Irresistible Baked Teriyaki Salmon Recipe: Sticky-Sweet Perfection

Crafting a delectable baked teriyaki salmon dish brings unexpected joy to home cooking.

Marinades infuse incredible depth into each tender, flaky bite.

Weeknight dinners transform with this simple yet impressive recipe that feels like a restaurant-quality meal.

Pacific Northwest salmon provides rich, buttery flavors complemented by sweet and savory teriyaki glaze.

Japanese-inspired seasonings create a perfect balance of umami and brightness.

Home chefs can easily master this technique with just a few pantry staples.

An elegant meal awaits you in less than 30 minutes, promising deliciousness that will impress everyone at the table.

Teriyaki Salmon That’s Savory and Oven-Easy

• Quick Weeknight Winner: Transforms dinnertime with minimal effort and maximum flavor in just 25 minutes total.
• Foolproof Cooking Method: Baking ensures perfectly cooked salmon without complicated techniques, making it ideal for home cooks of all skill levels.
• Flavor Explosion: Homemade teriyaki sauce delivers restaurant-quality taste with simple pantry ingredients, elevating a basic protein into a gourmet experience.
• Nutritional Powerhouse: Salmon provides heart-healthy omega-3 fatty acids, lean protein, and essential nutrients in a delicious, wholesome package that supports overall wellness.

Teriyaki Salmon (Baked) Ingredients

• Soy Sauce: Rich umami base for teriyaki sauce with deep savory flavor.
• Honey: Natural sweetener that balances and caramelizes the sauce.
• Rice Vinegar: Adds bright acidity and helps balance the sauce's flavor profile.
• Sesame Oil: Provides nutty, toasted background notes to the teriyaki sauce.

• Salmon Fillet: Fresh, tender fish that absorbs teriyaki sauce beautifully, preferably center-cut for even cooking.

• Garlic, Ginger: Powerful flavor boosters that add warmth and depth to the teriyaki sauce.

• Cornstarch, Water: Creates smooth sauce consistency and helps teriyaki glaze cling to salmon.

• Sesame Seeds, Green Onions: Optional toppings that add visual appeal and fresh crunch.

• Parchment Paper, Aluminum Foil: Prevents sticking and makes cleanup easier.
• Baking Sheet: Provides flat surface for even salmon cooking.

Teriyaki Salmon Oven Method

Step 1: Preheat and Prepare Oven

Fire up your oven to a toasty 400°F (200°C).

Grab a baking sheet and line it with parchment paper or aluminum foil for easy cleanup.

Step 2: Whip Up Flavor-Packed Teriyaki Sauce

• Soy sauce
• Honey
• Rice vinegar
• Sesame oil
• Minced garlic
• Grated ginger

Whisk these ingredients together and bring to a gentle simmer over medium heat.

Step 3: Create Silky Sauce Consistency

Mix cornstarch with water to form a smooth slurry.

Pour this into your simmering sauce and stir until the mixture thickens beautifully, about 1-2 minutes.

Remove from heat and let it rest.

Step 4: Position Salmon for Perfection

Lay your salmon fillets on the prepared baking sheet, skin-side down.

Generously brush each fillet with the luscious teriyaki sauce, ensuring complete coverage.

Step 5: Bake to Flaky Goodness

Slide the baking sheet into the preheated oven.

Bake for 12-15 minutes until the salmon becomes perfectly cooked and easily flakes with a gentle fork touch.

Step 6: Add Final Flavor Flourish

Once baked, give the salmon another loving brush of teriyaki sauce.

Sprinkle with sesame seeds and chopped green onions for an extra pop of flavor and visual appeal.

Step 7: Plate and Savor

Serve your teriyaki salmon piping hot alongside steamed rice and vibrant vegetables.

Enjoy the mouthwatering combination of sweet, savory, and perfectly cooked fish.

Oven Prep Tips For Teriyaki Salmon

• Choose high-quality, skin-on salmon fillets with vibrant color and firm texture for the best flavor and moisture.
• Adjust cornstarch slurry gradually to achieve perfect sauce consistency – start with small amounts to prevent over-thickening.
• Watch salmon closely during baking, checking at 12 minutes to ensure it remains tender and doesn't dry out, as fish cooks quickly.
• Modify honey quantity to balance teriyaki sauce sweetness, using less for a more savory profile or more for enhanced sweetness.
• Easily swap salmon with chicken, tofu, or other fish to accommodate dietary preferences while maintaining the delicious teriyaki flavor.

Leftover Baked Teriyaki Salmon Tips

• Store leftover salmon in an airtight container within 2 hours of cooking, keeping it fresh for up to 3 days in the refrigerator.
• Warm salmon in the oven at 275°F for 10-15 minutes to prevent drying out, maintaining its tender texture and flavor.
• Skip microwave reheating as it can make salmon tough and rubbery, compromising the delicate fish quality.
• Wrap salmon tightly in plastic wrap and aluminum foil, then place in a freezer bag to preserve for up to 2 months, thawing overnight in the refrigerator before reheating.

