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
Grilled Salmon with Garlic Lime Butter (VIDEO) 
Baked Salmon with Garlic and Dijon 
Pan-Seared Salmon with Lemon Butter (VIDEO) 
Salmon Patties Recipe (VIDEO) 
Teriyaki Glazed Salmon with Peach Salsa 
Teriyaki Meatballs Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
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.
I reduced the recipe for 2 people. There will more then enough sauce to marinate the salmon, but not enough to boil and make a glaze. Obviously the marinade is more on the thicker side, so with the little bit of marinade I have left, I find when I put it on the stove it gets too thick because there is a small amount. Would you recommend I double up on the amount of sauce, so I have enough to make a glaze?
Hi Ana, thanks for sharing that with us. You can try that next time if you wish to have more sauce for the glaze.
The whole family LOVED it! Thank you for the recipe!
So great to hear that, thank you so much for sharing!
Hi Natasha, this is my second recipe from your site and it was delicious. No pics, we were too hungry 🙂 I’ll definitely be back, Thank you!
You’re welcome! I’m so happy you enjoyed it, Ruth!
I love watching u. I am not a great cook but I do try your recipes as u try to make them simple for us
Thank you
You’re welcome! I’m so happy you’re enjoying our recipes!
I am making this tomorrow and hope you see this question! In the sauce ingredients it says “teriyaki sauce”- i’m confused, isn’t that what we are making from scratch??
We found it simplifies the recipe significantly since a homemade teriyaki sauce has 6-8 ingredients by itself, and making it from scratch would increase the total prep time in the recipe. It’s more of a homemade teriyaki glaze.
Agree with you Deemom. The teriyaki sauce is a redundant ingredient, all of the other ingredients make up teriyaki sauce by themselves. then as a backup plan, you add store bought teriyaki sauce lol
halved the recipe and it turned out delicious! will definitely make again, thanks!
Perfect! Thank you for sharing that with us, Erica.
I marinated the salmon for 3 hours and doubled the sauce recipe! It wasn’t too salty but It is a tad too sweet. Next time I will half the sugar. Overall, a good recipe
Sounds good, Vicky. Thank you for sharing that with us!
This was delicious. We cooked it on our grill instead of in the oven and it was perfect. Even my picky kids liked it.
Hi Jenn, I’m so happy to hear that! I hope that you and your family will love every recipe that you will try.
I made this last night and followed recipe exactly except grilled on cedar plank over open fire. It’s as easy, fast, and DELICIOUS as it sounds. Sorry I didn’t make a photo…it was very appetizing looking as well!
Awesome! So good to know that you really enjoyed this recipe, no worries about the pic but you may share some pics of your creation on our Facebook page or group so others can see it too.
This recipe is delicious! I’ve made it several times now and it’s always a hit.
That’s just awesome! Thank you for sharing your wonderful review!
This was so good! I didn’t have hoisin sauce but I substituted with honey and it worked out well. 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’m so happy to hear that! Thank you for sharing your great review!
I found the recipe as given to be far too sweet. However, after some experimentation, I found that adding only 4 teaspoons of sugar maintained the excellent flavour of the marinade while reducing the sweetness to more manageable levels.
Thanks for sharing that with us, Liv. We appreciate your feedback and tips!
I’m not sure if I have already commented on this recipe but just to make sure I am commenting now. I am so pleased with this recipe and have made it at least a half dozen or more times. I will look for and try a few other recipes but always come back to this one. I love salmon and the benefits are wonderful. I also like to double the sauce recipe, it makes a good mix with the brown rice that I like to have with the salmon. Thank you Natasha! 😊
Hello Janie, love your comments and feedback. Thank you for sharing that with us! I hope you will also love all the other recipes that you will try.
I’m still learning how to cook, so forgive me if this is a stupid question, but I’m confused about the foil. In the first step you said to “Grease a large rimmed baking sheet (COVER WITH FOIL) and then grease for easier clean-up)” – are you saying we need to grease the pan then cover the pan with foil and then grease the foil and place the salmon on top of it?
also, what is a good substitute for sesame oil?
