If you’re craving a dish that perfectly balances sweet and savory with a fresh, flaky texture, this Baked Teriyaki Salmon Recipe is going to become your new favorite dinner go-to. The tender salmon fillet is enveloped in a glossy, homemade teriyaki glaze that’s packed with flavor yet incredibly simple to make. It’s a brilliant combination of brown sugar, soy sauce, and honey that caramelizes beautifully during baking, giving you a restaurant-quality meal right in your own kitchen. Whether you’re a salmon lover or just dipping your toes into cooking fish, this recipe brings warmth and satisfaction in every bite.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that each play a vital role in creating that irresistible flavor and texture. From the richness of the brown sugar to the tang of the soy sauce and the freshness of minced garlic, every element elevates the salmon without overpowering it.
- Salmon fillet: Choose a fresh, firm fillet for the best flavor and texture.
- Brown sugar (2 tablespoons): Adds a deep, molasses-like sweetness that caramelizes during baking.
- Soy sauce (2 tablespoons): Brings umami and saltiness to balance the sweetness perfectly.
- Honey (2 tablespoons): Adds natural sweetness with a smooth texture to the glaze.
- Water (2 tablespoons): Helps thin the sauce for easy brushing, preventing it from becoming too sticky.
- Garlic (1 clove, minced): Infuses the glaze with a gentle, aromatic kick.
- Pepper (to taste): Adds subtle heat and depth to the sauce.
- Cornstarch (1 tablespoon) + Cold water (2 tablespoons): Creates a silky, thickened sauce that clings beautifully to the salmon.
- Lemon wedges: Brighten every bite with a fresh squeeze of citrus.
How to Make Baked Teriyaki Salmon Recipe
Step 1: Prepare the Oven and Salmon
Start by preheating your oven to 400 degrees Fahrenheit and positioning the rack in the middle. Lining a baking sheet with foil makes clean-up a breeze, which is always a win. Place the salmon fillet skin-side down—this keeps the fish moist and makes for easy serving once cooked.
Step 2: Whisk Together the Teriyaki Base
In a small saucepan, mix brown sugar, soy sauce, honey, water, minced garlic, and pepper. Heat it over medium-high heat, whisking occasionally until the mixture just starts simmering and the sugar fully dissolves. This takes only a few minutes but is where your sauce’s rich flavor develops.
Step 3: Thicken the Sauce
Next, combine cornstarch and cold water to make a smooth slurry, then quickly whisk it into your simmering sauce. You’ll notice the teriyaki glaze thickening within seconds to a shiny, luscious consistency. Remove it immediately from heat to avoid burning or over-thickening.
Step 4: Coat and Bake the Salmon
Pour the thickened sauce evenly over the salmon, either spooning or brushing it on so every bit of the fillet gets that glossy teriyaki love. For thinner fillets under an inch, check after 12 minutes to prevent overcooking. For thicker cuts, bake for 15 to 20 minutes until the fish easily flakes with a fork and is perfectly tender.
Step 5: Serve with a Citrusy Finish
Once out of the oven, serve your salmon immediately with lemon wedges on the side. The fresh lemon juice cuts through the sweetness of the sauce beautifully, brightening every bite like a pro chef’s finishing touch.
How to Serve Baked Teriyaki Salmon Recipe
Garnishes
A sprinkle of toasted sesame seeds or freshly chopped green onions takes this Baked Teriyaki Salmon Recipe to the next level with a delicate crunch and a fresh, herbaceous note. These simple garnishes add color and texture without stealing the show.
Side Dishes
This salmon pairs wonderfully with fluffy jasmine rice or steamed white rice to soak up the luscious sauce. For a vibrant plate, serve alongside sautéed broccoli, snap peas, or a crisp cucumber salad to balance the savory sweetness with fresh greens.
Creative Ways to Present
Try serving your teriyaki salmon over a bed of mixed greens with a drizzle of extra sauce for a delightful salad option. Alternatively, flake the cooked salmon and toss it into a noodle bowl with crunchy veggies and a splash of lime for a fresh, exciting twist on the classic recipe.
