Major salmon fans over here and this teriyaki salmon recipe is a winner! It’s so simple 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 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).
3.Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 12-16 minutes or until salmon is flaky and cooked through, bake times may vary by thickness and cut of salmon (see notes on how long to bake salmon below).
4. 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.
5. Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle 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
Ingredients
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
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
More salmon recipes worth trying:
Baked Salmon with Garlic and Dijon
Baked Salmon with a Tangy Glaze
The first ingredient for your teriyaki sauce is…. TERIYAKI SAUCE???!!!!!
Delicious and super easy I used Mirin instead of the white vinegar
Super delicious 🤤 I didn’t have Hosin sauce and even without it, it was tasty.
Can this teriyaki salmon be served cold the next day?
Hi Jan! Yes, you could it eat it cold too if you prefer.
Can you make the marinade in advance? I am making it after work and there are a lot of hungry folks.
Hi Jody! I imagine that will just be fine.
Hi Natasha!I made this recipe for my family and it was absolutely divine😍!Only thing was that they like to have the salmon with the skin on so I followed your recipe using salmon with the skin on.However,the skin got stuck to the foil on my baking tray.How can I fix this?Could you please tell me how I can make this salmon with the skin on?Thank you so much!
Make sure your pan is thoroughly preheated before adding the salmon. A hot pan will help create a sear on the skin, which can prevent it from sticking. You may also use a small amount of oil with a high smoke point, like vegetable, canola, or avocado oil.
Thank you so much Natasha!Does the same thing apply when you are baking the salmon too?I tried baking the salmon.Not pan frying it.
Hi Patali, baking on foil can be a little more problematic with sticking. I suggest spraying with cooking oil or trying parchment paper which is my preference because it releases easilly from the paper.
Made this tonight from your cookbook. OMG so delicious and easy to make.
For the Teriyaki Sauce:
3 Tbsp teriyaki sauce
is it a typo?
Hi Lisa, that is not.
Cooked on blackstone griddle. Delicious!! Did reduce brown sugar to 1/4 cup, 1 tsp fresh ginger but other than that as instructed. Natasha’s kitchen is always my go to when looking for recipe. Ty for this easy and delicious recipe!!!
The recipe is great! Easy to prepare and tasty. It was just too sweet so next time I’ll try reducing the brown sugar to 1/4 cup instead of 1/3 and reducing or eliminating the hoisin sauce. Thank you 🙂
This recipe is excellent! Thanks Natasha for sharing! Made this salmon for the first time tonight and the family gobbled it up in less than 5 minutes. Definitely a keeper. Will double the recipe next time so we can all have seconds. Thanks again!
Awww I love that! Thanks for sharing that with us, I’m happy to hear that your family enjoyed this recipe a lot!
Made this dish exactly to the recipe except I reduced the sauce for a few more minutes. It was fantastic. As is often the case, the sauce made the dish, and I’m definitely adding it to my regular rotation.
My kids love salmon prepared this way. That means the recipe is a hit! 🥳 Thank you
I’ve cooked A LOT of salmon over the years but was looking for something a bit different. Natasha never disappoints. WOW!! The flavor in this recipe is phenomenal! This is now our go to recipe for salmon and we will be eating a lot more fish from now on! Thanks girl!
This is hands down the best salmon I’ve ever had. Thank you.
I’m so glad you love it!
Love love this recipe! So tasty each and every time. I use mostly Mr. Chen’s sauces but would love to try any other brands or suggestions anyone has. Thankyou
My goodness–I’ve been on a roll today checking out all your salmon recipes! What a bonanza!
There was a remark from you (or your staff) stating that you used store-bought teriyaki sauce. I’m a newbie for teriyaki sauce and it would be so helpful you could post the brand name that you chose.
This is such a great site! You provide so much helpful information with each recipe. Thank you for all your effort and expertise!
Hi Rhonda! Thank you so much for the feedback. I don’t always have a link, but I have used different brands. For this specific recipe at the time, I used kikkoman teriyaki (see the image reference above with the ingredients). I hope you love this salmon recipe!