Teriyaki Salmon Recipe

I love salmon! In fact, it’s my go-to post-holiday indulgence or whenever I feel like shedding off some pounds. I guess it’s because it’s a great low-carb dinner and is downright versatile. In case you didn’t know, I’ve got loads of incredible salmon recipes on the blog. And when hubby brought home a couple of pounds of salmon fillet because he knew it would make me happy, I got so excited to make a fish spinoff of teriyaki chicken. Boy, oh boy, I’m glad I did. The teriyaki glaze is spot on, as it complements the baked salmon’s delicate texture and flavor. Sweet, sticky, tangy, incredibly delicious, and gluten-free! An added plus is that the made-from-scratch teriyaki sauce delivers flavor and tenderizes the salmon fillets. And it only takes 20-30 minutes. However, salmon doesn’t usually need tenderizing, so you can marinate it for as long as you have.

Recipe Ingredients

How to Bake Teriyaki Salmon

Preheat oven to 400°F (205℃). Grease a large baking pan or oven-proof cast iron skillet—season salmon fillets with pepper. Set aside. Mix – In a medium mixing bowl, whisk the garlic, ginger, soy sauce, brown sugar, sriracha, apple cider vinegar, water, and cornstarch. Marinate – Place salmon fillets in a large Tupperware bowl or resealable bag. Add the marinade, coat the fillets well, and let it marinate in the fridge for 20-30 minutes. Bake – After the marinating, remove the salmon from the fridge and put it in the baking dish. Bake for 12-15 minutes or until flaky when poked with a fork. Cooking time varies depending on the thickness of salmon fillets. Sauce – While baking the salmon, pour the leftover marinade into a small saucepan. Heat over medium until it comes to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened. It usually takes 3-4 minutes, then remove from heat and set aside. Serve – Take the salmon out of the oven when ready, plate, and drizzle teriyaki sauce on top. Or serve it with extra sauce on the side. Top with green onions and serve with rice and broccoli.

Recipe Variations

Tips and Tricks

Make Ahead Instructions

For an even faster, healthy weeknight meal, sauce the salmon and freeze it in an airtight freezer bag. Because the sauce’s acidity can over-tenderize the salmon, try cooking it within a month. Or you could bake it first, freeze it, and thaw it for salads, casseroles, or a quick fish sandwich.

Serving and Storage Instructions

Salmon is best hot from the oven with your favorite sides. Refrigerate leftover salmon for 3-5 days or freeze it for up to 2 months. Reheat them in the oven or microwave, or eat them cold on a salad.