Baked Teriyaki Salmon is a tasty and simple way to get dinner on the table with a touch of sweetness and a little bit of tang. The salmon gets tender and flaky, glazed with a sticky teriyaki sauce made from soy, ginger, and a hint of honey or brown sugar. It’s one of those dishes that feels special but is super easy to make at home.
I love how this recipe fills the kitchen with the smell of ginger and garlic while the salmon bakes, making me excited even before dinner is ready. One tip I always use is to brush the sauce on halfway through baking so the glaze gets nice and thick. It’s amazing how such a simple step makes a big difference in flavor and texture.
For serving, I usually pair this salmon with steamed rice and some sautéed veggies like broccoli or snap peas. It’s a comforting, balanced meal that comes together quickly during busy weeknights. And honestly, it’s become a favorite in my house because it’s healthy, flavorful, and the leftovers taste great the next day for lunch too!
Key Ingredients & Substitutions
Salmon: I prefer fresh salmon fillets with skin on for better moisture. If you can’t find fresh, frozen works well too—just thaw before cooking. Skinless fillets are fine if you don’t like the skin.
Soy Sauce: Low sodium is my choice to control saltiness since teriyaki sauce already has a punch. For gluten-free, use tamari or coconut aminos as alternatives.
Mirin: It adds sweetness and depth. If unavailable, dry sherry or sweet white wine works just fine. You could also add a splash of extra honey or sugar as a backup.
Honey or Brown Sugar: Honey gives a nice floral sweetness while brown sugar adds a richer, molasses note. Use whichever you prefer or have on hand.
Ginger and Garlic: Fresh grated ginger and minced garlic make all the difference in that bright, fresh punch in the sauce. Avoid powdered substitutes if possible.
Broccoli: I love adding broccoli for a green side, but snap peas, green beans, or asparagus are great alternatives.
How Do I Get the Teriyaki Glaze Shiny and Sticky on the Salmon?
The key to a glossy, sticky glaze is brushing the sauce in two steps: before and halfway through baking. Here’s how:
- First, brush the salmon with teriyaki sauce before baking to start flavoring the fish.
- Bake for 10 minutes, then brush again with the reserved sauce to build layers of flavor and a thicker glaze.
- Continue baking another 5-7 minutes so the sauce can caramelize slightly without burning.
- Using a cornstarch slurry in the sauce helps thicken it, so it clings nicely to the salmon instead of running off.
Patience and gentle heat are important—bake at 400°F (200°C) for the perfect balance of tender fish and sticky finish.
Equipment You’ll Need
- Baking dish – I like using a glass or ceramic one because it heats evenly and makes cleanup easy.
- Small saucepan – perfect for simmering and thickening the teriyaki sauce without burning it.
- Brush or spoon – for spreading the sauce evenly over the salmon to get that glossy glaze.
- Sharp knife – to cut the broccoli and slice the green onions for garnish.
- Measuring cups and spoons – helps keep the sauce balanced and tasty every time.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut for a milder fish that still soaks up the teriyaki sauce well.
- Add sliced bell peppers or snap peas to the baking dish for extra crunch and color.
- Stir in a teaspoon of chili flakes or sriracha to the sauce if you like a little heat.
- Top with crushed peanuts or toasted almonds for added texture and a nutty twist.
How to Make Baked Teriyaki Salmon Dinner
Ingredients You’ll Need:
For the Salmon and Sauce:
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup mirin (Japanese sweet rice wine) or substitute with dry sherry or sweet white wine
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)
- Salt and pepper, to taste
For Garnish and Sides:
- 2 green onions (scallions), sliced thinly for garnish
- 1 tablespoon sesame seeds, toasted
- 1 head broccoli, cut into florets (optional, for sides)
- Cooked white or jasmine rice, for serving
How Much Time Will You Need?
This baked teriyaki salmon meal takes about 10 minutes to prepare the sauce and salmon, plus 15-17 minutes baking time. Including prep for broccoli and rice, plan for around 30-40 minutes total.
Step-by-Step Instructions:
1. Preparing the Sauce:
Start by combining soy sauce, mirin, honey or brown sugar, rice vinegar, minced garlic, grated ginger, and toasted sesame oil in a small saucepan. Heat it over medium heat and stir until the sugar dissolves and the sauce begins to simmer.
2. Thickening and Setting Aside the Sauce:
If you like a thicker glaze, stir in the cornstarch mixed with water and cook for another 1-2 minutes until the sauce thickens slightly. Remove from heat. Set aside half the sauce for brushing during baking and reserve the other half for serving over the finished salmon.
3. Preparing the Salmon and Baking Dish:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with foil for easy cleanup. Place the salmon fillets in the dish, season lightly with salt and pepper, and brush the tops generously with some of the teriyaki sauce. If using broccoli, scatter florets around the salmon.
4. Baking the Salmon:
Bake in the preheated oven for 10 minutes. Then, brush the salmon again with the reserved sauce to build a sticky glaze. Continue baking for another 5-7 minutes or until the salmon flakes easily with a fork and the broccoli is tender.
5. Garnishing and Serving:
Remove the dish from the oven, spoon any pan juices over the salmon and broccoli. Garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed white or jasmine rice on the side.
This dish is a lovely combination of tender salmon coated in a shiny, flavorful teriyaki glaze, paired with vibrant green broccoli and fragrant rice. It’s a straightforward, tasty meal that works well for any night of the week.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before baking. Pat it dry with paper towels to remove excess moisture for better glazing.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely. You can prepare the sauce up to 3 days in advance and store it in the fridge. Reheat gently on the stove before brushing it onto the salmon.
How Should I Store Leftovers?
Keep leftover salmon and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent drying out.
What Side Dishes Pair Well with Baked Teriyaki Salmon?
Steamed jasmine or white rice is classic, but you can also serve it with quinoa or cauliflower rice for a lighter option. Roasted or sautéed vegetables like snap peas, carrots, or green beans also make great sides.
