Name: Baked Teriyaki Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 4 salmon fillets (about 6 oz each); 1/3 cup low sodium soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 2 tablespoons water; 1 tablespoon sesame oil; 1 tablespoon grated fresh ginger; 3 cloves garlic, minced; 1 tablespoon cornstarch; 1 tablespoon water (to mix with cornstarch); Sliced green onions (for garnish); Sesame seeds (for garnish)

Why You’ll Love Baked Teriyaki Salmon Recipe

It’s quick — ready in about 25 minutes total.
The teriyaki glaze is sticky, sweet and flavorful, giving plain salmon a delicious “restaurant-style” upgrade.
Salmon pairs easily with lots of sides — rice, veggies or grains — so you can adapt it for a simple weeknight dinner or a more complete meal.
It’s versatile: you can cube the salmon for bite‑sized pieces, or bake whole fillets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (about 4 oz each)
1 batch teriyaki sauce

To serve (optional):
cooked rice
cooked broccoli
diced scallions

Directions

If your salmon is frozen, let it defrost in the fridge overnight. Preheat your oven to 400°F (≈ 200 °C).
Prepare the teriyaki sauce according to your preferred recipe (or use store-bought). Lightly oil a baking dish to prevent sticking.
Choose your preferred salmon style:
- For cubed salmon: cut into 1‑inch pieces and cover with about half of the teriyaki sauce.
- For whole fillets: place skin-side down and brush half the sauce evenly on top.
(Optional) Let the salmon marinate for about 20 minutes.
Bake uncovered until salmon is cooked through: about 12–18 minutes for fillets, or 10–14 minutes for cubes.
For a crispier texture, broil the salmon for the last 1–2 minutes.
Drizzle with the remaining teriyaki sauce and top with sesame seeds, red pepper flakes, and chopped scallions if desired.
Serve hot with rice, vegetables, or your favorite sides.

Servings and timing

Makes 4 servings
Total time: approximately 25 minutes (10 minutes prep, 15 minutes cook)

Variations

Serve over quinoa, cauliflower rice, or mixed grains instead of white rice.
Add different vegetables like edamame, roasted carrots, or a fresh salad.
Use either skin-on or skinless salmon depending on your preference.
Broil at the end for added crispiness and caramelization.
Skip marinating if you’re in a rush — it will still taste great.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the oven to preserve texture and moisture.

FAQs

How can I make the teriyaki sauce?

You can use a store-bought version or make your own using soy sauce (or tamari for gluten-free), maple syrup or honey, garlic, ginger, and a splash of citrus or water if needed.

Can I use frozen salmon directly without thawing?

Yes, though you’ll need to increase the baking time by about 5–10 minutes. The sauce won’t absorb as well, so add extra after cooking.

Should I keep the salmon skin on or remove it?

Keeping the skin on helps retain moisture. After baking, the skin can easily be removed if you prefer not to eat it.

My salmon is thick — how do I know when it’s done?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Thick fillets may take up to 18 minutes.

Is this recipe gluten-free as is?

It can be made gluten-free if you use tamari or a certified gluten-free soy sauce in the teriyaki glaze.

Can I make this in an air fryer instead of the oven?

Yes. Preheat the air fryer to 380°F and cook cubed salmon for 8–12 minutes or fillets for 10–14 minutes.

Can I skip marinating the salmon?

Absolutely. Marinating enhances flavor, but you can bake it right away with the sauce and still enjoy a delicious result.

What should I serve with the salmon?

Great side options include steamed rice, quinoa, cauliflower rice, broccoli, snap peas, or a light salad.

Can I make this ahead for meal prep?

Yes. Cook and store it in the fridge. When ready to eat, reheat gently for a quick meal with minimal effort.

How do I store leftovers?

Allow to cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in the oven or on the stovetop for best results.

Conclusion

Baked teriyaki salmon is the kind of dish that’s both convenient and crowd-pleasing. The glossy, flavorful glaze pairs beautifully with tender salmon, and the recipe is easy enough for a busy weeknight. Whether served with rice and veggies or customized with your favorite sides, this salmon dish is a reliable favorite you’ll want to make again and again.