If you love salmon and crave that perfect balance of sweet and savory, you are in for a treat with this Teriyaki Salmon Baked in a Homemade Sauce Recipe. Each tender slice of salmon soaks up a vibrant, homemade teriyaki glaze that bakes into a luscious coating, creating a deliciously sticky, flavorful finish. It’s a recipe that feels both comforting and elegant, ideal for a family dinner or impressing friends, and it’s surprisingly easy to make with simple pantry staples that come together in a snap.
Ingredients You’ll Need
The magic of this Teriyaki Salmon Baked in a Homemade Sauce Recipe starts with straightforward, everyday ingredients that bring layers of flavor, color, and texture to the dish. Each component plays a vital role, from the salty richness of soy sauce to the aromatic punch of fresh ginger and garlic, ensuring every bite is pure delight.
- Salmon filet (2 ½ lbs): Fresh and flaky, sliced into 2-inch wide pieces for even cooking and perfect portioning.
- Teriyaki sauce (3 tablespoons): Adds the signature sweet and savory glaze that defines this recipe.
- Hoisin sauce (3 tablespoons): Provides a rich, slightly tangy depth that complements the salmon beautifully.
- Soy sauce (3 tablespoons): Gives a salty umami backbone to the marinade.
- White vinegar (1 tablespoon): Brightens the flavors with a touch of acidity.
- Sesame oil (1 tablespoon): Adds a fragrant nuttiness that elevates the dish.
- Light brown sugar (⅓ cup, packed): Sweetens and helps create that glossy, caramelized finish.
- Garlic cloves (2 large or 3 medium, minced): Infuses aromatic warmth and depth.
- Freshly grated ginger (2 teaspoons) or ground ginger (½ teaspoon): Brings a zesty, spicy kick that’s essential to the teriyaki profile.
- Sesame seeds: Used as a garnish for added texture and a toasty crunch.
- Green onion (chopped): Adds fresh color and a mild sharpness to finish the dish.
How to Make Teriyaki Salmon Baked in a Homemade Sauce Recipe
Step 1: Preheat and Prep
Let’s start by setting the stage for perfect cooking. Grease a large rimmed baking sheet and line it with foil for easy cleanup—trust me, this step saves a ton of time later. Preheat your oven to a sizzling 400˚F to ensure a beautifully baked salmon with just the right texture.
Step 2: Make the Teriyaki Sauce
Mix together your teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, brown sugar, minced garlic, and fresh ginger in a bowl. Stir until the brown sugar dissolves completely. This homemade sauce is where all the magic happens, infusing your salmon with that iconic sweet-savory flavor.
Step 3: Marinate the Salmon
Place your salmon slices in a mixing bowl and pour the freshly made sauce all over them. Cover it with plastic wrap and let the salmon soak in the flavors for 20 minutes. Whether you let it rest at room temperature or pop it in the fridge, this marinade is key to juicy, flavorful fillets.
Step 4: Bake the Salmon
Transfer the marinated salmon pieces onto the prepared baking sheet, preserving the remaining marinade. Pop the tray into your preheated oven and bake at 400°F for about 12 to 16 minutes, or until the salmon flakes easily with a fork. The thickness of your slices will influence the timing, so keep an eye on it to avoid overcooking.
Step 5: Thicken the Sauce
While your salmon is baking, pour the leftover marinade into a small saucepan. Bring it to a rolling boil, then reduce the heat and let it simmer, stirring occasionally, until it thickens slightly—about 3 to 4 minutes. This creates a glossy teriyaki syrup that will beautifully coat your salmon.
Step 6: Serve with a Glaze
Once out of the oven, brush the teriyaki syrup generously over the salmon fillets. Finish by sprinkling chopped green onions and sesame seeds on top for that perfect pop of freshness and crunch. This final step ensures every bite bursts with vibrant flavor and irresistible texture.
How to Serve Teriyaki Salmon Baked in a Homemade Sauce Recipe
Garnishes
The simple garnishes of chopped green onions and toasted sesame seeds add color, subtle crispness, and that extra bit of flavor contrast that makes the salmon look as amazing as it tastes. Don’t skip these—they elevate the dish from great to restaurant-quality in seconds.
Side Dishes
This Teriyaki Salmon Baked in a Homemade Sauce Recipe pairs beautifully with a variety of sides. Classic steamed jasmine rice or fluffy quinoa are perfect for soaking up any extra sauce. For veggies, think sautéed bok choy, garlic green beans, or roasted broccoli to keep the meal balanced and nutritious.
Creative Ways to Present
For a fun twist, try serving the salmon on a bed of noodles tossed with sesame oil and lightly blanched veggies. Or create a vibrant bowl with steamed rice, avocado slices, cucumber, and pickled ginger. A sprinkle of chili flakes can add a little heat if you’re feeling adventurous!
