Craving a quick yet satisfying dinner that feels like a restaurant-quality meal? This baked teriyaki salmon is the answer. With its rich, glossy glaze and tender, flaky texture, this dish is perfect for anyone looking for an easy recipe that’s both healthy and bursting with flavor.
If you’re cooking for your family or meal prepping for the week, this recipe is sure to become a go-to favorite.
Why You’ll Love This Easy Recipe
This baked teriyaki salmon combines the perfect balance of savory and sweet flavors. The homemade teriyaki glaze, made from everyday pantry staples, coats the salmon beautifully and caramelizes as it bakes.
The result? A mouthwatering dish that tastes like it took hours to prepare but comes together in no time.
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The beauty of this recipe lies in its simplicity. With minimal prep and cleanup, you can have a nutritious meal ready in under 30 minutes.
Plus, it’s versatile—serve it over fluffy white rice, roasted vegetables, or even a crisp green salad for a fresh twist.
Tips for Perfectly Baked Teriyaki Salmon
- Choose the right cut: Look for salmon fillets that are similar in size for even cooking. Wild-caught salmon tends to be leaner, while farm-raised options are typically fattier and more forgiving.
- Marinate for maximum flavor: While this is an easy recipe, letting the salmon marinate for at least 30 minutes enhances the depth of flavor.
- Don’t overbake: Keep an eye on the salmon as it bakes. Once it flakes easily with a fork and reaches an internal temperature of 145°F, it’s ready to serve.
How to Customize This Easy Recipe
One of the best things about this baked teriyaki salmon is how adaptable it is. Here are a few ideas to make it your own:
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Add a spicy kick: Stir in a teaspoon of sriracha or red chili flakes to the marinade.
- Low-carb option: Serve the salmon over cauliflower rice or sautéed zucchini noodles.
- Extra crunch: Sprinkle sesame seeds and chopped green onions for added texture and flavor.
Pairing Ideas for a Complete Meal
This baked teriyaki salmon is delicious on its own, but it truly shines when paired with the right sides. Here are a few suggestions:
- Rice: Steamed jasmine rice or brown rice soaks up the extra glaze perfectly.
- Veggies: Roasted broccoli, green beans, or bok choy complement the teriyaki flavors beautifully.
- Salads: A crisp cucumber or Asian-inspired slaw adds a refreshing contrast to the rich salmon.
Why This Recipe Works for Any Occasion
This baked teriyaki salmon is perfect for when you’re hosting a dinner party or cooking a quick weeknight meal. Its beautiful presentation and bold flavors make it a crowd-pleaser, while the straightforward steps ensure that even novice cooks can succeed.
And because it’s packed with protein and omega-3s, it’s a nutritious choice that doesn’t skimp on flavor.
This easy recipe is proof that you don’t need complicated techniques or hard-to-find ingredients to create a dish that wows. Give it a try, and watch it become one of your favorite recipes for busy nights or special occasions!
Easy Baked Teriyaki Salmon Recipe
Equipment
- Large zip-top bag
- Large rimmed baking sheet
- Instant-read thermometer (optional)
Ingredients
- ⅓ cup packed light brown sugar
- 3 tablespoons teriyaki sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon distilled white vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic from 2 large cloves
- 2 teaspoons peeled and grated fresh ginger or ½ teaspoon ground ginger
- 1 2- to 3-pound salmon fillet, sliced into 6 to 8 portions
- 2 tablespoons sliced green onions green parts only
- 2 teaspoons sesame seeds
Instructions
- Mix the Marinade: Combine the brown sugar, teriyaki sauce, hoisin sauce, soy sauce, vinegar, sesame oil, garlic, and ginger in a medium-sized bowl. Stir until the sugar fully dissolves, creating a smooth mixture.
- Marinate the Salmon: Place the salmon fillets in a large zip-top bag. Pour half of the prepared marinade into the bag, ensuring the salmon is evenly coated. Carefully remove excess air from the bag, seal it tightly, and massage the marinade into the salmon. Place the bag in the refrigerator to marinate for at least 30 minutes, or up to 1 hour. Store the remaining marinade in a sealed container in the refrigerator.
- Prepare for Baking: Preheat the oven to 400°F. Line a large rimmed baking sheet with foil for easy cleanup.
- Bake the Salmon: Remove the salmon from the marinade, discarding the liquid in the bag. Arrange the salmon pieces on the prepared baking sheet, skin side down. Bake for 12 to 16 minutes, depending on the thickness of the salmon, until the fish is flaky and an instant-read thermometer inserted into the thickest part reads 145°F.
- Cook the Sauce: Heat the reserved marinade in a small saucepan over medium heat. Bring it to a simmer and cook for 3 to 4 minutes, stirring occasionally, until it thickens slightly. Remove from heat.
- Glaze and Garnish: Once the salmon is done baking, brush the thickened marinade over the fillets for a shiny, flavorful glaze. Sprinkle with sliced green onions and sesame seeds before serving.
Notes
- Wild-caught salmon works best for this recipe, as it is leaner and less likely to overcook. Farm-raised salmon is an alternative but will likely bake faster due to its thicker, fattier texture.
- Pair the salmon with steamed white rice, roasted vegetables, or a light salad to round out the meal.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.