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Baked teriyaki salmon fillets topped with sesame seeds and sliced green onions.
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5 from 1 vote

Baked Teriyaki Salmon

For a quick weeknight dinner, Teriyaki Salmon pairs tender, flaky oven-baked salmon with a sweet and savory homemade soy glaze, all ready in only 25 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Asian
Servings: 4 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 Sauce

  • ½ cup orange juice fresh if possible
  • 2 tbsps. vegetable oil
  • 2 tsps. rice vinegar
  • ¼ cup soy sauce low sodium or light
  • 1 ½ tbsp. cornstarch
  • 1 ½ tbsp. fresh ginger grated
  • 3 cloves garlic minced, fresh
  • ½ tsp. chili flakes
  • 3 tbsps. brown sugar
  • ¼ cup water
US Customary - Metric

Instructions

  • Preheat the oven to 400°F.
  • Add all the teriyaki sauce ingredients to a cup or bowl. Mix well and set the sauce aside.
  • Pat the salmon fillets dry with paper towels. Spray a baking dish with oil spray and place the salmon in the dish.
  • Pour the teriyaki sauce over the salmon. Refrigerate the salmon in the sauce for 30 minutes, or bake it right away.
  • Bake for 12 to 15 minutes, until the salmon is cooked through and flakes easily with a fork.
  • Remove the baking dish from the oven. Spoon some of the teriyaki sauce from the bottom of the dish over the salmon to glaze it.
  • Sprinkle the salmon with sesame seeds and chopped green onions before serving.

Nutrition

Calories: 493kcal | Carbohydrates: 22g | Protein: 47g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 926mg | Potassium: 1263mg | Fiber: 1g | Sugar: 14g | Vitamin A: 336IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 3mg