This Easy Teriyaki Salmon is tender, flaky, and packed with amazing flavor. Ready in under 30 minutes and requires only a few simple ingredients.
Oriana’s Thoughts On The Recipe
This Easy Teriyaki Salmon is one of those recipes I come back to over and over again—and for good reason! It’s quick enough for a busy weeknight but tastes like something you’d order at a fancy restaurant. The homemade teriyaki glaze is everything: savory, slightly sweet, and absolutely packed with flavor. And the best part? Even my picky eaters devour it without hesitation!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Skinless Salmon Fillets: For the best results, look for fresh salmon fillets with no skin. You can also use frozen fillets; just be sure to thaw them completely before cooking.
- Green Onion: Adds a fresh, oniony flavor and a pop of color to the dish. You can substitute with chives if you prefer.
- Sesame Seeds: These tiny seeds add a nutty flavor and a bit of crunch. If you don’t have sesame seeds, you can omit them.
For the teriyaki sauce:
- Low-Sodium Soy Sauce: The base of the teriyaki sauce, providing that classic umami flavor. If you’re watching your sodium intake, opt for low-sodium soy sauce.
- Rice Vinegar: Adds a tangy acidity to balance out the sweetness of the sauce.
- Garlic: Adds depth of flavor and a subtle kick.
- Freshly Grated Ginger: Gives the sauce a warm, spicy note. You can use ground ginger if you don’t have fresh ginger, but fresh is best.
- Canola Oil: Helps to emulsify the sauce and adds richness.
- Brown Sugar: Provides sweetness and helps to thicken the sauce as it cooks.
- Black Pepper: Adds a bit of heat and enhances the other flavors in the sauce.
Food Allergy Swaps
- Gluten-Free: Use tamari sauce instead of soy sauce to make this recipe gluten-free.
- Sesame-Free: Skip the sesame seeds altogether. They’re used mainly for garnish and a little extra crunch, so leaving them out won’t affect the overall flavor of the dish.
Process Overview: How To Make Teriyaki Salmon Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Teriyaki Sauce
Combine all the sauce ingredients in a medium bowl and stir until the brown sugar is dissolved.
Step 2 – Marinate The Salmon
Place salmon fillets in a deep baking dish or a big bowl. Pour the sauce over the salmon, cover with plastic wrap, and let marinate in the refrigerator for 15 – 30 minutes.
Step 3 – Bake
Transfer the salmon fillets to the prepared baking sheet. Reserve the marinade. Bake for 12-15 minutes or until the salmon is flaky and cooked. Bake times may vary depending on the thickness of the salmon. You’ll know when the salmon is done when it is easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready, or when it reaches 145º F internally.
Step 3 – Reduce The Sauce
While the salmon is baking, add the remaining marinade to a small saucepan and bring to a boil. Then, reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 5-8 minutes. NOTE: If you want to thicken the sauce even more, add 1 -2 teaspoons of cornstarch to the sauce. Remove from the heat and reserve to serve with the salmon.
Step 4 – Serve
When the salmon is done, remove it from the oven and brush each fillet with more sauce. If desired, sprinkle with green onions and sesame seeds. Serve with rice and steamed veggies.
Recipe Tips
- Marinate for Maximum Flavor: For the best flavor, marinate the salmon in the teriyaki sauce for at least 15 – 30 minutes before cooking. This allows the flavors to penetrate the fish and adds depth to the dish.
- Watch the Cooking Time: Salmon cooks quickly, so keep an eye on it to prevent overcooking. It’s done when it flakes easily with a fork.
- Use Fresh Ingredients: Fresh garlic and ginger will give your teriyaki sauce the best flavor. Don’t skimp on these aromatic ingredients!
Variations & Additions
- Vegetarian Option: For a meat-free alternative, substitute tofu for the salmon. Press the tofu to remove excess moisture, then marinate and cook as directed.
- Add Veggies: Toss some veggies like bell peppers, broccoli, or snap peas with the salmon and roast them together for a complete meal in one pan.
