Teriyaki Salmon

Tender, flaky salmon fillets baked in a rich, savory-sweet teriyaki sauce, this Teriyaki Salmon recipe is a quick yet flavorful dinner that feels restaurant-worthy. Garnished with fresh green onions and sesame seeds, it’s a beautiful balance of umami, sweetness, and freshness—all ready in under an hour.

Why You’ll Love This Recipe

This recipe brings together the simplicity of oven-baked salmon with the irresistible flavor of homemade teriyaki sauce. Marinating the salmon infuses it with deep flavor, while baking keeps it moist and tender. It’s quick enough for a busy weeknight but elegant enough for guests. Plus, the sauce doubles as a glaze, so you get maximum flavor with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup soy sauce
¼ cup rice vinegar
¼ cup brown sugar
3 garlic cloves, grated
1 teaspoon freshly grated ginger
24 ounces salmon fillets
1 green onion, sliced
1 teaspoon sesame seeds

Directions

1. In a gallon-size resealable bag, combine soy sauce, rice vinegar, brown sugar, garlic, and ginger. Add salmon fillets and refrigerate for 20–60 minutes to marinate.

2. Preheat oven to 400°F (200°C). Lightly spray a casserole dish with nonstick spray.

3. Place salmon fillets in the prepared dish. Pour marinade over the top.

4. Bake for 13–15 minutes, until salmon flakes easily with a fork.

5. Spoon teriyaki sauce from the dish over the salmon before serving.

6. Garnish with sliced green onions and sesame seeds. Serve immediately.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cooking time: 13 minutes
Marinating time: 20 minutes
Total time: 43 minutes
Calories: 310 kcal per serving

Variations

• Add a tablespoon of honey to the marinade for a thicker, glossier glaze.

• Use low-sodium soy sauce to reduce saltiness.

• Replace salmon with cod, halibut, or trout.

• Sprinkle with toasted sesame oil before serving for extra nuttiness.

• Add a pinch of red pepper flakes for a spicy twist.

Storage/Reheating

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F (150°C) oven for 8–10 minutes or until warmed through. Avoid microwaving for too long to prevent drying out. This dish can also be enjoyed cold over salads or rice bowls.

FAQs

Can I marinate the salmon overnight?

It’s best to marinate for no longer than 1 hour, as the acid in the marinade can start to break down the salmon’s texture.

Can I make the teriyaki sauce thicker?

Yes, you can simmer the marinade in a saucepan with a cornstarch slurry before baking.

Can I cook this salmon on the grill?

Yes, grill over medium heat for about 4–5 minutes per side, basting with the marinade.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Can I use frozen salmon fillets?

Yes, just thaw completely before marinating.

What side dishes pair well with teriyaki salmon?

Steamed rice, stir-fried vegetables, or an Asian-style slaw are great choices.

Can I use bottled teriyaki sauce instead?

Yes, but homemade gives fresher flavor and allows you to control sweetness and saltiness.

How do I know when salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I bake this in foil?

Yes, baking in foil helps lock in moisture and makes cleanup easier.

Can I make this recipe without sugar?

You can substitute brown sugar with honey, maple syrup, or a sugar alternative, though flavor may vary.

Conclusion

Teriyaki Salmon is a flavorful, fuss-free dish that’s perfect for busy nights or special occasions. With tender salmon, a savory-sweet glaze, and fresh garnishes, it’s a balanced and beautiful meal that comes together quickly while delivering big flavor.

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