Sweet, sticky, salty, and savory, teriyaki sauce is the ultimate dinner keeper of the peace. This Teriyaki Salmon makes the most of it!

A fillet of healthy baked teriyaki salmon and asparagus on rice

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Kids, adults, teens—try to find one person who can convincingly dispute that teriyaki is anything other than delightful.

Whenever I need healthy dinner inspiration, I often turn to Asian flavors, as they impart big-time taste without the need for excess sugars or oils.

It was only a matter of time until I tried a Japanese teriyaki salmon recipe, particularly considering the evidence:

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 —

Cooking Method for Teriyaki Salmon

This recipe is an off-shoot of my forever reliable workhorse of a recipe, Baked Salmon in Foil.

Even if you’ve never cooked salmon, when you use this method of foil baking, you can cook it with confidence and success.

  • Wrapping the salmon in foil then baking it in the oven seals in the salmon’s juices, resulting in marvelously moist fish. It’s the best method to cook perfect salmon every time.
  • Finishing up the cooking by popping the salmon under the broiler caramelizes the sauce and turns it into a sticky teriyaki glaze.
  • Change it up! You can use this same method for a wide range of recipes. Heat lovers, check out this Spicy Salmon recipe.

Tip!

For everything you need to know about salmon baking at different temperatures, including how to know when salmon is done, check out my Salmon Baking Temperature Guide.

Easy teriyaki salmon recipe baked in foil with a sweet and salty Asian glaze

Alternative Cooking Methods

  • If you prefer not to have the foil touch the fish directly, simply line the foil with a sheet of parchment paper first.
  • If you’d like to cook outdoors, you can use this same recipe to make grilled teriyaki salmon. Follow the cooking times for this Grilled Salmon in Foil, using the sauce in this recipe. I’d double wrap the salmon, to make sure the sauce doesn’t leak out.
  • For even more salmon tips, see this post all about How to Cook Salmon.

How to Make Teriyaki Salmon

The beauty of this easy teriyaki salmon recipe is it can be in the oven in fewer than 10 minutes.

You don’t even need to marinate the salmon first!

Store-bought Vs. Homemade Teriyaki

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 of more wholesome ingredients!


The Ingredients

  • Salmon. Look for a center-cut fillet of salmon. I prefer wild-caught salmon, because it’s typically lower in calories, higher in minerals, and better quality overall.

Skin Off or 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.

Once the salmon fillet is cooked, slice the fillet into portions (with the skin attached) and transfer the pieces to a plate. As you eat it, the skin will come right off and is easy to avoid. (You’ll have 4-6 salmon filets)

Tip!

If you don’t have access to good quality fresh salmon, look for sustainably caught canned salmon. While canned salmon won’t work in this specific recipe, you can use it to make stellar Salmon Patties or Salmon Pasta.

  • 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.

Substitution Tip

If you don’t have maple syrup on hand, take a note from Honey Glazed Salmon and make this a honey teriyaki salmon recipe instead.

  • 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.

Dietary Note

For a gluten free teriyaki salmon recipe, swap the soy sauce for your favorite tamari sauce.

  • 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.
  • Green Onion + Sesame Seeds. The final flourishes that give this recipe an extra Asian nod.
How to make teriyaki salmon no marinade in foil

The Directions

  1. Let the salmon come to room temperature.
fillet of salmon on a baking sheet
  1. Lay the salmon on a foil-lined baking pan or sheet.
a measuring cup with homemade teriyaki sauce
  1. Whisk together the teriyaki glaze ingredients.
A side of salmon on foil wit teriyaki glaze
  1. Pour 3/4 of the glaze over the salmon. Fold the foil over the salmon until sealed, then bake until fully cooked.
  1. Brush the remaining teriyaki sauce on the salmon. Broil for 3 minutes, then garnish with green onions and sesame seeds. ENJOY!

TIP!

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).

A healthy and easy teriyaki fish recipe served on a plate with rice and asparagus

Storage Tips

  • To Store. Salmon is always best eaten the day it is made. However, leftover salmon can be kept in an airtight storage 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).

Leftover Ideas

You can serve leftovers at room temperature on a salad, mix them in with Homemade Fried Rice, try teriyaki salmon with noodles, or use it to make a Teriyaki Salmon Bowl.

What to Serve with Teriyaki Salmon

Recommended Tools to Make this Recipe

The Best Baking Dish

A beautiful and versatile baking dish like this one is a must-have in every kitchen. It’s perfect for casseroles and so much more!

