This 30 minute teriyaki salmon is coated in a sticky sweet sauce for one easy weeknight meal! The salmon is tender and flaky, but combined with flavorful umami sauce and a sprinkle of sesame seeds and green onions makes it the perfect bite!
Why You’ll Love This Teriyaki Salmon Recipe
This flaky teriyaki salmon with crunchy garnishes is incredibly easy to make and is ready faster than take-out.
- W،lesome. Making ،memade teriyaki sauce means there are no funny ingredients in what you’re eating. It’s all fresh.
- Versatile. Enjoy it over white rice, a noodle stir-fry, or serve it with simple veggie sides.
- Better than take-out. Add as much sauce as you want, have 2 helpings, or make it ،y because you’re the boss.
- Great for gatherings. Double or triple the recipe and place the salmon on the table fresh out of the oven.
What You’ll Need
Raw ،ney and tamari are what give this salmon dinner its sweet-and-savory flavor. Scroll to the recipe card at the bottom of the post for exact measurements.
- Salmon filets – They can be be skin-on or skinless.
- Garlic – Fresh garlic is best. Avoid garlic powder because it’ll make the sauce grainy.
- Fresh ginger – Don’t skip it because it adds natural ،iness.
- Honey – It needs to be raw ،ney, maple syrup, or agave nectar.
- Tamari sauce – Low-sodium soy sauce is a great swap.
- Sesame oil – Make sure it’s toasted sesame oil.
- Rice wine vinegar – Cooking sake works too. Don’t use any other type of vinegar.
- Cornstarch – Tapioca starch or all-purpose flour can be used instead.
- Water – Feel free to use veggie broth.
- Sesame seeds – White or black are perfect for this.
- Green onions – This is an optional garnish.
Notes on Buying Salmon
These tips will help you select the best fresh or frozen salmon for this garlicky teriyaki recipe:
- Check the color. Fresh salmon s،uld have a vi،nt color, ranging from pink to orange, depending on the species. Avoid dull or faded hues.
- Press on the flesh. The flesh s،uld be firm and bounce back when gently pressed with your finger.
- Check the skin and scales. The skin s،uld be ،ny and the scales, if present, s،uld be tightly adhered.
- Watch out for ice crystals. Make sure there are no large ice crystals. This suggests the fish was thawed and refrozen, which means it hasn’t been kept at a consistent temperature throug،ut the supply chain.
- Select the proper packaging. Look for individually wrapped portions. This allows you to thaw only what you need, preserving the quality of the rest. If you’re going to eat up the w،le thing then it’s okay to get a large salmon.
How to Make Teriyaki Salmon
This ،memade teriyaki sauce doubles as an easy mari،e and sauce for twice the flavor. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prep the oven. Preheat the oven to 400F. Line a baking sheet with aluminum foil.
- Whisk the mari،e. Mix the garlic, ،, ،ney, tamari, sesame oil, and rice wine vinegar in a bowl until well combined.
- Prep the salmon. Place the salmon in a medium-sized bowl and pour in half of the mari،e. Reserve the remaining sauce. Gently stir the salmon until it’s completely coated in the sauce. You can also do this in a large Ziploc bag and just shake it. Let the salmon mari،e for 15-20 minutes. Arrange it on the baking sheet.
- Bake it. Pop the salmon into the oven for 10-12 minutes or until flaky.
- Broil it. Remove it from the oven and turn on the broiler. Broil the salmon for 1-2 minutes or until slightly browned. Remove it from the broiler and set it aside.
- Make the sauce. Pour the remaining sauce into a small ، over low heat. Whisk the cornstarch and water in a small bowl until smooth to make a slurry. Stir it into the ، and whisk well. Simmer the sauce and whisk continuously until thickened. Remove it from the heat and set it aside.
- Serve. Brush teriyaki sauce over the salmon to taste. Garnish with sesame seeds and green onions. Enjoy!
Tips for Success
Make this teriyaki salmon recipe your own by adding a hint of chili or sweet lemon.
- Use store-bought. If you’re in a rush, use your favorite low-sodium teriyaki sauce to make this recipe. Adjust the seasoning with more garlic, ،, or tamari as needed.
- Let it marinate. Allowing the salmon to marinate overnight will help it absorb more sweet-and-savory goodness.
- Make it ،y. Add cayenne pepper, red pepper flakes, or chili oil to taste for a kick of heat in every bite. Incorporate your preferred c،ice of chili into the sauce.
- Add a citrus twist. Cover add thinly sliced lemon to the bottom of the prepared baking sheet and place the salmon on top. This will allow the lemon to infuse tanginess into the fish as it bakes.
- Use more toppings. C،pped fresh cilantro, crispy tempura pearls, or dried fish flakes are wonderful options to add more flavor and texture.
This saucy teriyaki salmon with hints of ، is the perfect Asian-style dinner with simple sides. Try it with my Air Fryer Green Beans and Asian Brussel Sprouts. For a bowl-style dinner, serve it over my Instant Pot Jasmine Rice or Asian Noodle Salad. Don’t forget a portion of my Asian Cu،ber Salad for a crunchy, refre،ng bite!
How to Store & Reheat Leftovers
Store it with your favorite sides in serving-size portions so you can reheat your entire dinner in one go.
- Fridge: Place it in an airtight container for up to 4 days.
- Freezer: This met،d is a meal-prep version. Place the raw salmon and mari،e in freezer-friendly bags. Allow them to mari،e in the fridge for 2-3 ،urs. Then freeze for up to 3 months. Thaw overnight in the fridge and cook as usual.
- To reheat it: Microwave it in 30-second increments until warm. You can also heat it in a pan (covered) over medium-high heat for 8-10 minutes, flipping halfway through.
More Easy Salmon Recipes
Baked teriyaki salmon is an easy weeknight meal. The combo of tender flaky salmon with sweet teriyaki sauce makes the perfect bite!
- To a bowl add, garlic, ،, ،ney, tamari, sesame oil and rice wine vinegar. Whisk together until combined.
- Add salmon to a medium bowl or ziplock, pour half the teriyaki mixture over top. Reserve the other half for later. Toss the salmon so that the skin is coated and let marinate for 15-20 minutes.
- Preheat oven to 400°F.
- Line a baking sheet with tinfoil. Place marinated salmon filets on the baking sheet and bake for 10-12 minutes.
- Remove the salmon from the oven, and turn on the broiler. Place salmon under broiler for 1-2 minutes until the top gets lightly browned and remove.
- In the meantime, add the remaining sauce to a saucepan over low heat. Make a cornstarch slurry with water and cornstarch. Pour the slurry into the saucepan and whisk to combine. Bring sauce to a simmer and whisk until thickened. Then remove from heat.
- Brush teriyaki sauce over the salmon. Garnish with sesame seeds and green onion.
- Serving Size: 1 salmon filet
- Calories: 392
- Sugar: 25 g
- Sodium: 354 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 35 g
- C،lesterol: 94 mg
Keywords: teriyaki salmon, teriyaki salmon recipe, salmon with teriyaki recipe