Make your next salmon dinner unforgettable with this sticky, sweet Baked Teriyaki Salmon. The fillets bake tender and flaky and are brushed with a homemade teriyaki sauce that contains no refined sugar. It’s a wholesome, flavorful meal that comes together in under 30 minutes—perfect for busy weeknights or a simple weekend supper.
Salmon is one of my go-to proteins because it’s fast to cook and incredibly versatile. My family regularly asks for salmon for dinner—whether it’s simply seasoned and roasted or dressed in a bold sauce—and this teriyaki version is always a hit.
I tested many store-bought teriyaki sauces and often found them too sweet or overly processed. This recipe uses maple syrup and fresh orange juice for balanced sweetness and real flavor, so there’s no need for refined sugar. The bright citrus notes and warm ginger make the sauce stand out while still keeping the preparation clean and simple.
With minimal prep and a quick bake, you can enjoy Japanese-inspired flavors at home in less time than it takes to order takeout.
Why you’ll love this recipe:
- Tender, flaky salmon glazed with a sweet-and-savory homemade teriyaki sauce.
- The sauce uses maple syrup and orange juice instead of refined sugar for natural sweetness and depth.
- A quick, healthy dinner that’s on the table in about 20–25 minutes.
- Great for meal prep—leftovers keep well for up to 3 days in the refrigerator.
Recipe ingredients
Most of the ingredients are pantry staples or fresh items you likely already have. This sauce combines maple syrup and orange juice for sweetness and brightness without refined sugar.
- Salmon – I recommend wild salmon for flavor and texture. Use skin-on or skinless fillets; adjust bake time for thickness.
- Soy sauce – Reduced-sodium soy sauce keeps sodium in check. Use tamari or liquid aminos for gluten-free or paleo diets.
- Maple syrup – Swap with honey if desired; maple adds a caramel note that pairs nicely with orange.
- Orange juice – Freshly squeezed is best; it adds acidity and aroma that elevate the sauce.
- Rice wine vinegar – Adds a tangy balance. Mirin, white wine vinegar, or apple cider vinegar can be used as alternatives.
- Ginger – Freshly grated ginger gives a bright, spicy warmth. Tip: freeze ginger and grate peel and all for easy prep.
- Garlic – Fresh is preferred; substitute 1/2 teaspoon garlic powder if needed.
- Cornstarch – Used to thicken the sauce into a glossy glaze.
How to make salmon teriyaki
This baked teriyaki salmon is straightforward: the sauce comes together on the stovetop in minutes, and the salmon bakes until just cooked through. Follow the ingredient quantities in the recipe card below for best results.
- Whisk soy sauce, water, rice wine vinegar, garlic, ginger, maple syrup, and orange juice together in a small saucepan and bring to a simmer.
- Mix cornstarch with water to form a slurry, stir into the sauce, and boil until glossy and thickened, about 1 minute.
- Place salmon fillets in a prepared baking dish, spoon half of the teriyaki sauce over them, and bake at 400°F (200°C) for 8–12 minutes depending on thickness.
- Remove from the oven, spoon remaining sauce over the salmon, and garnish with scallions and sesame seeds if desired.
Recipe FAQs
This recipe is flavorful without a long marinate. If you want extra flavor, marinate the salmon in half the sauce at room temperature for about 30 minutes before baking.
The teriyaki glaze is the star here; season the salmon simply with salt and pepper before baking to enhance the natural flavor.
Whisk cornstarch with a small amount of water to make a slurry, then stir it into the simmering sauce. Boil for about 1 minute until the sauce thickens and becomes glossy.
Serving suggestions
Pair this teriyaki salmon with simple sides to create a complete meal:
- Serve over coconut rice, steamed rice, or your favorite noodles.
- Complement with a fresh napa cabbage or mixed greens salad for crunch.
- For a low-carb option, serve with sautéed Swiss chard, broccoli, or roasted vegetables.
Recipe notes
- Pro tip: Cook the sauce without cornstarch if you plan to use it as a marinade. Marinate the salmon in half the sauce for about 30 minutes, then bake and thicken the remaining sauce with 1–2 teaspoons cornstarch for serving.
- Teriyaki sauce can be made in advance and refrigerated for several days or frozen for up to 3 months.
- Assemble this meal ahead and store in airtight containers in the refrigerator for up to 3 days for easy meal prep.
- Use tamari or liquid aminos for a gluten-free and paleo-friendly version.
More seafood recipes you’ll love:
- Air fryer salmon
- Garlic butter salmon
- Broiled salmon with spice rub
- Mediterranean baked cod
- Miso orange salmon with coconut rice
- Crispy salmon cakes with lemon-dill sauce
- Salmon Niçoise salad
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Baked Teriyaki Salmon Recipe
Servings: 4 • Prep time: 10 mins • Cook time: 15 mins • Total time: 25 mins
Baked Teriyaki Salmon is coated in a sweet, savory maple-orange teriyaki glaze with no refined sugar. An easy, healthy dinner ready in under 30 minutes.
Ingredients
For the sauce:
- 1/4 cup reduced sodium soy sauce
- 1/4 cup water
- 4 tablespoons pure maple syrup (add 1–2 tbsp more for a sweeter sauce)
- Juice of 1/2 orange (about 2–3 tablespoons)
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 4 salmon fillets (about 1–1 1/2 lbs total)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Prepare the teriyaki sauce:
- In a small saucepan, combine soy sauce, water, maple syrup, orange juice, rice wine vinegar, grated ginger, and minced garlic. Whisk and bring to a gentle boil.
- Whisk the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the simmering sauce. Boil until the sauce thickens, about 1 minute. Remove from heat.
Prepare the salmon:
- Preheat oven to 400°F (200°C). Lightly grease a medium baking dish or line with foil. Season salmon with salt and pepper.
- Spoon half of the teriyaki sauce over the fillets and bake for 8–12 minutes, depending on thickness (approximately 4–6 minutes per 1/2-inch thickness).
- Remove from oven, spoon remaining sauce over the salmon, and garnish with scallions and sesame seeds if desired. Serve immediately.
Notes
- Pro tip: Cook the sauce without cornstarch if you plan to use it as a marinade. Marinate salmon in half the sauce for ~30 minutes, then bake and thicken remaining sauce for serving.
- Teriyaki sauce can be made ahead and frozen for up to 3 months.
- Store assembled meals in airtight containers in the fridge for up to 3 days.
- For gluten-free/paleo swaps, use tamari or liquid aminos instead of soy sauce.
Nutrition (per serving)
Calories: 324 kcal • Carbohydrates: 19 g • Protein: 35 g • Fat: 11 g • Sodium: 900 mg • Sugar: 14 g
Nutrition is an estimate and provided for informational purposes only.