Name: Easy Baked Teriyaki Salmon Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: ½ cup low-sodium soy sauce; ¼ cup honey (or brown sugar); 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 teaspoons fresh ginger (grated); 3 garlic cloves (minced); 1 tablespoon cornstarch; 2 tablespoons water (for slurry); 4 salmon fillets (approx. 6 oz each); Salt and pepper (to taste); 1 tablespoon olive oil (for greasing); Sesame seeds (for garnish); Green onions (sliced for garnish); Lemon wedges (optional)

There’s something truly magical about the way rich, flaky salmon soaks up a bold, glossy teriyaki glaze. This Easy Baked Teriyaki Salmon Recipe is one of those foolproof meals that hits the sweet spot between minimal effort and maximum flavor. Whether you’re looking to shake up your weeknight dinner rotation or impress guests with a healthy yet crave-worthy dish, this recipe delivers.

As a professional chef who has cooked salmon every which way—from sushi-grade sashimi to cedar-plank grilled—I can confidently say that this is one of the most accessible and rewarding preparations you’ll come across. Let’s dive into everything you need to know to make the perfect teriyaki salmon at home.

Why You’ll Love This Easy Baked Teriyaki Salmon Recipe

Before we get into the nitty-gritty, here’s why this dish is a keeper:

Quick & Convenient: The prep takes less than 10 minutes, and the oven does the rest.
Restaurant-Quality Results: Thanks to a rich, homemade teriyaki sauce, this dish rivals what you’d find at your favorite Asian bistro.
Healthy & Nutritious: High in omega-3s, low in carbs, and customizable for various dietary needs.

Great for Meal Prep: Make a batch and enjoy it throughout the week in rice bowls, salads, or wraps.

Ingredients You’ll Need

To craft the best baked teriyaki salmon, it’s all about balancing the right flavors. Here’s what you’ll need:

For the Teriyaki Sauce:

½ cup low-sodium soy sauce

¼ cup honey (or brown sugar for a deeper molasses-like flavor)
2 tablespoons rice vinegar
1 tablespoon sesame oil

2 teaspoons grated fresh ginger
3 cloves garlic, minced
1 tablespoon cornstarch + 2 tablespoons water (for slurry)

For the Salmon:

4 salmon fillets (skin-on or off, about 6 oz each)
Salt & pepper, to taste
1 tablespoon olive oil, for greasing

Sesame seeds and sliced green onions, for garnish
Lemon wedges, optional for serving

Choosing the Best Salmon

When it comes to salmon, quality matters. Here’s what to keep in mind:

Fresh vs Frozen: Frozen salmon is perfectly fine as long as it’s wild-caught and properly thawed. Just pat it dry thoroughly before baking.
Wild-Caught vs Farm-Raised: Wild-caught salmon (like sockeye or coho) has a firmer texture and richer flavor, but farm-raised is usually milder and fattier—ideal for soaking up sauces.
Skin-On or Skinless: Skin-on salmon protects the flesh from overcooking and adds a nice texture if crisped up. If you’re baking without searing, skinless works just as well.

How to Make Easy Baked Teriyaki Salmon (Step-by-Step)

This Easy Baked Teriyaki Salmon Recipe is all about simplicity. Here’s a detailed step-by-step guide to ensure perfection every time.

Step 1: Make the Teriyaki Sauce

In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
Bring to a gentle boil over medium heat, stirring occasionally.

Stir together the cornstarch and water in a small bowl to create a slurry.
Slowly whisk the slurry into the sauce and simmer until thickened (about 2–3 minutes).
Remove from heat and let it cool slightly.

💡 Pro Tip: Make a double batch of this sauce—it’s phenomenal over stir-fries, grilled meats, or even drizzled on roasted vegetables.

Step 2: Prepare the Salmon

Preheat your oven to 400°F (200°C).
Lightly grease a baking dish or line it with parchment paper.
Pat salmon fillets dry with paper towels and season lightly with salt and pepper.

Arrange fillets skin-side down in the prepared dish.

Step 3: Glaze and Bake

Spoon about half of the teriyaki sauce over the salmon fillets, spreading it evenly.
Bake for 12–15 minutes, depending on thickness. Salmon should flake easily with a fork and reach an internal temperature of 125–130°F for medium.

During the last 2 minutes of baking, switch to broil for caramelized edges (optional but delicious!).

Step 4: Garnish and Serve

Remove from the oven and drizzle with the remaining teriyaki sauce.
Sprinkle with sesame seeds and chopped green onions.

Serve immediately with lemon wedges on the side.

Tips for Success

Here are some insider secrets to elevate your teriyaki salmon:

Don’t Overcook the Fish: Salmon can dry out quickly. Pull it from the oven just before it’s fully cooked—it’ll finish with residual heat.

Use Fresh Aromatics: Grated ginger and freshly minced garlic are game-changers. Avoid the pre-packaged stuff if you can.
Let it Marinate (optional): For an extra flavor boost, marinate the salmon in half the sauce for 15–30 minutes before baking.
Broiling Boosts Flavor: A quick blast under the broiler gives the glaze that crave-worthy charred edge.

Delicious Variations

This Easy Baked Teriyaki Salmon Recipe is endlessly versatile. Here are a few ways to switch it up:

1. Pineapple Teriyaki Salmon

Add crushed pineapple or pineapple juice to the sauce for a tropical twist.

2. Spicy Teriyaki Salmon

Mix in a tablespoon of sriracha or red chili flakes for a bit of heat.

3. Sheet Pan Teriyaki Salmon & Veggies

Add broccoli, bell peppers, and snap peas to the baking sheet. Toss in a bit of olive oil and bake alongside the salmon for a one-pan meal.

4. Teriyaki Salmon Bowls

Serve sliced salmon over steamed rice or quinoa with cucumber, edamame, avocado, and shredded carrots.

What to Serve with Baked Teriyaki Salmon

Complete your meal with any of these delicious pairings:

🌾 Rice & Grains

Jasmine rice
Brown rice
Coconut rice

Garlic fried rice
Quinoa

🥦 Vegetables

Steamed broccoli or bok choy

Roasted asparagus or green beans
Pickled cucumbers or radish slaw

🥗 Fresh Salads

Sesame cucumber salad

Asian-style slaw
Seaweed salad

Storing & Reheating Leftovers

Got leftovers? No problem.

Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm gently in a 300°F oven for 10–12 minutes or microwave in 30-second bursts with a splash of water.
Freeze: Freeze cooked salmon without sauce for up to 2 months. Thaw overnight and reheat gently.

🧊 Chef’s Tip: Avoid microwaving at high heat—it can toughen the salmon.

Frequently Asked Questions

Can I use store-bought teriyaki sauce?

Absolutely. If you’re in a time crunch, use a high-quality teriyaki sauce like Soy Vay or Kikkoman. But for the freshest flavor, homemade always wins.

Can I use this recipe with other fish?

Yes! Try it with cod, halibut, or even trout. Just adjust the cooking time based on thickness.

Is this recipe gluten-free?

To make it gluten-free, substitute tamari or coconut aminos for soy sauce and ensure your other ingredients (like cornstarch) are certified gluten-free.

Final Thoughts

This Easy Baked Teriyaki Salmon Recipe brings restaurant-level flavor into your home kitchen without the stress or mess. With a rich, sticky glaze and perfectly flaky salmon, it’s a dish that’s sure to become a staple in your recipe rotation.

Whether you’re a seasoned home cook or just getting started, this recipe proves that healthy, satisfying meals don’t have to be complicated. Serve it on a quiet weeknight or jazz it up for company—you really can’t go wrong.