Hi Julianne, I haven’t tested other substitutions but I think a change would impact the flavor of the recipe. The sesame seed oil has a very distinctive Asian flavor that makes foods taste more authentic and the vinegar does balance the sauce. You might be able to sub apple cider vinegar but I haven’t tested that in this recipe.
thanks so much!
Hi Julianne, you would only grease the foil.
Thanks, I understand now!
Hi! I’m a new cook myself but I think she meant it as a second option for easier clean up. Either/or. I personally like to line the baking sheet with foil first then grease the foil. It really is an easier clean up. Hope that helps.
This does help, thanks! Glad I’m not the only new cook asking questions, haha.
This recipe is delicious! My husband isn’t overly keen on salmon and this is currently his new favourite meal.
It’s so simple to make, and it tastes amazing!
That’s just awesome! I’m so happy you found a new favorite!
Great recipe. However, I changed up the cooking method. I’ve always had success with cooking salmon low and slow. 250 degrees for about an hour. Until temp is 125, which is medium rare (how I like it). I also sous vide my salmon, and with that method you will never overcook it. Awesome!
Thank you for sharing your methods with us Karin! I’m happy to hear you’re enjoying them!
Hi Karin, I’m new to sous vide and I would like to try my new machine, but I am not familiar with using it. Am I right about the thinking that the temperature that I set will be the temperature of the food you cook? TyIA Jb
We didn’t have all the ingredients so we improvise and it turned out fantastic we will remake this for sure.
I’m so happy you enjoyed it!! Thank you for sharing that with us Rachel!
Question? Can you miranade the salmon longer than 20 minutes? I want to prep early and cook later?
Jacqueline
I wouldn’t recommend marinating fish for longer than 30 minutes, any longer and it might already get mushy
This was the best and easy to make.
Thanks so much!
Super! That is so wonderful to know, Doug. Thanks for sharing your feedback with us.
This recipe is DELICIOUS!!!!
Thank you for that wonderful review, Deborah!!I’m so happy you enjoyed that!
I’m about to try your Teriyaki Salmon recipe. The quantity of sauce in your pics looks alot greater than the recipe would make. Just concerned it may not be enough…
I hope you can give it a try and that you like it!
This was 5 star, I cook a lot of salmon and this is our new fave, thank you! So delicious and super easy!
That’s just awesome! Thank you for that wonderful feedback Nikki!
I’m looking forward to trying this recipe, but wanted to ask if this would also work if I was to cook on the BBQ and if I should cook in a tin foil pack or open on the grill.
Thank you
Hi Brigette! I bet that could work! One of our readers wrote “Deliciously wonderful and extremely easy! I put mine on the bbq in a foil pouch. AMAZING!!” I hope that helps!
Never have I ever baked a better salmon! Thank you so much for sharing the recipe. The fish was cooked perfectly and the sauce was delicious! I served it with a quinoa and Avacados salad… Mmmmm. Yummy!
You’re welcome! I’m so glad you enjoyed this recipe!
Hi! Can’t wait to try this after having read all the reviews! I have to do a buffet lunch for 30 people and would love to include this – do you think I could cook it the evening before and refrigerate and then serve it cold with salad? Just worried that it might “dry out” in the fridge? Many thanks!
Hi Ken, I bet that would work but without testing that I cannot advise. If you experiment please let me know how you like that.
Hi! Planning on cooking this tomorrow I don’t have Hoisin sauce at the moment- do you think I can replace with Oyster sauce?
Let me know. Thanks Natasha
Hi Yasmine, I have not tested that but here is what one of our readers wrote ” First time I made this dish, I didn’t have any hoisin sauce so I substituted an equal amount (3 Tbsp) of oyster sauce. It was a bit less sweet and a touch more salty, and it was absolutely delicious!” I hope that helps.
Can I use rainbow trout instead!?
Hi Sarah, that should work.
Hello, can i freeze the pizza dough? Thank you
Hi Paula, This would work fine for freezing. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.
OMG this was sooooo good!!!!
Thank you for that awesome review Alicia!
The teriyaki Salmon was fabulous! Couldn’t find hoisin sauce at the time, but it was a big hit! Both of my daughter-in-laws wanted the recipe.
