We’re huge salmon lovers, and this teriyaki salmon recipe is definitely a crowd-pleaser! It’s incredibly easy to prepare and doesn’t need any long marinating time, it’s packed with flavor. The Asian-inspired salmon comes out flaky, juicy, and absolutely delicious topped with the homemade teriyaki sauce .
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Here’s a simple salmon dinner that the entire family will absolutely enjoy! My son couldn’t get enough of it, and that says a lot, as he’s not usually quick to ask seconds when it comes to salmon. All I had to say was, “It tastes like Panda,” and he was immediately on board. He’s definitely a fan of Asian flavors!
Here’s What You’ll Need for Teriyaki Salmon:
Feel free to grab a 2 to 3 lb salmon fillet for this recipe. We opted for a wild-caught Sockeye Salmon — I’ll share some tips on picking the perfect salmon and how it influences baking time a bit later. The homemade teriyaki sauce is amazingly easy to whip up and tastes heavenly ( it works great on chicken as well !). By the way, if you need a gluten-free option, just go for a gluten-free soy sauce like the Tamari brand. You’ll find the exact ingredient measurements in the print-friendly section below.
How to Make a Delicious Teriyaki Salmon:
Preparation: Get a large rimmed baking sheet ready by greasing it—add a layer of foil first for super easy clean-up! Meanwhile, preheat your oven to 400°F.
1. Mix your sauce ingredients together and stir until the brown sugar is completely dissolved.
2. Pop the salmon slices into a mixing bowl, pour the tasty sauce all over them, cover with plastic wrap, and let them marinate for about 20 minutes. You can leave it out at room temperature or pop it in the fridge.
Transfer the salmon to your greased baking sheet, making sure to hang onto the marinade. Pop it in the oven at 400°F and bake for 12-16 minutes until the salmon is flaky and cooked perfectly. Remember, baking times can vary depending on the thickness and cut of your salmon, so check out the notes below for more guidance.
4. While your salmon is baking, pour the leftover marinade into a small saucepan. Bring it to a boil, then lower the heat to let it simmer. Stir it occasionally until it thickens up a bit, which takes about 3-4 minutes, and then take it off the heat.
5. When your salmon is out of the oven, give it a nice brush with the teriyaki syrup, then sprinkle on some chopped green onion and sesame seeds to your liking. Enjoy!
aren’t any leftovers…Oh no, it’s such a shame that it’s so juicy!
Baking Duration for Salmon:
Cooking times for salmon can differ depending on the type of salmon you’re using.
Farm-raised salmon, such as “Atlantic Salmon” or farmed King Salmon, usually have a higher fat content, allowing them to bake a bit longer without drying out. These types often come in thicker, juicier pieces that are pretty forgiving, so can bake them a little longer for great results!
Wild-caught salmon, such as Coho and Sockeye, typically have thinner and less fatty fillets (except for wild-caught King Salmon, which can be as fatty as farm-raised). You’ll want to be a bit more gentle with these since they can overcook more easily. If you’re cooking wild-caught salmon, stick to the shorter baking times when a range is provided, and be sure to check if it’s done before deciding to bake it a bit longer.
Other salmon recipes to try include:
Teriyaki Salmon Recipe
Ingredients
For the Teriyaki Salmon:
- 2 1/2 lbs of salmon fillet cut into 2-inch wide portions
- For the Teriyaki Sauce:
- 3 Tbsp teriyaki sauce
- 3 Tbsp hoisin sauce
- 3 Tbsp soy sauce
- 1 Tbsp white vinegar
- 1 Tbsp sesame oil
- 1/3 cup packed light brown sugar
- 2 large garlic cloves or 3 medium ones finely minced
- 2 tsp grated fresh ginger or 1/2 tsp of ground ginger
Instructions
- Prep:
- Lightly grease a large rimmed baking sheet (lining it with foil first makes for super easy clean-up). Go ahead and preheat the oven to 400˚F.