Teriyaki Salmon Snack Matches

• Pair Teriyaki Salmon with Crisp White Wine: Select a chilled Pinot Grigio or Sauvignon Blanc that complements the salmon's rich, sweet teriyaki flavors and cuts through its fattiness.
• Enhance with Refreshing Asian-Inspired Slaw: Create a zesty cabbage and carrot slaw dressed with rice vinegar, sesame oil, and a touch of honey to provide a crunchy, tangy contrast to the tender salmon.
• Recommend Jasmine Rice Accompaniment: Serve steamed jasmine rice with a light sprinkle of furikake or toasted sesame seeds to absorb the teriyaki sauce and add a subtle nutty dimension to the dish.
• Match with Green Tea Pairing: Brew a light, hot sencha or genmaicha green tea that offers a clean, grassy flavor profile which beautifully balances the sweet and savory teriyaki salmon.

Baked Teriyaki Salmon Flavor Options

• Gluten-Free Version: Replace traditional soy sauce with tamari or coconut aminos. Use gluten-free cornstarch for thickening the sauce, ensuring celiac-friendly preparation.
• Low-Sodium Alternative: Substitute regular soy sauce with reduced-sodium soy sauce or liquid aminos. Cut salt content while maintaining rich teriyaki flavor profile.
• Spicy Kick Variation: Add sriracha or red pepper flakes to the teriyaki sauce for heat lovers. Incorporate chopped jalapeños on top of salmon for extra zest.
• Coconut-Honey Fusion: Swap honey with coconut nectar for a tropical touch. Include shredded coconut as a garnish to enhance the island-inspired flavor.

FAQs

• Can I use frozen salmon for this recipe?

Yes, thaw frozen salmon completely in the refrigerator overnight before preparing. Pat the salmon dry with paper towels to remove excess moisture for better sauce absorption.

• How do I know when the salmon is perfectly cooked?

The salmon is done when it turns opaque and easily flakes with a fork. Internal temperature should reach 145°F (63°C). Avoid overcooking to prevent dryness.

• Is it possible to make the teriyaki sauce ahead of time?

Absolutely! You can prepare the teriyaki sauce up to 5 days in advance and store it in an airtight container in the refrigerator. Reheat gently before using.

• What if I don't have rice vinegar?

No problem. You can substitute rice vinegar with apple cider vinegar or white wine vinegar. The sauce will still have a delicious tangy flavor.

Baked Teriyaki Salmon Recipe

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4.6 from 19 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Succulent Baked Teriyaki Salmon brings Japanese-inspired flavors dancing across your plate, promising a delightful seafood experience. Perfectly glazed and tender, this dish offers a simple yet elegant solution for weeknight dinners that satisfy both comfort and culinary elegance.

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Ingredients

Scale 1x2x3x

Protein:

• 4 salmon fillets (about 6 ounces or 170 grams each)

Sauce Ingredients:

• 1/3 cup soy sauce (low-sodium preferred)
• 1/4 cup honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger

Thickening Agents:

• 1 teaspoon cornstarch
• 1 teaspoon water

Optional Garnish:

• 1 tablespoon sesame seeds
• 2 green onions, chopped

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Instructions

1. Initiate oven preparation by heating to 400°F (200°C) and lining a baking sheet with parchment paper for seamless cooking and easy cleanup.
2. Craft the teriyaki glaze by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan, whisking until ingredients meld together smoothly.
3. Transform the sauce into a glossy consistency by creating a cornstarch slurry, then gently stirring it into the simmering liquid until it thickens and develops a luxurious sheen.
4. Arrange salmon fillets on the prepared baking sheet, positioning them skin-side down to ensure even cooking and maximum flavor absorption.
5. Lavishly coat each salmon fillet with the rich teriyaki glaze, ensuring complete coverage for maximum flavor penetration and caramelization.
6. Transfer the salmon to the preheated oven and roast for 12-15 minutes, monitoring closely to achieve perfectly tender fish that flakes effortlessly with gentle pressure.
7. Once removed from the oven, apply an additional layer of teriyaki glaze to enhance the glistening appearance and intensify the flavor profile.
8. Elevate the presentation by sprinkling toasted sesame seeds and finely chopped green onions over the salmon, adding texture and visual appeal.
9. Present the teriyaki salmon alongside steamed rice and vibrant vegetables, creating a harmonious and satisfying meal that delights the senses.

Notes

• Swap soy sauce with tamari or coconut aminos for a gluten-free version that maintains rich umami flavor.
• Pat salmon fillets dry before adding sauce to help achieve a crispy exterior and better sauce absorption.
• Use fresh ginger and garlic for maximum flavor complexity and aromatic intensity.
• Adjust baking time based on salmon thickness to prevent overcooking, ensuring moist and tender fish.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 392
• Sugar: 12 g
• Sodium: 550 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 0 g
• Protein: 28 g
• Cholesterol: 85 mg