Name: Baked Teriyaki Salmon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 fresh salmon fillets 6 oz each; 2 tablespoons 4 fresh salmon fillets 6 oz each; 2 tablespoons Teriyaki Sauce – Crafted from soy sauce, sugar, ginger, and garlic, with optional additions such as red chili flakes, cornstarch, or honey to enhance flavor and consistency.; 2 cloves garlic minced; 1 tsp fresh ginger grated; 2 tbsp brown sugar or honey; 1 tsp sesame oil; 2 green onions thinly sliced for garnish; 1 tbsp sesame seeds optional; 2 cloves garlic minced; 1 tsp fresh ginger grated; 2 tbsp brown sugar or honey; 1 tsp sesame oil; 2 green onions thinly sliced for garnish; 1 tbsp sesame seeds optional; Homemade Teriyaki Sauce:; ½ cup soy sauce (non-alcoholic alternative, e.g., naturally brewed or tamarind-based); 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp brown sugar or honey; 1 tsp sesame oil; 1 tbsp cornstarch mixed with 2 tbsp water (if needed for thickening)

Salmon is a dinner superstar—it’s delicious, versatile, and packed with health benefits. But when you pair it with a homemade teriyaki marinade that’s a perfect mix of savory and sweet, it becomes a real showstopper. This baked salmon recipe is my go-to when I want something flavorful without spending hours in the kitchen. It’s simple enough for a weekday dinner but elegant enough to impress your guests. Plus, you’ll only need a few ingredients to whip it up. Ready to elevate your salmon game?

A little story about my love for baked salmon 🐟

The first time I made teriyaki baked salmon, it was a complete accident. I had just started experimenting with homemade sauces, and my pantry was looking pretty bare—soy sauce, brown sugar, and some ginger root were all I had to work with. I threw it all together in a bowl, crossed my fingers, and hoped for the best. The smell that filled my kitchen as the salmon baked was heavenly. By the time I took my first bite, I was hooked. The balance of sweet and savory in the marinade was perfect, and the salmon turned out flaky and tender. It became a recipe I tweaked and perfected over the years, and now it’s one of those dishes that brings back cozy, happy memories every time I make it.

The origins of teriyaki (and why it’s perfect with salmon)

Teriyaki is a Japanese cooking technique that involves grilling or broiling meats or fish with a glaze of soy sauce and sugar. Over time, it has evolved into a flavor profile that’s loved worldwide, and variations like this homemade sauce have become a kitchen staple. Salmon, with its rich and fatty texture, is the perfect canvas for teriyaki flavors because the sweet-salty glaze cuts through the fish’s natural richness while complementing its mild taste. this recipe skips the alcohol for an equally delicious, family-friendly version.

Let’s talk ingredients: how to pick the best

Every ingredient in this dish plays a role, so here’s what you need to know:

Salmon fillets: Fresh is always best! Look for fillets with bright, firm flesh and no strong fishy odor. If fresh isn’t an option, frozen works just fine—just thaw it in the fridge overnight. You can substitute with trout or even cod if you prefer.
Soy sauce: The foundation of the teriyaki marinade. Opt for a naturally brewed, low-sodium version if you want more control over the saltiness.
Brown sugar or honey: This adds the perfect sweetness. Honey gives the dish a floral undertone, while brown sugar creates a deeper caramelized flavor.
Fresh ginger and garlic: These aromatics make the marinade pop. Always go for fresh rather than powdered—it’s worth it for the bold, zesty flavor.
Sesame oil: A tiny bit goes a long way, adding a nutty richness. If you’re out of sesame oil, olive oil will work in a pinch, but the flavor won’t be as authentic.
Green onions and sesame seeds: These are optional but highly recommended for garnish. They add freshness, crunch, and a hint of nuttiness to the final dish.

