This Easy Baked Teriyaki Salmon recipe offers a delightful culinary experience, combining flaky salmon fillets with a rich, homemade teriyaki glaze. Baked to perfection, it creates an irresistibly sticky-sweet coating, beautifully finished with a sprinkle of toasted sesame seeds and fresh green onions. Perfect for a weeknight dinner or a special occasion, this dish promises exquisite flavor with minimal effort.
Effortless Baked Teriyaki Salmon: Your New Favorite Weeknight Meal
Cooking salmon doesn’t have to be daunting! Often intimidating for home cooks, salmon is actually one of the simplest and most rewarding fish to prepare. Its mild flavor, tender texture, and incredible versatility make it a fantastic choice for any meal. Among the myriad ways to enjoy this healthy fish, our Easy Baked Teriyaki Salmon recipe stands out as an absolute favorite. This recipe leverages a succulent center-cut salmon fillet and requires no fancy gadgets or advanced culinary techniques. All you need is a homemade teriyaki glaze, a baking pan, and an oven. We guarantee it’s as straightforward as it gets, delivering an astonishingly delicious and impressive meal every time. It’s the ideal dish for busy weeknights, yet elegant enough to serve guests.
Mastering Baked Teriyaki Salmon: Essential Tips for Success
Achieving restaurant-quality teriyaki salmon at home is simpler than you might think. Here are some invaluable tips to ensure your dish is always a showstopper:
- Skin On or Off? For this baked salmon recipe, we highly recommend leaving the skin on. As the salmon bakes, the skin becomes tender and acts as a natural barrier, protecting the delicate flesh from drying out. This results in a moister, more flavorful fillet. Once cooked, the meat will effortlessly flake away from the skin, making serving a breeze. Plus, many find the crispy baked skin to be a delightful bonus!
- Homemade Teriyaki Sauce is Key: While bottled teriyaki sauce offers convenience, nothing compares to the depth of flavor and luscious texture of a homemade glaze. Store-bought versions often contain excessive sodium and preservatives, and they rarely achieve the rich, sticky coating that our homemade sauce provides. Crafting your own teriyaki allows you to control the sweetness, savoriness, and spice, creating a truly superior, restaurant-quality experience.
- Perfect Doneness Every Time: The key to succulent salmon is not overcooking it. You’ll know your salmon is perfectly done when it easily flakes with a fork when gently poked in the thickest part. The flesh should appear opaque throughout, with a slightly pink center. An instant-read thermometer inserted into the thickest part of the fillet should register 145°F (63°C).
- Versatile Serving Options: Once baked, your teriyaki salmon can be easily portioned into individual fillets. It pairs beautifully with a variety of sides. Our go-to is fluffy white rice, which soaks up the extra teriyaki glaze beautifully. Other excellent choices include brown rice, quinoa, steamed or roasted vegetables like asparagus or broccoli, or a light Asian-inspired salad.
Air Frying Your Teriyaki Salmon: A Quicker, Crispier Alternative
Absolutely! If you’re seeking a faster cooking method that delivers a wonderfully crispy exterior, air frying is an excellent option for this Teriyaki Salmon. It’s a fantastic way to enjoy the same incredible flavors with less time in the kitchen.
- Preparation is Key: Begin by preparing the homemade teriyaki sauce exactly as directed in the recipe card below. For easier cleanup and to prevent sticking, line your air fryer basket with aluminum foil or parchment paper. If using parchment paper, remember to poke a few holes to allow for proper air circulation, which is crucial for even cooking. Alternatively, consider investing in reusable air fryer liners for convenience.
- Air Frying Instructions: Place the salmon fillets in a single layer in the lined air fryer basket. Brush half of the prepared teriyaki glaze generously over the salmon. Air fry at 400°F (200°C) for approximately 10 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily. For a saucier finish, remove the salmon from the air fryer, brush with the remaining glaze, and then garnish. If you prefer a slightly stickier, caramelized glaze, brush the salmon with the remaining sauce and return it to the air fryer for an additional 1-2 minutes.
