This baked teriyaki salmon recipe is an easy, healthy dinner that comes together in no time. The homemade teriyaki sauce is fast, with only a few simple ingredients. Your entire family will love this!
For the most part, I’m a shellfish gal. I love seafood, but if I’m not eating sushi, you’ll find me going to town on crab, lobster, shrimp, and the like. As a Maryland gal, I especially love working with blue crab (check out my jumbo lump crab cakes, crab bites and crab cake sliders if you need some ideas).
When it comes to filleted fish, I have a hard time straying from salmon. It comes together so quickly, and takes to a marinade so well.
One of my favorite salmon recipes is the maple soy-glazed salmon in my cookbook, The Gourmet Kitchen. I also love this honey soy-glazed salmon with caramelized pineapple when I’m feeling fancy (or am in the mood for pineapple, which means always).
However, this teriyaki salmon recipe is quickly becoming our new favorite.
Baked Teriyaki Salmon Ingredients
For the baked salmon and teriyaki marinade, you’ll need:
- Salmon filets
- Soy sauce
- Garlic cloves
- Grated ginger
- Granulated sugar
- Light brown sugar
- Toasted sesame oil
Read more: This recipe calls for scallions. Wondering about the difference between scallions and green onions? Read my post about scallions vs. green onions to learn more!
How to Bake Salmon
Oven baked salmon is one of the easiest meals you can make on a busy weeknight. To make this teriyaki salmon recipe, you first need to marinate the salmon in a mixture of soy sauce and mirin. You’ll need to let the salmon marinate for around 30 minutes.
Once the fish has had time to marinate, pat it dry with paper towels and bake at 425 degrees F. While the salmon bakes, prepare the teriyaki marinade by combining 3/4 cup of the leftover soy sauce mixture with some cornstarch. Whisk in the remaining ingredients, leaving out the sesame oil. Bring to a simmer over medium heat and continually whisk until thickened, then stir in the sesame oil.
Serve the baked teriyaki salmon over rice and spoon the homemade teriyaki marinade over top. I like to garnish my teriyaki salmon with scallions, but that’s optional.
How Long to Bake Salmon at 425 Degrees F
This baked salmon recipe calls for four 6-ounce salmon filets. At that size, you’ll need to bake the teriyaki salmon for around 11-13 minutes. You’ll know it’s finished cooking when the salmon is tender and flaky.
Mirin Substitutes You Can Use
Mirin is a Japanese wine similar to sake, but it has more sugar and a lower alcohol content. You can find it in the international aisles of most grocery stores or purchase it online (note that some brands, like Kikkoman, label it as aji-mirin).
You can use a dry sherry or sweet marsala wine as a mirin substitute, if needed. Rice vinegar or dry white wine will also work, but you’ll need to balance the sourness by adding around 1/2 teaspoon sugar per tablespoon.
Tips for the Best Teriyaki Salmon
- I like my salmon very delicate, and I prefer undercooking to overcooking it. If you’re using fresh salmon, it’s fine if it’s a slighter darker pink in the middle. If you prefer the salmon to have a more meaty texture, cook it longer.
- This teriyaki sauce recipe works great on its own! I’ve increased the soy sauce and mirin amounts here slightly to create more marinade for the fish, so if you want to use the sauce on it’s own, make the following adjustments: 1/2 cup soy sauce, 2 tablespoons mirin, 2 teaspoons cornstarch.
- It can’t hurt the fish if you need to leave it in the marinade for longer than 30 minutes. Sometimes I’ll do that if, for example, I’ll be running errands until right before dinner. However, because salmon is a flaky fish as opposed to a firm fish like tuna, the marinade does its job very quickly.
- Did you know the rice freezes incredibly well? I love serving this salmon with rice, so I prepare it in large quantities than I need using my rice cooker (it’s very inexpensive and makes life so easy). Then I divide it into individual portions and freeze until needed. It defrosts in minutes!
More Easy Seafood Recipes:
If you like this baked teriyaki salmon recipe, I think you’ll enjoy my Salmon Chowder, Mustard Salmon with Broccoli and Potatoes, Sheet Pan Shrimp Scampi, Sheet Pan Honey Garlic Shrimp, and Smoked Salmon and Avocado Tartine.
Baked Teriyaki Salmon
- 4 (6-ounce) salmon filets
- 3/4 cup soy sauce
- 3 tablespoons mirin*
- 2 1/2 teaspoons cornstarch
- 3 medium garlic cloves, minced
- 1 teaspoon grated ginger, or 1/4 teaspoon ground ginger
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons toasted sesame oil
- 4 scallions, sliced thin
- Optional: white rice for serving
- Place the salmon fillets, soy sauce, and mirin in a large, resealable plastic bag. Seal the bag, gently turning several times to coat the fish with marinade, and refrigerate for 30 minutes.
- Preheat the oven to 425 degrees F and lightly grease a baking sheet with cooking spray or olive oil. Remove the fish from the marinade, patting dry with paper towels. Reserve 3/4 cup of the marinade, discarding the remainder. Place the fish on the prepared baking sheet and cook for 11-13 minutes, until just barely cooked through (it’s better to slightly undercook than to overcook salmon).
- While the salmon is baking, prepare the sauce. Place the cornstarch in a small saucepan and whisk in 2 tablespoons of the marinade to create a slurry. Whisk in the remaining marinade, garlic, ginger and both sugars. Turn the heat to medium and continue whisking frequently until the sauce thickens, approximately 5 minutes. Remove from the heat and whisk in the sesame oil.
- Serve the salmon over rice (or with grains/vegetables of your choice) and top with the teriyaki sauce. Garnish with sliced scallions.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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