Teriyaki Salmon Recipe
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:
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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:
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Combine sauce ingredients and stir until brown sugar is dissolved.
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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).
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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.
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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.
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Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.
Recipe 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.
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
If I made extra teriyaki sauce can it be refrigerated and stored for future later ?
Hi Emma! I am not sure how long the sauce will be good for. It has fresh ingredients like garlic that will go bad after a couple of days.
Absolutely delicious, it is now a family favourite. One question.. would the sauce work with chicken or beef as well?
I’m glad you loved the recipe! Yes, you could use this sauce for chicken or beef. Also, you may reference my recipe here for chicken teriyaki.
I made this tonight and it was DELICIOUS. Equally loved by my husband and two year old. This will become a regular dinner in our house.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sarah!
Hey there-Do you think this recipe (or any of your other salmon recipes) would work with frozen wild caught salmon from Costco? I love every recipe I’ve tried of yours so far. Thank you for simple recipes.
Hi Michelle, I bet that could work! Here’s what one of our readers wrote: “This is so good – and so easy to make. It turned out perfect using frozen farmed Atlantic salmon from Costco. Really, unbelievably good.” I hope this helps!
This recipe is so easy and so delicious!!! My husband told me that he could eat this everyday. This is our new go-to salmon recipe!! ❤️😋😍
That’s just awesome! Thank you for sharing your wonderful review, Rebecca!
I want to make this with something else that should be at 450 degrees. Could I do this at 450 for several minutes less if I keep a close eye on it?
Hi Carly! You could try it, but I have not tested it. Yes, keep a close eye on it.
The recipe is a little out of proportion. Very salty and thick. I triple-checked all the measurements.
My son gave it a 6 out of 5!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! That’s a win in my books.
I took a filet of red salmon and used half last night for the garlic and dijon baked salmon and the other half for the teriyaki salmon tonight. Both were five stars!! I served the teriyaki salmon with rice pilaf and sauteed bok choy and mushrooms. Yum. Thanks again for helping to keep my dinners tasty.
Thank you so much for sharing that great review with me, Laura. I’m so glad you enjoyed it!
Just tried this for dinner today. We had it with some white rice and roasted asparagus. It was delicious, the family loved it!
So glad it was enjoyed, Carol! Thank you for your review. 🙂
I make this once a week – one of family favourites! Easy and really delicious.
So glad to hear that, Gerta!
so delicious!! I love the sauce, it was perfect! We will be making this again. and again. and again. 🙂
That’s so great! It sounds like you have a new favorite, Jackie!
The marinade and glaze for this recipe is sooo good! Definitely our new go to recipe for salmon.
I’m so glad you found a new go-to on my blog! Thank you for your great review, April!
Made this tonight and it was so good! We eat a lot of salmon and this will definitely be one that I make again. Served it with roasted asparagus. Absolutely a winner!
So glad to hear you enjoyed this recipe, Carly! Thank you for the wonderful feedback. 🙂
I absolutely love this recipe and it comes out well every time, but I would like to know if this recipe is strictly for baking or can this be air-fried too? 🙂
Hi Clare, I haven’t tested that myself, but I saw someone shared this comment “I also cooked the salmon in the air fryer at 400 degrees for 8 minutes. Served it with jasmine rice and sautéed bok choy. My boyfriend couldn’t stop raving about this meal! Thanks for this recipe!” I hope that helps
Made this last night for dinner! Absolutely DELISH! The best salmon we have ever had! Highly recommend! Easy to make and makes you look like a professional chef! Thanks Natasha! I’ll be scouting your recipes for more recipes to try!
You’re very welcome! I’m glad you enjoyed this recipe. Thank you for the review. 🙂
Quick, easy, and tastes great!
We added rice with it. Will make again.
Thank you!
You’re welcome, Justin. Good to know that you enjoyed the recipe!
Thank you so much for Amazing recipe
❤️
I made it for 18 guests they loved it a lot .🙏
Wow! That’s just awesome! Thank you for sharing your wonderful review, Bishnu!