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover teriyaki salmon in an airtight container and store in the refrigerator. It will keep well for up to 3 days, making it great for quick lunches or an easy dinner on busy nights.
Freezing
You can freeze cooked teriyaki salmon, but for best results, freeze it without the garnishes. Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag or container. Frozen salmon stays good for up to 2 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
To reheat, gently warm the salmon in a preheated oven at 300˚F for about 10 minutes to keep it moist and tender. Alternatively, use the microwave on a low setting, but cover the salmon to retain moisture. Avoid overheating to prevent drying out the delicate fish.
FAQs
Can I use fresh salmon instead of frozen?
Absolutely! Fresh salmon works wonderfully and often offers a better texture. Just ensure it’s well-chilled before cooking for optimal results with this Teriyaki Salmon Baked in a Homemade Sauce Recipe.
Is there a substitute for hoisin sauce?
If you don’t have hoisin sauce, you can substitute it with extra teriyaki sauce or a mix of soy sauce and a small amount of honey or molasses to replicate its sweet and tangy flavor.
How thick should the salmon slices be?
About 2 inches wide slices are perfect for even cooking and allow the marinade to penetrate wonderfully. Thicker slices might require extra baking time, while thinner pieces cook faster and can dry out if overbaked.
Can I prepare the marinade ahead of time?
Definitely! You can make the homemade teriyaki sauce up to a day in advance and store it in the refrigerator. This can save time on busy cooking days and enhance the flavors as they meld overnight.
What can I do if I want a gluten-free version?
Simply swap the regular soy sauce for tamari or a gluten-free soy sauce alternative. Double-check your hoisin sauce as well, since some varieties contain gluten; gluten-free versions are available at many stores.
Final Thoughts
This Teriyaki Salmon Baked in a Homemade Sauce Recipe is a total crowd-pleaser that fits beautifully into any dinner plan. It’s straightforward, packed with flavor, and feels special without requiring hours in the kitchen. Trust me, once you try this recipe, it will become a go-to favorite in your repertoire—so grab your ingredients and dive in. Your taste buds will thank you!
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Teriyaki Salmon Baked in a Homemade Sauce Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Teriyaki Salmon recipe features tender, flaky salmon fillets marinated in a flavorful homemade teriyaki sauce made from soy sauce, hoisin, brown sugar, garlic, and ginger. The salmon is baked to perfection and topped with a thickened teriyaki glaze, sesame seeds, and fresh green onions, delivering a perfect balance of savory and sweet flavors in just 40 minutes.
Ingredients
Salmon
- 2 ½ lbs salmon filet, sliced into 2-inch wide slices
Teriyaki Sauce
- 3 tablespoons teriyaki sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- ⅓ cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 teaspoons freshly grated ginger or ½ teaspoon ground ginger
For Garnish
- Sesame seeds, for garnish
- Green onion, chopped
Instructions
- Preheat and Prep: Grease a large rimmed baking sheet by covering it with foil and then applying a light layer of grease for easy cleanup. Preheat your oven to 400˚F (200˚C).
- Make Teriyaki Sauce: In a mixing bowl, combine the teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, light brown sugar, minced garlic, and grated ginger. Stir thoroughly until the brown sugar is completely dissolved and the sauce is well blended.
- Marinate Salmon: Arrange the salmon slices in a large mixing bowl. Pour the prepared sauce over the salmon, ensuring all pieces are coated evenly. Cover the bowl with plastic wrap and let the salmon marinate for 20 minutes at room temperature or in the refrigerator for a deeper flavor infusion.
- Bake Salmon: Transfer the marinated salmon slices onto the prepared baking sheet, reserving the leftover marinade. Bake in the preheated oven at 400°F for 12 to 16 minutes, or until the salmon flakes easily with a fork and is cooked through. Baking time may vary based on the thickness of the salmon slices.
- Thicken Sauce: While the salmon bakes, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 3 to 4 minutes. Remove from heat once thickened.
- Serve: After removing the salmon from the oven, brush the fillets generously with the thickened teriyaki glaze. Garnish with chopped green onions and a sprinkle of sesame seeds to add a final touch of flavor and texture. Serve immediately for the best taste and texture.
Notes
- Use fresh salmon for the best texture and flavor.
- Marinating the salmon for at least 20 minutes enhances the flavor but avoid marinating for too long to prevent the fish from becoming mushy.
- If you prefer a stronger ginger flavor, use freshly grated ginger instead of ground ginger.
- For a gluten-free version, ensure soy sauce and hoisin sauce are gluten-free.
- Baking time may need adjustment based on salmon thickness; thicker slices will require more time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