Thanks
I’m so glad you enjoyed it, Betsy! Thank you for the wonderful review!
I love these Teriyaki Slmon. Thank you so much for sharing.
You’re welcome Dave!
The directions and ingredients are a beautiful mix. The sauce is complex. Thank you!
I’m glad you enjoyed that! Thank you for sharing Martha!
This was excellent! I halved the recipe to get 4 servings and it was perfect. Will make again and again!
That’s just awesome!! Thank you for sharing your wonderful review Suzanne!
I made this yesterday. I had no Teriyaki sauce in the house so I added a bit extra soy sauce instead. I served it with fresh lettuce leaves and fresh sliced oranges. Loved it and will definitely make it again!
So glad to know that it worked great using soy sauce too. Thanks for sharing that with us and for giving this recipe a try!
I tried this recipe last night and it came out great – I slightly modified it by doing a little less sugar and I did not add the Hoisin sauce.
Thanks for sharing!
Super! Great to hear that you loved this recipe, thank you for giving it a wonderful review and feedback.
Great sauce. Another winner! I made this for last nights dinner and everyone loved it. Thank you
Great to hear that, Joe! Thanka for sharing that with us and for giving this recipe a great review.
The recipe sounds great. Will try it tonight. I am wondering if the same teriyaki sauce/approach would work for chicken breasts…
I bet it would! It is so good! I hope you love this recipe!
I made approximately half the recipe for a 1 1/3 lb sockeye salmon filet and it was fantastic! The only changes I made were that I used what probably amounted to 1/8 of a cup of brown sugar (the only thing I didn’t measure) then sweetened to taste with Mike’s Hot Honey for a tiny bit of heat, and I didn’t cut the filet into strips. It was delicious! This recipe is definitely a keeper. The sauce will probably be my go to teriyaki sauce for chicken and shrimp as well. Yum. Thanks Natasha!
Thank you for sharing that with us and I am so glad that it worked well! I appreciate you sharing your experience with us and thank you for your wonderful review!
Just tried this receipt tonight, and it’s delicious! Will definitely make this again!
Thank you for sharing that with us! I hope you enjoy all the recipes that you try.
Very good ; Was looking for a way to cut the expense of my local grocery stores frozen cook in bag. Portion is just not enough and I’m sure the salmon is farm raised. I can make my own Sauce now and use fresh Atlantic salmon.
I added Sautéed baby Bella mushrooms .Sauce was very much like Iron chef sesame garlic sauce and glaze but a lot cheaper,so if in a pinch for time good to know I can go to that
Thanks for sharing that with us, Bob. Happy to read your review and hope you also enjoy my other recipes!
Absolutely delicious. This has become our favorite way to have salmon. I’ve made it at least half a dozen times and it’s always perfect. Great recipe. Thanks!
You’re welcome! I’m so happy you enjoyed it, Heather!
Amazing good! My 4 year old eats an adult size portion and my picky husband loves it!
That is the best when the entire family enjoys a recipe. That’s so great!
Why does the teriyaki sauce need teriyaki sauce in it if it’s supposed to be homemade?
I’m just slightly confused as if I’m adding teriyaki sauce to make teriyaki sauce … Mightn’t I just use the teriyaki sauce instead?
Sorry if the question sounds confusing, thanks in advance.
It isn’t a recipe for a teriyaki sauce, its a recipe for teriyaki flavored salmon. You can use simple teriyaki sauce (I have for years) but I feel this tastes muuuuch better with the added flavors
How can you call this homemade teriyaki sauce when one of the ingredients is teriyaki sauce?
Hi Emily, we found it simplifies the recipe significantly since a homemade teriyaki sauce has 6-8 ingredients by itself and making it from scratch would increase the total prep time in the recipe. It’s more of a homemade teriyaki glaze.
