Baked Teriyaki Salmon in 25 Minutes

Baked teriyaki salmon transforms ordinary weeknight dinners into something extraordinary with its perfect balance of sweet and savory flavors. This recipe delivers restaurant-quality results in just 25 minutes, making it ideal for busy home cooks who refuse to compromise on taste.

I still remember the first time I attempted teriyaki salmon in my own kitchen, nervously watching the oven and wondering if I’d end up with dry fish. That was fifteen years ago, and since then, this recipe has become my go-to whenever I want to impress without the stress. The secret lies in the homemade teriyaki glaze that caramelizes beautifully in the oven, creating those gorgeous golden edges that make your mouth water before you even take a bite.

What makes this baked teriyaki salmon truly special is how it manages to be both elegant enough for company and simple enough for a Tuesday night dinner. The flaky, tender salmon paired with that glossy, slightly sticky glaze hits all the right notes – sweet from the honey, salty from the soy sauce, and aromatic from fresh ginger and garlic.

Let’s get cooking!

Why You’ll Love This Baked Teriyaki Salmon

After years of perfecting this recipe in my kitchen and serving it to countless family dinners, I can confidently say this baked teriyaki salmon hits every mark a home cook wants. The combination of healthy omega-3 rich salmon with a homemade glaze that actually caramelizes (instead of burning!) makes this dish both nutritious and indulgent.

• Easy to make with everyday ingredients you probably already have
• Perfect for busy weeknights when you want something special in under 30 minutes
• Consistently delicious results with that beautiful caramelized exterior
• Healthy option packed with protein and omega-3 fatty acids
• Great for meal prepping – tastes amazing reheated
• Versatile enough to dress up for company or keep casual for family

This sweet and savory salmon is more than just dinner—it’s become our family’s celebration meal that never fails to bring smiles to the table, just like our favorite Skirt Steak Tacos on Friday nights.

Ingredient Note List

Soy sauce: I always recommend using regular or low-sodium soy sauce as the base of our teriyaki glaze because it provides that essential umami depth and saltiness that balances perfectly with the honey.

Honey: Pure honey creates the signature caramelization and glossy finish that makes this baked teriyaki salmon so visually appealing and deliciously sticky.

Rice vinegar: This mild acid brightens the entire glaze and prevents it from being too heavy, adding a subtle tang that enhances the salmon’s natural flavors.

Sesame oil: Just a tablespoon adds an incredible nutty depth that transforms a simple glaze into something restaurant-worthy.

Fresh ginger: I always use freshly grated ginger because it provides a warm, aromatic bite that dried ginger simply can’t match in this teriyaki sauce.

Garlic: Fresh minced garlic adds a savory foundation that complements the ginger beautifully and rounds out the flavor profile.

Salmon fillets: Choose fillets that are about 6 ounces each with the skin on or off—both work perfectly and the thickness ensures even cooking, similar to what I recommend when prepping our Lemon Garlic Tilapia.

Cornstarch: This optional ingredient helps thicken the glaze slightly, creating that perfect coating consistency that clings to the salmon.

How to Cook Baked Teriyaki Salmon

Step 1. I usually start by preheating the oven to 400°F because salmon needs that higher heat to develop the beautiful caramelized exterior while staying tender inside.

Step 2. In a small saucepan, I combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic, black pepper, and cornstarch – whisking everything together until smooth before heating.

Step 3. My grandmother always said to simmer sauces gently, so I bring this mixture to a gentle simmer over medium heat and cook for 3-4 minutes, stirring occasionally until it thickens slightly and becomes glossy.

Step 4. I’ve found that letting the teriyaki sauce cool for a few minutes prevents it from cooking the salmon when you brush it on, ensuring even coverage and better caramelization.

Step 5. After lining a baking sheet with parchment paper, I place the salmon fillets skin-side down and drizzle them with olive oil, then season with salt and pepper.

Step 6. Here’s where the magic happens – I brush each fillet generously with the cooled teriyaki sauce, making sure to coat the tops and sides for maximum flavor.

Step 7. I bake the salmon for 12-15 minutes, but halfway through I always brush on more sauce – this creates those beautiful, sticky layers that make restaurant-style teriyaki.

Step 8. The salmon is perfectly done when it flakes easily with a fork and reaches an internal temperature of 145°F, with a gorgeous caramelized glaze on top.

How to Store & Reheat

I usually store any leftover baked teriyaki salmon in an airtight container in the refrigerator, where it stays fresh and delicious for up to 3 days. Make sure the salmon cools completely before storing to maintain the best texture.

For longer storage, this salmon freezes beautifully when wrapped tightly in foil and placed in a freezer-safe container for up to 2 months. I recommend portioning it into individual servings before freezing for easier reheating later.

For best results, I like to reheat this teriyaki salmon in the oven at 350°F for about 8-10 minutes, which helps maintain that slightly caramelized exterior. You can also use the microwave for convenience – just cover it with a damp paper towel and heat in 30-second intervals to prevent overcooking.

What to Serve with Baked Teriyaki Salmon

Steamed Jasmine Rice: The fluffy, slightly sticky texture of jasmine rice is perfect for soaking up that delicious teriyaki glaze, making every bite even more satisfying.

Roasted Broccoli: The slight char and crisp texture of roasted broccoli contrasts perfectly with the tender salmon—though we also love it with our Garlic Parmesan Roasted Broccoli.

Cucumber Salad: A fresh, crisp cucumber salad with rice vinegar dressing cuts through the richness of the teriyaki glaze beautifully—try our Din Tai Fung Cucumber Salad for a refreshing twist.

Sautéed Snap Peas: These bright green vegetables cook quickly and their natural sweetness complements the teriyaki flavors while maintaining a satisfying crunch.

Coconut Rice: For something special, coconut rice adds a subtle tropical note that pairs wonderfully with the Asian-inspired flavors of the teriyaki salmon.

Steamed Edamame: Simple steamed edamame with a sprinkle of sea salt makes an excellent starter or side that keeps the meal light and healthy—we sometimes swap in Refreshing Mediterranean Quinoa Salad for variety.

FAQs

How do I prevent my baked teriyaki salmon from drying out?

I recommend not overcooking the salmon – it should reach 145°F internally and flake easily with a fork, which usually takes 12-15 minutes depending on thickness.

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw the salmon completely and pat it dry before seasoning and applying the teriyaki glaze for the best results.

What can I substitute for rice vinegar in the teriyaki sauce?

You can use apple cider vinegar or white wine vinegar in the same amount, though the flavor will be slightly different but still delicious.

How do I know when the baked teriyaki salmon is done cooking?

The salmon is perfectly cooked when it flakes easily with a fork and has reached an internal temperature of 145°F – the exterior should have a beautiful caramelized glaze.

Can I make this teriyaki salmon recipe ahead of time?

Yes! You can marinate the salmon in the teriyaki sauce for up to 30 minutes before baking, or prepare the sauce up to 3 days in advance and store it in the refrigerator.