- Benefits of Air Frying: Air frying provides a quick cooking time, often reducing it compared to traditional oven baking. It also creates a lovely crispy exterior on the salmon while keeping the inside moist, and it typically requires less oil, making it a healthy cooking choice.
Gather Your Ingredients: What You’ll Need
The beauty of this recipe lies in its simplicity and the readily available ingredients. To create this flavor-packed Baked Teriyaki Salmon, you’ll need the following components, with the full measurements detailed in the comprehensive recipe card below:
INGREDIENTS NEEDED:
- Center cut salmon (for optimal thickness and even cooking)
- Sodium-free soy sauce (to control sodium levels and enhance natural flavors)
- Minced ginger (fresh is best for a pungent, aromatic kick)
- Minced garlic (essential for that classic savory depth)
- Cornstarch (our secret for a perfectly thick, sticky glaze)
- Water (to create a cornstarch slurry)
- Brown sugar (for that irresistible sweet caramelization)
- Rice vinegar (adds a subtle tangy balance to the sauce)
- Sesame seeds (for garnish and a nutty crunch)
- Cayenne pepper (an optional touch for a hint of warmth)
- Green onions (fresh garnish for bright flavor and color)
Step-by-Step Guide: How to Make Baked Teriyaki Salmon
Follow these simple instructions to prepare a mouthwatering Baked Teriyaki Salmon that will impress even the most discerning palates. Precision and a little patience will yield fantastic results.
1. Prepare Your Oven and Teriyaki Glaze:
Preheat your oven to 400°F (200°C) to ensure it’s ready when your salmon is. In a small saucepan, combine the sodium-free soy sauce, minced ginger, minced garlic, brown sugar, rice vinegar, and a pinch of cayenne pepper (if using). This delightful concoction forms the base of our homemade teriyaki sauce. Heat this mixture over medium heat for 5-7 minutes, allowing the flavors to meld and the sugar to dissolve completely. The sauce will begin to warm and become fragrant.
2. Thicken the Sauce and Reserve for Later:
While your sauce simmers, prepare a cornstarch slurry. In a separate small bowl, whisk together the cornstarch and cold water until no lumps remain. This slurry is essential for giving your teriyaki sauce that signature sticky, glossy texture. Gradually whisk the cornstarch mixture into the simmering teriyaki sauce in the saucepan. Continue to cook, stirring constantly, until the sauce begins to thicken and reaches a gentle boil. As soon as it boils, remove it from the heat. The sauce will continue to thicken slightly as it cools. Set aside exactly ½ cup of this luscious teriyaki sauce to use after baking. This reserved portion will give your salmon a final fresh burst of flavor and shine.
3. Glaze and Bake the Salmon:
Carefully place your center-cut salmon fillet (skin side down, if applicable) into an oven-safe baking dish. Ensure there’s enough space around the salmon for even baking. Generously brush the salmon with the remaining teriyaki sauce from the saucepan, ensuring the entire surface is coated completely. Don’t be shy with the glaze; this is where much of the flavor and sticky goodness comes from. Transfer the baking dish to your preheated oven and bake for 15-18 minutes. Baking time may vary slightly depending on the thickness of your salmon fillet, so keep an eye on it and refer to our doneness tips above.
4. Finish and Serve:
Once baked to perfection, carefully remove the salmon from the oven. Immediately brush the fillet with the ½ cup of reserved teriyaki sauce. This final layer of glaze adds an extra layer of flavor and a beautiful, glossy finish. Garnish generously with toasted sesame seeds for a delightful nutty crunch and freshly chopped green onions for a pop of color and fresh, mild onion flavor. Serve hot with your preferred side dish, such as rice or steamed vegetables, and prepare to enjoy a truly amazing meal!
Frequently Asked Questions (FAQs)
Here are some common questions about making Baked Teriyaki Salmon that might help you perfect your dish:
- Can I use frozen salmon? Yes, you can! Make sure to fully thaw the salmon in the refrigerator overnight or by running it under cold water before preparing. Pat it very dry with paper towels to ensure the glaze adheres properly and for optimal baking results.
