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Baked Teriyaki Salmon

Baked Teriyaki Salmon

Tender, flaky salmon glazed with a homemade sweet and savory teriyaki sauce. Quick, healthy, and perfect for dinner or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Asian, Japanese
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup Soy sauce or coconut aminos for gluten-free
  • 2 tbsp Honey or maple syrup
  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil or olive oil
  • 1 tbsp Ginger grated
  • 2 cloves Garlic minced
  • 0.25 tsp Black pepper
  • 1 tsp Cornstarch optional, for thickening
  • 4 pieces Salmon fillets about 6 oz each
  • 1 tbsp Olive oil
  • Salt and pepper to taste
  • 1 tbsp Sesame seeds optional, for garnish
  • 1 tbsp Green onions sliced, optional for garnish

Equipment

  • baking sheet
  • small saucepan
  • Basting brush or spoon

Method
 

  1. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic, black pepper, and cornstarch (if using).
  2. Bring to a simmer over medium heat and cook for 3–4 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat and let cool.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  4. Place salmon fillets on the sheet, drizzle with olive oil, and season with salt and pepper. Brush generously with the cooled teriyaki sauce.
  5. Bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C).
  6. Halfway through baking, brush salmon again with teriyaki sauce for extra flavor.
  7. Garnish with sesame seeds and green onions, if desired, and serve hot.

Notes

Marinate the salmon for 30 minutes before baking for deeper flavor. Store leftovers in the fridge for 2–3 days or freeze for up to 2 months. Serve with rice, quinoa, or steamed vegetables.