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This easy baked teriyaki salmon recipe is a quick and tasty weeknight dinner the whole family will love. The salmon fillets are coated in a delicious homemade teriyaki sauce and baked until flaky. Paired with rice and veggies, it’s a well-balanced meal that comes together in under 30 minutes.
If you like this recipe, be sure to check out my other seafood dinner recipes including my popular salmon patties, Hot Smoked Salmon, and Cajun shrimp pasta!
Table of Contents
Why Make Baked Teriyaki Salmon?
- This dinner recipe is easy enough for busy weeknights but tasty enough for company! The tangy teriyaki sauce adds big flavor without much effort.
- Baked salmon is a lean, high protein option. Paired with vegetables or a side of rice, it provides a balanced meal full of daily values.
- Make this oven-baked salmon with rice and veggies on Sunday for quick meal prep lunches all week long. It also reheats beautifully and makes excellent leftovers the next day.
- With minimal ingredients and hands-off cooking method, this easy fish dinner is a winner any night of the week!
Teriyaki Salmon Ingredients
- Fresh or thawed frozen salmon filets – I typically buy skin on but you can use skinless as well
- For the teriyaki sauce you’ll need Soy sauce, Brown sugar, Rice vinegar, Garlic, Ginger, Sesame oil, and Cornstarch
- Garnish with Sesame seeds and sliced Green onions
How to Make Teriyaki Salmon
Step 1: Prep work
Preheat the oven to 400°F. Line a 9×13-inch baking dish with parchment paper (or coat with non-stick spray). Arrange the salmon fillets skin-side down without touching.
Step 2: Make the Teriyaki Sauce
In a small bowl, whisk together the water and cornstarch until smooth to make a slurry.
In a small saucepan, whisk together the brown sugar, soy sauce, lemon juice, garlic, ginger and sesame oil. Slowly whisk the cornstarch slurry into the mixture.
Bring the teriyaki sauce to a boil over medium-high heat. Reduce heat and simmer gently for 2 minutes until slightly thickened. Remove from heat.
Step 3: Bake the Salmon
Reserve 3 tablespoons of the teriyaki sauce and brush the rest evenly over the salmon.
Bake at 400°F for 12-16 minutes until salmon flakes easily and reaches 145°F internally.
Step 4: Finish and serve
Brush reserved sauce over salmon with a clean brush. Garnish with green onions and sesame seeds. Serve with rice and veggies.
Tips for the Best Baked Teriyaki Salmon
- Use wild-caught salmon like sockeye or coho for the best flavor.
- Adjust baking time based on thickness of the salmon.
- Broil the salmon briefly at the end for crispy, caramelized edges.
- Leftovers keep in the fridge up to 4 days. Reheat gently or enjoy cold.
Serving Suggestions
This salmon goes great with steamed white rice or Asian Ramen Noodles. For the vegetable, I like Bok Choy Salad or Asian Roasted Broccoli.
Storage Recommendations
Refrigerate in an airtight container up to 4 days. Leftover salmon tastes great cold.
FAQs
Here are some frequently asked questions and short answers about the baked teriyaki salmon recipe:
Yes, thaw it first and pat dry. Bake as directed.
About 1 week refrigerated. Freeze extras.
Yes, just grease the pan instead.
145°F at the thickest part.
Yes, baste with the glaze and grill or air fry until flaky.
Yes, to caramelize the glaze. Watch closely.
If you love the flavors of the teriyaki glaze, you may want to try making my Easy Teriyaki Meatballs, Easy Teriyaki Shrimp Skewers, or my Teriyaki Chicken.
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Ingredients
- four 6 ounce salmon fillets
teriyaki glaze:
- 1 tablespoon corn starch
- 1 tablespoon water
- 1/2 cup soy sauce can substitute with gluten free soy sauce or coconut aminos
- 1/4 cup brown sugar
- 2 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon toasted sesame oil
garnish:
- 4 scallions thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Prep work: Preheat the oven to 400°F. Line a 9×13-inch pan with parchment paper. Alternatively, you can coat it with non-stick spray. Arrange the four 6 ounce salmon fillets in the pan so that they are close but not touching, skin side down.
- Make cornstarch slurry: In a small bowl, whisk together the 1 tablespoon water and 1 tablespoon corn starch.
- Combine sauce ingredients: In a small saucepan, whisk together the 1/4 cup brown sugar, 1/2 cup soy sauce, 2 tablespoon lemon juice, 2 cloves garlic, 1 teaspoon fresh ginger, and 1 teaspoon toasted sesame oil. Slowly whisk in cornstarch slurry into the mixture.
- Cook the sauce: Heat the teriyaki sauce over medium-high heat until it comes to a boil. Reduce heat until it can maintain a gentle boil and allow to cook for about 2 minutes until the mixture just starts to thicken. Remove from heat.
- Bake salmon: Remove about 3 tablespoons of the sauce and reserve for later. Pour or brush the remaining sauce over the salmon fillets. Bake in preheated oven for 12-16 minutes or until salmon is flaky and cooked through. Bake times may vary by the thickness and initial temperature of salmon. Salmon is considered cooked when the thickest part reaches 145°F when checked with an instant-read thermometer.
- To serve: Brush the top of the salmon with the reserved sauce. Garnish with 4 scallions and 1 teaspoon sesame seeds. Serve with rice and a steamed vegetable.
Notes
- Use wild-caught salmon like sockeye or coho for the best flavor.
- Adjust baking time based on thickness of the salmon.
- Broil the salmon briefly at the end for crispy, caramelized edges.
- Leftovers keep in the fridge up to 4 days. Reheat gently or enjoy cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
My whole family craves this salmon. I have this recipe on frequent repeat.
I made it on a week night. Super easy and my husband and chef son loved it. Next time I will use low sodium soy sauce. It may be good on chicken too. Thanks Crissy!!
OMG BECKY, So absolutely delicious. I wasa bit hesitant, but yoy came through as always. Kudos Sweetie.
This baked teriyaki salmon recipe is the best! The teriyaki sauce was so good too, make sure not to skip it!
I make salmon a lot but my family was getting tired of my usual recipes, so I tried this teriyaki salmon last night to change things up. All I can say is WOW! Everyone scarfed it down — a new favorite!
Love the teriyaki flavor on salmon! Such a delicious pairing!
The perfect way to make salmon! So good and everyone loves it.
This is such a delicious recipe! I used coconut amigos and it was WAY better than takeout!
I love that you can make this with such few ingredients! And the flavor is amazing!
I know what I will be having for dinner tonight! This looks amazing and easy too!