Major salmon fans over here and this teriyaki salmon recipe is a winner!It’s sosimple and doesn’t require any lengthy marinating, but is super flavorful. The Asian salmon turns out flaky, juicy and absolutely delicious with the homemade teriyaki sauce.
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This is an easy salmon dinner idea the whole family will love. My son LOVED it and he doesn’t usually refill his plate for salmon.Funny all I have to tell him is “it tastes like Panda” and he’s sold. He’s big on Asian flavors :).
Ingredients for Teriyaki Salmon:
You can use a 2 to 3 lb salmon filet for this recipe. We used a wild-caught Sockeye Salmon (more on selecting salmon and it’s affect on how long to bake salmon below). The homemade teriyaki sauce is so simple but so good (which is great on chicken too!). P.S. Use a gluten free soy sauce like Tamari brand(Amazon affiliate link) to make it gluten free! See the ingredient measurements in the print-friendly section below.
How to Make the Teriyaki Salmon:
Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
1. Combine sauce ingredients and stir until brown sugar is dissolved.
2. Place individual salmon slicesin a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
3.Transfer salmon to prepared baking sheet (keep themarinade). Bake at 400 for 12-16 minutes or until salmon is flaky and cooked through, bake times may vary bythickness and cut of salmon (see notes on how long to bake salmon below).
4. While salmon is baking, transfer remaining marinadeto a small sauce panand bring to a boil then reduce heat to asimmer and cook, stirring occasionally until slightly thickened (3-4 min)then remove from heat.
5. Once salmon is out of the oven, brush with teriyaki syrup, thensprinkle with chopped green onion and sesame seeds as desired.
Juicy!! I’m so bummed there aren’t any leftovers…
How Long to Bake Salmon:
Baking times for salmon will vary based on the type of salmon you are using.
Farmed Raised Salmon (like “Atlantic Salmon” or farmed King Salmon) tend to have a higher fat content so they can be baked for a longer period of time without drying out. Farmed salmon also tends to come in thicker, fattier pieces of salmon which are more forgiving and you can bake longer.
Wild Caught Salmon (like Coho Salmon and Sockeye), tend to be thinner and less fatty fillets (with the exception of WILD Caught King Salmon which can be just as thick and fatty as farm raised). In general, wild salmon is easier to overcook and needs to be baked more carefully. With wild-caught salmon, aim for the lower baking times if a range is given and check for doneness before you cook it any longer.
Print-Friendly Teriyaki Salmon Recipe:
Teriyaki Salmon Recipe
4.98 from 483 votes
Author: Natasha Kravchuk
This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.
Prep Time: 25 minutes mins
Cook Time: 15 minutes mins
Total Time: 40 minutes mins
Ingredients
Servings: 8 Servings
For the Teriyaki Salmon:
- 2 1/2 lbs salmon filet sliced into 2" wide slices, *
For the Teriyaki Sauce:
- 3 Tbsp teriyaki sauce
- 3 Tbsp hoisin sauce
- 3 Tbsp soy sauce
- 1 Tbsp white vinegar
- 1 Tbsp sesame oil
- 1/3 cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 tsp freshly grated ginger, or 1/2 tsp ground ginger
To serve:
- Sesame seeds to garnish, optional
- Green onion, chopped, optional
Instructions
Prep:
Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
How to Make Easy Teriyaki Salmon:
Combine sauce ingredients and stir until brown sugar is dissolved.
Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 12-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.
Notes
*This recipe will work for 2 to 3 lbs salmon. You can easily scale this recipe up or down. For 1 lb of salmon, cut all of the marinade ingredients in half.
Nutrition Per Serving
276kcal Calories13g Carbs29g Protein10g Fat1g Saturated Fat78mg Cholesterol797mg Sodium743mg Potassium11g Sugar55IU Vitamin A0.2mg Vitamin C31mg Calcium1.5mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Teriyaki Salmon Recipe
Amount per Serving
Calories
276
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Cholesterol
78
mg
26
%
Sodium
35
%
Potassium
743
mg
21
%
Carbohydrates
13
g
4
%
Sugar
11
g
12
%
Protein
29
g
58
%
Vitamin A
55
IU
1
%
Vitamin C
0.2
mg
%
Calcium
31
mg
3
%
Iron
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Teriyaki Salmon
Skill Level: Easy
Cost to Make: $$
Calories: 276
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Moresalmon recipes worth trying:
Baked Salmon with Garlic and Dijon
Grilled Salmon Skewers
Baked Salmon with a Tangy Glaze
Natasha Kravchuk
