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This oven baked teriyaki salmon recipe uses just a few basic ingredients to make a dish which is packed with flavor. It will quickly become a go-to weeknight meal for you.
I love me some salmon - from orange glazed salmon to chimichurri salmon to salmon stir fry to pesto crusted salmon.
But perhaps one of the most well-known recipes is teriyaki salmon. So I decided it was time to put my own spin on it. And by baking it, this dish couldn't be easier to make.
I cheated a little bit by using some teriyaki sauce and then adding additional ingredients. It really is simple but loaded with flavor. And you can easily double or triple the recipe for a larger crowd.
So if you are looking for a great weeknight meal that everyone would love, this baked teriyaki salmon should be on the list.
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Ingredients Notes
- Salmon - when it comes to fish, I always go for wild caught if at all possible but farm-raised works too.
- Teriyaki sauce - I like to buy some from the store and then enhance it with additional flavors I usually have in the pantry/fridge but you are welcome to buy store-bought.
- Sesame seeds - adds some crunch and flavor.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- I like dark brown sugar for the added sweetness, but granulated sugar or light brown sugar works too.
- If you can't find Hoisin sauce, you can use your favorite BBQ sauce.
- I use low-sodium soy sauce as the base for the teriyaki sauce, but if you need a gluten-free option, tamari is a good substitute.
Step-by-Step Photos
Whisk together all of the ingredients for the teriyaki sauce in a large bowl and add salmon, marinating for 20 minutes.
Add the salmon to a baking sheet, skin side down. Save the marinade. Bake at 400°F for 12-15 minutes or until salmon is done. While salmon is baking, add marinade to saucepan over medium heat. Simmer for 4-5 minutes or until thickened.
Once salmon is done, brush with some sauce and sprinkle green onions and sesame seeds over top.
FAQs
In simple terms, teriyaki is a sauce that is made of soy sauce, sugar, and varied ingredients like pineapple and garlic. While teriyaki is considered Japanese, its history can actually be traced to Hawaii, making it more American.
If possible always go with wild salmon as it's healthier than farmed salmon. The best types of salmon for pan-frying are coho, king, sockeye and spring.
The time to cook depends on the thickness of the salmon and if it is wild or farm raised.
The thicker the salmon, the longer it takes. Farm raised is fattier so usually takes longer as well, where wild salmon is easier to overcook.
In general, you want to cook for 4-6 minutes per ½ inch of thickness.
It can be kept in the fridge in an airtight container for up to 3 days.
Pan-Fried Option
You don't have to bake in the oven if you don't want to. However you don't want to marinate it and just add sauce on at the end.
When pan-fried, use skin-on salmon. Add oil to a large skillet and increase heat to medium-high. You want it hot to get the skin crispy. Season the salmon with salt and pepper before adding the salmon skin-side down.
You'll want to fry for 4-5 minutes and then flip the salmon over to fry another minute or two to cook through. Please note if you can't flip the salmon, it means you need to cook it a little longer. Once cooked through add the sauce.
Side Dish Options
Asparagus is always a go-to of ours with salmon but you can also make roasted potatoes, carrots or broccoli. Some simple rice works well with this particular dish.
Pro Tips/Recipe Notes
- Use wild salmon when possible. It is healthier for you and just tastes better.
- You know the salmon is done when it is opaque and easily flakes.
- If you don't have fresh ginger, replace with ¼ teaspoon of dried ginger.
- If you like some heat, add ¼ to ½ teaspoon crushed red pepper flakes.
Other Seafood Recipes
If you’ve tried this baked teriyaki salmon recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baked Teriyaki Salmon
Ingredients
- 2 tablespoon dark brown sugar
- 2 tablespoon teriyaki sauce
- 2 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- 2 teaspoon rice wine vinegar
- 2 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, finely chopped
- 1 lb salmon
- ¼ cup green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat oven to 400°F. In large bowl, whisk together sugar, teriyaki sauce, hoisin sauce, soy sauce, rice wine vinegar, sesame oil, garlic and ginger until combined.
- Add salmon, tossing to coat and let marinate at room temperature for 20 minutes.
- Remove salmon from marinade (save the marinade) and place on baking sheet with skin side down. Bake for 12-15 minutes or until the salmon is flaky when pressed with a fork. Cooking times will vary depending on the thickness of the salmon.
- While salmon is cooking, add remaining marinade to a small saucepan and bring to a boil. Reduce heat and simmer for 4-5 minutes, or until thickened slightly.
- Remove salmon from oven and brush with teriyaki sauce. Sprinkle green onions and sesame seeds over top and serve immediately.
Notes
- Use wild salmon when possible. It is healthier for you and just tastes better.
- You know the salmon is done when it is opaque and easily flakes.
- If you don't have fresh ginger, replace with ¼ teaspoon of dried ginger.
- If you like some heat, add ¼ to ½ teaspoon crushed red pepper flakes.
R says
Great recipe!
Made it multiple times. We added more garlic and ginger, used home made soy sauce (less salty).
Works great with beef meatballs as well in a slow cooker. Cook some rice and veggies, always a crowd pleaser. Thank you!
Ryan says
Glad you enjoyed it!