Teriyaki Temptation: Baked Salmon Recipe That’s a Real Catch!
This is a super-easy recipe for baked teriyaki salmon. It’s baked in the oven in just 30 minutes with a homemade teriyaki sauce. This recipe requires a few special ingredients, but they can be easily found at a supermarket.
Teriyaki salmon is a popular dish that originated in Japan but has gained worldwide popularity. It typically consists of salmon fillets marinated in soy sauce, mirin (a sweet rice wine), sake (a Japanese rice wine), sugar, and sometimes ginger and garlic. The marinated salmon is grilled, broiled, or pan-fried until cooked and glazed with the thickened teriyaki sauce.
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.
How to make teriyaki salmon recipe
- Teriyaki marinade
- In a small bowl, combine all the marinade ingredients – soy sauce, brown sugar, garlic, ginger, sesame, and olive oil. Stir well.
Pro tip – Combine until the sugar is almost dissolved so it gives wonderful color to the salmon.
- In a small bowl, combine all the marinade ingredients – soy sauce, brown sugar, garlic, ginger, sesame, and olive oil. Stir well.
- Teriyaki sauce
- In a small saucepan, add the water, cornstarch, soy sauce, garlic, ginger, sesame oil, and honey. Place over medium heat and simmer until it thickens to a syrup consistency. Remove from the heat and set aside.
Pro tip – This sauce can be kept in the fridge for up to a week.
- In a small saucepan, add the water, cornstarch, soy sauce, garlic, ginger, sesame oil, and honey. Place over medium heat and simmer until it thickens to a syrup consistency. Remove from the heat and set aside.
- Bake the salmon
- Preheat the oven at 400 F / 200 C / Gas Mark 6.
- Take the salmon out of the refrigerator for at least 30 minutes to an hour.
- Line a baking tray with aluminum foil or parchment paper. Then, generously spray it with oil. Or use a baking dish with oil.
Pro tip – The oil will prevent the salmon from sticking to the foil. - Place the salmon fillet on the aluminum foil. Brush with lemon juice, season with salt and pepper. Then, pour the marinade all over the salmon.
Pro tip – This salmon can be marinated in the fridge for up to 3 hours. And if you choose to marinate for more than 30 minutes, use a stainless steel or glass container, not aluminum as aluminum can react with the acid in the marinade and give the fish a metallic taste.
- Fold the foil close towards the salmon so the juices do not burn in the baking tray. Then, place the lemon slices and sprinkle some more chopped dill (or parsley) on top.
- Bake for 20 to 25 minutes until done.
Alternatively, you can bake for 15 minutes, brush with teriyaki sauce and bake another 5 to 10 mins. Total time – 20 to 25 minutes.
- Bake for 20 to 25 minutes until done.
- As a guide.
- The recommended internal temperature for cooking salmon is medium: 145 F to 147 F or 60 to 63°C.
- But, it can also be served at medium-rare: 122 to 127°F or 50 to 53°C (this is how I served my salmon).
Pro tip – Resting after baking will continue to cook the salmon further.
- Remove from the oven. Glaze with some of the teriyaki sauce and garnish with fresh green onions and sliced ginger. You can even sprinkle sesame seeds and serve with lemon wedges.
Pro tip – Usually the salmon should have a lovely color form the marinade. And if not, you can turn the broiler on and broil for the last 5 minutes of baking.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Frequently asked questions
If you have leftover baked salmon teriyaki, store it in an airtight container in the refrigerator for 2-3 days. Enjoy it cold, or gently reheat it in the microwave or oven.
Yes, you can. I like my sauce thicker than the marinade and I like to ensure it is not contaminated with raw fish. But, you can certainly make one sauce for marinade and cook the remaining until thick.
Yes, you can modify the teriyaki marinade to suit your taste. You can adjust the ratios of soy sauce, mirin, sake, and sugar to achieve the desired level of sweetness, saltiness, and tang. You can also add other ingredients like ginger, garlic, or even a splash of citrus juice for additional flavor.
The baking time for salmon teriyaki depends on the thickness of the fillets. As a general guideline, bake salmon fillets for about 12-15 minutes per inch of thickness.
The type of salmon you use will also affect the baking time. For example, Atlantic salmon has a higher fat content so it can take longer to bake. In contrast, the Sockeye variety tends to be thinner will less fat content so they bake fast and can dry out easily.
The recommended internal temperature for cooking salmon is at
medium – 145 F to 147 F (60 to 63C). But, it can also be served at medium rare – 122 F to 127 F (50 to 53C).
Use a fork to check if the salmon flakes easily and is cooked to your desired doneness.
Yes, you can use frozen salmon for baked salmon teriyaki. Thaw the salmon fillets thoroughly in the refrigerator before marinating and baking them. This ensures even cooking and better flavor absorption.
