Teriyaki Salmon Recipe
If you’re hunting for the ultimate weeknight dinner upgrade, you have to try Teriyaki Salmon. This recipe strikes a magical balance between sweet and savory, thanks to a gorgeous glaze made with honey, garlic, ginger, and a splash of sesame oil. The salmon comes out perfectly tender every time, just begging to be paired with fluffy rice or a pile of your favorite veggies. Whether you’re a salmon superfan or just curious about Japanese flavors, this dish is guaranteed to make your regular dinner rotation a whole lot more exciting.
Ingredients You’ll Need
Just a handful of everyday pantry staples are all you need to make Teriyaki Salmon shine. Each one plays an important role, from boosting flavor to giving that signature glossy look to the sauce. Here’s what you’ll need and why it matters:
- Salmon fillets: Go for center-cut, skinless fillets for even cooking and the best texture.
- Soy sauce: The salty backbone of the marinade; if you’re gluten-free, swap in tamari.
- Honey: Lends sweetness and helps caramelize the glaze in the oven.
- Rice vinegar: Adds a hint of tanginess, balancing the sauce and brightening flavors.
- Brown sugar: Deepens the sweetness and encourages that irresistible sticky texture.
- Sesame oil: Brings nutty, toasty notes that give the teriyaki sauce extra depth.
- Garlic (minced): Fresh garlic is a must for punch and aroma—don’t substitute powder here!
- Fresh ginger (grated): Gives a zippy, warm spice you can’t get from dried.
- Cornstarch: The key to a thickened, glossy sauce that clings lovingly to the salmon.
- Water: Needed to make a smooth cornstarch slurry—don’t skip it!
- Sliced green onions: Fresh, bright topping that adds color and a gentle onion kick.
- Sesame seeds: Sprinkle for visual flair and a tiny crunch with each bite.
How to Make Teriyaki Salmon
Step 1: Whisk Up the Marinade
Start by grabbing a small bowl and whisking together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and ginger. The scent is seriously delicious right from the start, and you’ll see the marinade gets glossy and rich as you whisk. Don’t skip tasting with a spoon—they all come together into something greater than the sum of their parts!
Step 2: Marinate the Salmon
Now, divide the marinade in half: pour one half into a small saucepan for later, and use the other half to coat your salmon fillets in a shallow dish or zip-top bag. Cover up and let the flavors soak in the fridge—at least 30 minutes gives you magic, but you can go up to 2 hours if you’ve got time. This step is the secret to that deep teriyaki punch in every bite.
Step 3: Preheat and Prepare
While the salmon is marinating, get your oven heating to 400°F. Line a baking sheet with parchment for effortless clean-up and so your salmon doesn’t stick. Once ready, remove the fillets from the marinade (let any excess drip off) and arrange them on the sheet—leaving a little space for even cooking.
Step 4: Bake the Salmon
Pop the salmon in the oven and bake for 12 to 15 minutes. The salmon’s ready when it flakes easily at the thickest part with a fork and turns an irresistible bronzed color. This is when your kitchen starts smelling absolutely incredible—promise!
Step 5: Thicken the Teriyaki Sauce
While the salmon bakes, bring your reserved marinade to a gentle simmer over medium heat in your small saucepan. Meanwhile, stir together your cornstarch and water in a little bowl until smooth. Pour this slurry into the simmering sauce, stirring constantly. In just 2 or 3 minutes, it’ll thicken up into a shiny, spoon-coating glaze—the classic teriyaki finish!
Step 6: Glaze and Garnish
When the salmon comes out of the oven, brush those gorgeous fillets with the thickened teriyaki sauce. Finish with plenty of sliced green onions and a dusting of sesame seeds—you’ll love not only the look but the extra pop of flavor and crunch. Serve straight away, while everything’s still luscious and hot!