Very good recipe. Made it with steamed broccoli and sticky Jasmine rice. It was delicious. Thank you!
Thanks for your great feedback!
Natashka you are the best and beautiful and truly talented!!!!
I love all your recipes and every day I see something new that I want to try and my family loves it
Now I tell my friends to search your blog for amazing recipes
Thank you so much for making my days so delicious
That is very kind. I’m so glad you enjoy them, thank you for sharing my recipes.
My husband loves this dish and I love how easy it is to prepare!
That’s great! It really is so easy. I’m glad he enjoys it.
Wow!! Soooo yummy! Even my 11 month old loved it. This will be a repeat in our house!
So glad you found a favorite. Thank you for the review, Natalie. 🙂
Good morning… I want to cook the salmon on my flattop, so I can get a crispy skin. How do you recommend I do this while still using the glaze, as it sounds amazing?
Hi Keith, I haven’t tried this on a flattop myself to advise, I imagine thee glaze will burn, so it may be best to add it towards the end. Again I haven’t tested it myself, if you happen o try it out please let me know how it goes!
Loved this recipe! Thank you, Natasha. Your recipes always are a hit with my family.
You’re welcome, Cynthia. Thanks for your good comments and feedback!
First I was so happy that I could change the number of servings, wish all recipes did that so a big HIGH FIVE to Natasha. This has to be the best salmon I had, this was really quick and easy,but most of all extremely tasty.
That’s so great to hear, Audrey. I’m happy you enjoyed this recipe. Thank you for the review.
I had the salmon ready to go into the oven but decided at the last minute that I wanted something different for our salmon dinner. So, I googled teriyaki salmon and found this recipe. I had to rinse off my salmon and pat it dry because I had already seasoned it.
I made this almost exactly per the recipe, I just didn’t have the green onions. It was delicious. We had to eat 20 minutes later than planned, but it was worth it. Thank you for the great recipe. Better than going to a restaurant!
So glad you enjoyed this recipe. Thank you, Stacy.
Excellent! I thought I wasn’t a salmon fan yet not certain I’ve tried it before. This changes the game!! And another family member who knew she didn’t care for salmon, loved it. Will definitely make again. Thank you!
Yay, that’s awesome feedback! I’m really happy to hear that you all loved this recipe.
Vegan here so I can only go by what my husband and kid said about the teriyaki salmon. OK so they basically inhaled it and said it the best I’ve ever made. We lived in Asia for almost 10 years so they’re quite familiar with the flavors this amazing marinade and glaze brought to the dish. Guess from now on I’ll need to stop using store bought teriyaki sauce alone.
Hello there Jan, thanks for sharing. Great to hear that your family enjoyed and liked the sauce and the recipe. I’m glad they enjoyed it!
I was pleased to say the least that you used wild caught sockeye salmon instead of that farmed stuff. That’s all I use too. I printed the recipe and will definitely let you know how we liked it. Love your recipes and your fb videos. Patty
Hi Patty! I would love that! Thank you, I hope you love this recipe and look forward to hearing your feedback. 🙂
Love most of your recipes I’m a fan. Why do most recipes call for onions. I know you can omit them but I think onions over power a dish. Keep up the good eats. Praying for all the people in Ukraine.
Hi Shirley! Thank you for your support. Yes, you can also omit or use less onion if it is too overpowering in a dish. We love the flavor it gives and use it a lot.
Cooked this last night and it was so yummy that even my 6-year-old devoured it! Amazing recipe! I put it on broil to give it a nice glaze for a min or two. 5 stars and definitely adding to my repertoire.
Awesome! Thank you for the perfect rating and feedback, so glad you and your kid enjoyed it!
This is one of my favorite salmon recipes and my husband’s hands down favorite!! I have made it for many guests and everyone agrees it is absolutely delicious. Thank you!
Glad to know that the recipe was a huge hit!
No salt and pepper? The sauce is only thing needed to have a great taste to the salmon?
Hi Zahida! That’s right, the flavor will come from the sauces – most have a decent amount of sodium in them.
So simple and SO DELICIOUS!