Absolutely, grilled teriyaki salmon is absolutely delicious. Once marinated, just transfer the salmon to a hot grill for 5 to 6 minutes on each side.
Yes, you can. It is best to cut the salmon into large pieces so it is easier to handle. Then, pan fry in a large skillet for 4 to 6 minutes on each side until the desired doneness.
While salmon is commonly used for teriyaki, you can certainly try other types of fish like cod, halibut, or trout. Just ensure that the fish you choose has a firm texture and can hold up to baking without falling apart.
Yes, you can marinate the salmon ahead of time and keep it in the refrigerator for a few hours or overnight before baking. This allows the flavors to develop and makes the preparation easier when you’re ready to cook.
While it’s possible to freeze baked salmon teriyaki, the texture may change slightly upon thawing and reheating. If you plan to freeze it, wrap the salmon tightly in plastic wrap or foil and place it in a freezer-safe container. Consume within 1-2 months for best quality.
Salmon serving suggestions. We love serving this salmon with steamed rice and a side of salads such as avocado, tomatoes, celery, carrots, cabbage, etc.
You can also serve other side dishes such as:
Garlic Parmesan Asparagus or sesame green beans
Easy Swiss Chard Patties or spinach potato patties.
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Baked Teriyaki Salmon
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Ingredients
- 2 lbs (1 kg) Salmon fillet
- ¼ cup Shallots (chopped)
- 1 tbsp Lemon juice
- ½ tsp Salt
- ½ tsp Pepper
Teriyaki marinade
- 2 tbsp Low sodium soy sauce
- 2 cloves Fresh garlic (or 1/2 tsp garlic powder)
- 1 inch Fresh ginger (or 1/2 tsp ground ginger)
- 2 tbsp Dark brown sugar
- 1 tbsp Olive oil
- 1 tsp Sesame oil
Homemade terriyaki sauce
- ¼ cup (60 ml) Water
- 1 tsp Corn starch
- ⅓ cup Low sodium soy sauce
- 1 tsp Sesame oil
- 1 clove Fresh garlic (sliced)
- ¼ inch Gresh ginger (sliced)
- 2 tbsp Brown sugar ((or 2 tbsp mirin) )
- 2 tbsp Honey
Instructions
- Teriyaki marinade – In a small bowl, combine all the marinade ingredients – soy sauce, brown sugar, garlic, ginger, sesame, and olive oil. Combine well. Pro tip – Combine until the sugar is almost dissolved so it gives wonderful color to the salmon.
- Teriyaki sauce – In a small saucepan, add the water, cornstarch, soy sauce, garlic, ginger, sesame oil, and honey. Place over medium heat and simmer until it thickens to a syrup consistency. Remove from the heat and set aside. Pro tip – This sauce can be kept in the fridge for up to a week.
Bake salmon
- Preheat the oven at 400 F / 200 C / Gas Mark 6
- Take the salmon out of the refrigerator for at least 30 minutes to an hour.
- Line a baking tray with aluminum foil. Then, generously spray it with oil. Or use a baking dish with oil. Pro tip – The oil will prevent the salmon from sticking to the foil.
- Place the salmon fillet on the aluminum foil. Brush with lemon juice, season with salt and pepper. Then, pour the marinade all over the salmon.Pro tip – This salmon can be marinated in the fridge for up to 3 hours. And if you choose to marinate for more than 30 minutes, use a stainless steel or glass container, not aluminum as aluminum can react with the acid in the marinade and give the fish a metallic taste.
- Fold the foil close towards the salmon so the juices do not burn easily in the baking tray. Then, place the lemon slices and sprinkle some more chopped dill (or parsley) on top.
- Bake for 20 to 25 minutes until done. Alternatively, you can bake for 15 minutes, brush with teriyaki sauce and bake another 5 to 10 mins. Total time – 20 to 25 minutes. As a guide:– The recommended internal temperature for cooking salmon is – medium 145 F to 147 F or 60 to 63°C.– But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is how I served my salmon).Pro tip – Resting after baking will continue to cook the salmon further.
- Remove from the oven. Glaze with some of the teriyaki sauce and garnish with fresh green onions and sliced ginger. Pro tip – Usually, the salmon should have a lovely color from the marinade. And if not, you can turn the broiler on for the last 5 minutes of baking.
Recipe Notes & Tips
- 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.
Salmon cooking temperature
- It is recommended that salmon be fully cooked at medium which is an internal temperature of about 145 F to 147 F or 60 to 63°C (measure at the thickest part of the fish).
- But, salmon can be eaten medium-rare if you buy from a trusted source. The internal temperature for medium-rare should be about 122 to 127°F or 50 to 53°C (this is what I like to serve my salmon)
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
This salmon looks amazing! The salmon marinade and sauce is so fun of flavor and so simple to make!