Baked Teriyaki Salmon Recipe
Quick, easy and habit forming, Baked Teriyaki Salmon is the dinner in a flash recipe I make on the regular. Sweet, tangy teriyaki drenched salmon is baked until tender and moist….absolutely perfect every single time.
Ok, so we’re one day closer to the…well, who knows really but we survived another day and there was even a rainbow to top it all off. Today was a sign that life goes on no matter what is going on in the world and we can get through just about anything. Even crazy weeknight dinners. Sometimes they seem like the end of the world, too. Am I right?
This easy Baked Teriyaki Salmon recipe is my go-to when I don’t have much time to get dinner on the table and I don’t want to fuss with a ton of ingredients. If I prep ahead, I can even make it with my homemade teriyaki sauce but don’t feel bad if you don’t have time to whip it up. Your favorite bottled teriyaki sauce works just as well, just check the label because sometimes sodium levels can be higher than necessary.
TERIYAKI BAKED SALMON
If you’ve never baked salmon before then I don’t know what you’ve been doing and frankly, I don’t want to know. Baked Salmon is really the best way to make salmon fillets other than pan searing or roasting.
If you line your baking sheet with foil, it’s pretty mess free, too! Teriyaki Baked Salmon is, essentially, just a salmon filet baked with teriyaki sauce. It’s the best combinations of flavors too because the salty, sweet flavor of the sauce is the perfect compliment to the rich, buttery flavor of the salmon. It’s like a match made in flavor heaven.
HOW TO BAKE SALMON FILET
It’s super easy to bake salmon in the oven and depending on what you want the end result to be, I recommend two different oven temperatures and cooking times.
You can use the sauce as a teriyaki salmon marinade by coating the salmon filets with the sauce and letting them sit for 30 minutes. Don’t marinade them longer because fish absorbs marinade much faster than poultry or beef.
Line a baking sheet with foil and arrange the salmon filets on the baking sheet skin side down. If your salmon is skinless, then place them flat side down.
If you didn’t marinade your salmon, brush the filets with teriyaki sauce to coat generously.
Now, here’s where the difference is….if you like a lightly broiled salmon with a caramelized top, bake your salmon at 425˚F for 10 minutes.
If you don’t want a caramelized top, bake your salmon at 375˚F for 15 minutes.
Both cooking times and temperatures will result in a moist, tender salmon just with a different texture on the surface.
Do keep an eye on your salmon while baking because temperature times can vary depending on the thickness of your filet. My filets were about 2 inches thick at the widest part of the filet.
You’ll know your teriyaki salmon is done when it changes from translucent (red or raw) to opaque (pink) as it cooks. After 8 minutes of cooking, check for doneness, by using a fork or the tip of a sharp knife to cut into the thickest part of the filet. If the meat is beginning to flake easily, but still has a little translucency in the center, it is done.
HEALTH BENEFITS OF BAKED SALMON
Salmon is a very healthy fish to add to your diet. There are so many great things it can do for your mind, body and overall health.
- Salmon is rich in Omega-3 fatty acids which have shown to decrease inflammation, lower blood pressure and decrease risk factors for disease. A 3.5-ounce (100-gram) portion of farmed salmon has 2.3 grams of long-chain omega-3 fatty acids, while the same portion of wild salmon contains 2.6 grams.
- Salmon is a great source of protein, an essential nutrient you can only get from a healthy diet. It provides 22–25 grams of protein per 3.5-ounce serving.
- It’s also an excellent source of B vitamins, which are needed for energy production, controlling inflammation and protecting heart and brain health.
- Salmon is loaded with selenium, a mineral involved in protecting bone health, improving thyroid function and reducing the risk of cancer.
So, not only is this easy Baked Salmon recipe super tasty; it’s good for you, too!
WHAT TO SERVE WITH TERIYAKI SALMON
Because this recipe is really quick and simple to make, I like to keep my sides simple to. This teriyaki salmon is served with sauteed bok choy and white rice but if you’re keeping your carbs in check you can use cauliflower rice instead.
If you love this baked salmon recipe, you’ll also love this easy Oven Roasted Salmon for it’s simplicity and this Sweet Chili Orange Glazed Salmon. It’s just as quick and easy to make but I think this is the BEST Oven Baked Salmon recipe there is.
Baked Teriyaki Salmon Recipe
Quick and easy Baked Teriyaki Salmon is tangy, sweet and buttery. A healthy, simple dinner that's on the table in about 20 minutes!
- 12 ounce salmon filet cut into 4 pieces
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sweet rice wine
- 1/2 cup brown sugar
- 1 1/2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoons cornstarch
- Preheat oven to 425˚F.
- In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger.
- Bring the mixture to a boil and then turn the heat to low.
- Simmer for 5 minutes.
- In a small bowl, whisk together the cornstarch with 1 tablespoon of water.
- Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.
- Arrange the salmon on a baking sheet lined with foil, skin side down.
- Brush the entire surface, tops and sides, of the salmon with the teriyaki sauce.
- Bake the salmon for 10 minutes or until the fish flakes easily with a fork at the thickest part of the filet.
- Remove the salmon from the oven and rest for 3 minutes.
- Brush with additional sauce and sprinkle with sesame seeds, if desired.
- Serve immediately.
You may have leftover teriyaki sauce that you can store in the refrigerator in an airtight container for up to 2 weeks.
You can also use bottled teriyaki sauce in place of the homemade recipe in the instructions.
Leftover teriyaki salmon can be stored in an airtight container and refrigerated for up to 3 days. It's fantastic in an asian style wrap, as a pizza topping or on a salad.