If you’re on the hunt for that perfect weeknight meal that tastes straight out of your favorite Asian restaurant but comes together in under half an hour, look no further than this Teriyaki Salmon. Succulent fillets of salmon get enveloped in a glossy, flavorful teriyaki glaze that brings the perfect balance of salty, sweet, and umami. Whether you’re new to salmon dishes or a longtime seafood lover, this recipe delivers big flavor with very little effort – you’ll want to make it again and again!
Ingredients You’ll Need
The beauty of Teriyaki Salmon lies in its short ingredient list – each item plays a vital role, from infusing the sauce with bold umami to bringing subtle sweetness and zing. Gather these simple ingredients before you begin, and you’re on your way to an irresistible main course.
- Salmon Fillets: Choose high-quality fillets for the best texture and flavor; wild-caught salmon if possible.
- Low-Sodium Soy Sauce: This forms the savory (and salty) backbone of your teriyaki glaze without being overpowering.
- Honey: Adds that characteristic sticky sweetness and wonderful caramelization while broiling.
- Rice Vinegar: Gives the sauce a subtle tang, balancing out the richness of the salmon.
- Sesame Oil: Just a touch delivers deep toasty notes that scream classic teriyaki flavor.
- Garlic (minced): Provides a sharp, aromatic punch that beautifully complements the sauce.
- Fresh Ginger (grated): Lends gentle warmth and brightness to tie everything together.
- Cornstarch: This is the thickener that gives your teriyaki sauce its signature glossy texture.
- Water (for slurry): Mixed with the cornstarch to create a smooth, lump-free thickener.
- Sesame Seeds and Sliced Green Onions: Totally optional but highly recommended for eye-catching garnish and a bit of crunch.
How to Make Teriyaki Salmon
Step 1: Make the Teriyaki Sauce
Start by creating that irresistible teriyaki glaze. In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring frequently so nothing sticks. Meanwhile, whisk together the cornstarch and water in a tiny bowl to make a smooth slurry. Once the sauce is bubbling, stir in the slurry. Let it simmer for just a couple of minutes till it thickens up – you’ll have the perfect glossy sauce for your Teriyaki Salmon. Remove from heat and set aside; get ready for those incredible aromas!
Step 2: Prepare and Bake the Salmon
While your sauce is resting, preheat your oven to 400°F. Grab your salmon fillets and place them skin-side down on a parchment-lined baking sheet (easy cleanup is always a win!). Next, generously brush each fillet with the homemade teriyaki sauce you just whipped up. Make sure every nook is covered for maximum flavor. Pop the tray into the oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork and is beautifully cooked through.
Step 3: Broil to Caramelize (Optional)
For those irresistible caramelized edges, switch your oven to broil during the last 1–2 minutes of cooking. Keep a close eye so it doesn’t burn – you want those honey-soy notes to bubble and brown, not blacken! This step really takes your Teriyaki Salmon from great to spectacular.
Step 4: Finishing Touches and Garnish
As soon as the salmon comes out of the oven, brush it with a little more teriyaki sauce for extra shine and flavor. Sprinkle on some sesame seeds and sliced green onions if you’re feeling fancy – they add gorgeous color and a hint of crunch. Your Teriyaki Salmon is now ready to dazzle!
How to Serve Teriyaki Salmon
Garnishes
Don’t skip the finishing touches! A sprinkle of toasted sesame seeds adds nutty crunch, while thinly sliced green onions bring freshness and color that makes your Teriyaki Salmon pop. You can even add a few chili flakes for subtle heat or a squeeze of lemon for brightness.
Side Dishes
This dish is a natural with fluffy steamed jasmine rice or nutty brown rice. Pair it with crisp-tender steamed broccoli, snap peas, or bok choy for a wholesome, colorful plate. If you want something even more vibrant, a simple Asian cucumber salad or pickled veggies work beautifully alongside Teriyaki Salmon.
Creative Ways to Present
Take things up a notch by flaking the cooked salmon over a bowl of sushi rice and topping with avocado slices, pickled ginger, and nori strips for a DIY salmon poke bowl. Or, serve leftovers on top of a crisp salad with a drizzle of leftover teriyaki sauce. You can even tuck Teriyaki Salmon into lettuce wraps for a fun, hands-on dinner!
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Salmon keeps well in the fridge for up to 2 days. Store it in an airtight container to lock in moisture and keep that gorgeous glaze from drying out. It’s delicious cold or at room temperature, making it perfect for quick lunches or meal prep.
Freezing
If you want to save some for later, let the cooked salmon cool completely before wrapping each fillet tightly in plastic wrap, then foil. Store in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture of your Teriyaki Salmon.
Reheating
To reheat, place the salmon on a baking sheet, cover loosely with foil, and warm in a 300°F oven until just heated through (about 10 minutes). You can also microwave gently at 50% power, but watch closely to avoid drying it out. Drizzle with extra teriyaki sauce if you have any left for a fresh burst of flavor.
FAQs
Can I use frozen salmon fillets?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking so the teriyaki sauce sticks beautifully. You’ll get wonderful flavor either way.
How do I know when the salmon is cooked through?
Perfectly cooked Teriyaki Salmon will flake easily with a fork, and the color will turn opaque throughout. If you have a thermometer, aim for an internal temperature of 145°F.
Can I prepare the teriyaki sauce in advance?
Definitely – the sauce can be made up to 4 days ahead and refrigerated in a jar or airtight container. Just give it a good stir before using and warm gently if it thickens up.
What other proteins can I use this sauce with?
This homemade teriyaki sauce is delicious on chicken breast, tofu, shrimp, or even drizzled over roasted veggies. Get creative and make it the MVP of your kitchen!
How can I make this dish gluten free?
Swap out regular soy sauce for a gluten-free tamari or coconut aminos, and you’re all set. Everything else in this Teriyaki Salmon recipe is naturally gluten-free.
Final Thoughts
If you’ve been craving a dish that feels special yet couldn’t be easier, I can’t recommend this Teriyaki Salmon enough. It’s flavorful, foolproof, and endlessly versatile – just the kind of recipe to have in your back pocket. Give it a try and let your kitchen fill with the mouthwatering aroma of homemade teriyaki!
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Teriyaki Salmon Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This easy teriyaki salmon recipe is perfect for a healthy weeknight dinner. The salmon fillets are baked to perfection and glazed with a flavorful homemade teriyaki sauce. Serve with rice and steamed vegetables for a delicious meal.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer over medium heat. Add cornstarch slurry, simmer until thickened, and set aside.
- Bake the Salmon: Preheat oven to 400°F. Place salmon fillets on a baking sheet, brush with teriyaki sauce, and bake for 12–15 minutes.
- Final Touches: Broil for caramelization, brush with more sauce, and garnish with sesame seeds and green onions. Serve with rice and vegetables.
Notes
- Marinate the salmon for extra flavor.
- The teriyaki sauce works well with chicken or tofu.
- Leftover salmon is great in salads or rice bowls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 fillet
- Calories: 380
- Sugar: 10g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 75mg
