salty flavors.
- Fish spatula or wide spatula – Makes it easy to lift the delicate salmon fillets without breaking them.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut if you prefer milder, flakier fish that also soak up the teriyaki glaze nicely.
- Add sliced bell peppers or snap peas to the baking dish for extra crunch and color.
- Stir a teaspoon of chili flakes or sriracha into the sauce for a spicy kick that balances the sweetness.
- Top baked salmon with toasted pine nuts or chopped cashews for added texture and nuttiness.
How to Make Baked Teriyaki Salmon Dinner
Ingredients You’ll Need:
For the Salmon and Sauce:
- 4 salmon fillets (about 6 ounces each), skin removed
- 1/3 cup soy sauce (preferably low sodium)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons mirin or dry sherry (optional)
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
For Serving:
- Steamed vegetables (broccolini, asparagus, snap peas, etc.)
- Cooked jasmine or basmati rice
Time Needed
This recipe takes about 10 minutes to prepare and 15 minutes to bake. Allow an extra 5 minutes for simmering and thickening the teriyaki sauce. Total time: approximately 30 minutes, making it a perfect quick and delicious dinner.
Step-by-Step Instructions:
1. Prepare the Oven and Sauce:
Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it. In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), grated ginger, and minced garlic. Bring to a gentle simmer, stirring occasionally until the honey or sugar dissolves.
2. Thicken the Teriyaki Sauce:
Slowly stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for 1-2 minutes until the sauce thickens slightly. Remove from heat and stir in toasted sesame oil. Let the sauce cool a bit so it’s warm, not hot.
3. Coat and Bake the Salmon:
Place the salmon fillets in the prepared baking dish. Reserve a few tablespoons of the teriyaki sauce for later. Spoon the warm sauce generously over each salmon fillet, coating the top and sides.
Bake the salmon in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork. For a caramelized finish, you can broil the salmon for 1-2 minutes more – just watch carefully so it doesn’t burn!
4. Finish and Serve:
Remove the salmon from the oven and spoon any extra sauce collected in the baking dish over the fillets. Sprinkle the tops with sesame seeds and thinly sliced green onions for a fresh, crunchy touch. Serve your delicious baked teriyaki salmon alongside steamed rice and your favorite steamed or sautéed vegetables like broccolini or asparagus. Drizzle any remaining reserved sauce on the side for extra flavor.
This baked teriyaki salmon dinner is a wonderful way to enjoy a flavorful meal that’s quick and satisfying—perfect for weeknights or any time you crave a delightful Asian-inspired dinner!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps the teriyaki glaze stick better.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! Prepare the sauce in advance and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before coating the salmon to keep that rich, glossy finish.
How Should I Store Leftovers?
Keep any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, adding a splash of water or extra sauce if it feels dry.
What Are the Best Side Dishes to Serve with Baked Teriyaki Salmon?
The salmon pairs wonderfully with steamed jasmine or basmati rice and sautéed or steamed veggies like broccoli, asparagus, or snap peas. These sides help balance the meal with freshness and texture.
