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Easy Teriyaki Salmon | Mommy's Home Cooking

Easy Teriyaki Salmon

This Easy Teriyaki Salmon is tender, flaky, and packed with amazing flavor. Ready in less than 30 minutes and requires only a few ingredients. Perfect weeknight meal but fancy enough for special occasions too.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Calories 423kcal


  • 4 skinless salmon fillets (about 6-8 oz each)
  • 1 green onion, sliced (optional)
  • 1 teaspoon sesame seeds, for garnishing (optional)

Teriyaki Sauce:

  • 3/4 cup low sodium soy sauce
  • 1/3 cup rice vinegar
  • 3 cloves garlic, minced
  • 3 teaspoons fresh grated ginger
  • 3 tablespoons canola oil
  • 4 1/2 tablespoons brown sugar
  • 1/4 teaspoon black pepper


  • 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 - 20 minutes.
  • Preheat oven to 400˚F. 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 145º F internally.
  • While salmon is baking, place the remaining marinade to a small saucepan and bring to a boil then reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 5-8 minutes. NOTE: If you want to thick the sauce even more mix 1 teaspoon of water + 1 teaspoon of cornstarch and add it to the sauce. Remove from heat and reserve to serve with the salmon.
  • When the salmon is done, remove from oven and brush each fillet with more sauce. Sprinkle with green onions and sesame seed, if desired. Serve with rice and steam veggies.


MARINADE: the marinade is safe to use as a sauce as long as it boiled long enough (5-8 minutes) to destroy the bacteria. If you don't feel comfortable using the marinade as a sauce, you can make the double of the teriyaki sauce and reserve the half to serve as a sauce with the salmon. 
How do I know when the salmon is done?
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.
Can I make this recipe with another kind of fish?
Yes, you can! Just make sure to adjust the cooking time accordingly.
Can I make this Teriyaki Salmon recipe Whole30 complaint?
Yes, you can! Substitute soy sauce for coconut aminos, canola oil for avocado oil, and brown sugar for 1 tablespoon of date paste.
Looking for more salmon recipes?
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations. 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 423kcal | Carbohydrates: 18g | Protein: 36g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 1673mg | Potassium: 946mg | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 1.2mg | Calcium: 49mg | Iron: 2.5mg