Baked Teriyaki Salmon is an easy weeknight dinner with tender, flaky salmon covered in a sweet and savory homemade teriyaki glaze. The sauce combines soy sauce, honey, fresh ginger, garlic, rice vinegar, and sesame oil for plenty of flavor without requiring a long ingredient list.
The salmon bakes in the oven while the glaze comes together on the stovetop, so there is very little hands-on work. A quick brush of extra sauce near the end gives the salmon a shiny, flavorful coating.
Serve it with steamed rice, roasted vegetables, broccoli, or a crisp cucumber salad. It also works well for a simple family dinner when you want something that feels a little special without spending the evening in the kitchen.
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Quick Recipe Snapshot
- Prep Time: 10 minutes
- Cook Time: 13–16 minutes
- Total Time: 25–26 minutes
- Servings: 4
- Course: Dinner
- Cooking Method: Oven-baked
Why You’ll Want to Make This
- Simple ingredients: Most of the sauce ingredients are pantry staples.
- Easy preparation: The salmon needs only a little seasoning and glazing before it goes into the oven.
- Big flavor: Soy sauce, honey, ginger, garlic, and sesame oil create a balanced sweet-savory glaze.
- Weeknight-friendly: The whole meal can be ready in about 25 minutes.
- Easy to customize: Adjust the sweetness or add spice to suit your taste.
- Great with simple sides: Rice and steamed vegetables turn it into a complete dinner.
Ingredients
For the Salmon
- 1 1/2 pounds salmon fillet, preferably skin-on, cut into 4 portions
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil
For the Teriyaki Glaze
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For Garnishing
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
Ingredient Notes
Salmon: A center-cut salmon fillet works well because the pieces are usually similar in thickness and cook more evenly. Skin-on salmon is fine; the skin can be removed after baking if you prefer.
Low-sodium soy sauce: This keeps the glaze from becoming overly salty. Regular soy sauce can be used, but the finished sauce will taste saltier.
Honey: Honey provides sweetness and helps the glaze become glossy as it cooks. You can replace it with brown sugar if needed.
Fresh ginger: Freshly grated ginger gives the sauce a cleaner, brighter flavor than dried ginger.
Garlic: Fresh minced garlic adds savory depth to the glaze.
Rice vinegar: A small amount of rice vinegar balances the sweetness of the honey and the saltiness of the soy sauce.
Sesame oil: Toasted sesame oil adds a nutty flavor. A little goes a long way.
Cornstarch: Cornstarch thickens the sauce so it clings to the salmon instead of running off.
Frozen salmon: Frozen salmon can work, but thaw it completely in the refrigerator first and pat it very dry before seasoning.
How to Make Baked Teriyaki Salmon
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the salmon dry with paper towels. Place the portions skin-side down on the prepared baking sheet.
Lightly brush the salmon with 1 teaspoon olive oil, then season with the salt and black pepper.
2. Make the Teriyaki Glaze
In a small saucepan, combine:
- Soy sauce
- Honey
- Rice vinegar
- 1 tablespoon water
- Sesame oil
- Minced garlic
- Grated ginger
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon cold water until completely smooth.
Slowly whisk the cornstarch mixture into the simmering sauce.
Cook for 1–2 minutes, stirring frequently, until the glaze becomes slightly thick and glossy.
Remove it from the heat.
3. Brush the Salmon
Set aside about 1/3 of the glaze in a clean bowl for serving later.
Brush the remaining glaze generously over the top of each salmon portion.
Try to keep most of the glaze on top of the salmon rather than letting a large amount collect around the fish on the baking sheet.
4. Bake the Salmon
Place the salmon in the preheated oven and bake for 8 minutes.
Remove the baking sheet and brush another layer of glaze over the salmon.
Return the salmon to the oven and bake for another 5–8 minutes, depending on the thickness of the fillets.
The salmon is ready when the thickest part flakes easily with a fork and reaches 145°F (63°C) in the center.
Thicker pieces may need a few extra minutes, while thinner portions can finish sooner.
5. Finish the Glaze
For a slightly more caramelized top, switch the oven to broil after the salmon is cooked.
Place the baking sheet under the broiler for about 1–2 minutes, watching closely.
The honey in the glaze can darken quickly, so do not walk away during this step.
6. Garnish and Serve
Transfer the salmon to serving plates.
Drizzle or brush with the reserved teriyaki glaze, then sprinkle with toasted sesame seeds and sliced green onions.
Serve immediately with rice and your favorite vegetable.
Recipe Tips
- Pat the salmon dry first. A dry surface helps the glaze stick better.
- Use similar-sized portions. Pieces with similar thickness are more likely to finish at the same time.
- Don’t overbake the salmon. Start checking the thickest portion around the 12-minute mark.
- Watch the broiler carefully. The honey-based glaze can brown very quickly.
- Keep some glaze separate. Reserving sauce before it touches the raw salmon gives you a clean sauce for serving.
- Use a thermometer when possible. Checking the center is more reliable than judging doneness by time alone.
