Easy Baked Teriyaki Salmon Recipe
This Easy Baked Teriyaki Salmon Recipe features tender, flaky salmon fillets glazed in a rich homemade teriyaki sauce. It’s a quick, healthy, and flavorful dinner perfect for busy weeknights and meal prep.
Ingredients
For the Teriyaki Sauce:
- 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
For the Salmon:
- 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
Instructions
- Make the Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
- Thicken: In a separate bowl, whisk cornstarch and water. Stir the slurry into the sauce and simmer for 2–3 minutes until thickened. Remove from heat.
- Preheat Oven: Preheat oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
- Prep Salmon: Pat salmon fillets dry and season with salt and pepper. Place them skin-side down in the prepared dish.
- Glaze: Spoon half of the teriyaki sauce over the fillets.
- Bake: Bake for 12–15 minutes, or until salmon flakes easily and internal temp reaches 125–130°F.
- Optional Broil: In the final 2 minutes, broil for caramelized edges.
- Serve: Drizzle with remaining teriyaki sauce. Garnish with sesame seeds and green onions. Serve with lemon wedges if desired.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 300°F oven or microwave with a splash of water.
- Freezing: Freeze baked salmon (without sauce) for up to 2 months.
- Variations: Add crushed pineapple to the sauce for a tropical twist, or a touch of sriracha for heat.
- Meal Prep Tip: This recipe is perfect for rice bowls, wraps, and salads throughout the week.