This Teriyaki Salmon proves that teriyaki sauce is the ultimate dinner keeper of the peace! Even picky eaters will eat fish when it’s baked with a sticky-sweet teriyaki glaze.
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Why You’ll Love This Easy Salmon Recipe
- Because EVERYONE Else Does. Kids, adults, teens—try to find one person who can convincingly dispute that teriyaki is anything other than delightful. No need to be a short-order cook when the whole family will love this. (Have fish skeptics? Try Teriyaki Chicken instead.)
- Simple Ingredients. Skip the sugary bottled stuff and make this easy homemade teriyaki sauce with ingredients you have on hand.
- No Marinading Time Required. Even though salmon marinates pretty quickly (this Salmon Marinade needs just 30 minutes to work its magic), sometimes you just can’t wait. The beauty of this easy teriyaki salmon recipe is it can be in the oven in fewer than 10 minutes.
- Nutritious. Salmon is rich in omega-3s, protein, and quick and easy to prepare with little prep time. (Hence, this collection of healthy salmon recipes.)
5 Star Review
“I never comment on recipes… But this was WORTH the review! It was so yummy! All the flavors went well together and simple to make.”— Chelsea —
How to Make Teriyaki Salmon
- Salmon. I prefer wild-caught salmon, because it’s typically lower in calories, higher in minerals, and better quality overall.
- Maple Syrup. The sweet component in our homemade teriyaki sauce. It’s caramelizes beautifully in the oven and is a better choice than the corn syrup in store-bought sauces.
- Low-Sodium Soy Sauce. Our salty addition that offsets the sweetness of the maple syrup and brings a delightful umami flavor. I also use it in my Miso Salmon and Bourbon Glazed Salmon.
- Extra-Virgin Olive Oil. The extra-virgin olive oil has a mild, grassy taste. For an extra note of Asian flavor, you could use half sesame oil.
- Fresh Ginger. It adds zip to our sauce and makes this recipe pop. (The flavor of the fresh ginger is so much better here than garlic or even ground ginger).
- Black Pepper. One of my favorite components anytime I’m cooking with maple. It gives the recipe savoriness and depth. Like a little more heat? You can add red pepper flakes too.
- Kosher Salt. My favorite option for cooking.
- Green Onion + Sesame Seeds. The final flourishes that give this recipe an extra Asian nod.
- Prepared Brown Rice or Cauliflower Rice. Teriyaki salmon is perfect with fluffy brown rice, Instant Pot Brown Rice, or Cauliflower Fried Rice.
- Dry the Salmon. Be sure to line your pan with foil. The sauce gets sticky!
- Make the Glaze. So easy and better than store-bought!
- Brush. Rub or brush 3/4 of the glaze over the salmon.
- Bake and Baste. Cook the teriyaki salmon at 400 degrees F for 6 minutes, baste, and continue baking until the center is cooked through.
- Finishing Touches. Pour the remaining teriyaki sauce on the salmon. Broil for a minute or two, then let the salmon rest for a few minutes. Garnish with green onions and sesame seeds. ENJOY!
- To Store. Salmon is always best eaten the day it is made. However, leftover salmon can be kept in an airtight container in the refrigerator for up to 2 days.
- To Reheat. Let the salmon come to room temperature while heating a skillet on the stove over medium-low to medium heat. Gently rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).
What to Serve With This Baked Teriyaki Salmon Recipe
- Asian-Inspired Dishes. Plate your teriyaki salmon atop a bowl of Vegetable Lo Mein or Asian Noodle Salad.
- Vegetables. Roasted Cauliflower is low in carbohydrates and packed with vitamin C and fiber, or go with a crunchy Asian Cabbage Salad.
- Healthy Grains. Try serving your salmon with quinoa or farro.
Recommended Tools to Make this Recipe
- Baking Dish. This is the perfect size for making this recipe, or you can use these rimmed baking sheets.
- Small Whisk. Avoid splashing your teriyaki sauce all over the counter.
- Measuring Spoons. Ideal for measuring out the ingredients in this recipe.
Recipe Tips and Tricks
- Don’t Overcook the Salmon. For total accuracy and the best results, use an instant read thermometer to determine if salmon is done. Fish is considered cooked at 145 degrees F (I remove several degrees early, then let the carry over cooking during resting bring the salmon to temperature). Check out my Salmon Baking Temperature Guide for more.