- Let the salmon rest for 2–3 minutes before serving so the juices can settle.
Variations & Substitutions
Make It Spicy
Add 1/2 teaspoon red pepper flakes or 1–2 teaspoons sriracha to the glaze.
Use Brown Sugar
Replace the honey with 3 tablespoons packed light brown sugar. Stir until the sugar dissolves completely.
Add Orange Flavor
Replace the 1 tablespoon rice vinegar with 1 tablespoon fresh orange juice and add 1 teaspoon finely grated orange zest.
Make It Gluten-Free
Use certified gluten-free tamari or gluten-free soy sauce instead of regular soy sauce.
Add More Garlic and Ginger
For a stronger flavor, increase the garlic to 3 cloves and the fresh ginger to 1 1/2 teaspoons.
Use Individual Salmon Portions
Instead of one large fillet, use four individual salmon portions. This makes serving easier and helps with portion control.
What to Serve With Baked Teriyaki Salmon
Steamed Jasmine Rice
The rice is mild and absorbs the extra teriyaki glaze beautifully.
Roasted Broccoli
Roasted broccoli adds a little crispness and works well with the sweet-savory sauce.
Sesame Green Beans
Quickly sauté green beans with sesame oil and sesame seeds for a simple side.
Cucumber Salad
A chilled cucumber salad adds a fresh, crisp contrast to the warm glazed salmon.
Fried Rice
Turn leftovers into a quick fried rice dinner with cooked rice, vegetables, and chopped salmon.
Steamed Edamame
Edamame is an easy side that needs only a few minutes to prepare.
Make-Ahead, Storage & Reheating
Can You Make It Ahead?
The teriyaki glaze can be prepared up to 3 days ahead. Store it in an airtight container in the refrigerator.
When ready to cook, gently warm the glaze if it has become very thick, then brush it over the salmon.
How to Store Leftovers
Place cooked salmon in an airtight container and refrigerate for up to 3 days.
Keep the salmon and any extra clean glaze separate when possible.
Can You Freeze It?
Cooked salmon can be frozen, although the texture may be slightly softer after thawing.
Cool the salmon completely, wrap portions tightly, and place them in a freezer-safe container or bag. Use within 2 months for the best quality.
How to Reheat
For the best texture, reheat the salmon gently in a 300°F (150°C) oven for about 8–12 minutes, covered loosely with foil.
You can also microwave it in short intervals, but the salmon can dry out more easily.
Avoid repeatedly reheating the same portion.
Baked Teriyaki Salmon
Cuisine: Asian-InspiredDifficulty: Easy4
servings10
minutes15
minutes350
kcal25
minutesTender, flaky salmon baked and brushed with a glossy homemade teriyaki glaze of soy sauce, honey, ginger, and garlic — ready in about 25 minutes.
Ingredients
1½ pounds salmon fillet (skin-on, cut into 4 portions)
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon olive oil
¼ cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon toasted sesame oil
2 cloves garlic, finely minced
1 teaspoon fresh ginger, finely grated
1 teaspoon cornstarch
1 tablespoon cold water
1 teaspoon toasted sesame seeds
2 green onions, thinly sliced
Directions
- Preheat oven to 400°F. Line a baking sheet, pat salmon dry, place skin-side down. Brush with olive oil and season with salt and pepper.
- In a saucepan, combine soy sauce, honey, rice vinegar, water, sesame oil, garlic, and ginger. Simmer, then whisk in the cornstarch-water mixture until the glaze thickens slightly.
- Set aside 1/3 of the glaze for serving. Brush the rest generously over the salmon.
- Bake for 8 minutes, brush with more glaze, then bake another 5-8 minutes until the salmon flakes easily and reaches 145°F internally.
- For a caramelized finish, broil for 1-2 minutes, watching closely.
- Drizzle with reserved glaze, garnish with sesame seeds and green onions. Serve with rice and vegetables.
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator before cooking, then pat it dry with paper towels before seasoning and glazing.
Can I use regular soy sauce instead of low-sodium soy sauce?
Yes. Regular soy sauce works, but the glaze will be saltier. You may want to taste the finished sauce before adding any additional salt to the salmon.
How do I know when the salmon is done?
The thickest part should flake easily with a fork and reach 145°F (63°C) in the center.
Can I make the teriyaki sauce ahead of time?
Yes. Prepare the glaze up to 3 days ahead and refrigerate it in an airtight container. Warm it gently before using if it becomes too thick.
Can I make this salmon spicy?
Yes. Add red pepper flakes, sriracha, or another chili sauce to the glaze. Start with a small amount and increase it to taste.
Can I use skinless salmon?
Absolutely. Skinless salmon works well and follows the same baking method. Keep an eye on the cooking time because thinner pieces can cook faster.
What can I serve with teriyaki salmon?
Rice, roasted broccoli, green beans, cucumber salad, edamame, and fried rice all pair well with the sweet and savory glaze.
Can I broil the salmon at the end?
Yes. Broiling for 1–2 minutes can deepen the color of the glaze. Watch it closely because the honey can brown quickly.
