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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.

Teriyaki salmon recipe arranged on a serving platter is flaky and juicy

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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.

Ingredients for Teriyaki Salmon with everything you need to make teriyaki salmon

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.

This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.

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).

This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.

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).

This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.

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.

This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.

5. Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.

Teriyaki glazed salmon arranged in serving platter with serving suggestion for teriyaki salmon

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.

Flaked teriyaki salmon to test for doneness when checking how long to bake salmon

Print-Friendly Teriyaki Salmon Recipe:

Teriyaki Salmon Recipe

4.95 from 147 votes
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.
This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: Varies by Salmon Size and Cost
Keyword: Teriyaki Salmon
Cuisine: Asian
Course: Main Course
Calories: 276
Servings: 8 Servings

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:

  1. 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:

  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 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.

  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.

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.

Nutrition Facts
Teriyaki Salmon Recipe
Amount Per Serving
Calories 276 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 78mg26%
Sodium 797mg35%
Potassium 743mg21%
Carbohydrates 13g4%
Sugar 11g12%
Protein 29g58%
Vitamin A 55IU1%
Vitamin C 0.2mg0%
Calcium 31mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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

Our Favorite Baked Salmon Recipe - juicy, flaky and super delicious. A 5-Star recipe!! | natashaskitchen.com

Grilled Salmon SkewersEasy grilled salmon skewers with garlic & dijon. Juicy with incredible flavor & takes less than 30 minutes ~ KEEPER! | natashaskitchen.com

Baked Salmon with a Tangy Glaze 

Oven Baked Salmon-11

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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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Dyerie
    November 30, 2021

    I made this and added some fresh squeezed lemon juice to it, definitely found my set recipe. Thanks 🙏🏽

    Reply

    • Natasha's Kitchen
      November 30, 2021

      You’re welcome and great to hear that you found your new go-to recipe! Thank you for the review.

      Reply

  • Karyn
    November 23, 2021

    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.

    Reply

    • Natashas Kitchen
      November 23, 2021

      Aww, that’s the best! Thank you so much for sharing that with your friends, Karyn!

      Reply

  • Cheryl
    November 3, 2021

    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!

    Reply

    • Natasha's Kitchen
      November 3, 2021

      Sounds like a great plan, Cheryl. I hope it becomes a hit!

      Reply

  • Caroline
    October 13, 2021

    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

    Reply

    • Natasha's Kitchen
      October 13, 2021

      Fresh line rice sounds good paired with this recipe, Caroline. Thank you for sharing!

      Reply

  • adam
    October 9, 2021

    For the terriyaki sauce : 3 TBSP terriyaki sauce… Uhm….

    I’m confused by the other comments where people claim to have made this.

    Reply

    • Natasha
      October 10, 2021

      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.

      Reply

      • Amanda
        December 2, 2021

        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!

        Reply

  • Lili
    September 29, 2021

    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!!!

    Reply

  • S
    September 19, 2021

    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!!

    Reply

    • Natasha's Kitchen
      September 19, 2021

      That’s nice! Thanks for sharing the substitutions that you used, glad that worked well!

      Reply

    • Lili
      September 29, 2021

      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!!!

      Reply

      • Natasha's Kitchen
        September 30, 2021

        Hello Lili, I’m happy to hear that you’ve been enjoying my recipes. I hope you love every recipe that you will try!

        Reply

  • D s
    August 26, 2021

    Added some cornstarch mixed with water. Makes a nice glaze for salmon.

    Reply

  • Teri Yaki
    August 26, 2021

    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.

    Reply

  • Duncan Edwards
    August 5, 2021

    I had an amazing meal with this salmon preparation, it was scrumptious:)

    Reply

    • Natashas Kitchen
      August 5, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Duncan!

      Reply

  • K
    July 15, 2021

    Simply wow! Perfection!!!

    Reply

    • Natasha's Kitchen
      July 15, 2021

      Thank you, K!

      Reply

  • Emily
    July 12, 2021

    This is my family’s favorite salmon recipe! Delicious and easy. Thank you for such a great recipe! 🙂

    Reply

    • Natashas Kitchen
      July 12, 2021

      You’re welcome, Emily! I’m so glad you enjoyed it!

      Reply

  • Fran
    July 10, 2021

    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.

    Reply

    • Natasha's Kitchen
      July 10, 2021

      So great to hear that you loved the result, Fran! Thanks for sharing that with us.