A fillet of healthy baked teriyaki salmon and asparagus on rice

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

I cannot overstate how into this healthy teriyaki salmon recipe we’ve become. I hope you love it just as much as we do!

If you try this recipe, please leave a comment. It makes my day to hear from you!

Frequently Asked Questions

How Can I Make Teriyaki Salmon Gluten-Free?

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 is labeled certified gluten free.

Can This Recipe Be Used With Other Fish?

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.

Can I Marinate Teriyaki Salmon Overnight?

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.

Is Teriyaki Salmon Spicy?

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.

What Types of Side Dishes to Serve?

You really can’t go wrong with whatever side dish you pick.
Rice. We like brown rice, cauliflower rice, or quinoa for a healthy side dish.
Vegetables. Air fryer broccoli , healthy green beans casserole, roasted asparagus, or a plate of spinach.

A fillet of healthy baked teriyaki salmon and asparagus on rice

Teriyaki Salmon

5 from 7 votes
This easy teriyaki salmon recipe features an easy homemade teriyaki glaze spread over salmon, then baked. Serve with rice, noodles or veggies.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Servings: 6 servings

Ingredients
  

  • 2 pound side of salmon — boneless skin on or off, depending upon your preference (I leave the skin on, wild-caught if possible)
  • 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
  • Chopped green onion for serving
  • Toasted sesame seeds for serving

Instructions
 

  • Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil. If you prefer not to bake the salmon directly touching the foil, place a sheet of parchment on top of it to act as a barrier. Lightly coat the foil (or parchment) with nonstick spray. Place the salmon on top.
  • In a small bowl or larger liquid measuring cup, whisk together 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 easily with the sauce. Some of the sauce will run over the salmon and down the sides, which is just fine. Reserve the remaining sauce.
  • 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 piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  • Bake the salmon for 15 minutes, until it salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  • Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil.
  • Brush the remaining sauce over the top of the salmon, then return the salmon to the oven, uncovered, and broil for 3 minutes, until the top of the salmon and the glaze are slightly golden and the fish is completely cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook.
  • Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "overdone" very quickly. As soon as it flakes easily with a fork at the thickest part, it's ready.
  • To serve, cut the salmon into portions. Sprinkle with chopped green onion and sesame seeds. Serve warm.

Notes

  • 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.

Nutrition

Serving: 1(of 6)Calories: 288kcalCarbohydrates: 8gProtein: 30gFat: 14gSaturated Fat: 2gCholesterol: 83mgPotassium: 778mgFiber: 1gSugar: 6gVitamin A: 60IUCalcium: 29mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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20 Comments

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    1. Hi Judy! In step 2, you should reserve the remaining sauce to add to the salmon later in the cooking process. I hope this helps!

  1. 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. My husband hates fish and he even liked it and wants me to make it again (that’s saying a lot).5 stars

  2. I did not have a Salmon in the house. I used a very large Brook Trout! Is now my go to way to do Trout. Thank You Fiona5 stars

  3. Again the Best !!!! As the family goes love it the best haha I had to share .I’m going after your shrimp recipes. Thanks again !!!5 stars

  4. My first time preparing salmon in the oven. It turned out great, also the teriyaki sauce was good. My husband was a Executive Chef for 40 yrs, he stated I did a great job. Thank you for the easy to understand instructions & the video for back up.I wanted to leave a pic. But I’m not tech savvy.5 stars

  5. I’m obsessed with the Well Plated book, and just discovered this app! This was the first recipe I’ve made so far and it was delicious 😋 I hate fish and was looking for a way to incorporate more fish into my diet. The sauce definitely helps mask the fish taste and I really enjoyed it.5 stars

  6. The teriyaki sauce was excellent. I made it with honey and used half toasted sesame oil and half EVOO. Against my better judgement, I decided to follow the directions opting for the parchment/foil method. Living on the ocean, we cook our fish at 450 with a preheated oven and preheated glass dish. Next time I will cook it my way with your teriyaki sauce and I am sure it will be perfect!

    1. Hi Susie, could you tell me what was wrong with the dish? We think it’s pretty darn good this way, so not sure why you didn’t enjoy the salmon?

    1. Hi Brendan, everything is located in the recipe card right above where you commented. You can also use the “jump to recipe” button to help you get there. Could you please check again?