- How do I store leftovers? Leftover baked teriyaki salmon can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s delicious cold in salads or gently reheated.
- What’s the best way to reheat teriyaki salmon? To reheat, place the salmon in a microwave-safe dish and warm gently for 1-2 minutes, or until heated through. Alternatively, reheat in a preheated oven at 275°F (135°C) for about 10-15 minutes to prevent drying out.
- Can I make the teriyaki sauce ahead of time? Absolutely! The homemade teriyaki sauce can be prepared up to 3-4 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before using.
- Is this recipe spicy? The amount of cayenne pepper in the recipe is minimal and provides just a hint of warmth rather than intense spice. If you prefer a spicier kick, feel free to increase the amount to your liking. If you prefer no spice at all, simply omit the cayenne pepper.
- How can I make this recipe gluten-free? To make this recipe gluten-free, ensure you use a gluten-free soy sauce (like tamari) and confirm that all other ingredients are certified gluten-free.
This Easy Baked Teriyaki Salmon recipe is more than just a meal; it’s an invitation to enjoy a flavorful, healthy, and effortless dining experience. With its rich, homemade glaze and perfectly cooked salmon, it’s destined to become a beloved staple in your culinary repertoire. Don’t hesitate to give it a try and discover the joy of homemade teriyaki goodness!
CRAVING MORE RECIPES?
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- Smoked Salmon Puff Pastry Bites
- Air Fryer Salmon Patties
- Salmon Patties
- Asian Slaw
- Easy Sweet and Sour Chicken
- Ham Fried Rice
- Beef Fried Rice
- Spam Fried Rice
- Air Fryer Orange Chicken
- Honey Garlic Chicken
- Air Fryer General Tso’s Chicken
- Beef Egg Roll In A Bowl
- Easy Sesame Chicken
- Vegetable Fried Rice
- Crock Pot Sweet and Sour Chicken
Baked Teriyaki Salmon
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Rate
15 minutes
15 minutes
30 minutes
Ingredients
- 2 pounds center cut salmon
- 1 cup sodium free soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch
- 2 tablespoon water
- 2 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- ½ teaspoon cayenne pepper
- ½ cup green onions
Instructions
- Preheat oven to 400 degrees F.
- Whisk together soy sauce, ginger, garlic, brown sugar, rice vinegar, and cayenne pepper in a small saucepan. Heat on medium heat for 5-7 minutes, allowing the flavors to meld into a rich, homemade teriyaki sauce.
- In a separate small bowl, whisk together cornstarch and cold water until smooth. Add this slurry to the saucepan, whisking constantly. Cook and continue to whisk just until the sauce thickens and begins to boil, then immediately remove from heat. Set aside ½ cup of this luscious sauce for later use.
- Place the salmon in an oven-safe baking dish, skin side down. Generously brush the salmon with the teriyaki sauce remaining in the pan, ensuring it is completely coated.
- Place the salmon in the preheated oven and bake for 15-18 minutes, or until cooked through and easily flakes with a fork. Remove from the oven and brush with the remaining 1/2 cup of teriyaki sauce that was set aside earlier. Garnish generously with sesame seeds and chopped green onion before serving. Enjoy!
Notes
- The skin can be left on for this recipe, as baking will make it tender enough that the meat portion will flake right off of the skin itself, while also helping to keep the salmon moist.
- If you are in a pinch, you can use bottled teriyaki sauce, but homemade is always best for superior flavor and texture. The bottled sauce often won’t give you the desired sticky coating like a freshly made sauce does.
- After baking, you can easily cut your salmon into individual fillets and serve with your choice of side; we highly recommend fluffy rice.
- You’ll know your salmon is perfectly cooked when you are able to gently poke the center with a fork and it starts to flake, indicating it’s moist and tender without being overcooked.
Main Course
American
Nutrition
Carbohydrates: 12g |
Protein: 39g |
Fat: 12g |
Sodium: 1783mg |
Fiber: 1g |
Sugar: 6g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.