How to Serve Teriyaki Salmon
Garnishes
Garnishing Teriyaki Salmon is your chance to add color, crunch, and an extra spark of flavor. A sprinkle of sesame seeds lets everyone know this dish means business, while sliced green onions give just the right hint of freshness. Feel adventurous? Try adding thinly sliced chili or rainbow radish for visual drama and a gentle bite.
Side Dishes
This salmon pairs beautifully with steamed jasmine rice, brown rice, or even fluffy quinoa. For veggies, you can’t go wrong with broccoli, sugar snap peas, or stir-fried bok choy. The goal is to let the sweet and savory flavors of the Teriyaki Salmon shine, while the sides soak up that delicious glaze.
Creative Ways to Present
Why not make it a fun night by serving Teriyaki Salmon as part of a DIY rice bowl bar? Lay out cooked rice, chopped veggies, pickled ginger, and other favorite toppings. Or, for a lighter spin, flake the baked salmon over a crisp Asian-inspired salad and drizzle with extra sauce. This dish is also a stunner when plated family-style for a dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Teriyaki Salmon (lucky you!), let it cool completely before storing it. Place the salmon in a sealed container and refrigerate for up to 3 days. Drizzle with a splash of leftover teriyaki sauce to keep it moist and flavorful.
Freezing
Teriyaki Salmon freezes surprisingly well. Wrap each fillet tightly in plastic wrap or foil, then pop them into a zip-top freezer bag. They’ll keep for up to 2 months. Let salmon thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To reheat, preheat your oven to 300°F and place the fillets on a parchment-lined tray. Cover loosely with foil to prevent drying out and warm for 10-12 minutes, until heated through. If you’re in a hurry, a microwave works too—just use a lower power and cover the salmon to keep it tender.
FAQs
Does Teriyaki Salmon work with frozen fillets?
Absolutely! Just be sure to thaw the fillets in the refrigerator before marinating so the flavors absorb evenly. Pat them dry with paper towels to help the marinade stick.
Can I grill instead of bake Teriyaki Salmon?
Definitely. Grilling adds a wonderful smokiness and lightly crisp edges. Grease your grill grates, preheat to medium-high, and cook for about 3-4 minutes per side. Brush on the teriyaki glaze just before serving to avoid burning the sauce.
Is the recipe gluten-free?
It can be! Just use tamari instead of regular soy sauce to make the dish completely gluten-free. Double-check all other ingredient labels as well to ensure safety for those with celiac or sensitivities.
Can I make the marinade ahead of time?
Yes, you can whisk together the teriyaki marinade up to 3 days in advance. Keep it covered in the fridge until you’re ready to marinate your salmon for an easy, no-fuss meal prep.
What other proteins work well with this teriyaki sauce?
The homemade teriyaki glaze is fantastic on chicken, shrimp, or even tofu. Just adjust cooking times as needed for your chosen protein, and use the same steps for marinating and glazing.
Final Thoughts
This Teriyaki Salmon recipe is truly a weeknight wonder—juicy, flavorful, and out of the oven in less than half an hour (not counting a well-deserved marinating break). Give it a try and watch it become one of your family’s most-requested dinners. I can’t wait for you to experience how easy and satisfying homemade Teriyaki Salmon can be!
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Teriyaki Salmon Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Teriyaki Salmon recipe is a delicious Asian-inspired dish that features tender and flavorful baked salmon glazed with a homemade teriyaki sauce. Perfect for a quick and easy weeknight dinner.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish:
- sliced green onions and sesame seeds
Instructions
- Prepare Marinade: Whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Reserve half the marinade.
- Marinate Salmon: Coat salmon with remaining marinade and refrigerate for at least 30 minutes.
- Bake Salmon: Bake marinated salmon at 400°F for 12-15 minutes.
- Make Sauce: Heat reserved marinade, thicken with cornstarch slurry.
- Glaze and Serve: Brush cooked salmon with sauce, garnish with green onions and sesame seeds.
Notes
- Serve over rice or with vegetables
- Grilling option available
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 80mg
