Teriyaki Salmon

Easy teriyaki salmon is marinated in a homemade sweet-salty sauce, oven baked for 12 minutes then brushed with more thickened sauce. It’s a fast main dish with exciting flavors.

Course Main Course

Cuisine American, Japanese

Prep Time 5

Cook Time 12

Marinating time 27

Total Time 44

Servings

Calories 331kcal

Author Toni Dash

Ingredients

¼ cup teriyaki sauce regular or gluten-free
3 tablespoons soy sauce regular or gluten-free
1 tablespoon rice vinegar
1 teaspoon sesame oil
¼ cup brown sugar
1 teaspoon garlic powder
½ teaspoon ginger powder
4 salmon fillets approximately 1.5 pounds total

Instructions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking dish with foil or parchment paper.
In a small bowl combine the teriyaki sauce, soy sauce, rice vinegar, sesame oil, brown sugar, garlic powder and ginger and whisk to combine.
¼ cup teriyaki sauce, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, ¼ cup brown sugar, 1 teaspoon garlic powder, ½ teaspoon ginger powder
Transfer the salmon fillets to a zip close plastic bag. Pour ¼ cup of the marinade on top. Squeeze out the air in the bag and seal.
Move bag around to ensure the marinade coats all of the salmon.
4 salmon fillets
Let it marinate for 30 minutes.
Place the salmon on the prepared baking sheet (skin side down) and drizzle the marinade from the bag over them.
Cook for 12 minutes or the salmon is flakey and reaches 145 degrees internal temperature.
While the salmon cooks, add the remaining marinade to a small saucepan over low heat. Allow it to simmer, stirring often.
Remove from heat when removing the salmon from the oven. Brush the salmon fillets with the thickened sauce before serving.

Notes

Pro Tips

Reduce the sauce. This step creates a syrup like consistency and helps the flavors blend perfectly. It is brushed on after cooking for a delicious infusion of flavors.

Garnish with sesame seeds. They add a nutty flavor that perfectly compliments the dish. White and/or black sesame seeds can be used.

Use salmon fillets the same size. Always choose fillets roughly the same size so they cook in the same amount of time. Larger salmon fillets may take longer to cook. Use an instant read food thermometer to ensure they are cooked to at least 145 degrees F.

How to Store

Leftover baked teriyaki salmon should be transferred to the refrigerator within 2 hours of cooking.

Place in an airtight container in the refrigerator and store up to 2-3 days.

Nutrition