- How to Make Easy Teriyaki Salmon:
- Mix all the sauce ingredients together and give it a good stir until the brown sugar melts away.
- Pop those salmon slices into a mixing bowl and pour the sauce over them. Cover the bowl with plastic wrap, and let them marinate for 20 minutes. You can do it at room temperature or pop it in the fridge!
- Place the salmon onto your prepared baking sheet, making sure to save the marinade. Pop it in the oven at 400°F for about 12-16 minutes, or until it flakes easily and is fully cooked. Remember, the baking time might depend on the thickness of your salmon.
- During the salmon’s baking process, pour the rest of the marinade into a small saucepan. Bring it to a boil, then lower the heat to let it simmer. Stir until it slightly thickens, about 3-4 minutes, and then take it off the heat.
- After removing the salmon from the oven, glaze it with teriyaki syrup and garnish with chopped green onions and sesame seeds to taste.
Notes
- Calories: 350
- Protein: 30g
- Fat: 20g
- Carbs: 12g
- Fiber: 0.5g
- Sugar: 9g
- Sodium: 450mg
F&Q
1. What kind of salmon is best for this recipe?
- Answer: Fresh, skin-on, boneless salmon fillets work best for Teriyaki Salmon. However, skinless fillets or even salmon steaks can also be used, depending on your preference.
2. Can I use frozen salmon?
- Answer: Yes, you can use frozen salmon. Just make sure to thaw it thoroughly before cooking to ensure even cooking.
3. What if I don’t have mirin?
- Answer: If you don’t have mirin, you can substitute it with a combination of dry white wine or rice vinegar mixed with a little sugar. The flavor won’t be exactly the same, but it will give a similar sweetness and acidity.
4. Can I use a store-bought Teriyaki sauce?
- Answer: Yes, store-bought Teriyaki sauce can be used as a shortcut. Just ensure it’s a high-quality one for the best flavor.
5. How long should I marinate the salmon?
- Answer: Marinate the salmon for at least 15-30 minutes, but you can leave it for up to 2 hours for a stronger flavor. Avoid marinating for too long, as the salmon can break down and become mushy.
6. Can I cook the salmon on the grill?
- Answer: Absolutely! Grilling the salmon with Teriyaki glaze adds a delicious smoky flavor. Just be careful not to burn the glaze.
7. How do I know when the salmon is cooked?
- Answer: Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). You can also check for doneness by gently pressing the salmon; it should feel firm but not hard.
8. What can I serve with Teriyaki Salmon?
- Answer: Teriyaki Salmon pairs beautifully with rice (such as jasmine or brown rice), steamed vegetables, sautéed greens, or a fresh cucumber salad. You can also serve it with noodles or stir-fried vegetables for a more complete meal.
9. Can I use other types of fish for this recipe?
- Answer: Yes, you can use other firm fish like tuna, halibut, or even tilapia. Keep in mind that the cooking time may vary depending on the type of fish used.
10. Can I make the sauce in advance?
- Answer: Yes, the Teriyaki sauce can be made ahead of time and stored in the fridge for up to a week. Just reheat it before using.
11. Can I make it spicy?
- Answer: Yes, you can add chili flakes or a bit of sriracha to the marinade or glaze to make the dish spicier. Adjust to your heat preference.
12. Can I bake the salmon instead of pan-searing it?
- Answer: Yes, you can bake the salmon at 400°F (200°C) for about 12-15 minutes, depending on the thickness of the fillet. Baked salmon will have a different texture but still be delicious.
13. How do I avoid the salmon becoming dry?
- Answer: To avoid dry salmon, don’t overcook it. Salmon cooks quickly, so watch it closely. Also, basting the fish with the Teriyaki sauce while it cooks can help keep it moist.
14. Can I use the sauce as a marinade and for basting?
- Answer: Yes, you can use the Teriyaki sauce both as a marinade and for basting. Just ensure you set aside a portion of the sauce before it touches raw fish, or cook the sauce if you plan to use the same batch for both purposes to avoid contamination.