      Reply

  • Karyn
    June 26, 2021

    Tried this, supet delicious! It is now one of our family’s favorite dishes. Thank you, Natasha for sharing delicious recipes 🙂

    Reply

    • Natasha's Kitchen
      June 27, 2021

      You’re welcome, Karyn. Glad you liked it!

      Reply

  • Karyn
    June 26, 2021

    Tried this, supet delicious! It is now one of our family’s favorite dishes. Thank you, Natasha for sharing delicious recipes 🙂

    Reply

    • Natashas Kitchen
      June 26, 2021

      I’m so glad you found a favorite on my blog, Karyn! Thank you so much for sharing that with me.

      Reply

  • Nancy B
    June 2, 2021

    There is teriyaki sauce as an ingredient in teriyaki sauce?

    Reply

    • Natasha
      June 2, 2021

      Hi Nancy, you could make your own from scratch, but it is much simpler to use the sauces I listed.

      Reply

    • Nora
      August 16, 2021

      Agree Nancy, I was also surprised by this.

      Reply

  • Amy
    May 18, 2021

    The best salmon recipe ever! So delicious and easy! Thank you!

    Reply

    • Natasha's Kitchen
      May 19, 2021

      Perfect! I love it, thanks for sharing your great comments and review with us, Amy!

      Reply

  • Mary
    May 12, 2021

    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!)

    Reply

    • Natasha's Kitchen
      May 13, 2021

      Awesome! I hope you and your family will love every recipe that you will try.

      Reply

  • Katie
    May 3, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 3, 2021

      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.

      Reply

  • Mark Davenport
    May 3, 2021

    FYI, Tamari is not a brand of soy sauce but a type. San-J is the brand.

    Reply

    • Natasha's Kitchen
      May 3, 2021

      Thanks for the info, Mark.

      Reply

  • DEBBIE
    April 27, 2021

    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.

    Reply

    • Natasha's Kitchen
      April 28, 2021

      Hello Debbie, that is so great! I’m happy to know that you’ve been enjoying my recipes.

      Reply

      • Ana
        April 28, 2021

        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

        Reply

        • Natashas Kitchen
          April 28, 2021

          Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

          Reply

  • Susan K
    April 12, 2021

    I’m cooking for one. If I make the entire recipe of marinade, can I freeze part of it for use later?

    Reply

    • Natashas Kitchen
      April 12, 2021

      Hi Susan, I haven’t tested freezing the marinade alone. If you experiment let us know how it goes.

      Reply

  • Angie
    April 5, 2021

    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!!!

    Reply

    • Natashas Kitchen
      April 5, 2021

      Hi Angie! Thank you so much for that wonderful review! I’m so glad you enjoyed it!

      Reply

  • Amanda
    March 30, 2021

    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)

    Reply

    • Natashas Kitchen
      March 30, 2021

      Wow! That’s just awesome! Thank you for sharing your wonderful review! It sounds like you have a new favorite!

      Reply

  • Peggy Hoffman
    March 19, 2021

    Hello! I have not yet made this; what is a prepared baking sheet?

    Reply

    • Natashas Kitchen
      March 19, 2021

      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.

      Reply

  • Luisa
    February 28, 2021

    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!

    Reply

    • Natasha's Kitchen
      February 28, 2021

      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.

      Reply

  • Gisele Harrison
    February 24, 2021

    Delicious! Thank you Natasha for this recipe.

    Reply

    • Natasha's Kitchen
      February 25, 2021

      You’re welcome, Gisele. Glad you loved it!

      Reply

    • Phyllis
      May 14, 2021

      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

      Reply

      • Natashas Kitchen
        May 14, 2021

        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.

        Reply

  • Silvia
    February 24, 2021

    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!

    Reply

    • Silvia
      February 24, 2021

      sorry…..doesn’t “taste” not take LOL

      Reply

    • Natashas Kitchen
      February 24, 2021

      Sounds like you found a new favorite, Silvia! That’s so great!

      Reply

  • Shaunte
    February 22, 2021

    Wondering if we can pan sear this instead of bake? Would there be any issues with the marinade if using a cast iron skillet?

    Reply

    • Natashas Kitchen
      February 23, 2021

      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.

      Reply

    • Steve
      June 24, 2021

      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.

      Reply

  • Kris
    February 20, 2021

    This is so good – and so easy to make. It turned out perfect using frozen farmed Atlantic salmon from Costco. Really, unbelievably good.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Sounds awesome! Thank you for sharing your wonderful comments and review with us, Kris.