Your recipe has eight ingredients in it. I made a homemade one with less. Plus there’s way more junk in premade teriyaki and hoisin sauce. Just saying…
Hey Emily, why don’t you start your own blog then? The recipe is for salmon teriyaki, not homemade teriyaki sauce…
What I love about Natashas recipes are how easily adaptable they are for any lifestyle. Ingredients are easily interchanged if they do not suit a particular diet etc. Her joy for cooking has inspired me and broadened my skills and menus. If a particular recipe doesn’t meet all needs then you can just move on to any number of her fabulous recipes! I love her upbeat personality and her ability to remain professional. Keep up the great work! I am looking forward to cooking with you in 2020!
Thank you so much for your kind words Debbie!
Ok I’m confused. So, I put the salmon in a bowl and cover with sauce then remove salmon to bake. I can then reuse the sauce bring it to a boil and then put on the salmon after it is done cooking? That ok to do?
Thank you Jacqueline
Hi Jacqueline, if it comes to a boil then yes, it is safe to do. If it helps – consider it is the same thing as you are cooking the glaze that is on the fish in the oven. If you prefer, you can set aside some of the glaze and simmer it completely separately of the salmon.
Hi! I’m Margie.I am Filpino,ofw here in Singapore..I really loved your recipe,almost few of those i tried.It comes out really good,my boss loved it as well…Thanks for all your good and tasty recipe…
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Skin or no skin on the salmon?
Hi Sam, I cook salmon with the skin on to protect it from drying out or burning on the bottom. You are more than welcome to remove it after. If you experiment without it, let me know how you liked the recipe.
Hi Natasha,
Can i use this recipe for cod? Do i have to adjust the cooking time?
Hi Esther, I don’t think this would be good with cod but I haven’t tested it to say for sure.
Hi Natasha, Love this recipe. It’s my “go-to” recipe when I make salmon or chicken.
That’s just awesome, Dave! Thank you for that awesome review!
Hi Natasha! I made this recipe a while back and it was delicious. I’m wondering if I can use the same sauce recipe for teriyaki chicken as well?
Hi Melissa, have you tried our Teriyaki Chicken recipe? I think you would really enjoy this one.
Hi. I am having 30 guests for dinner and plan on making a buffet with some meat and salmon. Would this recipe work to make ahead and then serve at room temperature?
Hi Cindy, we have done this before and I would say as long as the salmon is eaten within a couple hours of being made. According to food safety recommendations, 2 hours is the max without refrigeration.
Hello from Denmark
I just love your recipes – it all looks so delicious
But I’m wondering about your types of oven degrees? I can’t find any correct converter from Fahrenheit to Celsius, and I would hate to ruin dinner..
Hi Anja, if you google search “converting F to C” you will see a calculator at the top of the page. It’s my favorite way to convert. easy peasy!
This recipe was so easy and delicious! As a very beginner chef this recipe was very easy to follow and was absolutely yummy. The sauce is delicious and you don’t really need much. I loved the fact that it came together so quickly.
I’m so happy you enjoyed that. Thank you for sharing that with us, Katie!
Made it for the first time and an instant winner. Thanks!
You’re welcome! I’m so happy you enjoyed it!
Fantastic recipe! Simple and easy to prepare. The sauce at the end is a must. Be sure to save some of the marinade for a topping. Enjoy!
Yes! We love that sauce. I’m so glad you enjoyed that Sherry!
Hi Natasha! I will be trying this recipe today and wanted to ask if it would work to have the salmon sit in the marinade for more than 20 minutes, say for 5-6 hours.
Thanks
Hi MJ, it may seem a little salty marinating that long. A lengthy marinating time is not necessary in this recipe.
Thank you! We Love this recipe. I got some fresh Alaskan salmon shipped from a website and this has been the best go-to recipe to prepare it. I also like to add fresh orange or other citrus slices and use a little of the juice as an acid to add another dimension to the sauce but it is excellent just the way it is. Leaving the skin on works perfectly. The result is delicious, perfectly cooked and aromatically flavorful salmon. I pair it with jasmine rice and a roasted veggie.
I’m so happy you enjoyed this recipe! I can imagine fresh Salmon from Alaska made this recipe that much better! Thank you for sharing this with me!
Hello…will definitely make it when I get back home from holidays.. but can we remove the skin or better to keep it and did you try to make it with the whole filet ?
