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

4.98 from 512 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.

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Prep Time: 25 minutes mins

Cook Time: 15 minutes mins

Total Time: 40 minutes mins

Ingredients 

US CustomaryMetric

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

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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

 

797

mg

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

0

%

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

More salmon recipes worth trying:

Baked Salmon with Garlic and Dijon

Grilled Salmon Skewers

Baked Salmon with a Tangy Glaze