Go Back
Delicious Baked Teriyaki Salmon is pictured, ready to eat.

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
Cook Time 15 minutes
Total Time 25 minutes
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.