If you’re craving a dish that’s both comforting and bursting with vibrant flavor, you have to try this Baked Teriyaki Salmon Recipe. It perfectly balances the rich, flaky salmon with a glossy, sweet-and-savory teriyaki glaze that caramelizes just right in the oven. Easy enough for a weeknight dinner yet impressive enough to serve guests, this dish comes together quickly and delivers big on taste and texture, making it a new favorite in your recipe rotation.
Ingredients You’ll Need
Each ingredient in this Baked Teriyaki Salmon Recipe is thoughtfully chosen to create a harmonious blend of sweetness, savoriness, and a touch of acidity. These simple essentials not only bring out the best in the salmon’s natural flavor but also give the sauce that perfect sticky glaze you’ll want to drizzle on everything.
- Salmon fillet: Choose a 1 to 1.5-pound fillet with skin on for maximum flavor and moisture retention during cooking.
- Brown sugar: Adds rich caramel notes and depth to the teriyaki sauce.
- Soy sauce: Provides that classic umami punch which balances the sweetness beautifully.
- Honey: Enhances the glaze with natural sweetness and gives a lovely sticky texture.
- Water: Helps thin out the sauce slightly so it coats the fish evenly.
- Garlic clove (minced): Adds warmth and a subtle aromatic kick to the sauce.
- Pepper (to taste): Just enough to add a touch of spice without overpowering the other flavors.
- Cornstarch + cold water mix: This combo thickens the teriyaki sauce to that picture-perfect glaze consistency.
- Lemon wedges: For serving, to add a refreshing burst of citrus that cuts through the sweetness.
How to Make Baked Teriyaki Salmon Recipe
Step 1: Prepare the Oven and Salmon
Start by preheating your oven to 400°F and position the rack in the middle for even cooking. Line a large baking sheet with tin foil to keep clean-up effortless. Place the salmon fillet skin-side down onto the baking sheet — this will help protect the fish and keep it super moist as it bakes.
Step 2: Whisk Together the Teriyaki Sauce Base
While your oven warms up, grab a small saucepan and combine the brown sugar, soy sauce, honey, water, minced garlic, and a bit of pepper. Whisk these together over medium-high heat until the mixture just starts to simmer and the sugar has fully dissolved. This usually takes about 2 to 3 minutes and turns your kitchen into an irresistible aroma haven.
Step 3: Thicken the Sauce
Next, mix the cornstarch with cold water until smooth — this prevents clumps and ensures your sauce thickens perfectly. Slowly whisk this mix into your simmering saucepan, continuing to stir for about 30 seconds as the sauce transforms into a luscious, glossy glaze. Take the pan off the heat immediately to avoid burning and to keep the sauce beautifully smooth.
Step 4: Coat the Salmon and Bake
Pour your homemade teriyaki glaze evenly over the salmon. Use a spoon or a brush to spread the sauce, making sure every part gets that sweet, sticky goodness. If your fillet is less than an inch thick, start checking it after 12 minutes to prevent overcooking; otherwise, bake for 15 to 20 minutes, until the salmon flakes easily with a fork.
Step 5: Serve with a Citrus Kick
Once baked, serve your salmon warm with fresh lemon wedges. A good squeeze of lemon juice brightens the sweet sauce beautifully, giving the dish that perfect finishing touch.
How to Serve Baked Teriyaki Salmon Recipe
Garnishes
Simple garnishes can elevate your Baked Teriyaki Salmon Recipe in both flavor and presentation. Freshly chopped scallions or toasted sesame seeds add a lovely crunch and a burst of color. A light sprinkle of finely chopped cilantro or parsley can also bring a subtle freshness that pairs perfectly with the rich glaze.
Side Dishes
Pair your beautifully glazed salmon with fluffy jasmine rice or steamed brown rice to soak up every bit of that irresistible teriyaki sauce. For a veggie fix, steamed broccoli or sautéed snap peas are excellent choices that add vibrant color and crisp texture. A fresh cucumber salad with a light vinaigrette can also refresh your palate between bites.
