Baked Teriyaki Salmon is a simple, tasty dish that brings together the rich flavor of salmon with a sweet and sticky teriyaki glaze. The salmon comes out perfectly tender and flaky, while the sauce adds a nice balance of sweet and savory that everyone seems to love. It’s the kind of meal that feels both special and easy to make, which is a win in my book.
I really like serving this salmon with some steamed rice and a side of crunchy veggies like broccoli or snap peas. It helps soak up all that extra teriyaki sauce and adds a fresh bite to the meal. Sometimes, I even sprinkle a few sesame seeds and green onions on top for a little extra texture and color. It’s a small touch, but it makes the plate look so inviting.
This baked teriyaki salmon is also great for a quick weeknight dinner or when you want something that feels a little fancy without spending hours in the kitchen. I’ve noticed that it’s always a hit whether I make it for just my family or when friends come over. Plus, leftovers reheat well, which means you get to enjoy the flavors again the next day with almost no effort.
Key Ingredients & Substitutions
Salmon: Fresh or frozen salmon fillets work well here. I prefer wild-caught for its richer flavor but farmed salmon is a fine, budget-friendly choice. If you have skinless fillets, that’s okay too.
Soy Sauce: Use low sodium soy sauce to control saltiness. If gluten-free is needed, tamari is a great substitute—it has a similar deep taste.
Sweeteners: Honey adds a smooth sweetness, but brown sugar works just as well and is easier to keep on hand. Maple syrup can be an interesting twist too!
Rice Vinegar & Mirin: Rice vinegar keeps the sauce bright and tangy; if you don’t have mirin, just skip it or add a touch more honey for sweetness.
Garlic & Ginger: Fresh garlic and ginger are key for that classic Asian flavor. If fresh isn’t available, garlic and ginger powders can be used but add less to avoid overpowering.
Sesame Seeds & Oil: Toasting sesame seeds brings out nuttiness; you can skip sesame oil if unavailable but adding it gives a lovely aroma.
How Do You Make The Teriyaki Sauce Thick and Glossy?
The secret to a shiny, thick teriyaki glaze is the cornstarch slurry. Here’s how I handle it:
- Mix cornstarch with cold water fully before adding to the sauce to prevent lumps.
- Add the slurry slowly to the simmering sauce, stirring constantly so it thickens evenly.
- Once the sauce looks glossy and coats the back of a spoon, remove from heat to avoid over-thickening or clumping.
- This thick sauce clings beautifully to salmon and bakes into a sticky glaze.
Remember to baste the salmon halfway through baking for extra flavor and shine!
Equipment You’ll Need
- Baking dish or sheet – perfect for cooking salmon evenly and catching drips.
- Small saucepan – for making and thickening the teriyaki sauce smoothly.
- Whisk – helps mix sauce ingredients without lumps.
- Pastry brush or spoon – for coating salmon with sauce before and during baking.
- Rice cooker or pot – to cook rice easily while baking the salmon.
- Steamer basket or microwave-safe bowl – for steaming vegetables quickly and retaining nutrients.
Flavor Variations & Add-Ins
- Swap salmon for chicken thighs or firm tofu to switch up protein while keeping the teriyaki flavor.
- Add thinly sliced bell peppers or snap peas to the baking dish for a sweeter crunch alongside the salmon.
- Mix a little chili garlic sauce into the teriyaki glaze if you like a spicy kick.
- Top with chopped cilantro or fresh basil instead of green onions for a fresh, herby twist.
How to Make Baked Teriyaki Salmon Dinner
Ingredients You’ll Need:
For the Salmon and Sauce:
- 4 salmon fillets (about 6 oz each)
- 1/2 cup soy sauce (preferably low sodium)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (optional for extra sweetness)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 teaspoon sesame oil
For Serving:
- Cooked white or jasmine rice
- Steamed broccoli or your choice of green vegetable
- 2 tablespoons sesame seeds, toasted
- 2 green onions, thinly sliced
How Much Time Will You Need?
This baked teriyaki salmon dinner takes about 10 minutes of prep time, plus 15 minutes baking time. Cooking rice and steaming vegetables can be done simultaneously while the salmon bakes, making the whole meal ready in about 25–30 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Sauce:
Preheat your oven to 400°F (200°C). Line a baking dish or sheet with parchment paper or lightly grease it. In a small saucepan over medium heat, combine the soy sauce, honey (or brown sugar), rice vinegar, mirin, minced garlic, and grated ginger. Heat gently and bring the mixture to a simmer.
2. Thicken the Teriyaki Sauce:
Whisk in the cornstarch slurry and continue cooking for 1–2 minutes until the sauce thickens slightly and becomes glossy. Remove the pan from heat and stir in the sesame oil.
3. Prepare and Bake the Salmon:
Place the salmon fillets skin-side down in your prepared baking dish. Brush each piece generously with the teriyaki sauce. Bake for 12–15 minutes, basting with more sauce halfway through baking. The salmon should flake easily with a fork when done.
4. Cook Sides and Serve:
While the salmon bakes, cook your choice of rice according to package instructions and steam broccoli or another green vegetable until crisp-tender. When ready to serve, place a scoop of cooked rice on each plate, top with a salmon fillet, and spoon extra teriyaki glaze over the fish. Garnish with toasted sesame seeds and green onions for freshness and crunch.
Enjoy your delicious, home-cooked baked teriyaki salmon dinner with perfectly balanced sweet and savory flavors, fluffy rice, and fresh vegetables!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the refrigerator overnight before baking. Pat the fillets dry to remove excess moisture for the best glaze adherence.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day in advance and store it in the fridge. Reheat gently on the stove before brushing it onto the salmon to keep it fresh and glossy.
How Should I Store Leftovers?
Keep any leftover salmon and rice in airtight containers in the fridge for up to 2 days. Reheat gently in the microwave or oven to maintain moisture and flavor.
What Can I Substitute for Mirin?
If you don’t have mirin, you can leave it out or replace it with extra honey or a splash of white wine for sweetness and depth. The sauce will still be delicious!
