Teriyaki Temptation: Baked Salmon Recipe That’s a Real Catch!

Why is this the best teriyaki salmon recipe?

• Teriyaki sauce has a savory and slightly sweet taste that pairs well with the rich and fatty nature of salmon. The combination of soy sauce, mirin, and sugar creates a delicious glaze that enhances the natural flavors of the fish.
• It can be prepared in various ways, such as grilling, broiling, or pan-frying, making it adaptable to different cooking methods and preferences. It can be enjoyed as a standalone dish or incorporated into sushi rolls, rice bowls, salads, or stir-fries.
• Salmon is a nutrient-dense fish, rich in omega-3 fatty acids, high-quality protein, and essential vitamins and minerals. It is often considered a healthy choice due to its potential cardiovascular benefits and omega-3 content. Combined with the flavorful teriyaki glaze, it becomes a satisfying and nutritious meal option.
• Japanese cuisine has gained widespread popularity worldwide, and teriyaki salmon is one of the dishes that various cultures have embraced. Its inclusion in Japanese restaurants, fusion cuisine, and home cooking recipes has contributed to its global appeal. Perfect to entertain too!
• We love to serve this teriyaki salmon over steamed rice. You can also serve it over brown rice, cauliflower rice, buckwheat, or quinoa. My favorite is over garden salad for a nice light lunch.
• And, leftovers are also perfect to add to sandwiches and wraps.

Ingredients and substitutes

• Salmon – I am using a whole salmon fillet but you can use sliced salmon filets too. I prefer skin-on because it is a great way to lock in some extra moisture. Plus it also holds the fish together.
• Soy sauce – It is best to use low-sodium soy sauce. Otherwise, the teriyaki sauce can be very salty. You can also use tamari.
• Garlic, ginger – When it comes to teriyaki sauce, you want to use fresh garlic and fresh ginger. But, in the marinade you can use either fresh or ground ginger and garlic powder.
• Sweetners – I love adding brown sugar in the marinade as it gives the salmon a nicer color. And honey thickens the sauce like a syrup. You can use all brown sugar or mirin. But I highly recommend atleast a tablespoon honey for color.
• Shallots – I use shallots only for garnish. But they do add a wonderful refreshing flavor to the salmon. I highly recommend it.

Variations

• The salmon can be marinated in a shallow dish with the marinade for up to 8 hours.
• Add red pepper flakes to the marinade to add a little spice.
• Substitute 1/4 cup water with pineapple juice to give your teriyaki sauce a nice fruit flavour.
• You can also make this a stove teriyaki salmon using the method we did in balsamic-glazed salmon

Tips for Success

• Choose high-quality salmon: Opt for fresh fillets with firm flesh and vibrant color. Wild-caught salmon is often recommended for its superior flavor and texture.
• Ask the fishmonger/ butcher to clean the fish for you. Make sure he removes the pin bones. If not, use a pair of tweezers to remove them before you cook it. These small pin bones can be very unpleasant when swallowed.
• Salmon skin is safe to eat, but while it tastes good in some recipes, it does not in others. Baked in the oven makes the skin soft and rubbery, which is not delicious. Pan-searing or pan-frying, on the other hand, makes it crispy and delicious.  Keep the skin on as it prevents the salmon from falling apart during cooking and locks in some moisture. Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking. 
• Marinate the salmon: To infuse the salmon with the flavors, marinate the salmon for at least 30 minutes to allow the flavors to penetrate the fish. For even better results, marinate it for a few hours or overnight in the refrigerator.
• Preheat the oven: Ensure that your oven is preheated to the appropriate temperature before placing the salmon inside. This helps to achieve even cooking and retain the moisture of the fish.
• Use a baking sheet or foil: Line a baking sheet with parchment paper or aluminum foil to prevent the salmon from sticking and to make cleanup easier. This also helps to trap the moisture and juices of the salmon.
• Basting and glazing: While baking, baste the salmon with the marinade occasionally to keep it moist and enhance the flavor. Toward the end of baking, brush the salmon with additional teriyaki sauce to create a caramelized and glossy glaze.
• Cook to the right temperature: The internal temperature of the salmon should reach 145°F (63°C) for safe consumption. It should be cooked until it flakes easily with a fork but remains moist and tender. Avoid overcooking, as it can result in dry and rubbery salmon.
• Garnish and serve: Once the salmon is baked, remove it from the oven and let it rest for a few minutes. Garnish it with sesame seeds, green onions, or a sprinkle of chopped cilantro for added freshness and visual appeal. Serve it with steamed rice, stir-fried vegetables, or a side salad.
• Reheating salmon – Salmon can overcook when reheated, so it must be handled carefully. To reheat in a
  • Skillet – heat the skillet once hot, add the salmon and a splash of water. Cover and cook for 2 to 4 minutes 
  • Microwave – place a clean wet paper hand towel over the salmon and cook at 50% powder for 60 to 90 seconds. 
    Pro tip -the water in the skillet and a wet paper towel for the microwave create steam, heating the salmon evenly. 
• Freezing salmon – Cooked salmon can be frozen in an airtight container for up to 2 months. Thaw in the fridge for best results. 

Creative ways to serve salmon teriyaki

1. Teriyaki Salmon Sushi Rolls: Use the baked teriyaki salmon to fill for sushi rolls. Combine it with sushi rice, avocado, cucumber, and other desired ingredients. Roll it up using a bamboo mat and slice it into bite-sized pieces for a delightful sushi experience.
2. Teriyaki Salmon Rice Bowls: Create a nourishing and flavorful rice bowl by placing a bed of steamed rice in a bowl and topping it with baked teriyaki salmon. Add steamed or stir-fried vegetables, pickled ginger, sliced avocado, and a drizzle of extra teriyaki sauce for a well-rounded meal.
3. Teriyaki Salmon Tacos: Add an Asian twist to your tacos by using baked teriyaki salmon as the protein. Fill taco shells with flaked salmon, shredded cabbage, sliced radishes, and a dollop of creamy Sriracha mayo or avocado crema.
4. Teriyaki Salmon Salad: Flake the baked teriyaki salmon and use it as a protein source for a refreshing salad. Combine mixed greens, cherry tomatoes, cucumber slices, edamame, and sesame seeds. Toss with a tangy sesame ginger dressing and top it off with the flaked salmon.
5. Teriyaki Salmon Lettuce Wraps: Serve the baked teriyaki salmon as a filling for fresh lettuce wraps. Wrap the salmon in large lettuce leaves along with julienned carrots, bell peppers, sliced scallions, and a sprinkle of chopped peanuts or cashews for added crunch.
6. Teriyaki Salmon Sliders: Make mini sandwiches using slider buns or dinner rolls. Layer the baked teriyaki salmon on the buns along with sliced avocado, cucumber, and a drizzle of teriyaki sauce. Serve as appetizers or a fun party food option.
7. Teriyaki Salmon Skewers: Cut the baked teriyaki salmon into bite-sized pieces and thread them onto skewers along with colorful vegetables like bell peppers, zucchini, and red onions. Grill or broil the skewers for a delicious and visually appealing appetizer or main course.

More fish recipes

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• Baked Salmon – Brown Sugar Marinade (20 mins)
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• Garlic Butter Salmon (20 mins)
• Ahi Tuna Poke Bowl
• Balsamic-Glazed Salmon
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