- Use Pure Maple Syrup. Not pancake syrup! Or if you don’t have real maple syrup on hand, take a note from Honey Glazed Salmon and make this a honey teriyaki salmon recipe instead.
- Keep the Skin On. You can cook salmon with the skin off or skin on. Personally, I prefer skin on, as I find it less prone to drying out. As you eat it, the skin will come right off, so it’s easy to avoid.
- 4 6- to 8-ounce skin-on salmon fillets (or 1 1 1/2-pound center-cut side of salmon*)
- 3 tablespoons pure maple syrup
- 3 tablespoons low-sodium soy sauce plus additional for serving swap for tamari for gluten free
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon ground black pepper plus additional to taste
- Kosher salt to taste
- Chopped green onion for serving
- Toasted sesame seeds for serving
- Prepared brown rice or cauliflower rice optional for serving
- Place rack in the center and upper third of your oven and preheat to 400° F. Line a baking dish large enough to hold the salmon in an even layer with aluminum foil (a 9×13-inch baking dish works well; you can also use parchment paper, but only if your paper is broiler safe, you will need to skip the boiling step). With paper towel, pat the salmon dry, then arrange the pieces down the center of the baking dish so that they are not touching.
- In a small bowl or larger liquid measuring cup with a spout, combine the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon evenly with the sauce. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon. Reserve the remaining sauce.
- Bake the salmon for 6 minutes, then with a spoon, baste again with the sauce that’s collected in the pan. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly.
- Drizzle the reserved glaze over the salmon and place on the upper third rack. Turn the oven to broil and let cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for well done), about 1 to 2 minutes more. Note that the salmon’s temperature will rise as it rests. When done, salmon should flake easily with a fork. Let rest a few minutes. Sprinkle with a pinch of salt, green onions, and sesame seeds. Serve hot over rice as desired.
- TO STORE: This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated.
- TO REHEAT: Let the salmon come to room temperature while heating a skillet on the stove over medium-low. Gently rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).
- TO USE LEFTOVERS: That said, there are still many yummy ways to use leftover salmon! Try serving it at room temperature over a salad the next day or mixed with fried rice for a tasty alternative.
- *TO COOK A WHOLE SIDE OF SALMON: Use a large sheet of foil to line a rimmed baking sheet and place the salmon on top (if you prefer the salmon not touch the foil, you can lay parchment on top of the foil first). Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed (wrap any of the sauce that has pooled right up inside the foil with the fish—if your foil is too small, you can place a second sheet on top to create a packet). Leave a little room inside the foil for air to circulate. Bake the salmon for 12 to 18 minutes, until it is almost completely cooked through at the thickest part. Uncover the salmon, brush with the remaining sauce, then broil for 3 minutes, until the salmon reaches 135°F on an instant read thermometer (salmon is considered cooked at 145°F but its temperature will rise as it rests). Cover and let rest a few minutes, then enjoy.
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Frequently Asked Questions
Absolutely! Substitute salmon with a similar meaty, fatty, sturdy fish. Trout, cod, or halibut would all work well, with your total time varying just a little.
The beauty of this recipe is that it does not require marinating to create excellent flavor. However, if you have extra time, marinade fish for 2-3 hours. Longer than this, and the fish may start to break down.
No. This recipe is not spicy at all (this Blackened Salmon has a nice kick though). In fact, it’s pretty sweet. If you’d like to make a spicy teriyaki salmon, you could add some chili flakes to the teriyaki sauce or serve the salmon with a bit of sriracha on the side.
My complaint with the store-bought teriyaki sauces (as well as teriyaki dishes you might order out) is that they are typically loaded with added sugars and processed ingredients. Therefore, teriyaki sauce is not always a healthy choice.
Fortunately, it’s easy to make teriyaki sauce with ingredients you can find at any grocery store. This teriyaki sauce is made with simple, wholesome ingredients—no brown sugar, no corn syrup!
Most bottled soy sauces contain wheat. To make this recipe gluten free, swap the low-salt soy sauce for an equal amount of tamari or look for gluten-free soy sauce that says certified gluten-free on the label.