This teriyaki salmon dish was a HIT in our home! I used wild caught sockeye salmon, alomg with fresh ginger and garlic. It was so light and paired perfectly over a bed of rice. My picky 12yo son said, “This is Ahhmazing!” His even pickier dad said it was better than any restaurant version! No, really! He said that! LOL I will definitely be making this fish again. Thank you, Natasha, for yet another Ahhhmazing recipe!
You’re so welcome, Tammy! So happy to hear that this recipe was a huge hit, thank you for sharing.
I found this recipe last year and it is fabulous! I make it at least once a month. My family and friends love it! I eat leftovers the next day cold for lunch. Try roasting some zucchini as a side dish. Pairs well with the salmon and is delicious with the sauce
That’s just awesome! Thank you for sharing your wonderful review, Cindy!
Can this sauce be simply poured over rice and broccoli? Or does it need to be cooked and heated?
Hi Nicole, I think you could use it over rice and broccoli. It would be better cooked. You can try making this in a saucepan on the stove-top so that you can sautee the minced garlic, dissolve the brown sugar, and so the flavors incorporate well.
A definite five star + recipe.
This teriyaki salmon was so delicious that it left me wanting more. For sure will make again. Made the recipe as is but instead of white vinegar I used rice vinegar, and instead of the oven, made it in a pan. Thanks for your great recipes.
That’s just awesome! Thank you for sharing your wonderful review, Maria!
Terraki Salmon –
best salmon I have made – ever! Making a few alterations – delish!! I did not add any terrace sauce as I have never found one I like to have in my pantry.
I added WF’s hoisin sauce
San-J Tamari in place of soy
ground Clove (good sprinkle++)
I marinated for a good four hours, flipped it and when I was ready to have it go to oven, it went into a º350 oven for 25 minutes (checked at 15 and it wasn’t done). I had it bake in the sauce and it came out SPECTACULAR. Thanks so much for the fab-U-lous meal
Yumminess in Chicago!
You are very welcome, Tamara. I’m glad you loved it! I hope you’ll enjoy all the recipes that you will try.
I made your teriyaki salmon for dinner and my husband said it was my best salmon ever!😋
That’s just awesome! Thank you for sharing your wonderful review, Diana!
I tried your teriyaki salmon. I am not a fish eater, yet, my goodness I will do this again and again. The teriyaki sauce was unbelievable. Spoon licking delicious. The fish did not taste fishy at all. I sautéed butternut squash with broccoli Rabe and make a jasmine rice for sides. So delightfully happy.
That sounds wonderful! Thank you for sharing. I’m happy you enjoy this recipe.
This recipe was AMAZING! So easy to make and filled with flavor. I served it with rice. I had to substitute the hoisin sauce for oyster sauce, but it was just as tasty. This will be in regular rotation. Who needs restaurants?
Love it! Homemade is definitely so much better, great to know that you loved it!
I make A TON of salmon and this is one of our favorites! I did use less sugar…only 3 tablespoons and I used the air fryer and achieved spectacular grill marks but this is fantastic! Thank you for sharing!
Thank you so much for sharing that with us, Lisa! I’m so glad you enjoyed it!
This recipe is great and I was able to convert it to gluten free as well. Super tasty and tastes like the GF salmon teriyaki that we get the Japanese restaurant that we go to all the time.
This has made it onto our weekly dinner menu.
Hello Angela, good to know that you were able to make a gluten-free version and liked it!
I thought this looked delicious. So I made it last night for friends. They said it was amazing and one even said it was the best salmon he ever tasted. I agree totally.
That’s awesome feedback, Hazel. I love it! Thanks a lot for sharing that with us.
We make this for dinner almost every week. It’s 5 stars plus!
I put a sheet pan of broccoli in the oven at the same time and serve it with the leftover sauce drizzled on it. The only change I make is cutting the brown sugar to 3 tablespoons.
Wow! That’s just awesome. I’m so glad you found a favorite on my blog! Thank you so much for sharing that with me.
