The Absolute Best Baked Teriyaki Salmon Recipe (Easy, Flaky & So Flavorful!)

Hello, wonderful food enthusiasts! Today, I’m beyond excited to share a recipe that has become an absolute cornerstone in my kitchen for those nights when I crave something incredibly delicious, impressively healthy, AND surprisingly quick to prepare. Get ready for my ultimate Baked Teriyaki Salmon recipe!

If you’re looking for a meal that ticks all the boxes – we’re talking flaky, moist salmon, a sweet and savory homemade teriyaki glaze that’s miles better than store-bought, and an cooking method that’s virtually foolproof – then you have come to the right place. This isn’t just any baked salmon; this is a flavor journey that transforms simple salmon fillets into a restaurant-worthy main course, all from the comfort of your own oven.

I’ve always been a huge fan of teriyaki flavors, but for years, I relied on bottled sauces that often felt a bit too sweet or artificial. Learning to make my own homemade teriyaki salmon recipe was a game-changer! The balance of soy sauce, mirin, sake (or alternatives!), and a touch of sweetness creates a glaze that caramelizes beautifully on the salmon as it bakes, infusing every bite with incredible depth. This healthy baked salmon with teriyaki sauce is not only packed with omega-3s but also feels light yet deeply satisfying. It’s become my go-to for a quick weeknight teriyaki salmon dinner that never fails to impress.

Forget complicated seafood recipes! This oven-baked method is so simple. A quick whip-up of the sauce, a brief marinade (if you have time, but still great if you don’t!), and then into the oven it goes. Before you know it, your kitchen will be filled with the most irresistible aroma, and you’ll be plating up the best oven baked teriyaki salmon that’s as beautiful to look at as it is to eat. Let’s get cooking!

Why This Baked Teriyaki Salmon Will Become Your Go-To

Still on the fence? Let me count the ways this Baked Teriyaki Salmon recipe will win you over:

• Unbelievably Flavorful: The homemade teriyaki sauce is a perfect blend of savory, sweet, and umami notes that complement the rich salmon beautifully.
• Perfectly Flaky & Moist: Baking salmon is a fantastic way to ensure it cooks evenly and stays incredibly moist and tender. No dry salmon here!
• Surprisingly Easy: Despite its elegant presentation and rich flavor, this is a genuinely easy baked teriyaki salmon recipe, perfect for cooks of all skill levels.
• Healthy & Nutritious: Salmon is packed with omega-3 fatty acids, protein, and essential vitamins. This dish is a powerhouse of goodness.
• Quick Enough for Weeknights: From prep to plate, you can have this stunning meal ready in under 30 minutes (plus optional marinating time).
• Versatile Serving Options: Serve it with rice, quinoa, roasted vegetables, a fresh salad, or even in a teriyaki salmon bowl. The possibilities are endless!
• Homemade Sauce Advantage: Making your own teriyaki sauce means you control the ingredients – no excessive sugars, corn syrup, or preservatives often found in store-bought versions.

Gathering Your Treasures: Ingredients for Baked Teriyaki Salmon

Let’s gather everything we need to create this mouthwatering dish. The quality of your ingredients, especially the salmon and soy sauce, will really shine through!

For the Salmon:

• Salmon Fillets: 4 (about 6 oz each) skin-on or skinless salmon fillets, about 1 to 1.5 inches thick. Wild-caught is fantastic if available, but good quality farmed salmon works beautifully too.
• Sesame Oil: 1 teaspoon (for briefly searing or brushing, optional but adds flavor)
• Salt and Black Pepper: To taste (use sparingly, as the teriyaki sauce is salty)

For the Homemade Teriyaki Sauce:

• Low-Sodium Soy Sauce (or Tamari for Gluten-Free): ½ cup (120 ml)
• Mirin: ¼ cup (60 ml) – Japanese sweet cooking wine, adds authentic flavor and sheen.
• Sake (Japanese Rice Wine): 2 tablespoons (30 ml) – Adds depth. You can substitute with dry sherry or chicken broth if preferred.
• Brown Sugar (Light or Dark): ¼ cup (50g), packed. You can substitute with honey or maple syrup, adjusting to taste.
• Fresh Ginger: 1 tablespoon, finely grated or minced (about a 1-inch piece)
• Fresh Garlic: 2-3 cloves, finely minced or grated
• Sesame Oil: 1 teaspoon (for the sauce, adds nutty aroma)
• Cornstarch (Optional, for a thicker glaze): 1 teaspoon mixed with 1 tablespoon cold water to make a slurry.

For Garnish (Optional but Recommended):

• Toasted Sesame Seeds: For sprinkling
• Thinly Sliced Scallions (Green Onions): For freshness and color
• Fresh Parsley or Cilantro: Chopped, if desired

The Journey to Deliciousness: Baking Your Teriyaki Salmon Step-by-Step

Get ready for your kitchen to smell absolutely divine! This process is simple and rewarding.

Step 1: Prepare the Homemade Teriyaki Sauce

1. Combine Ingredients: In a small saucepan, combine the low-sodium soy sauce, mirin, sake (or substitute), brown sugar (or substitute), grated ginger, minced garlic, and the 1 teaspoon of sesame oil designated for the sauce.
2. Simmer Gently: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
3. Reduce & Thicken (Optional): Let the sauce simmer for about 5-7 minutes, or until it has slightly thickened and reduced. If you prefer a thicker, more glaze-like consistency, whisk in the cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) during the last minute of simmering, stirring constantly until the sauce thickens to your liking.
4. Set Aside: Remove the sauce from the heat and set it aside. It will thicken a bit more as it cools. You’ll use some for marinating/basting and reserve some for serving, if desired.

