Sweet and savory, this Baked Teriyaki Salmon is an easy dinner recipe using homemade teriyaki sauce!
Your Shopping List
The ingredient list for this teriyaki salmon is fairly simple and full of pantry staples if you prepare Asian cuisine frequently. A full list of ingredients with measurements for beef pot pie is available in the printable recipe card below.
- Salmon filets – I like making this recipe using individual filets because they cook quicker, but you can use a whole, uncut filet as well, but it might change the cooking time a tad.
- Coarse kosher salt & ground black pepper – For seasoning.
- Sesame seeds – Black or yellow can be used. Toasting them yourself or buying toasted brings out even more of their natural flavor.
- Scallions – Also known as green onions, they are optional and can be swapped for chives. I like the fresh crunch and color they bring to the dish.
- Teriyaki Sauce – As a I mentioned, you can make your own (suggested) or grab a bottle at the store. Our sauce ingredients include mirin, soy sauce, rice vinegar, sesame oil, light brown sugar, garlic, fresh ginger and cornstarch or arrowroot to thicken.
Let’s Make It!
The sauce is really the only hands-on portion of this teriyaki salmon. Making teriyaki sauce is probably easier than you think!
- Combine sauce ingredients. Combine the mirin, soy sauce, rice vinegar, sesame oil, brown sugar, garlic and ginger in a small saucepan and simmer so the flavors can marry. The mixture will be thin and boil over easily due to the sugar, so keep the heat low and watch carefully.
- Blend if desired. I like a smooth sauce, so I use an immersion blender or small food processor to incorporate in all of the elements. This step is optional.
- Thicken sauce. In a separate bowl or small measuring cup, whisk together the cornstarch and water until fully combined. Mix with teriyaki marinade until it becomes glossy and take it off the heat, it will thicken as it cools. Of course, you can skip all this and use store-bought teriyaki sauce if you’d like.
- Season salmon. Prepare the salmon fillets on a rimmed baking sheet or large baking dish and season with salt and pepper.
- Bake for ten minutes, remove and baste generously with teriyaki sauce. Return to the oven to cook for five minutes and remove, basting again. Place back in the oven just to let that caramelize and then remove when it reaches an internal temperature of 120°F, which is about medium.
- Allow to rest and garnish. While resting, sprinkle with sesame seeds and scallions. I also like a quick drizzle of Sriracha- spicy and sweet gets me every time! A spritz of lemon juice would be great too.
5S Philosophy 👩🏻
- Salt – The soy sauce in our homemade teriyaki sauce already has a high salt content. Taste the sauce before adding any more.
- Seasonings – I always love to spritz my salmon with a little lemon, so feel free to do so.
- Sauces – This homemade teriyaki sauce does the trick for me, but you can also drizzle with some sriracha to take the heat up a notch.
- Senses – Flaky, tender salmon glazed in a rich, glossy teriyaki sauce, sizzling in the pan as the sweet, savory aroma of soy, garlic, and ginger fills the air. With each bite, the caramelized glaze bursts with deep umami flavor, balanced by a subtle hint of sweetness.
Make it A Meal
Salmon itself is versatile and can be served with almost anything from a side of rice (cauliflower rice, white rice or brown rice) to sauteed bok choy. Since this one is paired with teriyaki sauce, it goes well with other Asian inspired dishes.
Storage and Freezing
How to Store
Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to five days. Reheat the next day in the microwave or the oven.
Can I Freeze Teriyaki Salmon?
Yes, cooked salmon can be frozen and reheated from the frozen state in the oven at 350°F. Store in an airtight container for up to three months.
More Easy Salmon Recipes
Of all the seafood recipes, salmon is definitely one of my favorites. Here are some that you’ll love too!
Baked Teriyaki Salmon Recipe
Sweet and savory, this Baked Teriyaki Salmon is an easy dinner recipe using homemade teriyaki sauce.
Servings:
Equipment
Ingredients
Salmon:
- 12 ounces salmon , cut into 4 equal filets
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon toasted sesame seeds
- 2 tablespoons scallions , sliced
Homemade Teriyaki Sauce:
- 2/3 cup mirin
- 1 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup light brown sugar
- 4 cloves fresh garlic , minced or grated
- 2 tablespoons fresh ginger , minced or grated
- 3 tablespoons cornstarch or arrowroot
- 3 tablespoons water
Instructions
Teriyaki Sauce:
- Combine the 2/3 cup mirin, 1 cup low sodium soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1/3 cup light brown sugar, grated or minced 4 cloves fresh garlic and grated or minced 2 tablespoons fresh ginger in a small saucepan. Bring the mixture to a low boil, then simmer for 10-15 minutes. Mixture will be thin and boil over easily due to the sugar, so keep the heat low and watch carefully.
- Using an immersion blender or small food processor, blend well.
- In a separate bowl or small measuring cup, whisk together the 3 tablespoons cornstarch or arrowroot and 3 tablespoons water until fully combined. Mix with teriyaki marinade until it becomes glossy. Remove from heat, mixture will thicken as it cools.
Salmon:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the 12 ounces salmon, cut into 4 equal filets, on the prepared baking sheet and season liberally with 1/2 teaspoon coarse sea salt and 1/2 teaspoon ground black pepper .
- Bake for 10 minutes. Remove and baste with the prepared teriyaki sauce, return to the oven for 5 minutes.
- Remove and baste again, returning for 2 minutes.
- Remove and top with the 1 tablespoon toasted sesame seeds and sliced 2 tablespoons scallions.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Cooking times can vary greatly depending on the size and thickness of your salmon. Check internal temperature for a minimum of 120°F.
Nutrition
Calories: 299 kcal, Carbohydrates: 46 g, Protein: 18 g, Fat: 6 g, Saturated Fat: 1 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 2 g, Cholesterol: 31 mg, Sodium: 3574 mg, Potassium: 479 mg, Fiber: 1 g, Sugar: 28 g, Vitamin A: 53 IU, Vitamin C: 2 mg, Calcium: 66 mg, Iron: 2 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
This recipe turned out perfectly! I used store-bought teriyaki and was super happy with how it turned out.
I love teriyaki sauce too, it goes so well with the juicy salmon.
I recently got some very nice salmon at the fish market and couldn’t decide what to do with it. I think this is what I’m going to make! Looks so good!
We love love love salmon in this house, and this recipe was a home run! The homemade teriyaki sauce made all the difference.
Love the flavors in this salmon recipe. So delicious. Thanks for sharing.