Hi! is it possible to replace Sugar with Honey and White Vinegar with Rice Vinegar?
Hi Cindy, yes honey will work fine however, I have not tried using rice vinegar yet.
This was DELICIOUS! Thank you for sharing! I didn’t change anything, but I only had half the amount of salmon and I made the full amount of marinade. So I used the leftover marinade to cook with some fresh broccoli and carrots. Served over jasmine rice. I would definitely recommend using fresh garlic and ginger, it really added to the sauce!
Thank you for your good feedback and recommendation, Tess. That’s really helpful!
Hi I was wondering if I could skip cutting the filet into pieces and just bake whole. Thought it would be prettier for presentation but not sure if it would work.
Hi Amy, I have tried it as a whole salmon and that works as well. I thought it had a little more flavor with coating the sides of each piece of salmon but it will work as a whole filet.
I made this Teriyaki Salmon recipe tonight and oh my gosh it was amazing! I’m not a salmon fan but my husband and son love it. So I try to make it every once in awhile but I try to find recipes that hide the salmon taste. Well this one did the trick! I had to make a change to the sauce recipe – I live in a small rural area and I couldn’t find Hoisin sauce. So I Googled to see what I could substitute it with and one recommendation was BBQ Molasses. Well I couldn’t find that either, so I went with Honey BBQ sauce. It worked out great and my sauce was amazing. I will be making this again for sure. Oh and by the way, I also made your fried rice (without the chicken) to go along with our salmon. It was a perfect match! Thank you for having great recipes that are easy to make. I use most of your recipes and my family thanks you – LOL!!
Hello Penny, that’s great! Thank you for sharing the substitutions that you used, that is so useful. I’m glad you enjoyed this recipe!
How would you describe the difference between this marinade and the chicken thigh teriyaki marinade? Why different recipes? Is there a difference because of the type of protein? Which do you like better?
Hi Bari, they’re pretty different, for example, the chicken teriyaki incorporated citrus from an orange while using ginger for the Salmon teriyaki. I recommend trying both to see which you like better.
I made this and added some fresh squeezed lemon juice to it, definitely found my set recipe. Thanks 🙏🏽
You’re welcome and great to hear that you found your new go-to recipe! Thank you for the review.
Natasha,
Thank you so much for this super delicious salmon teriyaki recipe. I made it for relatives from out of town and they loved it and even asked for the recipe. I love your recipes and your website is my go-to resource for yummy meal ideas.
Aww, that’s the best! Thank you so much for sharing that with your friends, Karyn!
I’m making this Teriyaki Salmon recipe for my Son in Law’s birthday dinner. I am serving it with Yakisoba and Broccoli. It looks and sounds really good, hopefully he’ll love it!
Sounds like a great plan, Cheryl. I hope it becomes a hit!
Hi Natasha, I made this it was amazing I served it with my fresh lime rice which added an extra brightness This recipe is a keeper, thanks
Fresh line rice sounds good paired with this recipe, Caroline. Thank you for sharing!
For the terriyaki sauce : 3 TBSP terriyaki sauce… Uhm….
I’m confused by the other comments where people claim to have made this.
Hi Adam, you definitely could make your own teriyaki sauce with a lengthy list of ingredients but we always appreciate a shortcut when it makes sense. I think that’s what makes this recipe one of our most popular.
I was wondering about this too. Should you buy a teriyaki sauce first and add it to the homemade teriyaki sauce to enhance it? Excited to try this!
In the list of ingredients is Teriyaki sauce. Since all of the remaining ingredients are identical to those in Teriyaki sauce with the addition of a bit of honey and Mirin, why not just increase the other ingredients and add a bit of honey and mirin? I’m making the dish tonight so cannot rate yet but have everything I mentioned except commercial Teriyaki sauce. Thanks Ed
This is the second recipe of Natasha’s that I’ve tried, and the second one to become one of my go-to meals. The first is Natasha’s salmon with Dijon mustard and lemon juice. Thank you, Natasha!!!
