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teriyaki salmon in baking dish

Baked Teriyaki Salmon

This teriyaki salmon uses just a few basic ingredients to make a dish which is packed with flavor.
Course Main Course
Cuisine Japanese
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Calories 278kcal
Author Ryan Beck


  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 278kcal | Carbohydrates: 18g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 715mg | Potassium: 106mg | Fiber: 2g | Sugar: 13g