Hi Mimi, I cook salmon with the skin on to protect it from drying out or burning on the bottom. You are more than welcome to remove it after. If you experiment without it, let me know how you liked the recipe.
Its great with or without skin on salmon. I’ve done this recipe both ways and it has always turned out juicy either way.
Why don’t you have the video of this recipe on the page with the recipe? The video was on Facebook but not the actual page.
Hi Bob, we don’t have a recipe for the Teriyaki Salmon recipe but we do have videos posted for several other salmon recipes. You can find all of our salmon recipes here.
I am about cook salmon for the first time and the recipe looks delicious! My question is can I just use teriyaki sauce from a bottle alone?
We love hor fresh & easy this is but the store-bought one should work!
This is the BEST salmon recipe I have ever tried. It was perfect! And easy! So delicious every person had seconds and thirds!
Thank you!
That’s so awesome Lauren! Thank you for that amazing review!
Over winter break, I made this for my boyfriend and his DnD group. $30 of salmon and some intense super smash brothers later, we ate. Everyone loved it! Since then, he’s been dying to have it again! I’m going to make it for him the first night he comes to visit me!
I was wondering if the sauce could be stored in an airtight container? I want to use it in my stir-fry too!
That’s just awesome!! Thank you for sharing your wonderful review, Taylor! To be honest, I haven’t tried making the sauce to store it, but I think it would be worth experimenting! If you try it, let me know how it goes.
Delicious! My husband loved it just as much as I did. Easy to prepare too. Since it was just the two of us we had less salmon but I decided to make the same amount of sauce as recipe states, which meant leftover sauce to pour over rice!
That’s just awesome!! Thank you for sharing your wonderful review Katrina!
It is possible to make with tuna fillet?
Hi Otilia! I haven’t tested that but if you do I would love to know how you like it!
Dear Natasha, this is the perfect recipe for salmon. My husband usually doesn’t like salmon because it is “dry”. I made your recipe yesterday and it was amazing , he ate his fingers. I served it on a bed of wild rice and put some steamed broccoli.
Thanks for sharing this recipe.
“he ate his fingers” I love that! Thank you for sharing your wonderful review with me, Maria! Sounds like you found a new favorite!
Loved it! My boyfriend enjoyed it as well. Definitely will make it again 😋
I’m so happy to hear that, Michelle! Thank you for sharing your great review!
WE had friends from Canada staying & I had picked up salmon to cook…what was I thinking Canadian’s are all about Salmon. I quickly found the Tereyaki salmon recipe, made the marinade & while it was soaking I toasted the sesame seeds & sliced up the green onions. While baking in the oven I poured the remaining marinade into the pan with toasted sesame seeds removing a few for garnish. Our friends said it was one of the BEST salmon they ever had & wanted the recipe. Coming from salmon country that’s quite the compliment. It was amazing & so easy. Bet ya can’t guess what I’m making for dinner tonight 😊!. Thx u Natasha for sharing such a delicious easy gourmet tasting recipe. Please keep sharing your compassion for culinary delights!
Hi Diane, I’m so happy to hear that! That’s the best! Thank you so much for sharing that with me 🙂
Made this today.
I also added a teaspoon of bbq sauce and it was AMAZING!
After seasoning the salmon on both sides with salt and pepper (and the teriyaki mix) I pan seared the salmon first, then oven baked for 10 mins on 450.
Then, I simmered the teriyaki sauce and added steamed broccoli and carrots .
Finally I served over a bed of white rice and it was a smash hit!
Definitely adding this to my recipe box. Thank you 🤗
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Do you use the left over marinade that the salmon was in? Won’t that cause a food borne illness from being in raw meat? Just curious. Thanks!
Hi Tara, keep in mind that the marinade is boiled, just be sure to boil it according to the instructions. 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.
DH is slowly learning to eat seafood (he never had growing up) and has classically hated salmon, because it tasted too strong for him.
I accidentally bought salmon instead of tuna. It was beautiful and fresh-looking, and I was being absent-minded. DH told me he’d try it if “terriyakied the h*ll out of it” so I decided to give your recipe a go. I’m so very glad I did! It was some of the best salmon I’ve ever had. DH loved it, and has requested for me to cook it for us again. Thank you for making a delicious recipe!
