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Baked Teriyaki Salmon with green onions and sesame seeds

Baked Teriyaki Salmon

Baked Teriyaki Salmon requires no marinating needed and the flavorful sauce is made with ingredients most people have in their kitchens.
Course Main Course
Cuisine Asian
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings
Calories 339


  • 4 6 ounce salmon fillets


  • ½ cup soy sauce (can substitute with gluten free soy sauce or coconut aminos)
  • ¼ cup brown sugar
  • 2 T lemon juice
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon corn starch
  • 1 tablespoon water


  • 4 scallions (thinly sliced)
  • 1 teaspoon sesame seeds


  • Preheat oven to 400 degrees. Line a 9x13 inch pan with parchment paper. Alternatively, you can coat with non-stick spray. Arrange the salmon fillets in the pan so that they are close but not touching, skin side down.
  • In a small bowl, whisk together the water and cornstarch. 
  • In a small saucepan, whisk together the brown sugar, soy sauce, lemon juice, garlic, ginger, and sesame oil. Slowly whisk in cornstarch slurry into the mixture.
  • Heat 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 about 2 minutes until the mixture just starts to thicken. Remove from heat.
  • Remove about 3 tablespoons of the sauce and reserve for later. Pour 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 thickness and initial temperature of salmon.
  • Brush the top of the salmon with the reserved sauce. Garnish with green onion and sesame seeds. Serve with rice and a steamed vegetable.


Calories: 339kcal | Carbohydrates: 19g | Protein: 37g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 1701mg | Potassium: 946mg | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 5.6mg | Calcium: 54mg | Iron: 2.4mg