Serving Suggestions
Serve the teriyaki salmon over a bed of fluffy white rice and garnish with sliced green onions and sesame seeds. Add a side of steamed broccoli or a simple green salad for a balanced meal.
Storing and Freezing Instructions
Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooled salmon tightly in plastic wrap and foil, then place in a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
The salmon is done when it reaches an internal temperature of 145° F (measured with a cooking thermometer in the thickest part of the filet). If you don’t have a thermometer, you’ll know when the salmon is done when easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready.
Yes, you can! Just make sure to adjust the cooking time accordingly.
Since salmon is a rich, oily fish, it pairs wonderfully with full-bodied white wines, such as Chardonnay, White Burgundy, White Pinot Noir, or Pinot Gris.
Of course! Simply double the ingredients to feed a larger crowd or to have leftovers for later.
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Recipe Card
Easy Teriyaki Salmon
Equipment
Ingredients
- 4 skinless salmon fillets (about 6 – 8 oz / 170 – 230 g each)
- 1 green onion, sliced (optional)
- 1 teaspoon sesame seeds, for garnishing (optional)
Teriyaki Sauce:
- 3/4 cup (180 ml) low sodium soy sauce
- 1/3 cup (80 ml) rice vinegar
- 3 cloves garlic, minced
- 3 teaspoons fresh grated ginger
- 3 tablespoons (45 ml) canola oil
- 4 tablespoons (48 g) brown sugar
- 1/4 teaspoon black pepper
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Combine all the sauce ingredients in a medium bowl and stir until brown sugar is dissolved.
- Place salmon fillets in a deep baking dish or a big bowl. Pour the sauce over the salmon, cover with plastic wrap, and let marinate in the refrigerator for 15 – 30 minutes.
- Preheat oven to 400˚F (200º C). Line a big baking sheet with foil for easy clean up later.
- Transfer salmon fillets to the prepared baking sheet. Reserve the marinade.
- Bake for 12-15 min or until salmon is flaky and cooked through. Bake times may vary depending on the thickness of salmon. You'll know when the salmon is done when easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready, or when it reaches 140-145°F (60-63°C) internally.
- While the salmon is baking, place the marinade in a small saucepan and bring it to a boil. Then, reduce the heat to low and simmer, stirring occasionally until slightly thickened, for about 5-8 minutes. NOTE: If you want to thicken the sauce even more, add 1-2 teaspoons of cornstarch to the sauce. Remove from heat and reserve to serve with the salmon.
- When the salmon is done, remove it from the oven and brush each fillet with more reduced sauce. Sprinkle with green onions and sesame seeds, if desired. Serve with rice and steamed veggies.
- Gluten-Free: Use tamari sauce instead of soy sauce to make this recipe gluten-free.
- Sesame-Free: Skip the sesame seeds. They’re used mainly for garnish and a little extra crunch, so leaving them out won’t affect the overall flavor of the dish.
- Marinate for Maximum Flavor: For the best flavor, marinate the salmon in the teriyaki sauce for at least 15 – 30 minutes before cooking. This allows the flavors to penetrate the fish and adds depth to the dish.
- Watch the Cooking Time: Salmon cooks quickly, so keep an eye on it to prevent overcooking. It’s done when it flakes easily with a fork.
- Use Fresh Ingredients: Fresh garlic and ginger will give your teriyaki sauce the best flavor. Don’t skimp on these aromatic ingredients!
- Vegetarian Option: For a meat-free alternative, substitute tofu for the salmon. Press the tofu to remove excess moisture, then marinate and cook as directed.
- Add Veggies: Toss some veggies like bell peppers, broccoli, or snap peas with the salmon and roast them together for a complete meal in one pan.
I appreciate your feedback, and it helps others, too!
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
If I have a large frozen salmon flank, do you recommend I thaw it completely before marinating?
Hello Dani! I would recommend thawing the fish in the fridge overnight. Once it’s thawed, you should rinse it in cold water then dry it thoroughly with paper towels before putting it in the marinade. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
i love this recipe very much i will always make it again its very easy.
Hello Verna! I’m glad you enjoyed it! Thanks so much for trying my recipe and for taking the time to come back and let me know!