I Make This Baked Teriyaki Salmon When I’m Craving Takeout (original) (raw)
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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!
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 —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Salmon. 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 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.
- 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 (photo 1). Be sure to line your pan with foil. The sauce gets sticky!
Make the Glaze (photo 2). So easy and better than store-bought!
Brush (photo 3). Rub or brush 3/4 of the glaze over the salmon.
Bake and Baste (photo 4). 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.
This baked teriyaki salmon is juicy, sweet, and savory. It’s an easy weeknight dinner done in 20 minutes and made with simple ingredients!
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- 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
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.
Serving: 1(of 4)Calories: 354kcalCarbohydrates: 11gProtein: 35gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 831mgPotassium: 905mgFiber: 0.2gSugar: 9gVitamin A: 69IUVitamin C: 0.1mgCalcium: 40mgIron: 2mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!