I perfected my Baked Teriyaki Salmon that relies on pantry staples and a little-known trick for a glossy, stick-to-the-fork glaze.

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I never expected something so simple to feel so special, but this Baked Teriyaki Salmon surprised me. I love how salmon fillets turn flaky and rich, and a glossy tamari-scented glaze somehow makes it feel restaurant-quality without the fuss.

It’s the kind of meal that’s easy enough for a rushed weeknight yet still impressive for a quiet date night at home. I’ll warn you though, once you smell it cooking you’ll get curious and want to know every little detail.

For anyone after a lean, flavorful main that doesn’t try too hard, this hits the mark—think Health Dinner Recipes energy with low drama.

Ingredients

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Salmon: Rich in protein and omega 3s, heart healthy adds juicy savory base
Tamari: Gluten free umami boost, high sodium so use sparingly, deep savory flavor
Honey or brown sugar: Sweetens and caramelizes, quick energy from sugars, use moderate amounts
Garlic: Adds pungent savory punch, small amount provides antioxidants and bold flavor
Ginger: Bright spicy warmth, aids digestion, pairs with soy to balance richness
Toasted sesame oil: Tiny drizzle gives nutty aroma, strong so a little goes far
Green onions: Fresh crunch and mild onion bite, adds color and light freshness

Ingredient Quantities

4 salmon fillets (about 6 oz each), skin on

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon neutral oil (vegetable or canola) for brushing

1/3 cup tamari (gluten free soy sauce)

2 tablespoons honey or packed brown sugar

1 tablespoon rice vinegar

1 tablespoon mirin (optional)

1 teaspoon toasted sesame oil

2 garlic cloves minced

1 tablespoon fresh ginger grated

1 teaspoon cornstarch

1 tablespoon cold water for slurry

2 green onions thinly sliced

1 teaspoon toasted sesame seeds

lemon wedges for serving (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and lightly oil it.

2. Pat the salmon fillets dry with paper towels, season both sides with kosher salt and freshly ground black pepper, and brush the skin side with the neutral oil so the skin gets crisp.

3. In a small saucepan combine the tamari, honey or packed brown sugar, rice vinegar, mirin if using, toasted sesame oil, minced garlic and grated ginger. Warm gently over medium heat until it starts to simmer.

4. Stir the cornstarch into 1 tablespoon cold water until smooth to make a slurry, then whisk that into the simmering sauce. Cook 1 to 2 minutes until the sauce is glossy and slightly thickened, then remove from heat.

5. Spoon out and reserve about 2 tablespoons of the sauce for serving, then brush most of the remaining glaze evenly over the tops of the salmon.

6. Arrange the fillets skin side down on the prepared sheet and bake in the preheated oven for 8 to 12 minutes depending on thickness, until the fish flakes easily with a fork or reaches about 125 to 130°F for a moist finish.

7. For a sticky, caramelized top brush another thin layer of sauce over the fillets and switch the oven to broil, broiling 30 to 90 seconds while watching closely so it does not burn.

8. Take the salmon out, spoon the reserved sauce over each fillet right away so it soaks in, and let the fish rest a minute or two.

9. Scatter the thinly sliced green onions and the toasted sesame seeds over the salmon.

10. Serve with lemon wedges on the side if you like. Enjoy.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment and lightly oiled
2. Paper towels to pat the salmon dry, dont skip this step
3. Small saucepan for the glaze
4. Whisk for the sauce and to stir in the slurry
5. Measuring cups and spoons (1/3 cup, tbsp, tsp)
6. Small bowl or cup to mix the cornstarch slurry
7. Pastry brush to oil the skin and brush on the glaze
8. Instant read thermometer or a fork to check doneness
9. Sharp knife and cutting board for the green onions and ginger

FAQ

Can I use regular soy sauce instead of tamari?

Yes you can, but regular soy has gluten and is usually saltier. If using it, pick low sodium or cut back elsewhere, or stick with tamari to keep this recipe gluten free.

How long do I bake the salmon and how do I know it's done?

Bake at 400°F (200°C) about 12 to 15 minutes for 1 inch thick fillets. For doneness aim for 125 to 130°F for medium-rare, 145°F if you want it fully cooked. There is carryover cooking so pull it a few degrees early, it will finish while resting.

Can I make the teriyaki sauce ahead and how do I thicken it?

Yes make it ahead, it keeps in the fridge up to 3 days. To thicken whisk 1 teaspoon cornstarch with 1 tablespoon cold water, stir that slurry into the simmering sauce and cook until glossy and thickened.

How do I stop the glaze from burning in the oven?

Don’t slather the fish too early with honey heavy glaze. Brush some on for flavor first, then add more during the last 3 to 5 minutes of baking. If you want fast caramelization finish under the broiler for 1 minute but watch it closely, it goes from perfect to burned quick.

