Baked Teriyaki Salmon Recipe

teriyaki salmon Baked with rice and broccoli on white plate

Baked Teriyaki Salmon Recipe

This baked teriyaki salmon recipe is tender, flaky, and glazed with a sweet-savory homemade teriyaki sauce. Ready in just 25 minutes, it’s the perfect weeknight dinner that tastes like it came straight from your favorite Japanese restaurant.

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Course: Dinner, Main Course

Cuisine: Asian, Japanese-Inspired

Prep Time: 10

Cook Time: 15

Marinate Time: 30

Total Time: 25

Servings: fillets

Calories: 420kcal

Cost: $18

Equipment

Heavy-duty baking sheet
Parchment paper sheet
Small saucepan
Silicone brush
Instant-read Thermometer
Fine-mesh strainer (optional)

Ingredients

For the Salmon

4 fillets salmon 6 oz each, skin-on or skinless
2 tablespoon olive oil
1 teaspoon salt
0.5 teaspoon black pepper

For the Homemade Teriyaki Sauce

0.5 cup soy sauce low-sodium preferred
0.25 cup honey
2 tablespoon brown sugar
2 tablespoon rice vinegar
1 tablespoon sesame oil
3 cloves garlic minced
1 tablespoon fresh ginger grated
1 tablespoon cornstarch
2 tablespoon water

For Garnish

2 green onions sliced thin
1 tablespoon sesame seeds
Optional: sliced cucumber, steamed broccoli

Instructions

Whisk soy sauce, honey, brown sugar, vinegar, sesame oil, garlic, and ginger in saucepan. Simmer, then thicken with cornstarch slurry.
Preheat oven to 425°F. Pat salmon dry, brush with olive oil, and season with salt and pepper.
Brush salmon with teriyaki sauce. Bake 12–15 minutes until 145°F internal temp.
Rest 2–3 minutes, brush with more glaze, and garnish with green onions and sesame seeds.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition