EASY BAKED TERIYAKI SALMON

Is weeknight dinner prep leaving you feeling blah? Imagine flaky, tender salmon, glazed with a sweet and savory teriyaki sauce, baking effortlessly in your oven. This Baked Teriyaki Salmon recipe is your answer to a delicious and healthy meal that comes together in under 30 minutes – I promise it will become a family favorite!

What You’ll Need: The Ingredients

For the Salmon:

• 4 (6-ounce) salmon fillets, skin on or off
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water

Optional Garnishes:

• Sesame seeds
• Chopped green onions
• Lemon wedges

Let’s Make Some Magic: Step-by-Step Instructions

Step 1: Prep the Salmon

1. Preheat your oven to 400°F (200°C).
2. Pat the salmon fillets dry with paper towels. This helps them get a nice sear.
3. Lightly brush the salmon with olive oil and season with salt and pepper.

Step 2: Whisk Together the Teriyaki Sauce

1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, honey, grated ginger, minced garlic, and sesame oil.
2. In a separate small bowl, whisk together the cornstarch and water until smooth to create a slurry. This will help thicken the sauce.
3. Add the cornstarch slurry to the sauce mixture and whisk well to combine.

Step 3: Bake the Salmon

1. Line a baking sheet with parchment paper or foil. This makes for easy cleanup!
2. Place the salmon fillets on the prepared baking sheet.
3. Pour the teriyaki sauce evenly over the salmon fillets, ensuring they are well coated.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your salmon fillets.

Step 4: Garnish and Serve

1. Remove the salmon from the oven and let it rest for a couple of minutes.
2. Garnish with sesame seeds and chopped green onions.
3. Serve immediately with rice, quinoa, or your favorite side dishes. A squeeze of lemon juice adds a nice bright note!

Troubleshooting Tips and Tricks

Salmon is a forgiving fish, but here are a few tips to ensure perfect results every time:

• Don’t Overcook It: Overcooked salmon is dry and tough. Aim for an internal temperature of 145°F (63°C). A meat thermometer is your best friend here!
• Sauce Consistency: If your sauce isn’t thickening up in the oven, you can transfer it to a saucepan after baking the salmon and simmer it on the stovetop until it reaches your desired consistency.
• Skin On or Off?: This is totally up to you! If you prefer crispy skin, bake the salmon skin-side down. If you’re not a fan, remove the skin before baking.
• Marinating for extra flavor: For a deeper flavor, marinate the salmon in the teriyaki sauce for at least 30 minutes, or even up to a few hours, in the refrigerator before baking. Just be sure to adjust the baking time slightly if you do this.

Side Dish Suggestions to Complete Your Meal

Baked Teriyaki Salmon is incredibly versatile and pairs well with a variety of side dishes. Here are a few of my favorites:

• Steamed Rice or Quinoa: These are classic accompaniments that soak up the delicious teriyaki sauce.
• Roasted Vegetables: Broccoli, asparagus, Brussels sprouts, or carrots are all great choices. Toss them with a little olive oil, salt, and pepper, and roast them alongside the salmon.
• Asian-Inspired Salad: A salad with shredded cabbage, carrots, edamame, and a sesame ginger dressing adds a refreshing crunch.
• Edamame: Steamed or boiled edamame, sprinkled with sea salt, is a simple and healthy side dish.
• Mashed Sweet Potatoes: The sweetness of the sweet potatoes complements the savory teriyaki flavor beautifully.

Why This Recipe Works So Well

This Baked Teriyaki Salmon recipe isn’t just easy; it’s designed for maximum flavor with minimal effort. The homemade teriyaki sauce is a perfect balance of sweet, savory, and umami. Using fresh ginger and garlic really elevates the flavor, and the cornstarch slurry ensures a beautiful, glossy glaze. Plus, baking the salmon is a hands-off cooking method that results in perfectly cooked, flaky fish every time. I find it just as rewarding as ordering takeout, but way healthier!

Other Asian-Inspired Recipes You’ll Love

If you’re craving more delicious Asian-inspired dishes, here are a few other recipes you might enjoy:

• Try this quick and easy Honey Pepper Chicken Stir Fry for a flavorful weeknight meal.
• For a super easy meal prep idea, check out this Crockpot Teriyaki Chicken recipe.
• Warm up on a chilly evening with a bowl of Potsticker Soup.
• Get creative with your meals and make Japanese Katsu Bowls.
• Enjoy the kick of flavor with this Spicy Ginger Chicken Delight, a great alternative to salmon.
• Or for another simple dinner, try making a Teriyaki Chicken Rice Bowl.

Making Ahead and Storing

This Baked Teriyaki Salmon is best enjoyed fresh, but you can definitely make components of the recipe ahead of time.

• Teriyaki Sauce: The teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• Marinating: You can marinate the salmon in the teriyaki sauce for up to 8 hours in the refrigerator before baking.
• Leftovers: Leftover Baked Teriyaki Salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven. It’s great in salads or rice bowls!

Baked Teriyaki Salmon: Your New Go-To Dinner!

This Baked Teriyaki Salmon recipe is a lifesaver on busy weeknights. It’s quick, easy, healthy, and bursting with flavor. Whether you’re a salmon lover or just looking for a new way to add fish to your diet, this recipe is sure to become a staple in your kitchen. Enjoy!

Easy Baked Teriyaki Salmon

This Easy Baked Teriyaki Salmon recipe delivers flaky, tender salmon glazed with a sweet and savory teriyaki sauce. Ready in under 30 minutes, it’s a quick and healthy weeknight meal that’s sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste
• 1/2 cup soy sauce
• 1/4 cup mirin sweet rice wine
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds for garnish
• Chopped green onions for garnish
• Lemon wedges for garnish

Equipment

• Baking sheet
• Parchment paper or foil
• Small bowl
• Whisk
• Measuring cups and spoons
• Paper towels
• Fork

Method

 

1. Preheat your oven to 400°F (200°C).
2. Pat the salmon fillets dry with paper towels.
3. Lightly brush the salmon with olive oil and season with salt and pepper.
4. In a small bowl, whisk together the soy sauce, mirin, brown sugar, honey, grated ginger, minced garlic, and sesame oil.
5. In a separate small bowl, whisk together the cornstarch and water until smooth.
6. Add the cornstarch slurry to the sauce mixture and whisk well to combine.
7. Line a baking sheet with parchment paper or foil.
8. Place the salmon fillets on the prepared baking sheet.
9. Pour the teriyaki sauce evenly over the salmon fillets, ensuring they are well coated.
10. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
11. Remove the salmon from the oven and let it rest for a couple of minutes.
12. Garnish with sesame seeds and chopped green onions.
13. Serve immediately with rice, quinoa, or your favorite side dishes.

Notes

Don’t overcook the salmon; aim for an internal temperature of 145°F (63°C). If the sauce isn’t thickening up in the oven, simmer it on the stovetop after baking. You can marinate the salmon in the teriyaki sauce for at least 30 minutes, or up to a few hours, in the refrigerator before baking for deeper flavor. Teriyaki sauce can be made up to 3 days in advance. Leftovers can be stored in the refrigerator for up to 2 days. Consider serving with steamed rice, roasted vegetables, or an Asian-inspired salad.