This teriyaki salmon is a quick, flavorful dish that will quickly become a favorite. Whether you’re cooking for a busy weeknight or entertaining guests, this recipe is a sure winner. The homemade teriyaki sauce adds a rich, savory, and sweet touch to perfectly baked salmon fillets, resulting in a meal that’s both juicy and tender.
Here’s What You’ll Need for Teriyaki Salmon:
To make this recipe, grab a fresh, skinless salmon fillet, about 2 to 3 pounds in weight. We used wild-caught Sockeye salmon for its rich flavor, but feel free to use other types of fresh salmon based on what’s available. The teriyaki sauce is a breeze to make with simple ingredients like soy sauce, brown sugar, sesame oil, garlic, and ginger. If you need a gluten-free version, just swap out regular soy sauce for tamari or any gluten-free soy alternative. The full measurements are available in the recipe below.
How to Make a Delicious Teriyaki Salmon:
- Prepare the Baking Sheet & Sauce:
Start by preheating your oven to 400°F (200°C). Grease a large rimmed baking sheet with a little oil, or line it with aluminum foil for easy cleanup. Next, mix up the teriyaki sauce by combining soy sauce, brown sugar, sesame oil, minced garlic, ginger, and a splash of vinegar. Stir until the sugar dissolves completely. - Marinate the Salmon:
Place the salmon fillets into a large mixing bowl. Pour the freshly prepared teriyaki sauce over the salmon, making sure it’s well coated. Cover the bowl with plastic wrap and let it marinate for about 20 minutes. You can leave it at room temperature, or pop it in the fridge for faster flavor absorption. - Bake the Salmon:
After marinating, transfer the salmon fillets onto the prepared baking sheet, reserving the marinade. Bake the salmon at 400°F (200°C) for about 12 to 16 minutes, or until the fish is flaky and cooked through. Cooking times can vary depending on the thickness of your salmon, so be sure to check doneness by gently flaking the fish with a fork. - Make the Teriyaki Glaze:
While the salmon bakes, pour the leftover marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens into a syrupy consistency. Once done, remove it from heat and set it aside. - Glaze & Serve:
Once the salmon is out of the oven, brush it generously with the thickened teriyaki glaze. Finish with a sprinkle of sesame seeds and chopped green onions. Serve it immediately, and enjoy!
Baking Duration for Salmon:
Baking times can differ depending on the type and cut of salmon you’re using.
- Farm-raised salmon (like Atlantic or farmed King Salmon) tends to be fattier and thicker, so it can handle longer cooking times without drying out. If using farm-raised salmon, err on the side of a longer baking time (closer to 16 minutes).
- Wild-caught salmon (like Coho or Sockeye) is leaner and cooks faster. If you’re using a thinner fillet, check for doneness at the lower end of the baking time range to avoid overcooking.
Teriyaki Salmon Recipe
This Teriyaki Salmon recipe is easy, delicious, and ready in just 25 minutes. Perfect for a healthy weeknight dinner or an elegant meal any time.
Ingredients
For the Teriyaki Salmon:
- 2 1/2 lbs of fresh salmon fillet, cut into 2-inch wide portions
For the Teriyaki Sauce:
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 3 tbsp teriyaki sauce
- 1 tbsp white vinegar
- 1 tbsp sesame oil
- 1/3 cup packed light brown sugar.
- 2 large garlic cloves (or 3 medium), finely minced
- 2 tsp grated fresh ginger (or 1/2 tsp ground ginger
Instructions
- Preheat your oven to 400°F (200°C). Grease a large rimmed baking sheet, or line it with foil for easier cleanup.
- Combine all the teriyaki sauce ingredients in a bowl. Stir well until the brown sugar has dissolved completely.
- Place the salmon portions into a mixing bowl and pour the sauce over them. Cover with plastic wrap and let it marinate for about 20 minutes at room temperature, or refrigerate for a quicker flavor infusion.
- Place the salmon fillets on the prepared baking sheet. Bake at 400°F (200°C) for 12-16 minutes, depending on the thickness of the fillets. The salmon should flake easily with a fork when done.
- While the salmon is baking, pour the remaining marinade into a small saucepan. Bring to a boil, then lower the heat and simmer for 3-4 minutes until it thickens slightly.
- Once the salmon is done, brush it with the teriyaki glaze and garnish with sesame seeds and chopped green onions. Serve immediately and enjoy!
Nutrition Facts (per serving)
(Estimated without rice or extra sides)
Calories: 350
Protein: 30g
Fat: 20g
Carbs: 12g
Fiber: 0.5g
Sugar: 9g
Sodium: 450m
F&Q
- What kind of salmon is best for this recipe?
Fresh, skin-on, boneless salmon fillets are ideal for this teriyaki recipe, but skinless fillets or even salmon steaks will work, depending on your preference. - Can I use frozen salmon?
Yes! Just ensure the salmon is fully thawed before marinating and baking for even cooking. - What if I don’t have mirin?
You can substitute mirin with a mixture of dry white wine or rice vinegar combined with a bit of sugar. The flavor won’t be identical, but it will still provide the necessary balance of sweetness and acidity - Can I use a store-bought Teriyaki sauce?
Sure! Store-bought Teriyaki sauce is a great time-saver. Just make sure it’s a high-quality one to ensure the best flavor. - How long should I marinate the salmon?
Marinate for 15-30 minutes for a nice flavor infusion. If you have more time, you can leave it for up to 2 hours, but avoid marinating for too long, as the salmon can start to break down - Can I cook the salmon on the grill?
Yes, grilling salmon with teriyaki glaze adds an amazing smoky flavor. Just be mindful not to burn the glaze. - How do I know when the salmon is cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). - What can I serve with Teriyaki Salmon?
Serve the salmon with rice (jasmine or brown rice works well), steamed vegetables, or sautéed greens. A cucumber salad or stir-fried vegetables would complement the dish beautifully as well. - Can I use other types of fish for this recipe?
Yes, you can substitute with other firm fish such as tuna, halibut, or tilapia. Just keep in mind that cooking times may vary - Can I make the sauce in advance?
Absolutely! You can prepare the teriyaki sauce in advance and store it in the fridge for up to a week. Reheat it before using - Can I make it spicy?
To add some heat, try incorporating chili flakes or a dash of sriracha into the marinade or glaze. - Can I bake the salmon instead of pan-searing it?
Yes! Baking at 400°F (200°C) for about 12-16 minutes gives you a tender, flavorful result. - How do I avoid the salmon becoming dry?
The key to moist salmon is not overcooking it. Keep an eye on it and glaze it with the teriyaki sauce during the cooking process to help keep it juicy. - Can I use the sauce as a marinade and for basting?
Yes, you can use the same batch of teriyaki sauce for marinating and basting, just be sure to reserve some sauce before it touches raw fish or cook the sauce beforehand.