Baked Teriyaki Salmon

5 from 1 vote

This 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.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Asian

Servings: servings

Author: Mariam Ezzeddine

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!

Nutrition