Go Back

Orange Teriyaki Baked Salmon

Orange teriyaki baked salmon with a glossy sweet-savory glaze. Baked at 400°F until flaky, then finished with a quick simmered glaze for extra cling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets
Orange teriyaki glaze
  • 0.33 cup teriyaki sauce
  • 0.25 cup fresh orange juice
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp grated fresh ginger
  • 2 clove garlic, minced
  • 1 tbsp sesame oil
  • 1 tsp orange zest
  • 1 tbsp sesame seeds
  • 2 tbsp sliced green onions
For greasing
  • 1 cooking spray

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Prep the oven and glaze
  1. Preheat the oven to 400°F (200°C). You want it fully hot before the salmon goes in so the fillets cook evenly.
  2. Lightly grease a baking dish with cooking spray. This helps prevent sticking and makes cleanup easier.
  3. In a bowl, whisk together teriyaki sauce, fresh orange juice, honey, soy sauce, grated fresh ginger, minced garlic, sesame oil, and orange zest. Whisk until smooth and evenly combined.
Bake the salmon
  1. Place the salmon fillets in the baking dish. Arrange them in a single layer so they bake at the same rate.
  2. Pour two-thirds of the glaze over the salmon. Make sure the tops are well coated for a shiny finish.
  3. Bake for 12–15 minutes at 400°F (200°C) until the salmon flakes easily with a fork. Look for a moist, opaque center that separates into flakes.
Finish the glaze and serve
  1. Meanwhile, simmer the remaining glaze in a small saucepan for 3–4 minutes until slightly thickened. The sauce should look glossier and clingier.
  2. Remove the salmon from the oven and brush with the thickened glaze. This final layer boosts flavor without overbaking.
  3. Sprinkle the salmon with sesame seeds and sliced green onions. Finish with the green onions last so they stay fresh-looking.
  4. Serve immediately with rice and vegetables. Plate while the glaze is still warm and glossy.

Notes

For the best caramelized glaze, use salmon fillets that are similar thickness so they finish at the same time. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the glaze doesn’t turn sticky. Freezing is not recommended due to texture changes, but you can prep the sauce (without salmon) up to 2 days ahead. To make this gluten-free, use a gluten-free teriyaki sauce and tamari-style soy sauce.