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.
- I like my salmon very delicate, and I prefer undercooking to overcooking it. If you’re using fresh salmon, it’s totally 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.
- 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. Some brands like Kikkoman label it as aji-mirin. You can substitute in a dry sherry or sweet marsala wine. 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.
- 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.
- 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.
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. Some brands like Kikkoman label it as aji-mirin. You can substitute in a dry sherry or sweet marsala wine. 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.
About the Author
Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in October 2016 by Simon & Schuster.