      Reply

  • Jim Stepalavich
    February 14, 2021

    Made this today for Valentines day; wife and I both loved, even the 12 y/o ate it up! Thanks!

    Reply

    • Natashas Kitchen
      February 15, 2021

      That’s so great, Jim! Thank you for sharing with me.

      Reply

  • Cookie
    February 11, 2021

    Delicious❣️
    Best recipe. This is my third time making this and we just love it.
    Thank you!

    Reply

    • Natashas Kitchen
      February 11, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Nahia
    February 9, 2021

    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.

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Hi Nahia, thanks for sharing some tips and feedback with us! I’m glad you enjoyed this recipe and we appreciate your comments.

      Reply

  • Ana
    January 31, 2021

    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?

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Ana, thanks for sharing that with us. You can try that next time if you wish to have more sauce for the glaze.

      Reply

  • Anastasia
    January 30, 2021

    The whole family LOVED it! Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      So great to hear that, thank you so much for sharing!

      Reply

  • Ruth
    January 23, 2021

    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!

    Reply

    • Natashas Kitchen
      January 23, 2021

      You’re welcome! I’m so happy you enjoyed it, Ruth!

      Reply

  • Eileen
    January 8, 2021

    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

    Reply

    • Natashas Kitchen
      January 9, 2021

      You’re welcome! I’m so happy you’re enjoying our recipes!

      Reply

  • Deemom
    January 7, 2021

    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??

    Reply

    • Natashas Kitchen
      January 7, 2021

      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.

      Reply

    • CM
      February 11, 2021

      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

      Reply

  • Erica
    December 28, 2020

    halved the recipe and it turned out delicious! will definitely make again, thanks!

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Perfect! Thank you for sharing that with us, Erica.

      Reply

  • Vicky Vo
    December 6, 2020

    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

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Sounds good, Vicky. Thank you for sharing that with us!

      Reply

  • Jenn P
    December 1, 2020

    This was delicious. We cooked it on our grill instead of in the oven and it was perfect. Even my picky kids liked it.

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Hi Jenn, I’m so happy to hear that! I hope that you and your family will love every recipe that you will try.

      Reply

  • Cheryl
    November 29, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 29, 2020

      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.

      Reply

  • Julia
    November 27, 2020

    This recipe is delicious! I’ve made it several times now and it’s always a hit.

    Reply

    • Natashas Kitchen
      November 27, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Gillian
    November 21, 2020

    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!

    Reply

    • Natashas Kitchen
      November 21, 2020

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Liv
    November 4, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Thanks for sharing that with us, Liv. We appreciate your feedback and tips!

      Reply

  • Janie b
    November 1, 2020

    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! 😊

    Reply

    • Natasha's Kitchen
      November 1, 2020

      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.

      Reply

  • Julianne Harper
    October 12, 2020

    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?

    Reply

    • Julianne Harper
      October 12, 2020

      also, what is a good substitute for sesame oil?

      Reply

      • Natashas Kitchen
        October 12, 2020

        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.

        Reply

        • Julianne Harper
          November 13, 2020

          thanks so much!

          Reply

    • Natashas Kitchen
      October 12, 2020

      Hi Julianne, you would only grease the foil.

      Reply

      • Julianne Harper
        November 13, 2020

        Thanks, I understand now!

        Reply

    • Rachel C
      October 13, 2020

      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.

      Reply

      • Julianne Harper
        November 13, 2020

        This does help, thanks! Glad I’m not the only new cook asking questions, haha.

        Reply

  • Andrea
    September 26, 2020

    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!

    Reply

    • Natashas Kitchen
      September 26, 2020

      That’s just awesome! I’m so happy you found a new favorite!

      Reply

  • Karin
    September 15, 2020

    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!

    Reply

    • Natashas Kitchen
      September 15, 2020

      Thank you for sharing your methods with us Karin! I’m happy to hear you’re enjoying them!

      Reply

    • Janie b
      November 1, 2020

      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

      Reply

  • Rachel
    September 9, 2020

    We didn’t have all the ingredients so we improvise and it turned out fantastic we will remake this for sure.

    Reply

    • Natashas Kitchen
      September 9, 2020

      I’m so happy you enjoyed it!! Thank you for sharing that with us Rachel!

