Baked Teriyaki Salmon is a simple and tasty dish that comes together in just 15 minutes! The salmon is coated with a sweet and tangy teriyaki sauce that caramelizes slightly in the oven, giving it a lovely glaze and deep flavor without any fuss. It’s a great way to enjoy a healthy dinner that feels special but doesn’t take all night to prepare.
I love making this salmon on busy weeknights when I want something flavorful and satisfying but don’t have a lot of time. The quick marinade means you can mix up the sauce right before popping the salmon in the oven. I usually pair it with some steamed rice and roasted veggies for a balanced meal that feels fresh and comforting.
One little tip I use is to line the baking tray with foil or parchment paper so cleaning up is super easy—this dish cooks up quick and clean! I also like to squeeze a bit of fresh lime or lemon on top once it’s done baking to brighten the flavors. This baked teriyaki salmon quickly became a favorite in my kitchen because it’s just that simple and delicious.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best for juicy flavor. If you can’t find fresh, frozen salmon thawed overnight is fine too. Skin on or off is your choice—skin helps keep moisture while cooking.
Soy Sauce: Low sodium is my favorite to control saltiness, but regular soy sauce works. For gluten-free options, try tamari.
Sweetener: Brown sugar gives a rich flavor, but honey is a great natural substitute. Maple syrup also works if you want a different twist.
Rice Vinegar & Mirin: Rice vinegar adds gentle acidity. Mirin adds sweetness and depth but is optional. If you don’t have mirin, a splash of white wine or more honey works well.
Garlic & Ginger: Fresh minced versions give the best aroma and taste. Powdered garlic and ginger can be used in a pinch but reduce quantity.
Sesame Oil: Adds a nice nutty flavor. If you don’t have it, a mild vegetable or olive oil can substitute, though flavor will differ.
Green Onions & Sesame Seeds: Fresh green onions brighten the dish, and toasted sesame seeds add crunch. You can skip sesame seeds, but I recommend keeping green onions.
How Do You Make a Quick Teriyaki Glaze That Sticks to Salmon?
The sauce needs to coat the salmon nicely and caramelize without burning. Here’s how I do it:
- Mix all sauce ingredients well so sugar dissolves, ensuring a smooth glaze.
- Pour sauce over salmon before baking for even coverage.
- Bake uncovered at a high temperature (400°F) for 12-15 minutes. This lets the sauce thicken a bit and caramelize.
- If you want thicker sauce, use a cornstarch slurry. After baking, simmer the leftover sauce with this slurry until thick, then spoon over salmon.
- Watch carefully near the end to prevent burning—sugary sauces can go from perfect to burnt quickly.
This method gives a shiny, flavorful coating that stays on the salmon and keeps the fish moist and tender. I usually finish with green onions and sesame seeds right before serving to keep their fresh flavor and crunch.
Equipment You’ll Need
- Baking dish or rimmed baking sheet – holds the salmon and catches the glaze as it cooks.
- Foil or parchment paper – makes clean-up quick and keeps the baking dish spotless.
- Small mixing bowl – perfect for whisking the teriyaki sauce ingredients together easily.
- Whisk or fork – helps dissolve sugar and blend sauce ingredients smoothly.
- Measuring spoons and cups – for accurate sauce ingredient amounts and consistent flavor.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut fillets – they soak up teriyaki sauce nicely and cook quickly.
- Add sliced fresh ginger or a pinch of red pepper flakes – for an extra kick and warmth.
- Top with chopped cashews or sliced almonds – adds crunch and a nutty flavor contrast.
- Stir in minced garlic or green bell pepper slices into the sauce – to brighten the dish with extra fresh taste.
Baked Teriyaki Salmon (15-minute)
Ingredients You’ll Need:
- 2 salmon fillets (about 6 oz each), skin removed or left on as preferred
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 tbsp mirin (optional, for authentic flavor)
- 1 tsp minced garlic
- 1 tsp minced fresh ginger
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening sauce)
- 2 green onions, sliced thinly (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
How Much Time Will You Need?
This dish takes about 5 minutes to prepare and 12-15 minutes to bake. If you choose to thicken the sauce afterward, add another 5 minutes. Overall, you’ll have a delicious teriyaki salmon ready in about 15 minutes, making it perfect for a quick and tasty meal.
Step-by-Step Instructions:
1. Prepare Oven and Baking Dish:
Preheat your oven to 400°F (200°C). Line a baking dish or tray with foil or parchment paper for easy cleanup.
2. Make the Teriyaki Sauce:
In a small bowl, whisk together soy sauce, brown sugar or honey, rice vinegar, mirin (if using), minced garlic, minced ginger, and sesame oil until the sugar dissolves and the sauce is smooth.
3. Bake the Salmon:
Place the salmon fillets in the prepared baking dish. Pour the teriyaki sauce evenly over the salmon, ensuring it’s fully coated. Bake uncovered for 12-15 minutes, until the salmon flakes easily with a fork and is cooked through.
4. Optional Sauce Thickening:
If you prefer a thicker glaze, carefully pour the leftover sauce from the baking dish into a small pan. Bring to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water). Cook until the sauce thickens, then pour it back over the salmon.
5. Garnish and Serve:
Sprinkle sliced green onions and toasted sesame seeds on top of the salmon before serving. Enjoy your baked teriyaki salmon with steamed rice and vegetables or your favorite sides.
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry before baking to avoid extra moisture.
How Can I Make the Teriyaki Sauce Thicker?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then simmer the leftover sauce with this mixture until it thickens. Pour the glaze back over the salmon before serving.
Can I Substitute the Sweetener in the Sauce?
Absolutely! Brown sugar, honey, or even maple syrup work well. Adjust the amount to your taste if you prefer a sweeter or less sweet sauce.
How Should I Store Leftover Baked Teriyaki Salmon?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to prevent drying out.