Kitchen gear: what you need (and what you don’t)

You don’t need fancy gadgets for this recipe, but a few tools will make the process smoother:

Mixing bowl: For whisking up that teriyaki marinade. A medium-sized bowl works best.
Baking sheet or dish: Line it with parchment paper to make cleanup a breeze. If you don’t have parchment paper, a light coating of oil will do.
Small saucepan: This is for reducing the leftover marinade into a glossy glaze. A small nonstick pan works best for even heating.
Basting brush: Handy for brushing the glaze onto the salmon toward the end of baking. If you don’t have one, use a spoon.
Instant-read thermometer: While optional, this helps you ensure the salmon is perfectly cooked (145°F is the magic number).

Step-by-step: my foolproof method (with tips!)

1. Make the marinade

In a medium bowl, whisk together the soy sauce, garlic, ginger, brown sugar (or honey), and sesame oil. Taste the mixture and tweak the sweetness or saltiness to your liking. If it feels too salty, add a splash of water. Pro tip: Make a little extra if you want more glaze for serving—it’s that good!

2. Marinate the salmon

Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Make sure each piece is fully coated. Pop it in the fridge for 30 minutes to 2 hours. Just don’t go overboard with marinating; too much time can overpower the fish.

3. Prep for baking

Preheat your oven to 400°F (200°C). While it heats up, let the salmon come to room temperature—it’ll cook more evenly this way. Line your baking sheet with parchment paper or lightly grease your baking dish to prevent sticking.

4. Bake to perfection

Lay the salmon skin-side down on the baking sheet, letting any excess marinade drip off. Bake for 12-15 minutes, depending on the thickness of your fillets. The fish should flake easily with a fork and reach an internal temp of 145°F. For extra flavor, brush on the reduced marinade during the last couple of minutes.

5. Serve and enjoy

Let the salmon rest for 2-3 minutes before serving. Garnish with green onions and sesame seeds for a restaurant-worthy finish!

Delicious variations to try

Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Low-carb: Swap brown sugar or honey for a sugar-free sweetener like monk fruit.
Spicy twist: Add a pinch of red chili flakes or a drizzle of Uni-Eagle Sriracha to the marinade.
Citrus kick: Stir in a tablespoon of fresh orange juice or zest for a bright, zesty note.
Seasonal touch: In summer, serve the salmon with a side of grilled asparagus or corn. In winter, pair it with roasted root veggies.

Presentation ideas to wow your guests

For a simple but elegant presentation, plate the salmon on a bed of steamed jasmine rice or quinoa. Add a side of sautéed green beans or a crisp cucumber salad. Garnish with sliced green onions, a sprinkle of sesame seeds, and perhaps a lemon wedge for a pop of color. If you’re hosting, place the glazed salmon on a serving platter for a family-style meal—just be ready for everyone to dive in!

Beverages to pair with salmon

Iced green tea: Its light, earthy flavor balances the richness of the salmon.
Cucumber lemonade: A refreshing twist on classic lemonade that’s perfect for cutting through the savory glaze.
Sparkling water with lime: Simple yet elegant, and the bubbles make it feel like a celebration.
Ginger mocktail: Combine ginger ale, a splash of lime juice, and a sprig of mint for a zingy drink that pairs perfectly with the teriyaki flavors.

Storing and reheating leftovers

Store any leftover salmon in an airtight container in the fridge for up to 3 days. When reheating, be gentle—salmon can dry out easily. I like to warm it in a covered pan on low heat, adding a splash of water or leftover glaze to keep it moist. Alternatively, reheat it in the microwave in 20-second bursts, checking often. If you’re feeling creative, flake the leftover salmon into a salad or wrap for an easy next-day meal.

How to adjust for different serving sizes

This recipe is super flexible. Cooking for two? Halve the ingredients and bake just two fillets. Feeding a crowd? Double everything and bake on two trays. Just make sure the fillets have enough space to cook evenly. If you scale up the marinade, taste and adjust as needed—it’s easy to tweak sweetness or saltiness to suit your taste.