That salmon with dijon is definitely a keeper. I feel like I have yet to come up with a roasted salmon (outside of the Asian glaze in this salmon recipe above) that matches the baked salmon with garlic and dijon.
I’m in love with the result! Switched out teriyaki sauce with honey and added a bit of cornstarch whilst boiling and it came out perfectly!!
That’s nice! Thanks for sharing the substitutions that you used, glad that worked well!
This is the second recipe of Natasha’s that I’ve tried, and the second one to become one of my go-to meals. The first is Natasha’s salmon with Dijon mustard and lemon juice. Thank you, Natasha!!!
Hello Lili, I’m happy to hear that you’ve been enjoying my recipes. I hope you love every recipe that you will try!
Added some cornstarch mixed with water. Makes a nice glaze for salmon.
Lol, how can the ingredient be the recipe?! I followed another user who sub’d teriyaki for soy sauce and it tasted really good. I also added some cornstarch and water so that once heated through, the sauce thickened nicely to glaze the salmon.
I had an amazing meal with this salmon preparation, it was scrumptious:)
I’m so happy you enjoyed that. Thank you for sharing that with us, Duncan!
Simply wow! Perfection!!!
Thank you, K!
This is my family’s favorite salmon recipe! Delicious and easy. Thank you for such a great recipe! 🙂
You’re welcome, Emily! I’m so glad you enjoyed it!
I replaced teriyaki sauce with light soy and it worked perfectly. Just wanted to say im surprised to see hoisin sauce in the recipe, but it somehow leads to the closest store bought teriyaki sauce that ive ever tried and i have tried a few! I made this recipe and my son who normally hates any kind of fish said it was good. Thank you for the recipe, its perfect.
So great to hear that you loved the result, Fran! Thanks for sharing that with us.
Tried this, supet delicious! It is now one of our family’s favorite dishes. Thank you, Natasha for sharing delicious recipes 🙂
You’re welcome, Karyn. Glad you liked it!
Tried this, supet delicious! It is now one of our family’s favorite dishes. Thank you, Natasha for sharing delicious recipes 🙂
I’m so glad you found a favorite on my blog, Karyn! Thank you so much for sharing that with me.
There is teriyaki sauce as an ingredient in teriyaki sauce?
Hi Nancy, you could make your own from scratch, but it is much simpler to use the sauces I listed.
Agree Nancy, I was also surprised by this.
The best salmon recipe ever! So delicious and easy! Thank you!
Perfect! I love it, thanks for sharing your great comments and review with us, Amy!
Today I made your waffles, buckwheat, poached eggs, and now this. All 5 stars! Thank you so much for your website and helping me make delicious food! (I also made my mom your honey prune cake for mother’s day and she said it was the best cake she ever had- I added a little more frosting and cut the cake layers into thirds instead of half and it turned out amazing thank you!)
Awesome! I hope you and your family will love every recipe that you will try.
This recipe is SO great. Even my picky kids gobble it up! We’ve worked it into our dinner rotation and have made it many times now. I marinade the fish in half the sauce and save the rest to drizzle over the cooked fish, rice, and some veggies… It’s delicious!
Hello Katie, great to hear that the recipe was a hit with your family! I’m glad they loved it. Thanks for your great review and feedback.
FYI, Tamari is not a brand of soy sauce but a type. San-J is the brand.
Thanks for the info, Mark.
OMG ! This was so good! I cut it in half as its just the two of us. I made the marinade but split it in half into two bowls. Cooked half salmon tonight and will do the other half tomorrow. Excellent recipe. I’ve made 4 of your recipes and have loved every one. Now when I need a recipe or idea I check your page first.
Hello Debbie, that is so great! I’m happy to know that you’ve been enjoying my recipes.
Hi Natasha
Thank you your very good tasting recipes your food is amazing when I want make a different recipe I jump in your recipe, I am Portuguese but I love your food
Ana
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I’m cooking for one. If I make the entire recipe of marinade, can I freeze part of it for use later?
Hi Susan, I haven’t tested freezing the marinade alone. If you experiment let us know how it goes.
