Baked Teriyaki Salmon is one of my most favorite salmon recipes because it’s so simple and flavorful and it’s always my go-to healthy meal option! This salmon recipe makes for a perfect lunch or dinner recipe that is ready quickly and baked in the oven so it’s hands-off. Sweet, sticky, salty, and savory, your whole family will love this recipe.
You will love how easy it is to get dinner on the table with this baked teriyaki salmon. All you have to do is marinate the salmon for a couple of minutes then into the oven it goes! It’s a foolproof recipe and it features a homemade teriyaki sauce that is whipped up in seconds. Enjoy this tender and flaky salmon in no time.
If you’re after other delicious salmon recipes, why not also try my Skillet Salmon with Vegetables or my Baked Honey Garlic Salmon. These salmon recipes come together in a flash, making them perfect for a busy weeknight.
Why You’ll Love This Teriyaki Salmon Recipe
- A healthy salmon recipe. Made with wholesome ingredients, this protein-packed salmon can be served with some veggies for a healthy and delicious dinner for the whole family.
- Flavorful marinade. This teriyaki salmon is so flavorful thanks to the homemade teriyaki sauce. You’ll want to drizzle it over everything! Serve it with some rice so it can soak up all the sauce!
- Super easy to make. There isn’t a lot of steps to make this teriyaki salmon. Since it’s a baked salmon recipe, you don’t even have to worry about flipping anything on the stovetop!
What You’ll Need
- Salmon fillet: I use 8 oz. fillets. I use skinless fillets but you can use skin-on fillets as well. Make sure they’re boneless.
- Olive oil spray: just a bit is all you need.
- Teriyaki sauce: for the homemade teriyaki sauce, I use orange juice, vegetable oil, rice vinegar, soy sauce, corn starch, fresh ginger, garlic, chili flakes, brown sugar, and some water.
- Garnish: for garnish, I use green onions and sesame seeds.
How To Make Oven Baked Teriyaki Salmon
- Preheat: Preheat the oven to 400 F.
- Make the teriyaki marinade sauce: In a cup or bowl, mix together all the teriyaki sauce ingredients and set aside.
- Prepare the salmon: Pat dry the salmon fillet with paper towel. Spray a baking dish with some oil spray and transfer the salmon into it. Pour the teriyaki sauce over the salmon. Feel free to let it sit for 30 minutes in your fridge or just bake right away.
- Bake the salmon: Bake the salmon in the preheated oven for 12-15 minutes, until the salmon is fully cooked through and flakes easily.
- Glaze and garnish: Once cooked, remove the dish from the oven. With a spoon, remove some of the sauce from the bottom of the dish and coat the salmon with it to glaze it some more. Sprinkle some sesame seeds and chopped green onions on the salmon to garnish the dish before serving.
Tips to make the best Salmon
- Want to make dinner even faster? Use store-bought teriyaki sauce.
- I always choose a great variety of salmon. Wild-caught are the best but you can also get regular salmon that’s raised without antibiotics.
- You can use both frozen and fresh salmon. Just be sure to thaw your frozen salmon fillets in the fridge overnight.
- Salmon is easy to overcook, it’s a fine between not done enough, then dry. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees, so that’s a good guide. If you don’t have a thermometer, you can check with your fork. If the salmon easily flakes, then it’s cooked through.
- Some of my favorite things to serve my baked teriyaki salmon with are white or brown rice, quinoa, salad, and/or baked potatoes. They go really well with salmon!
FAQs
Salmon is one of the best sources of Omega 3 fatty acids. It can reduce the risk of fatal heart disease by 40%! Salmon is also very high in protein and a rich source of vitamin B. Frequent consumption of salmon may also help brain function as well as reduce symptoms of anxiety and depression.
Preferably salmon is best thaw in the fridge overnight. But if you forget to thaw the salmon fillet in the fridge overnight, then you can do it quickly in the sink.
Fill a large bowl of cold water, place the fish in a resealable plastic bag (if it’s not sealed already) and submerge it. It will take about 30 minutes to 1 hour for the salmon to defrost, depending on its size and thickness. Change the water every 30 minutes to keep it cold. Continue the process until thawed.
Any leftover baked teriyaki salmon should be refrigerated in an airtight container and eaten within 3 days. Reheat in the oven if possible or in the microwave if you prefer.
You can choose to cook the salmon either way. I prefer cooking salmon uncovered because it creates a crunchy crust of the outside.
To test if the salmon has cooked, insert a fork and gently twist. The salmon is done as soon as it becomes opaque and begins to flake. Undercooked fish resists flaking and is translucent. If your fish is undercooked, just continue heating it until it’s done.
I prefer baking salmon at 400 F. It’s neither too high or too low. It have a little crisp on the outside and still cook on the inside. Cook for 12-15 minutes. Time will differ based on the thickness of the cut.
Yes, you can. It’s best to reheat it slowly at a low temperature so it doesn’t dry out. 275°F oven for about 12-15 minutes would be ideal, or reheat in an air fryer if you have one. And of course, you can always reheat in the microwave if you are in a rush.
Try these recipe:
Roasted Garlic Mashed Potatoes
Cheesy Broccoli Bites
Crispy Potato Wedges
Easy Mashed Sweet Potatoes
Other Salmon recipes you might like
- Salmon Lettuce Wrap
- Spicy Salmon Salad
- Salmon Citrus Skewers
- Air Fryer Salmon Recipe
- Creamy Tuscan Salmon
I hope you enjoy all the recipes I share with you, including this delicious Baked Teriyaki Salmon recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Baked Teriyaki Salmon
Ingredients
- 32 oz. salmon fillet 4 center cut 8 oz. each, skinless
- olive oil spray
- sesame seeds optional for garnishing
- green onions sliced, for garnishing
Teriyaki Marinade Sauce
- ½ cup orange juice fresh if possible
- 2 tbsps. vegetable oil
- 2 tsps. rice vinegar
- ¼ cup soy sauce low sodium or light
- 1½ tbsp. corn starch
- 1½ tbsp. fresh ginger grated
- 3 cloves garlic mined, fresh
- ½ tsp. chili flakes
- 3 tbsps. brown sugar
- ¼ cup water
Instructions
- Preheat oven to 400 F
- In a cup or bowl, mix together all the teriyaki sauce ingredients and set aside.
- Pat dry the salmon fillet with paper towel. Spray a baking dish with some oil spray and transfer the salmon into it.
- Pour the teriyaki sauce over the salmon. Feel free to let it sit for 30 minutes in your fridge or just bake right away.
- Bake the salmon in the pre-heated oven for 12-15 minutes, until the salmon is fully cooked through and flakes easily.
- Once cooked, remove the dish from the oven. With a spoon, remove some of the sauce from the bottom of the dish and coat the salmon with it to glaze it some more.
- Sprinkle some sesame seeds and chopped green onions on the salmon to garnish the dish before serving.
Notes
- Want to make dinner even faster? Use store-bought teriyaki sauce.
- I always choose a great variety of salmon. Wild-caught are the best but you can also get regular salmon that’s raised without antibiotics.
- You can use both frozen and fresh salmon. Just be sure to thaw your frozen salmon fillets in the fridge overnight.
- Salmon is easy to overcook, it’s a fine between not done enough, then dry. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees, so that’s a good guide. If you don’t have a thermometer, you can check with your fork. If the salmon easily flakes, then it’s cooked through.
- Some of my favorite things to serve my baked teriyaki salmon with are white or brown rice, quinoa, salad, and/or baked potatoes. They go really well with salmon!
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