Any quick swaps or tips if I don't have mirin or sesame oil?

If you don't have mirin use a splash of rice vinegar plus a pinch of sugar or a little sake if you have it. Toasted sesame oil is strong so a few drops add lots of flavor, but if you skip it the sauce will still be great.

How long will leftovers keep and best way to reheat?

Store in an airtight container in the fridge 3 to 4 days. Reheat gently in a 275°F (135°C) oven until warmed through or microwave briefly covered with a damp paper towel. Leftover flakes are also perfect cold in salads or rice bowls.

Baked Teriyaki Salmon Recipe Substitutions and Variations

Tamari: swap with regular low sodium soy sauce or coconut aminos (use same amount). Coconut aminos are a bit sweeter and less salty, good if you want gluten free but a milder taste.
Honey or packed brown sugar: use maple syrup or agave (1:1) for a liquid sweetener, or coconut sugar for a dried option. Maple is thinner so the glaze might be a touch looser, just simmer a bit longer to thicken.
Rice vinegar / mirin: if you dont have rice vinegar try apple cider or white wine vinegar (use a little less if they taste stronger). For mirin use a splash of dry sherry or sake plus about 1/2 tsp sugar, or just skip it if needed.
Cornstarch slurry: swap with arrowroot or tapioca starch 1:1 for a glossy finish, or use all purpose flour at about double the cornstarch amount dissolved in cold water.

Pro Tips

1. Let the fillets sit at room temp for about 15 minutes and pat them very dry, this helps them cook more evenly and makes the skin crisp up so much better, so dont skip it even if youre in a hurry.

2. Use a high smoke point oil on the skin and get the oven or pan hot so the skin sears fast, then back off the heat to finish cooking gently because the glaze will burn quickly if you blast it at the end.

3. Make the glaze slightly thicker than you think and let it cool a little before you brush it on, it will stick and caramelize nicer, and always reserve some sauce to spoon on after baking so the flavors stay bright.

4. Check doneness with an instant read thermometer aiming for about 125 to 130°F for moist salmon, or look for the center to just start flaking, remember it will carryover cook a bit while it rests so dont wait until its totally done.

Baked Teriyaki Salmon Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected my Baked Teriyaki Salmon that relies on pantry staples and a little-known trick for a glossy, stick-to-the-fork glaze.

Servings

servings

Calories

450

kcal

Equipment: 1. Rimmed baking sheet lined with foil or parchment and lightly oiled
2. Paper towels to pat the salmon dry, dont skip this step
3. Small saucepan for the glaze
4. Whisk for the sauce and to stir in the slurry
5. Measuring cups and spoons (1/3 cup, tbsp, tsp)
6. Small bowl or cup to mix the cornstarch slurry
7. Pastry brush to oil the skin and brush on the glaze
8. Instant read thermometer or a fork to check doneness
9. Sharp knife and cutting board for the green onions and ginger

Ingredients

4 salmon fillets (about 6 oz each), skin on
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil (vegetable or canola) for brushing
1/3 cup tamari (gluten free soy sauce)
2 tablespoons honey or packed brown sugar
1 tablespoon rice vinegar
1 tablespoon mirin (optional)
1 teaspoon toasted sesame oil
2 garlic cloves minced
1 tablespoon fresh ginger grated
1 teaspoon cornstarch
1 tablespoon cold water for slurry
2 green onions thinly sliced
1 teaspoon toasted sesame seeds
lemon wedges for serving (optional)

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and lightly oil it.
Pat the salmon fillets dry with paper towels, season both sides with kosher salt and freshly ground black pepper, and brush the skin side with the neutral oil so the skin gets crisp.
In a small saucepan combine the tamari, honey or packed brown sugar, rice vinegar, mirin if using, toasted sesame oil, minced garlic and grated ginger. Warm gently over medium heat until it starts to simmer.
Stir the cornstarch into 1 tablespoon cold water until smooth to make a slurry, then whisk that into the simmering sauce. Cook 1 to 2 minutes until the sauce is glossy and slightly thickened, then remove from heat.
Spoon out and reserve about 2 tablespoons of the sauce for serving, then brush most of the remaining glaze evenly over the tops of the salmon.
Arrange the fillets skin side down on the prepared sheet and bake in the preheated oven for 8 to 12 minutes depending on thickness, until the fish flakes easily with a fork or reaches about 125 to 130°F for a moist finish.
For a sticky, caramelized top brush another thin layer of sauce over the fillets and switch the oven to broil, broiling 30 to 90 seconds while watching closely so it does not burn.
Take the salmon out, spoon the reserved sauce over each fillet right away so it soaks in, and let the fish rest a minute or two.
Scatter the thinly sliced green onions and the toasted sesame seeds over the salmon.
Serve with lemon wedges on the side if you like. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.