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A close-up view of a baked teriyaki salmon fillet on a bed of white rice with a side of roasted broccoli next to it all on a white dinner plate.

Baked Teriyaki Salmon

Course: Entree
Cuisine: Asian cuisine
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 329kcal
Author: Kris Longwell
This baked teriyaki salmon recipe features tender, flavorful fish glazed with a sweet and savory homemade teriyaki sauce—an easy, healthy dinner ready in under 30 minutes.
Print Recipe

Equipment

  • baking pan
  • foil
  • baking dish 9x13"

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

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Bake the salmon until an internal temperature reaches 145°F, usually about 15 minutes. The salmon will be slightly pink and flaky. 
Leftovers will keep for 1 to 2 days in an air-tight container in the fridge. 

Nutrition

Calories: 329kcal | Carbohydrates: 12g | Protein: 38g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1920mg | Potassium: 962mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 3mg