Wow! That’s amazing! I’m so inspired reading your review. Thank you!
Yo! I tried this with the proper ingredients and ALL it was so good!! Regardless of the salmon you might have I bought two center cuts and split it up within my family! Everyone was impressed by me and I’ll definitely make this again !!
I’m so happy to hear that! Thank you for sharing your great review!
Can we use basa fish instead? Just came across this recipe and itching to try it out but only got basa fish fillet on the fridge!
Hi Zara. Sea Bass may work for this but I haven’t tried that. I would love to know how you like it if you try any other recipes.
Just had basa fish fillet for dinner with this teriyaki marinade and the hubby approves! Cooked it for 10 minutes at 200C. It was perfect! This recipe’s definitely a keeper! Thanks so much for sharing!! 🙂
Isn’t that the best! Thank you for the wonderful review Zara!
Loved it, best fish I had in a while! I’ll make it again and again.
I’m so happy to hear that! Sounds like you found a new favorite!
Loved it!, another great recipe, thank you Natasha 🙂
You’re so welcome!
Hi Natasha- I lovvveee your recipes! This teriyaki salmon is making my mouth water- will make for a crowd in a few weeks. Do you think it would work with shrimp too, either on the grill or in the oven? Thanks!!!
Hi Nancy! You’re so nice! Thank you!! I think it may work with Shrimp. I haven’t tried it myself but sounds like it would be so good! Please let me know if you experiment I think both grilling and baking sound great!
I followed this recipe to the letter except for a reduction by a third of the sugar and about 1.5 times the ginger. It was perfect.
Thank you for the great review Ira!
My husband and toddler loved this so much! I had no more salmon so I made it with chicken! Worked sooo well! I marinated it longer for chicken.
Best teriyaki sauce!
That’s so great! Thank you for sharing that with us, Kristina!
Love teriyaki recipes but I’ve cut meat out of my diet, and desperately missed having good food like this. Made this all for myself and adored it. Paired with rice it’s an especially wonderful meal. Thank you for sharing this!
Thank you for the wonderful review! I’m so happy you enjoyed that.
Hi Natasha,
I just made the Teriyaki Salmon and my guests and I LOVED it. Each step was purposeful adding flavor to the final product. Thank you for sharing all your recipes and tips!
Dani
You are very welcome Dani and thank you for such a nice review 😀
First, i got to say that this salmon is loved by kids)
That means a lot to me))
There was no one who grinned while eating it, lol
Second thing that i wanted to say….
I marinated the salmon overnight and baked it for lunch . Since it wasnt the first time me making it, i noticed that salmon became a little too oversoaked… retained too much moisture, in other words. I remember that it was perfectly marinated and not too wet previous times. I would rather premake the marinade and pour it over while the oven is preheating. Just wanted to share…
Lesson learned 😄
Thanks, dear, for an awesome !recipe!
I’m so glad you enjoyed it! We don’t usually marinate this one for a long time but those are great insights if you do! Thanks for sharing 🙂
I was just reading all the comments to see if I can marinade overnight! I have guests coming over tomorrow and didnt want to risk it. Thank you for sharing!
can i replace hoisin sause with something else or just skip it?
Hi Darya, there is not quick substitute for hoisin sauce. You can omit it and it will still have great taste.
First time I made this dish, I didn’t have any hoisin sauce so I substituted an equal amount (3 Tbsp) of oyster sauce. It was a bit less sweet and a touch more salty, and it was absolutely delicious!
My guests swore it was the best salmon they’d ever tasted – was even asked for seconds by one guy who thought he didn’t like salmon – and one guest actually demanded the recipe!
I’ve since made this dish several times, both with hoisin and with oyster sauce, and find a blend (2 Tbsp oyster, 1 Tbsp hoisin) is nicest for my taste: less-sweet-more-salty.
Oh, and fresh ginger is a MUST!
Bon Appetit!
Thank you for sharing your great & thoughtful review with us, Paul!