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Baked Teriyaki Salmon

Baked teriyaki salmon has a sweet, sticky garlicky, gingery glaze that pairs perfectly with salmon.

Top with sesame seeds and green onion for a delicious, elegant dish.

salmon teriyaki fillets over rice f

 

I forgot how good teriyaki sauce can be.  The extra time for marinating with it is worth it I think, but if you’re in a rush, you can skip it and just make half the quantity. There’s no need to go on and on about this dish. 

Suffice it to say it’s easy, it looks beautiful and it tastes great. And you can cook the salmon any way you want. 

What to serve with this teriyaki salmon recipe

Serve over rice or quinoa.  Try one or more of these great side dishes for the Teriyaki salmon: Roasted Cauliflower with Orange-Balsamic Drizzle, Chinese Stir-Fry Green Beans, and Fresh Mango Salad.

Tailor To Your Taste

  • Other ways to cook the salmon. The recipe below calls for roasting the salmon.  You can also:
    • Use a sous vide method.  Marinate salmon for 30 minutes (add a teaspoon or two of olive oil). Sprinkle with salt.  Sous Vide at 130-132F with the following timing:  if salmon is 1/2-1 inch thick, cook minimum 20 minutes, maximum 30 minutes; if salmon is 1-2 inches thick, cook minimum 30 minutes, maximum 40 minutes.  When finished, remove skin from salmon, our on glaze and add garnishes.
    • Grill salmon, skin side down on medium high for 10-13 minutes, basting with glaze.  Add garnishes.

Shortcuts

  • Skip the marinating step
  • Use bottled Teriyaki sauce

Make Ahead

  • The salmon can be served cold or at room temperature.  Make earlier in day or  a day ahead, cool it then keep in the fridge.  Bring to room temperature before serving. Sprinkle sesame seeds and green onion before serving.

Other quick salmon recipes you might like

All these salmon recipes can be made in 20-30 minutes.

Step by step

Teriyaki Salmon ingredients

Teriyaki marinade in measuring cup

Salmon fillets marinating in ziploc

marinated Salmon on lined pan

add sauce to Teriyaki Salmon

 

salmon teriyaki fillets over rice

salmon teriyaki fillets over rice cut open

salmon teriyaki fillets over rice f
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5 from 4 votes

Baked Teriyaki Salmon

Baked teriyaki salmon has a sweet, sticky, garlicky, gingery glaze that pairs perfectly with salmon. Top with sesame seeds and green onion for a delicious, elegant dish.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American, Japanese
Servings: 2
Author: Cheryl

Ingredients

  • 2 salmon fillets (about 3/4-1 pound total)
  • salt and pepper to taste
  • GARNISH: sesame seeds, chopped green onion

Marinade/Glaze

  • 1/4 cup soy (low sodium if you have)
  • 1/4 cup water
  • 3 tablespoon maple syrup or honey
  • 1/2 teaspoon minced garlic (1 clove)
  • 1/2 teaspoon grated ginger
  • 1 tablespoon Sherry or Fortified Wine
  • 1 teaspoon cornstarch

Instructions

  • MARINATE SALMON: (Optional) Mix together all marinade/glaze ingredients EXCEPT cornstarch in a microwavable measuring cup or bowl . Pour half of marinade in a ziploc bag. Set aside remaining marinade to make glaze. Add salmon to bag and marinate it for 20-30 minutes. If salmon has skin on one side, let it sit in marinade, flesh side down.
    You can skip the marinating step if you're in a rush.
  • Preheat oven to 425F/218C.
  • ROAST SALMON: Place salmon fillets skin side down on pan foil-lined sprayed with oil. Sprinkle with salt and pepper. Roast salmon for about 10-12 minutes (rule of thumb is 10 minutes per inch of thickness) or until salmon is mostly opaque with some medium dark pink in middle, for medium rare. Note 1
  • FINISH DISH: While salmon is roasting, whisk cornstarch into remaining marinade. Microwave on high for one minute until glaze has thickened. Stir. Taste and adjust seasonings if needed. Transfer salmon to serving plate (on top of rice if desired) by slipping spatula between salmon and skin to easily lift salmon off and separate from skin. Pour glaze over salmon (and rice if using). Sprinkle with sesame seeds and green onion. Serve immediately or at room temperature.

Notes

  1. Instead of baking salmon, try one of these options: 
    • Use a sous vide method.  Marinate salmon for 30 minutes (add a teaspoon or two of olive oil). Sprinkle with salt.  Sous Vide at 130-132F with the following timing:  if salmon is 1/2-1 inch thick, cook minimum 20 minutes, maximum 30 minutes; if salmon is 1-2 inches thick, cook minimum 30 minutes, maximum 40 minutes.  When finished, remove skin from salmon, our on glaze and add garnishes.
    • Grill salmon, skin side down on medium high for 10-13 minutes, basting with glaze.  Add garnishes.
  2. Shortcuts
    • Skip the marinating step
    • Use bottled Teriyaki sauce
  3. Make ahead
    • The salmon can be served cold or at room temperature. 
    • Make earlier in day or  a day ahead, cool it then keep in the fridge. Bring to room temperature before serving. Sprinkle sesame seeds and green onion before serving.
 
Nutrition values are estimates.

Nutrition

Nutrition Facts
Baked Teriyaki Salmon
Amount Per Serving
Calories 347 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 94mg31%
Sodium 676mg29%
Potassium 953mg27%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 19g21%
Protein 35g70%
Vitamin A 184IU4%
Vitamin C 2mg2%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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