This oven-baked teriyaki salmon uses just a few simple ingredients to create a dish bursting with flavor. It’s an easy, family-friendly weeknight meal you’ll return to again and again.
I love salmon prepared many ways — from orange glazed and chimichurri to stir-fry and pesto crusted. Teriyaki is one of the classics, so I gave it a simple baked treatment that’s quick and dependable.
This version leans on store-bought teriyaki sauce for convenience, then layers in a few pantry flavors to boost depth. The result is sweet, savory, and satisfying. The recipe scales easily if you’re cooking for a crowd.
Why This Recipe Works
- Flavorful – The sauce balances sweet and savory notes for a classic teriyaki profile.
- Healthy – Salmon provides omega-3s and lean protein while the recipe keeps added fats modest.
- Easy – Minimal prep and hands-off baking make this a hassle-free, impressive main course.
Ingredients Notes
- Salmon – Wild-caught is preferred for flavor and nutrition, but farmed salmon works if that’s what’s available.
- Teriyaki sauce – Using a store-bought base saves time; I add a few extra ingredients to enhance the flavor, but you can use plain bottled sauce if you prefer.
- Green onions – Provide a fresh, mild onion note and color when sprinkled on at the end.
- Sesame seeds – Toasted sesame adds crunch and a nutty finish.
Ingredient Swaps
You can adapt the ingredients to taste or dietary needs:
- Dark brown sugar adds a richer sweetness; granulated or light brown sugar will also work.
- If you don’t have hoisin, a favorite BBQ sauce or a bit more teriyaki can substitute in a pinch.
- For a gluten-free option, substitute tamari for soy sauce.
How to Make Baked Teriyaki Salmon
The full ingredient list and step-by-step instructions are in the recipe card below. In short:
Whisk the sauce ingredients together, toss the salmon to coat, and let it marinate briefly. Arrange the salmon on a baking sheet skin-side down and bake at 400°F for about 12–15 minutes, until flaky. Meanwhile, simmer the reserved marinade in a saucepan until it thickens slightly. Brush the salmon with the reduced sauce and finish with chopped green onions and sesame seeds.
FAQs
Teriyaki sauce is a sweet-savory blend typically made from soy sauce and sugar, often with garlic, ginger, or pineapple accents. It’s commonly associated with Japanese cooking, though variations exist across regions.
Choose the freshest salmon you can find. Wild-caught varieties are often preferred for flavor and nutritional profile, but good-quality farmed salmon is a fine choice too.
Cooking time depends on thickness. As a guideline, plan about 4–6 minutes per half-inch of thickness. For this baked method, 12–15 minutes at 400°F typically works for a standard fillet.
Yes. For pan-searing, keep the skin on, heat oil in a skillet until hot, sear skin-side down until crisp, then flip and finish cooking. Add the sauce after the fish is cooked through rather than marinating it for long at room temperature.
Asparagus, roasted potatoes, steamed broccoli, or simple rice are all great companions to teriyaki salmon.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a 350°F oven for a few minutes until warmed through.
Pro Tips / Recipe Notes
- Use wild salmon when possible for the best flavor and nutritional value.
- The salmon is done when it becomes opaque and flakes easily with a fork.
- If you don’t have fresh ginger, substitute ¼ teaspoon dried ground ginger.
- Add ¼–½ teaspoon crushed red pepper flakes if you like a little heat.
- Leftovers are excellent in salads, sandwiches, or wraps for quick lunches.
Similar Recipes
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Pasta alla Salmone
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Honey Garlic Salmon
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Salmon Risotto
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Tandoori Salmon
If you try this baked teriyaki salmon, let me know how it turned out in the comments. You can also follow the recipe author on social channels to see more recipes and updates.
Baked Teriyaki Salmon
Ryan Beck
Pin Recipe
Ingredients
- 2 tablespoon dark brown sugar
- 2 tablespoon teriyaki sauce
- 2 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- 2 teaspoon rice wine vinegar
- 2 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, finely chopped
- 1 lb salmon
- ¼ cup green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat oven to 400°F. In a large bowl, whisk together dark brown sugar, teriyaki sauce, hoisin sauce, soy sauce, rice wine vinegar, sesame oil, garlic, and ginger until combined.
- Add the salmon to the bowl, toss to coat, and let it marinate at room temperature for 20 minutes.
- Remove the salmon from the marinade (reserve the marinade) and place the fillets skin-side down on a baking sheet. Bake for 12–15 minutes, or until the salmon flakes easily with a fork. Cooking time will vary with thickness.
- While the salmon cooks, pour the reserved marinade into a small saucepan, bring to a boil, then reduce heat and simmer for 4–5 minutes until slightly thickened.
- Remove the salmon from the oven, brush with the reduced teriyaki sauce, and sprinkle with chopped green onions and toasted sesame seeds. Serve immediately.
Notes
- Use wild salmon when possible for better flavor and nutrition.
- The fish is done when it is opaque and flakes easily with a fork.
- Substitute ¼ teaspoon dried ginger if you don’t have fresh.
- Add ¼–½ teaspoon crushed red pepper flakes for heat.
- Leftovers make great salads, sandwiches, or wraps.
Nutrition
Calories: 278 kcal
Carbohydrates: 18 g
Protein: 25 g
Fat: 13 g
Sugar: 13 g
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