Baked Teriyaki Salmon is a delicious and simple dish that combines tender, flaky salmon with a sweet and tangy teriyaki glaze. The salmon bakes up juicy and full of flavor, with that perfect caramelized finish from the teriyaki sauce. It’s an inviting meal that’s easy enough for weeknights but special enough for guests.
I love making this dish because it comes together so quickly, and the sauce is flavorful without needing too many ingredients. One tip I have is to marinate the salmon a little beforehand if you have the time—that way, the flavors really soak in and make every bite extra tasty. Plus, the smell while it’s baking will have your whole kitchen smelling amazing!
For serving, I usually pair it with steamed rice and some simple veggies like broccoli or snap peas. It’s a great balance of fresh and comforting, and the colors on the plate just make you want to dig right in. This recipe is a favorite in our house because it’s healthy, easy, and really tasty every time.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe. If you can’t find salmon, trout is a nice alternative with a similar texture and flavor. Skin-on helps keep the fish juicy, but skinless works too.
Soy Sauce: Low sodium soy sauce keeps the dish from getting too salty. For a gluten-free option, try tamari or coconut aminos—they provide a similar flavor.
Sweetener: Honey adds natural sweetness and depth, but brown sugar or maple syrup can work well if you prefer a vegan or different taste.
Ginger and Garlic: Fresh is best to brighten the sauce, but ground ginger and garlic powder can be used in a pinch.
Cornstarch Slurry: This thickens the teriyaki sauce nicely. If you don’t have cornstarch, arrowroot powder or potato starch can be good substitutes.
How Can I Make the Teriyaki Sauce Thick and Glossy?
The teriyaki sauce is key to coating the salmon perfectly. Here’s how to get that great thick and shiny glaze:
- Heat the soy sauce mixture until it starts bubbling gently.
- Mix cornstarch with cold water thoroughly to avoid lumps.
- Slowly whisk the slurry into the sauce while it’s simmering.
- Stir constantly for 1-2 minutes until the sauce thickens and becomes glossy.
- Remove from heat and stir in sesame oil to add a silky finish.
Remember to let the sauce cool a bit before brushing on the salmon. If you broil the fish after baking, the sauce caramelizes beautifully, giving you that perfect glaze.
Equipment You’ll Need
- Baking sheet – perfect for cooking the salmon evenly and catching any drips.
- Aluminum foil or parchment paper – makes cleanup quick and easy.
- Small saucepan – to simmer and thicken the teriyaki sauce smoothly.
- Whisk – helps mix the cornstarch slurry without lumps.
- Basting brush – great for spreading the teriyaki glaze evenly on the salmon.
- Sharp knife – for slicing green onions to garnish the finished dish.
Flavor Variations & Add-Ins
- Swap salmon for chicken thighs – they soak up the teriyaki sauce and stay juicy when baked.
- Add a sprinkle of crushed red pepper flakes for a spicy kick to balance the sweetness.
- Mix in steamed asparagus or snap peas – their crunch adds a fresh texture contrast.
- Top with toasted sesame seeds and shredded nori for extra umami and crunch.
How to Make Baked Teriyaki Salmon
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skin-on or skinless
For The Teriyaki Sauce:
- 1/3 cup soy sauce (preferably low sodium)
- 1/4 cup water
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for slurry)
- 1 tablespoon sesame oil
For Garnish and Serving:
- Sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
- Steamed or stir-fried vegetables (e.g., broccolini or green beans)
- Steamed jasmine or basmati rice
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to bake. If you want a glossy finish by broiling at the end, add another 2-3 minutes. Altogether, plan for around 30 minutes including prep, cooking, and finishing steps.
Step-by-Step Instructions:
1. Make the Teriyaki Sauce:
Preheat your oven to 400°F (200°C). In a small saucepan, mix soy sauce, water, honey (or brown sugar), rice vinegar, grated ginger, and minced garlic. Bring to a gentle boil over medium heat. In a small bowl, combine cornstarch and cold water to create a slurry, then slowly whisk it into the simmering sauce. Stir for 1-2 minutes until it thickens, then remove from heat and stir in sesame oil. Let the sauce cool slightly.
2. Prepare and Bake the Salmon:
Line a baking sheet with foil or parchment paper. Place the salmon fillets on the sheet, skin-side down if they have skin. Brush the teriyaki sauce liberally over each fillet. Bake for 12-15 minutes, depending on thickness, until the fish flakes easily with a fork.
3. Finish and Serve:
Optionally, turn your oven to broil and broil the salmon for 2-3 minutes to caramelize the sauce, watching carefully to avoid burning. Remove from oven, spoon extra teriyaki sauce over the fillets, and garnish with sesame seeds and sliced green onions. Serve with steamed rice and your favorite green veggies for a colorful and balanced meal. Enjoy!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon—just be sure to thaw it completely in the fridge overnight before cooking. Pat the fillets dry with paper towels to remove excess moisture for the best sear and flavor absorption.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! The teriyaki sauce can be made a day in advance and stored in the fridge. Reheat gently before brushing it on the salmon to keep that glossy texture.
How Should I Store Leftover Baked Teriyaki Salmon?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in the microwave or oven to maintain moisture and flavor.
What Are Good Side Dishes to Serve with Baked Teriyaki Salmon?
Steamed jasmine or basmati rice and sautéed or steamed green vegetables like broccolini, snap peas, or green beans pair beautifully with this dish, balancing the rich salmon and sweet sauce.