Make Ahead and Storage
Storing Leftovers
Place any leftover Baked Teriyaki Salmon Recipe in an airtight container and refrigerate for up to 3 days. The fish stays moist and flavorful, making it easy to enjoy in quick lunches or dinners later in the week.
Freezing
If you want to freeze your salmon, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Properly stored, it lasts up to 2 months. Just keep in mind the texture may be slightly softer once thawed, but the flavor remains delicious.
Reheating
To reheat, gently warm the salmon in a low-temperature oven or microwave with a damp paper towel to maintain moisture. Avoid high heat or overcooking to keep the fish tender and the sauce luscious.
FAQs
Can I use frozen salmon for this Baked Teriyaki Salmon Recipe?
Yes, frozen salmon works well. Just be sure to thaw it completely and pat it dry before baking so the sauce adheres properly and the cooking time remains accurate.
Is the sauce suitable for a gluten-free diet?
You can easily make this recipe gluten-free by swapping regular soy sauce for a gluten-free tamari or coconut aminos. The rest of the ingredients are naturally gluten-free.
How thick should the salmon fillet be for the best results?
Fillets around 1 to 1.5 inches thick are ideal. Thinner fillets will cook faster, so keep a close eye to prevent drying out, while thicker pieces will stay juicy and need a bit longer baking time.
Can I prepare the teriyaki sauce in advance?
Absolutely! Make the sauce up to a day ahead and store it in the fridge. Just give it a good stir or gentle reheat before pouring it over the salmon.
What if I want a spicier kick to this Baked Teriyaki Salmon Recipe?
Add a pinch of red chili flakes or a drizzle of sriracha to the sauce while cooking or sprinkle on top before serving to bring in some heat that complements the sweet and savory flavors wonderfully.
Final Thoughts
There’s something truly comforting about a perfectly cooked piece of salmon glazed in a sweet, sticky teriyaki sauce, and this Baked Teriyaki Salmon Recipe captures that magic effortlessly. It’s quick to make, uses simple ingredients, and delivers big on flavor every time. I can’t wait for you to try it, share it, and make it part of your weeknight dinner rotation—you’re going to love every delicious bite!
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-inspired
- Diet: Low Fat
Description
This Baked Teriyaki Salmon recipe offers a deliciously sweet and savory glaze made from a blend of brown sugar, soy sauce, honey, garlic, and a touch of cornstarch for thickening. Quickly prepared and baked at 400°F, the salmon turns out tender and flaky with a glossy teriyaki coating, perfect for a healthy weeknight dinner. Lemon wedges add a fresh, tangy contrast to the sweet sauce.
Ingredients
Salmon
- 1 salmon fillet (approximately 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
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving
- Lemon wedges
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F and position the rack in the middle. Line a large baking sheet with tin foil for easy cleanup. Place the salmon fillet on the baking sheet skin-side down.
- 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, which should take about 2-3 minutes.
- Thicken the Sauce: While the sauce simmers, stir together cornstarch and cold water until smooth. Add this slurry into the saucepan and whisk vigorously for about 30 seconds until the sauce thickens. Remove the saucepan immediately from heat to prevent burning.
- Glaze the Salmon: Pour the thickened teriyaki sauce evenly over the salmon. Use a spoon or brush to spread the sauce across the entire surface of the fillet.
- Bake the Salmon: Bake the salmon in the preheated oven for 12-20 minutes. Check after 12 minutes if the fillet is less than an inch thick; thicker fillets may require 15-20 minutes. The salmon is done when it flakes easily with a fork.
- Serve: Serve the salmon immediately with lemon wedges on the side. Squeezing fresh lemon juice over the top helps balance the sweetness of the teriyaki glaze.
Notes
- Ensure not to overcook the salmon to keep it moist and tender.
- The lemon juice added at the end provides a bright contrast to the rich sweetness of the sauce.
- You can use low-sodium soy sauce to reduce the salt content if desired.
- For a gluten-free version, substitute soy sauce with tamari sauce.
- If the sauce thickens too much, add a splash of water to loosen it before applying.