      Reply

  • Jacqueline
    August 30, 2020

    Question? Can you miranade the salmon longer than 20 minutes? I want to prep early and cook later?

    Jacqueline

    Reply

    • Natasha's Kitchen
      August 31, 2020

      I wouldn’t recommend marinating fish for longer than 30 minutes, any longer and it might already get mushy

      Reply

  • Doug
    August 24, 2020

    This was the best and easy to make.
    Thanks so much!

    Reply

    • Natasha's Kitchen
      August 24, 2020

      Super! That is so wonderful to know, Doug. Thanks for sharing your feedback with us.

      Reply

  • Deborah K.
    August 21, 2020

    This recipe is DELICIOUS!!!!

    Reply

    • Natashas Kitchen
      August 21, 2020

      Thank you for that wonderful review, Deborah!!I’m so happy you enjoyed that!

      Reply

  • David
    July 25, 2020

    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…

    Reply

    • Natasha's Kitchen
      July 26, 2020

      I hope you can give it a try and that you like it!

      Reply

  • Nikki
    July 17, 2020

    This was 5 star, I cook a lot of salmon and this is our new fave, thank you! So delicious and super easy!

    Reply

    • Natashas Kitchen
      July 17, 2020

      That’s just awesome! Thank you for that wonderful feedback Nikki!

      Reply

  • Brigette
    June 28, 2020

    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

    Reply

    • Natashas Kitchen
      June 29, 2020

      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!

      Reply

  • Mehak
    June 24, 2020

    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!

    Reply

    • Natashas Kitchen
      June 24, 2020

      You’re welcome! I’m so glad you enjoyed this recipe!

      Reply

  • Ken
    June 17, 2020

    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!

    Reply

    • Natashas Kitchen
      June 17, 2020

      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.

      Reply

  • Yasmine A.
    June 8, 2020

    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

    Reply

    • Natashas Kitchen
      June 8, 2020

      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.

      Reply

  • Sarah Miranda
    June 5, 2020

    Can I use rainbow trout instead!?

    Reply

  • Paula
    May 21, 2020

    Hello, can i freeze the pizza dough? Thank you

    Reply

    • Natasha's Kitchen
      May 21, 2020

      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.

      Reply

  • Alicia
    May 20, 2020

    OMG this was sooooo good!!!!

    Reply

    • Natashas Kitchen
      May 20, 2020

      Thank you for that awesome review Alicia!

      Reply

  • Betsy
    May 16, 2020

    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

    Reply

    • Natashas Kitchen
      May 16, 2020

      I’m so glad you enjoyed it, Betsy! Thank you for the wonderful review!

      Reply

  • Dave
    May 12, 2020

    I love these Teriyaki Slmon. Thank you so much for sharing.

    Reply

    • Natasha's Kitchen
      May 12, 2020

      You’re welcome Dave!

      Reply

  • Martha A Brown
    May 8, 2020

    The directions and ingredients are a beautiful mix. The sauce is complex. Thank you!

    Reply

    • Natashas Kitchen
      May 8, 2020

      I’m glad you enjoyed that! Thank you for sharing Martha!

      Reply

  • Suzanne
    May 7, 2020

    This was excellent! I halved the recipe to get 4 servings and it was perfect. Will make again and again!

    Reply

    • Natashas Kitchen
      May 7, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Suzanne!

      Reply

  • Pauline
    April 20, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 20, 2020

      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!

      Reply

  • Carline
    April 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 16, 2020

      Super! Great to hear that you loved this recipe, thank you for giving it a wonderful review and feedback.

      Reply

  • Joe Thompson
    April 9, 2020

    Great sauce. Another winner! I made this for last nights dinner and everyone loved it. Thank you

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Great to hear that, Joe! Thanka for sharing that with us and for giving this recipe a great review.

      Reply

  • Kittis Vanessa
    March 30, 2020

    The recipe sounds great. Will try it tonight. I am wondering if the same teriyaki sauce/approach would work for chicken breasts…

    Reply

    • Natashas Kitchen
      March 30, 2020

      I bet it would! It is so good! I hope you love this recipe!

      Reply

  • Christie Todd
    March 26, 2020

    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!

    Reply

    • Natasha's Kitchen
      March 26, 2020

      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!

      Reply

  • Arthy
    March 24, 2020

    Just tried this receipt tonight, and it’s delicious! Will definitely make this again!

    Reply

    • Natasha's Kitchen
      March 24, 2020

      Thank you for sharing that with us! I hope you enjoy all the recipes that you try.

