Baked Teriyaki Salmon is a quick and easy dish that’s both delicious and packed with nutrients. With a flavorful homemade glaze, it’s wonderful served with classic steamed rice for a perfect, healthy meal any night of the week.
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🍣 The Ingredients
Made with simple, readily available ingredients, this baked teriyaki salmon recipe delivers a restaurant-quality dish you can effortlessly recreate at home. Find ingredient notes (including substitutions and variations) below.
🍗 Substitutions and Variations
- Protein – This recipe works wonderfully with salmon, but you can use almost any type of fish fillet. Cod, haddock, snapper, or even catfish are great options. Shrimp is also excellent. Baked Teriyaki Chicken Thighs or Teriyaki Chicken Wings are amazing if you’re in the mood for chicken!
- Teriyaki Sauce – All of the ingredients can be found in the Asian section of most well-stocked supermarkets. If you can’t find mirin, go with rice wine vinegar and 1 teaspoon of sugar. Bottled teriyaki sauce can be used in a pinch, but making the sauce from scratch is easy and significantly better.
- Broth – Chicken, seafood, or vegetable stock/broth are all great options.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Make Baked Teriyaki Salmon
- Step 1: Cover a baking sheet with foil and coat it with cooking spray.
- Step 2: Whisk together the marinade ingredients (excluding the cornstarch).
- Step 3: Season the salmon with pepper and then coat with about one third of the marinad.
- Step 4: Marinate for about 20 minutes, then transfer to a prepared pan and save the marinade.
- Step 5: Bring the marinade to a simmer and add the cornstarch slurry. Simmer until slightly thickened.
- Step 6: Pour the sauce over the salmon and serve with sesame seeds and chopped scallions.
🙋🏽♂️ Frequently Asked Questions
Yes, fresh salmon works perfectly and often yields a more tender and flavorful result, but frozen salmon can be used as long as it’s properly thawed before cooking.
Marinating the salmon for at least 20 minutes allows the teriyaki glaze to penetrate the fish. But for even deeper flavor, marinate for up to 2 hours in the refrigerator.
Baked teriyaki salmon pairs wonderfully with steamed rice, sautéed vegetables, or a fresh green salad for a balanced and delicious meal.
🐠 Other Salmon Recipes
Ready to make the best salmon dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Baked Teriyaki Salmon
Video
Equipment
- baking pan
- foil
- baking dish 9×13"
Ingredients
- ½ cup soy sauce
- ¼ cup mirin
- ½ cup chicken broth or seafood stock
- 1 teaspoon sesame seed oil
- 2 teaspoon garlic minced
- 2 teaspoon ginger fresh, minced
- 1½ lbs salmon center cut, cut into fillets
- ground black pepper
- Cooking spray
- 1½ tablespoon water
- 1 tablespoon cornstarch
- 4 scallions chopped, for garnish
- 2 tablespoon sesame seeds toasted, for garnish
Instructions
- Preheat oven to 400°F.
- In a medium bowl, mix together the soy, mirin, broth, sesame oil, garlic, and ginger.½ cup soy sauce, ¼ cup mirin, ½ cup chicken broth, 1 teaspoon sesame seed oil, 2 teaspoon garlic, 2 teaspoon ginger
- Place the salmon in a baking dish and sprinkle pepper over the tops of the fillets. Drizzle about ⅓ of the marinade over the salmon. Cover with foil or plastic wrap and refrigerate for 20 minutes to 2 hours.1½ lbs salmon, ground black pepper
- Transfer the salmon to the baking pan that has been lined with foil and coated with cooking spray. Bake for 12 to 15 minutes, until flaky and just cooked through.Cooking spray
- While the salmon is baking, pour the marinade from the dish into a small saucepan with the rest of the marinade. In a small bowl, stir together the water and the cornstarch to create a slurry. Once the sauce is simmering, stir in the slurry and continue stirring until slightly thickened. Remove from the heat.1½ tablespoon water, 1 tablespoon cornstarch
- Remove the salmon from the oven and spoon the teriyaki sauce over the tops of each fillet. Garnish with toasted sesame seeds and chopped scallions. Serve at once with more sauce served tableside.4 scallions, 2 tablespoon sesame seeds
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