Step 2: Prepare and Marinate the Salmon (Optional but Recommended)

1. Pat Salmon Dry: Gently pat the salmon fillets dry with paper towels. This helps the sauce adhere better and promotes a nice exterior. Season very lightly with salt and pepper if desired (remember the sauce is salty).
2. Marinate (Optional, 15-30 minutes): Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour about ⅓ to ½ of the prepared teriyaki sauce over the salmon, ensuring all sides are coated. Let it marinate at room temperature for 15-30 minutes. If marinating for longer (up to 2 hours), cover and place in the refrigerator, then bring to room temperature for about 15 minutes before baking. If you’re short on time, you can skip the marinating and just brush generously with sauce before baking.

Step 3: Bake the Teriyaki Salmon

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
2. Arrange Salmon: Remove the salmon from the marinade (discard the used marinade from the dish/bag). Place the salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets.
3. Initial Baste: Brush the tops and sides of the salmon fillets generously with some of the fresh (unused) teriyaki sauce.
4. Bake: Bake for 12-15 minutes, depending on the thickness of your salmon fillets. The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 135-140°F (57-60°C) for medium, or up to 145°F (63°C) for well-done (though I recommend aiming for medium to keep it moist).
5. Final Glaze & Broil (Optional, for extra caramelization): During the last 2-3 minutes of baking, you can brush the salmon with another layer of teriyaki sauce. For a beautifully caramelized top, you can switch the oven to the BROIL setting (High) for the final 1-2 minutes. WATCH VERY CAREFULLY when broiling, as the sugars in the sauce can burn quickly. Stay by the oven!

Step 4: Rest and Serve

1. Rest Briefly: Once cooked, remove the salmon from the oven and let it rest for a couple of minutes. This allows the juices to redistribute, resulting in more tender fish.
2. Garnish: Drizzle with a little extra fresh teriyaki sauce if desired. Sprinkle generously with toasted sesame seeds and freshly chopped scallions.
3. Serve: Serve your delicious Baked Teriyaki Salmon immediately with your favorite sides.

Wise Kitchen Wisdom: Tips for Teriyaki Salmon Success

Achieve salmon perfection with these handy tips:

• Don’t Overcook the Salmon: This is the number one rule for tender, flaky fish! Use a meat thermometer if you’re unsure, or watch for it to just start flaking easily. Carryover cooking will continue for a minute or two after you remove it from the oven.
• Quality of Salmon Matters: Fresh, good-quality salmon will always yield the best results. Look for fillets that are vibrant in color and firm to the touch.
• Adjust Sweetness: Teriyaki sauce preferences vary. Taste your sauce before using it on the salmon and adjust the brown sugar (or honey/maple syrup) if needed.
• Mirin & Sake Substitutes: If you don’t have mirin, you can use a dry white wine or rice vinegar with an extra ½ teaspoon of sugar per tablespoon. For sake, dry sherry or even chicken/vegetable broth can work in a pinch, though the flavor profile will change slightly.
• Skin-On vs. Skinless: Skin-on salmon can help keep the flesh moist during baking and gets deliciously crispy if you sear it skin-down first or broil it skin-up. Skinless is perfectly fine too and often preferred for ease.
• Parchment Paper is Your Friend: For super easy cleanup, always line your baking sheet!

Delicious Variations & Serving Suggestions

This Baked Teriyaki Salmon is fantastic on its own, but here are some ways to customize and serve it:

• Spicy Teriyaki Salmon: Add a teaspoon or two of Sriracha, gochujang (Korean chili paste), or a pinch of red pepper flakes to your teriyaki sauce for a kick.
• Honey Ginger Teriyaki: Use honey instead of brown sugar and add an extra touch of fresh ginger for a brighter flavor.
• Grilled Teriyaki Salmon: This sauce works beautifully for grilling too! Grill over medium heat until cooked through, basting frequently.
• Serving Ideas:
  • Classic: Serve with fluffy steamed white or brown rice and steamed or roasted broccoli, asparagus, or bok choy.
  • Teriyaki Salmon Bowls: Serve over rice or quinoa, topped with edamame, shredded carrots, cucumber, avocado slices, and a drizzle of extra sauce.
  • With Noodles: Delicious alongside soba noodles or udon noodles tossed with a bit of sesame oil.
  • In a Salad: Flake the cooked salmon and add it to a fresh Asian-inspired salad with a sesame ginger dressing.

Storing & Reheating Leftovers

Leftover Baked Teriyaki Salmon can be a treat for lunch the next day!

• Storage: Store leftover salmon in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Reheat gently to avoid drying it out.
  • Oven: Preheat to 275°F (135°C), place salmon in a baking dish, add a splash of water or broth, cover with foil, and bake for 10-15 minutes until warmed through.
  • Microwave: Reheat on low power in short intervals.
  • Cold: Flaked cold teriyaki salmon is also delicious in salads or rice bowls.

I truly hope this easy baked teriyaki salmon recipe brings as much joy and deliciousness to your table as it does to mine. It’s a simple, elegant, and healthy dish that proves that incredible flavor doesn’t need to be complicated.

If you try this homemade teriyaki salmon recipe, please let me know how it turned out in the comments below! I love hearing about your culinary adventures. Enjoy!