      Reply

  • Bob
    March 2, 2020

    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

    Reply

    • Natasha's Kitchen
      March 2, 2020

      Thanks for sharing that with us, Bob. Happy to read your review and hope you also enjoy my other recipes!

      Reply

  • Heather S
    January 20, 2020

    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!

    Reply

    • Natashas Kitchen
      January 21, 2020

      You’re welcome! I’m so happy you enjoyed it, Heather!

      Reply

    • KK711
      February 26, 2020

      Amazing good! My 4 year old eats an adult size portion and my picky husband loves it!

      Reply

      • Natashas Kitchen
        February 26, 2020

        That is the best when the entire family enjoys a recipe. That’s so great!

        Reply

    • S T
      March 6, 2020

      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.

      Reply

      • Chandler
        March 12, 2020

        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

        Reply

  • Emily Mello
    January 14, 2020

    How can you call this homemade teriyaki sauce when one of the ingredients is teriyaki sauce?

    Reply

    • Natasha
      January 15, 2020

      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.

      Reply

      • Emily Mello
        January 15, 2020

        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…

        Reply

        • John Galt
          January 20, 2020

          Hey Emily, why don’t you start your own blog then? The recipe is for salmon teriyaki, not homemade teriyaki sauce…

          Reply

        • Debbie
          February 9, 2020

          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!

          Reply

          • Natasha's Kitchen
            February 9, 2020

            Thank you so much for your kind words Debbie!

      • Jacqueline
        March 22, 2020

        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

        Reply

        • Natasha
          March 23, 2020

          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.

          Reply

  • Margie
    November 26, 2019

    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…

    Reply

    • Natashas Kitchen
      November 26, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Sam
    November 7, 2019

    Skin or no skin on the salmon?

    Reply

    • Natashas Kitchen
      November 7, 2019

      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.

      Reply

    • Esther Lee
      April 28, 2020

      Hi Natasha,

      Can i use this recipe for cod? Do i have to adjust the cooking time?

      Reply

      • Natashas Kitchen
        April 28, 2020

        Hi Esther, I don’t think this would be good with cod but I haven’t tested it to say for sure.

        Reply

  • Dave
    October 17, 2019

    Hi Natasha, Love this recipe. It’s my “go-to” recipe when I make salmon or chicken.

    Reply

    • Natashas Kitchen
      October 17, 2019

      That’s just awesome, Dave! Thank you for that awesome review!

      Reply

  • Melissa
    September 18, 2019

    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?

    Reply

    • Natashas Kitchen
      September 18, 2019

      Hi Melissa, have you tried our Teriyaki Chicken recipe? I think you would really enjoy this one.

      Reply

  • Cindy
    August 29, 2019

    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?

    Reply

    • Natasha
      August 29, 2019

      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.

      Reply

  • Anja
    August 28, 2019

    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..

    Reply

    • Natasha
      August 29, 2019

      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!

      Reply

  • Katie
    August 22, 2019

    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.

    Reply

    • Natashas Kitchen
      August 23, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Katie!

      Reply

  • D
    August 22, 2019

    Made it for the first time and an instant winner. Thanks!

    Reply

    • Natashas Kitchen
      August 22, 2019

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Sherry
    August 12, 2019

    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!

    Reply

    • Natashas Kitchen
      August 12, 2019

      Yes! We love that sauce. I’m so glad you enjoyed that Sherry!

      Reply

  • MJ
    July 22, 2019

    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

    Reply

    • Natasha
      July 22, 2019

      Hi MJ, it may seem a little salty marinating that long. A lengthy marinating time is not necessary in this recipe.

      Reply

  • Str8updave
    July 16, 2019

    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.

    Reply

    • Natashas Kitchen
      July 16, 2019

      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!

      Reply

  • Mimi
    July 3, 2019

    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 ?

    Reply

    • Natashas Kitchen
      July 3, 2019

      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.

      Reply

      • Julie
        January 13, 2020

        Its great with or without skin on salmon. I’ve done this recipe both ways and it has always turned out juicy either way.

        Reply

  • Bob
    June 16, 2019

    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.

    Reply

    • Natashas Kitchen
      June 17, 2019

      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.

      Reply

  • Darlene Chehardy
    May 7, 2019

    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?

    Reply

    • Natashas Kitchen
      May 7, 2019

      We love hor fresh & easy this is but the store-bought one should work!

