This Baked Teriyaki Salmon is an easy dinner that proves that teriyaki sauce is the ultimate dinner keeper of the peace. A homemade sticky-sweet teriyaki glaze baked over tender, flaky salmon makes this recipe appeal to eaters of all ages, even those who don’t typically like fish!
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Sweet, sticky, delectable salmon!
Kids, adults, teens—try to find one person who can convincingly dispute that teriyaki is anything other than delightful. And when you use it to make baked teriyaki salmon, you’ll even win over the fish skeptics in the house!
- Skip the sugary bottled stuff and make this easy homemade teriyaki sauce with ingredients you have on hand for a sauce with the perfect balance of flavors.
- There’s no need to marinate the salmon first—the beauty of this easy teriyaki salmon recipe is it can be in the oven in fewer than 10 minutes.
- And then once the salmon’s in the oven, it takes just 15 minutes to cook.
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 —
My Tips and Tricks for Perfect Teriyaki Salmon
- 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.
How to Make Baked Teriyaki Salmon
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!
What to Serve With This Recipe
- Asian-Inspired Dishes. Plate your teriyaki salmon atop a bowl of Vegetable Lo Mein or Asian Noodle Salad.
- Vegetables. I love this crunchy Asian Cabbage Salad.
- Healthy Grains. Try serving your salmon with quinoa or farro. Teriyaki salmon is also perfect with fluffy brown rice, Instant Pot Brown Rice, or Cauliflower Fried Rice.
Baked Teriyaki Salmon
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Ingredients
- 4 6- to 8-ounce skin-on salmon fillets (or 1 to 1 ½-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
- ¼ 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
Instructions
- 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.
Video
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.
- *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.
Nutrition
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It says reserved the reaming sauce, what is that?
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!
Loved this recipe!! Thank you for sharing!
Hi Leah! So glad you enjoyed the recipe! Thank you for this kind 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. My husband hates fish and he even liked it and wants me to make it again (that’s saying a lot).
I’m SO happy to hear that, Chelsea! Thank you for sharing this kind review!
So easy and so delicious!!
I’m so happy that you enjoyed it, Allyson! Thank you for sharing this kind review!
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 Fiona
I’m so happy that you enjoyed it, Fiona! Thank you for sharing this kind review!
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 !!!
So glad you enjoyed the salmon, Dottie! Thank you for this kind review!
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.
Hi Sharon! So glad you enjoyed it! Thank you for this kind review!
Super yummy!!! Even my picky kids ate it up!!!
Hi Denise! That makes me so happy to hear! Thank you for this kind review!
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.
Hi Danielle! So glad you found the website! Thank you for this kind review!
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?
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?
Delicious!
Hi Brigitte! So glad you enjoyed the recipe! Thank you for this kind review!
I made this tonight complete with the cauliflower rice. Maybe it’s because I use Braggs Liquid Aminos in place of soy because it’s healthier, but it was a little too sweet. I added an additional tablespoon of the liquid aminos and felt it was more balanced. Otherwise, it was really delicious.
The only comment I have on the actual recipe is that I read this passage several time and still don’t get it.
…”but unless your paper is broiler, say if you will need to skip the boiling step).”
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review! It’s supposed to say “unless your paper is broiler safe,”. Some brands of parchment paper you can not sure under a broiler. Hope this helps!
Erin – would this work with coconut aminos? I can’t have gluten, dairy, or soy. Thank you – looks yummy.
Hi Pam! I haven’t tried it myself but others have with success. If you decide to experiment, I’d love to know how it goes!
This one’s a fave for sure!! Nice with the Asian Cabbage Salad, too!
Great to hear, thank you!
Can I marinate the salmon the night before?
Hi Jessica! I do not recommend this. Marinate Salmon for 30 Minutes or Up to 1 Hour. If you marinate it for longer, the fish can start to cure, which means it will actually cook itself in the marinade. Hope this helps!