This is our fave salmon recipe ever!!! So good! We serve it on top of jasmine rice (thanks to our rice cooker – best investment!) and cast iron seared zucchini, bell peppers and onions. Delicious!!!
Hi Angie! Thank you so much for that wonderful review! I’m so glad you enjoyed it!
Made this my boyfriend and his family for New Year’s Eve dinner! It was a big hit. His mom even asked me for the recipe, and my boyfriend said this was the best salmon he has ever eaten.
(Now they think I’m a good cook! I better read more recipes to keep the good reputation)
Wow! That’s just awesome! Thank you for sharing your wonderful review! It sounds like you have a new favorite!
Hello! I have not yet made this; what is a prepared baking sheet?
Hi Peggy, See the section titled: How to Make the Teriyaki Salmon: It will show you how to Prep the sheet: “Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.” I hope that helps.
Hi Natasha! I’m a huge fan of your recipes. This one is by far one of the best ones I’ve tried from your site. I’m thinking about buying an air fryer. What would the instructions be to cook on an air fryer?
Thanks!
Hello Luis, thank you for your support and I’m glad that you are enjoying my recipes. I saw someone shared this comment “I also cooked the salmon in the air fryer at 400 degrees for 8 minutes. Served it with jasmine rice and sautéed bok choy. My boyfriend couldn’t stop raving about this meal! Thanks for this recipe!” I hope that helps.
Delicious! Thank you Natasha for this recipe.
You’re welcome, Gisele. Glad you loved it!
This looks delicious, but I have a question. Is it safe to “re-use” the marinade? I thought the golden rule with marinades was that if you marinaded raw meat, you should discard the marinade and not use it on the cooked meat. Does the fact that after marinading the raw fish you are heating the marinade, will that eliminate any bacteria left from the raw fish?
Thanks….looking forward to trying this recipe!
Phyllis
Hi Phyllis, keep in mind that the marinade is boiled, just be sure to boil it according to the instructions and it will be safe. That same marinade that was touching the salmon is already in your pan when you are cooking the salmon being on the salmon. I hope that makes sense.
This is going to be our go-to salmon recipe from now on. My son who will only eat salmon with lots of bbq sauce, exclaimed after the first bite, “mom, this doesn’t take like salmon, it’s delicious!” He ate his portion without any issues. Thank you so much!
sorry…..doesn’t “taste” not take LOL
Sounds like you found a new favorite, Silvia! That’s so great!
Wondering if we can pan sear this instead of bake? Would there be any issues with the marinade if using a cast iron skillet?
Hi Shaunte, I haven’t tested this with pan-searing alone, but it may work. If you experiment, I would love to know how you like that.
I have experimented with pan searing 🙂
You can, but if you do you can’t sear the part that’s been in the marinade because the brown sugar burns. So here’s what I’ve been doing to enjoy both the teriyaki and the wonderful crisp skin you get from pan frying.
I put the marinade in a shallow dish and put the salmon in it flesh side down. This way there’s no marinade on the skin.
Then I pan fry skin side down for several minutes on med-high heat. Watch for the salmon to turn opaque roughly half way up.
At this point I take the salmon out of the pan and place it skin side up on a baking sheet and pop it into a 400 degree oven for 8-10 minutes.
This is so good – and so easy to make. It turned out perfect using frozen farmed Atlantic salmon from Costco. Really, unbelievably good.
Sounds awesome! Thank you for sharing your wonderful comments and review with us, Kris.
Made this today for Valentines day; wife and I both loved, even the 12 y/o ate it up! Thanks!
That’s so great, Jim! Thank you for sharing with me.
Delicious❣️
Best recipe. This is my third time making this and we just love it.
Thank you!
That’s so great! It sounds like you have a new favorite!
Made this today and it was as easy (and delicious) as it sounded. Only had to sub the pre-made teriyaki with a bit extra soy, hoisin, and vinegar. Made with veggie fried rice on the side. The cook-time tips helped a lot and were spot on.
Hi Nahia, thanks for sharing some tips and feedback with us! I’m glad you enjoyed this recipe and we appreciate your comments.