      Reply

      • Lauren
        June 11, 2019

        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!

        Reply

        • Natashas Kitchen
          June 12, 2019

          That’s so awesome Lauren! Thank you for that amazing review!

          Reply

  • Taylor Andrews
    April 21, 2019

    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!

    Reply

    • Natashas Kitchen
      April 21, 2019

      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.

      Reply

  • Katrina Guernick
    April 18, 2019

    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!

    Reply

    • Natashas Kitchen
      April 18, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Katrina!

      Reply

  • otilia
    April 3, 2019

    It is possible to make with tuna fillet?

    Reply

    • Natashas Kitchen
      April 3, 2019

      Hi Otilia! I haven’t tested that but if you do I would love to know how you like it!

      Reply

  • Maria
    February 22, 2019

    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.

    Reply

    • Natashas Kitchen
      February 22, 2019

      “he ate his fingers” I love that! Thank you for sharing your wonderful review with me, Maria! Sounds like you found a new favorite!

      Reply

  • Michelle
    February 21, 2019

    Loved it! My boyfriend enjoyed it as well. Definitely will make it again 😋

    Reply

    • Natashas Kitchen
      February 21, 2019

      I’m so happy to hear that, Michelle! Thank you for sharing your great review!

      Reply

  • Diane
    January 31, 2019

    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!

    Reply

    • Natashas Kitchen
      January 31, 2019

      Hi Diane, I’m so happy to hear that! That’s the best! Thank you so much for sharing that with me 🙂

      Reply

  • SadiaKG
    December 31, 2018

    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 🤗

    Reply

    • Natashas Kitchen
      December 31, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

    • Tara
      August 19, 2019

      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!

      Reply

      • Natasha
        August 19, 2019

        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.

        Reply

  • Kidorry
    December 13, 2018

    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!

    Reply

    • Natashas Kitchen
      December 13, 2018

      Wow! That’s amazing! I’m so inspired reading your review. Thank you!

      Reply

  • Jahleesa
    November 17, 2018

    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 !!

    Reply

    • Natashas Kitchen
      November 17, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Zara
    November 4, 2018

    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!

    Reply

    • Natashas Kitchen
      November 5, 2018

      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.

      Reply

      • Zara
        November 5, 2018

        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!! 🙂

        Reply

        • Natashas Kitchen
          November 5, 2018

          Isn’t that the best! Thank you for the wonderful review Zara!

          Reply

  • Jackie I
    October 30, 2018

    Loved it, best fish I had in a while! I’ll make it again and again.

    Reply

    • Natashas Kitchen
      October 31, 2018

      I’m so happy to hear that! Sounds like you found a new favorite!

      Reply

  • Aldi
    October 22, 2018

    Loved it!, another great recipe, thank you Natasha 🙂

    Reply

    • Natashas Kitchen
      October 22, 2018

      You’re so welcome!

      Reply

  • Nancy
    August 8, 2018

    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!!!

    Reply

    • Natashas Kitchen
      August 8, 2018

      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!

      Reply

  • Ira Abrams
    July 31, 2018

    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.

    Reply

    • Natashas Kitchen
      July 31, 2018

      Thank you for the great review Ira!

      Reply

  • Kristina
    July 18, 2018

    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!

    Reply

    • Natashas Kitchen
      July 19, 2018

      That’s so great! Thank you for sharing that with us, Kristina!

      Reply

  • Kelsey
    July 1, 2018

    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!

    Reply

    • Natashas Kitchen
      July 1, 2018

      Thank you for the wonderful review! I’m so happy you enjoyed that.

      Reply

  • Dani
    June 17, 2018

    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

    Reply

    • Natasha
      June 17, 2018

      You are very welcome Dani and thank you for such a nice review 😀

      Reply

  • Viktoriya T.
    May 21, 2018

    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!

    Reply

    • Natasha
      natashaskitchen
      May 21, 2018

      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 🙂

      Reply

    • Julie Brichka
      April 20, 2019

      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!

      Reply

  • Darya
    March 27, 2018

    can i replace hoisin sause with something else or just skip it?

    Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Darya, there is not quick substitute for hoisin sauce. You can omit it and it will still have great taste.

      Reply

    • Paul
      July 21, 2018

      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!

      Reply

      • Natashas Kitchen
        July 21, 2018

        Thank you for sharing your great & thoughtful review with us, Paul!

        Reply

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