This Teriyaki Salmon is one of those easy dinners I turn to when I want something that feels a little special without the extra fuss. It’s sweet, savory, sticky in the best way, and comes together without a long marinating time. Just a quick homemade sauce, a short bake, and dinner’s done.
I first made this on a weeknight when I had a stubborn piece of salmon in the fridge and a kid who claimed he didn’t “like fish.” Let’s just say that after calling it “Japanese BBQ Salmon,” the plate was cleaned — no questions asked.
Why This Salmon Recipe Always Works
There are plenty of teriyaki salmon recipes out there, but this one’s become my go-to for a few reasons:
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No long marinating – 20 minutes is all it needs. I usually toss the salmon in the sauce, prep a quick veggie stir-fry on the side, and by the time I’m done, it’s ready to bake.
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The glaze is gold – That teriyaki sauce turns into this shiny, sticky syrup that clings to the salmon. A quick simmer while the fish bakes thickens it beautifully.
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It’s weeknight-friendly – The whole thing takes less than 30 minutes, start to finish.
Even my picky eaters will eat this, especially if I throw in a bowl of jasmine rice or some noodles tossed with sesame oil and soy sauce.
Ingredients You’ll Need
Here’s what I use when making this:
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2 to 3 lb salmon fillet – I prefer wild-caught Sockeye or Coho when I want that rich, deep flavor, but honestly, any fillet you like will work. Just adjust the bake time based on the thickness.
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Soy sauce – I usually use low-sodium. If someone’s gluten-free in the house, Tamari works perfectly.
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Brown sugar – For that deep, caramel note.
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Garlic and ginger – Fresh is best here. Grated or minced fine.
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Rice vinegar – Just a splash brightens the sauce.
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Sesame oil – Adds that warm, toasty flavor.
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Cornstarch and water – To thicken the glaze.
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Green onions and sesame seeds – Optional, but they make it look and taste even better.
Tip: If you’re out of fresh ginger, a little ground ginger will do in a pinch — just use about half the amount.
How I Make It (Step by Step)
1. Prep the oven and baking sheet
I line a large baking sheet with foil and give it a quick spray with oil. Easy cleanup, and nothing sticks.
2. Mix up the sauce
In a bowl, I stir together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. The brown sugar melts right in. This is the part where your kitchen starts to smell amazing.
3. Quick marinate
I cut the salmon into portions and toss them in a bowl with the sauce. Then cover and let it sit for 20 minutes. Sometimes I leave it out at room temp, other times I pop it in the fridge if I’m prepping ahead.
4. Bake the salmon
Place the salmon pieces on the baking sheet, saving the marinade. Bake at 400°F for 12 to 16 minutes, depending on the cut. Sockeye is thinner and takes less time, while thicker farm-raised fillets need a bit longer.
5. Thicken the marinade
While the salmon bakes, I pour the leftover marinade into a small saucepan. Bring it to a boil, then simmer until it reduces into a glossy syrup. Takes about 3 to 4 minutes.
6. Finish and serve
Once the salmon’s done, I brush that teriyaki glaze all over the top. Sprinkle with sesame seeds and chopped green onion for extra flavour and crunch.
Real Talk on Salmon Types and Baking Time
Salmon isn’t one-size-fits-all. Here’s what I’ve learned through trial and (occasional) error:
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Farmed salmon (like Atlantic) is fattier and more forgiving. You can bake it a little longer without it drying out.
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Wild salmon (like Sockeye or Coho) is leaner and cooks fast. If you’re using wild fillets, keep an eye on them — a few minutes too long and they can go dry.
If I’m unsure, I check by gently flaking the thickest part with a fork. If it comes apart easily, it’s ready.
Serving Ideas From My Kitchen
I usually serve this over warm white rice with steamed broccoli or a cucumber salad. But it’s also great:
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Flaked over a bowl of rice with edamame, shredded carrots, and sriracha mayo (hello, salmon bowl!)
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With sesame noodles and snap peas
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Stuffed into lettuce wraps for something lighter
Storing Leftovers (If You’re Lucky Enough to Have Any)
I rarely have leftovers, but when I do, I store them in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or eat cold over salad the next day.
This also makes a great lunchbox addition for the next day if you flake it and pack it with rice.
Questions I Get Often
Can I use frozen salmon?
Yes, just thaw it completely first and pat it dry before marinating.
What if I don’t have rice vinegar?
Apple cider vinegar works fine, or even lemon juice in a pinch.
Can I grill this instead of baking?
Definitely. Grill over medium heat for about 4–5 minutes per side depending on thickness. Just brush with glaze during the last minute to avoid burning.
Teriyaki Salmon
If you love flaky, juicy salmon with that sticky-sweet glaze, this easy Teriyaki Salmon is the weeknight dinner you’ll keep coming back to. No long marinating, just bold flavor, a quick oven bake, and dinner is on the table in under an hour. It’s one of those simple dishes that always feels a little special.
Ingredients
For the salmon:
- 2 ½ pounds salmon filet, sliced into 2-inch wide portions
For the teriyaki glaze:
- ⅓ cup packed light brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon white vinegar
- 2 teaspoons freshly grated ginger (or ½ teaspoon ground ginger)
- 2 to 3 garlic cloves, finely minced
For serving (optional):
- Chopped green onions
- Toasted sesame seeds
Instructions
- Start by lining a large rimmed baking sheet with foil for easy cleanup and give it a light oiling. Preheat your oven to 400°F.
- In a small bowl, stir together all the glaze ingredients until the brown sugar fully dissolves.
- Place the salmon pieces in a large bowl and pour the teriyaki mixture over them. Cover with plastic wrap and let them soak up the flavors for about 20 minutes. You can do this at room temperature or in the fridge.
- Once marinated, transfer the salmon pieces to your prepared baking sheet. Be sure to save the leftover marinade—we’ll use that soon.
- Bake the salmon in the center rack of the oven for 12 to 16 minutes, or just until it flakes easily with a fork. Thicker cuts may need a minute or two longer.
- Meanwhile, pour the reserved marinade into a small saucepan. Bring it to a gentle boil, then reduce the heat and let it simmer for a few minutes, stirring now and then, until it slightly thickens into a glossy sauce. Remove from heat.
- When the salmon is out of the oven, brush that thickened teriyaki glaze over each piece for that extra shine and flavor.
- Finish with a sprinkle of chopped green onions and sesame seeds before serving, if you’d like.
Notes
- This recipe scales well! If you’re working with just 1 pound of salmon, simply halve the glaze ingredients. Great for meal prep or feeding a crowd.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 381Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 89mgSodium 774mgCarbohydrates 13gFiber 1gSugar 10gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This teriyaki salmon is one of those recipes I always come back to when I want something quick, tasty, and satisfying. Whether it’s a lazy Sunday dinner or a Thursday night scramble, it never fails to impress — even if it’s just me eating in front of the TV with a bowl of rice.
Let me know how it turns out in your kitchen. I’d love to hear what you serve it with — or how fast your family gobbles it up.
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