There’s nothing quite like a perfectly baked teriyaki salmon—glazed with sweet and savory teriyaki sauce, it’s juicy, flavorful, and just the right amount of indulgent. Salmon is naturally rich in healthy omega-3s, but when you add that sticky, umami-packed sauce, it becomes a dish that’s hard to resist!
What I love about this recipe is how easy it is to make, yet it feels like a special treat every time. It’s perfect for those nights when you want a no-fuss dinner but still crave something delicious and satisfying. Plus, with just a handful of ingredients, this baked salmon comes together in under 30 minutes!
Whether you’re cooking for a quick weeknight meal or entertaining friends, this teriyaki salmon is always a winner. The combination of tender fish and bold teriyaki flavors makes it a hit every single time!
Todd Wilbur’s Recipe Summary Style
This baked teriyaki salmon is a must-try for seafood lovers. The homemade teriyaki sauce is a beautiful mix of sweet, salty, and tangy, perfectly complementing the natural richness of the salmon. Baking the fish ensures it stays moist, while the sauce caramelizes slightly on top for that perfect sticky finish.
Ready in under 30 minutes, this recipe is ideal for busy weeknights. It’s healthy, packed with flavor, and pairs wonderfully with simple sides like rice or roasted vegetables. Easy, tasty, and satisfying—what more could you ask for?
How My Family Fell in Love with Baked Teriyaki Salmon
I’ll never forget the first time I made this baked teriyaki salmon—it was one of those last-minute weeknight dinners where I wasn’t sure what to cook. I had some salmon fillets in the fridge, but I wanted to elevate them a bit. That’s when I decided to whip up a quick teriyaki sauce, pop everything in the oven, and hope for the best.
As soon as the salmon came out, caramelized to perfection with that shiny glaze, my husband was instantly intrigued. One bite and he was hooked. Now, it’s one of our go-to recipes for when we want something easy yet flavorful. Even my picky eater kids ask for seconds, which is always a good sign!
This dish has become a staple in our house, and I love that it’s not only delicious but also packed with nutrients. It’s the kind of meal that makes you feel good—inside and out.
Why This Baked Teriyaki Salmon Recipe Works
Perfectly Baked: Baking the salmon ensures it stays moist and tender while allowing the teriyaki sauce to thicken and glaze the fish.
Quick & Easy: This recipe comes together in less than 30 minutes, making it ideal for busy weeknights.
Healthy & Flavorful: Salmon is rich in omega-3s, and the homemade teriyaki sauce is a delicious mix of sweet and savory.
Customizable: You can adjust the sweetness or saltiness of the sauce to your taste and pair it with a variety of sides.
Family-Friendly: Even picky eaters love this dish thanks to the sweet and sticky teriyaki glaze.
Tips for Success
- Keep an eye on the salmon—you don’t want to overcook it. Salmon is done when it flakes easily with a fork but is still moist.
- Make it saucy: If you like extra sauce, double the teriyaki sauce recipe so you have plenty to drizzle over your rice or veggies.
- Let it marinate for 15-30 minutes before baking if you have the time. This helps infuse more flavor into the salmon.
Substitutions and Variations
- Gluten-Free: Use tamari or a gluten-free soy sauce to make this recipe gluten-free.
- Sweeter Teriyaki: Add more honey or brown sugar if you prefer a sweeter teriyaki glaze.
- Spicy Twist: Add a dash of Sriracha or red pepper flakes for a spicy kick.
- Different Fish: This recipe works great with other fish like cod, halibut, or even chicken breasts!
Make a Healthier Version
For a lighter version, reduce the honey or replace it with a natural sweetener like maple syrup. You can also use less sesame oil or swap it for a cooking spray to reduce the fat content. Opt for low-sodium soy sauce to cut down on salt.
Frequently Asked Questions
- Can I use store-bought teriyaki sauce? Yes, but homemade teriyaki sauce gives a fresher, more authentic flavor.
- How do I know when the salmon is done? The salmon is done when it flakes easily with a fork and has an opaque, pinkish center.
- Can I grill the salmon instead of baking it? Absolutely! Just be sure to oil the grill grates well to prevent sticking.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven.
- What sides go well with teriyaki salmon? Steamed rice, sautéed veggies, or a crisp salad pair beautifully with this dish.
- Can I make this recipe ahead of time? You can prepare the teriyaki sauce ahead of time and store it in the fridge for up to 5 days. Assemble and bake when ready.
Baked Teriyaki Salmon
- Total Time: 20 minutes
Description
There’s nothing quite like a perfectly baked teriyaki salmon—glazed with sweet and savory teriyaki sauce, it’s juicy, flavorful, and just the right amount of indulgent.
Ingredients
- 4 6- to 8-ounce skin-on salmon fillets (or 1 1 1/2-pound center-cut side of salmon*)
- 3 tablespoons pure maple syrup
- 3 tablespoons low-sodium soy sauce plus additional for serving swap for tamari for gluten free
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh ginger
- ¼ teaspoon ground black pepper plus additional to taste
- Kosher salt to taste
- Chopped green onion for serving
- Toasted sesame seeds for serving
- Prepared brown rice or cauliflower rice optional for serving
Instructions
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Place rack in the center and upper third of your oven and preheat to 400° F. Line a baking dish large enough to hold the salmon in an even layer with aluminum foil (a 9×13-inch baking dish works well; you can also use parchment paper, but only if your paper is broiler safe, you will need to skip the boiling step). With paper towel, pat the salmon dry, then arrange the pieces down the center of the baking dish so that they are not touching.
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In a small bowl or larger liquid measuring cup with a spout, combine the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon evenly with the sauce. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon. Reserve the remaining sauce.
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Bake the salmon for 6 minutes, then with a spoon, baste again with the sauce that’s collected in the pan. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly.
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Drizzle the reserved glaze over the salmon and place on the upper third rack. Turn the oven to broil and let cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for well done), about 1 to 2 minutes more. Note that the salmon’s temperature will rise as it rests. When done, salmon should flake easily with a fork. Let rest a few minutes. Sprinkle with a pinch of salt, green onions, and sesame seeds. Serve hot over rice as desired.
- Prep Time: 5
- Cook Time: 15
Nutrition
- Serving Size: 1(of 4)
- Calories: 354
- Sugar: 9g
- Fat: 18g
- Saturated Fat: 3g
- Protein: 35g
- Cholesterol: 94mg
