Name: Baked Teriyaki Salmon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese-American
Ingredients: 4 salmon fillets (fresh or thawed), skin on or off; Salt and pepper, to taste; Olive oil or cooking spray (for greasing the baking dish); Teriyaki sauce:; ½ cup soy sauce (use low-sodium if preferred); 3 tablespoons honey or brown sugar; 2 cloves garlic, minced; 2 teaspoons fresh ginger, grated; 1 tablespoon rice vinegar or apple cider vinegar; 1 teaspoon sesame oil (optional for nutty flavor); 1 teaspoon cornstarch; 2 tablespoons water; Sesame seeds and sliced green onions (for garnish)

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Baked Teriyaki Salmon is one of my favorite weeknight meals—it’s juicy, flavorful, and comes together with minimal effort. The sweet and savory teriyaki glaze caramelizes beautifully in the oven, coating each salmon fillet in a rich, glossy sauce. It’s quick, wholesome, and pairs perfectly with rice, noodles, or steamed veggies.

Why You’ll Love This Recipe

I love this recipe because it gives me restaurant-style flavor without the fuss. The homemade teriyaki sauce is simple to whip up, and the baking process keeps the salmon tender and perfectly cooked every time. It’s a great way to get a healthy dinner on the table fast, and the bold flavor of the glaze keeps it from ever feeling boring.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon:

Salmon fillets (fresh or thawed if frozen)
Salt and pepper
Olive oil or cooking spray (for the baking dish)

For the teriyaki sauce:

Soy sauce
Honey or brown sugar
Garlic, minced
Fresh ginger, grated
Rice vinegar or apple cider vinegar
Cornstarch
Water
Sesame oil (optional)
Sesame seeds and green onions (for garnish)

directions

I preheat the oven to 400°F (200°C) and lightly grease a baking dish or line it with parchment paper.
I season the salmon fillets with salt and pepper, then place them skin-side down in the prepared dish.
To make the sauce, I combine soy sauce, honey, garlic, ginger, vinegar, and sesame oil in a saucepan over medium heat.
I mix the cornstarch with water separately to make a slurry, then stir it into the sauce. I cook until the sauce thickens and becomes glossy, about 2–3 minutes.
I spoon about two-thirds of the sauce over the salmon, saving the rest for drizzling later.
I bake the salmon for 12–15 minutes, or until it flakes easily with a fork and the glaze is bubbling.
Once out of the oven, I garnish with sesame seeds and sliced green onions, and serve with the extra sauce on the side.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15 minutes to bake, so dinner is ready in about 25 minutes.

Variations

Sometimes I add a splash of orange juice to the sauce for a citrusy twist. I’ve also stirred in a bit of sriracha or chili flakes when I want a spicy kick. When I’m in a hurry, I use store-bought teriyaki sauce and just focus on getting the salmon cooked perfectly. I’ve even added sliced bell peppers or broccoli to the baking dish for a complete one-pan meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the salmon gently in the microwave or oven, adding a splash of water or extra sauce to keep it moist. I avoid high heat so the salmon doesn’t dry out.

FAQs

Can I use frozen salmon?

Yes, I just make sure it’s fully thawed and patted dry before baking so the sauce sticks well and it cooks evenly.

What kind of soy sauce should I use?

I use low-sodium soy sauce to control the saltiness, but regular soy sauce works too. I’ve also tried tamari for a gluten-free option.

Can I grill the salmon instead?

Yes, I’ve grilled it and brushed on the sauce during the last few minutes of cooking. It gives the salmon a great smoky flavor.

Is it okay to make the sauce ahead of time?

Absolutely. I often make a double batch and keep it in the fridge for up to a week. It thickens more as it cools, so I warm it slightly before using.

What’s the best side dish for teriyaki salmon?

I love serving it with jasmine rice, steamed broccoli, or stir-fried veggies. Noodles or a cucumber salad also pair really well.

Conclusion

Baked Teriyaki Salmon is one of those dishes I keep coming back to. It’s simple, flavorful, and always a crowd-pleaser. The homemade sauce adds depth and richness, and baking the salmon keeps things clean and easy. Whether I’m cooking for guests or just want something healthy and delicious after a long day, this recipe always hits the spot.