Baked Teriyaki Salmon is a simple, tasty dish that brings together the rich flavor of salmon with the sweet and tangy notes of teriyaki sauce. The fish turns out tender and flaky, while the glaze caramelizes beautifully in the oven, making every bite full of flavor. It’s a great way to get a healthy yet satisfying dinner on the table quickly.
I love making this dish when I want a meal that feels special but doesn’t require a lot of time or fuss. One trick I use is to marinate the salmon for at least 30 minutes before baking—that way, the sauce gets absorbed more deeply, and the taste is just richer. Plus, it’s fun to watch the sauce bubble up and glaze the fish as it cooks!
For serving, I like to pair the salmon with steamed rice or quinoa and a side of sautéed veggies like broccoli or snap peas. It’s such a well-rounded meal that balances protein, carbs, and greens, and it’s perfect for a weeknight dinner or when you have company. I’ve even had friends request this recipe because it’s so flavorful and easy to make.
Key Ingredients & Substitutions
Salmon fillets: Fresh or thawed salmon works best. If you prefer, you can use other firm fish like trout or cod. I find wild-caught salmon has a richer flavor, but farmed is fine too and more affordable.
Soy sauce: I like low-sodium soy sauce to control saltiness, but regular soy sauce or tamari (for gluten-free) both work well. You can also try coconut aminos for a soy-free option.
Honey or brown sugar: Honey adds a nice floral sweetness, but brown sugar also caramelizes beautifully. Maple syrup can be a good substitute if you want a different sweetness note.
Rice vinegar and mirin: Rice vinegar adds brightness; if you don’t have it, apple cider vinegar works as a substitute. Mirin is optional but gives a mild sweetness—substitute with a little extra honey or a splash of white wine if you like.
Garlic and ginger: Fresh is best to get that fragrant punch. Powdered versions can work in a pinch but the flavor won’t be as vibrant.
How Can I Get the Teriyaki Glaze Just Right on My Salmon?
The key to a perfect teriyaki glaze lies in preparing the sauce and timing during baking:
- Simmer the sauce gently to blend flavors and, if thickening it, add cornstarch slurry carefully to avoid lumps.
- Marinate the salmon for at least 30 minutes before baking to let it soak in the flavor.
- Apply half the sauce before baking, and then brush the reserved sauce in the last 2 minutes under the broiler. This step caramelizes the glaze without drying out the fish.
- Watch the fish closely under broil to avoid burning; it takes just a couple of minutes.
- Rest the salmon briefly after baking to lock in juices for a moist, tender result.
Equipment You’ll Need
- Baking dish – a small ceramic or glass dish works great for even cooking and easy cleanup.
- Small saucepan – perfect for simmering and thickening the teriyaki sauce without burning.
- Whisk – helps you mix sauce ingredients smoothly without lumps.
- Basting brush – lets you glaze the salmon evenly during baking and broiling.
- Sharp knife – essential for slicing green onions and trimming the salmon.
Flavor Variations & Add-Ins
- Swap salmon for chicken thighs or firm tofu to change up the protein while using the same tasty teriyaki glaze.
- Add a sprinkle of crushed red pepper flakes for a spicy kick that balances the sweet sauce.
- Mix in steamed or roasted veggies like broccoli, bell peppers, or snap peas for color and crunch.
- Top with toasted sesame seeds or chopped fresh cilantro for extra flavor and texture.
Baked Teriyaki Salmon
Ingredients You’ll Need:
For The Salmon:
- 3 salmon fillets (about 6 oz each)
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
For The Teriyaki Sauce:
- 1/4 cup soy sauce (preferably low sodium)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp mirin (optional, for sweetness)
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening sauce)
For Serving:
- Cooked white rice
- Optional steamed or sautéed vegetables
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to bake. If you want to marinate the salmon to boost flavor, add at least 30 minutes or up to a few hours. This makes it perfect for a quick dinner, or prep ahead for a busy day.
Step-by-Step Instructions:
1. Make The Teriyaki Sauce:
In a small saucepan, whisk together soy sauce, honey or brown sugar, rice vinegar, mirin (if using), minced garlic, grated ginger, and sesame oil. Heat gently over medium until it starts to simmer.
If you like your sauce thicker, mix cornstarch with water, then stir this slurry into the saucepan. Cook for another 1-2 minutes until sauce thickens a bit, then remove from heat.
2. Prepare and Bake The Salmon:
Preheat oven to 400°F (200°C). Lightly grease a baking dish. Place salmon fillets skin-side down and spoon half of the teriyaki sauce over the fish to coat evenly.
Bake for 12-15 minutes, until salmon is cooked through and flakes easily but still moist inside.
3. Finish and Serve:
In the last 2 minutes of baking, brush the reserved sauce on the salmon again and switch the oven to broil. Broil briefly to caramelize the glaze—watch it carefully to avoid burning.
Remove from oven, sprinkle generously with sliced green onions and sesame seeds. Serve warm with steamed rice and your favorite veggies.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps the glaze stick better.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! The sauce can be prepared up to 3 days in advance and stored in the fridge. Reheat gently before glazing the salmon for best results.
How Should I Store Leftovers?
Keep any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven to avoid drying out the fish.
What Can I Serve with Baked Teriyaki Salmon?
Steamed white rice and sautéed or steamed vegetables like broccoli, snap peas, or bell peppers complement this dish really well. You can also try quinoa or cauliflower rice for a low-carb option.