Creative Ways to Present
Thinking beyond the plate? Serve the salmon atop a bed of mixed greens drizzled with a light sesame dressing for a salad twist. Or try flaking the cooked salmon into a warm rice bowl with avocado slices, pickled ginger, and nori strips for a fun, deconstructed take. These ideas are perfect when you want something a little extra special or for casual entertaining.
Make Ahead and Storage
Storing Leftovers
You can safely store leftover Baked Teriyaki Salmon Recipe in an airtight container in the refrigerator for up to 3 days. The glaze retains its delicious flavor, making leftovers just as enjoyable the next day. Just be sure to keep it chilled promptly to maintain freshness.
Freezing
If you want to freeze your cooked salmon, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Frozen salmon is best consumed within 2 months for optimum taste and texture. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat gently in the oven at a low temperature (around 275°F) to avoid drying out the salmon. Alternatively, microwave on a low power setting in short intervals, adding a splash of water or extra teriyaki sauce to keep it moist and flavorful.
FAQs
Can I use salmon fillets without skin for this recipe?
Absolutely! While the skin helps keep moisture in and adds flavor, fillets without skin work just fine. Just watch the baking time closely, as skinless fillets can cook faster.
How can I make the teriyaki sauce less sweet?
To balance the sweetness, reduce the honey slightly or add a splash of rice vinegar or lemon juice to the sauce. This will create a more tangy, well-rounded flavor that still complements the salmon beautifully.
Is it necessary to thicken the sauce with cornstarch?
While the sauce will be flavorful without thickening, cornstarch helps the glaze cling to the salmon better, giving it that enticing sticky texture. If you prefer a thinner sauce, feel free to skip this step.
Can I prepare the sauce in advance?
Yes, you can make the teriyaki sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before pouring it over the salmon for baking.
What is the best way to tell when the salmon is done?
The best indicator is when the salmon flakes easily with a fork in the thickest part and has an opaque color throughout. Avoid overcooking to keep it tender and juicy.
Final Thoughts
There’s something truly comforting about this Baked Teriyaki Salmon Recipe that keeps me coming back for more. From its glossy sweet glaze to its tender, flaky texture, it hits every note you want in a simple yet elegant meal. I hope you give it a try soon — it might just become your go-to dinner for impressing family and friends without fuss!
Print
Baked Teriyaki Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Description
This Baked Teriyaki Salmon recipe features tender, flaky salmon fillets glazed with a homemade sweet and savory teriyaki sauce. It’s a quick and easy oven-baked dish perfect for a nutritious weeknight dinner, enhanced with a hint of garlic and a splash of fresh lemon juice.
Ingredients
Salmon
- 1 salmon fillet (about 1.3 pounds)
Teriyaki Sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 clove garlic, minced
- Pepper, to taste
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving
- Lemon wedges
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F (200°C) and position the rack in the middle. Line a large baking sheet with aluminum foil for easy cleanup. Place the salmon fillet skin-side down on the baking sheet.
- Make Teriyaki Sauce: In a small saucepan over medium-high heat, combine brown sugar, soy sauce, honey, water, minced garlic, and pepper. Whisk continuously until the mixture begins to simmer and the sugar dissolves, about 2 to 3 minutes.
- Thicken Sauce: In a small bowl, stir together cornstarch and cold water until smooth. Add this mixture to the simmering sauce, whisking constantly until the sauce thickens, which should take about 30 seconds. Remove the pan from heat promptly to prevent burning.
- Glaze the Salmon: Pour the thickened teriyaki sauce evenly over the salmon. Use a spoon or basting brush to coat the entire fillet thoroughly.
- Bake the Salmon: Bake the salmon in the preheated oven. For fillets less than 1 inch thick, check doneness at 12 minutes. Thicker fillets generally need 15-20 minutes. The salmon is done when it flakes easily with a fork.
- Serve: Remove salmon from oven and serve immediately with fresh lemon wedges. Squeeze lemon juice over the top for a bright contrast to the sweet sauce.
Notes
- Adjust baking time based on the thickness of your salmon fillet to avoid overcooking.
- You can substitute honey with maple syrup or agave nectar for a different sweetness profile.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Make sure to work quickly when adding the cornstarch slurry to prevent lumps in the sauce.
- The lemon juice adds a nice balance to the sweet teriyaki glaze, so don’t skip it.
