Easy Baked Teriyaki Salmon: Your Flavorful 30-Minute Weeknight Dinner Solution
Searching for a delectable yet incredibly easy weeknight dinner? Look no further than this fantastic Teriyaki Salmon recipe! It’s a true winner, boasting an explosion of flavor, made with readily available ingredients, and ready to grace your table in under 30 minutes. Imagine tender, flaky salmon generously coated in a luscious, homemade teriyaki sauce, then baked to absolute perfection. This sweet and tangy sensation is guaranteed to become a family favorite, pleasing even the pickiest eaters.
The Ultimate Teriyaki Salmon Recipe for Busy Weeknights
This Teriyaki Salmon Recipe stands out as the ultimate solution for those busy weeknights when you crave something wholesome, delicious, and quick. It perfectly balances a rich, umami-packed flavor profile with minimal preparation, making it an ideal choice for home cooks of all skill levels.
With just a handful of simple pantry staples for the sauce and a short baking time, you’ll have a restaurant-quality meal on your table in under 30 minutes. The tender, juicy salmon absorbs the sweet and savory notes of the homemade teriyaki, creating a truly unforgettable dining experience that everyone, from kids to adults, will adore. Forget bland meals; this dish brings excitement and flavor to your dinner rotation!
For those embracing the Mediterranean diet, incorporating seafood into your weekly meals is key. This Teriyaki Salmon fits beautifully, offering a healthy dose of omega-3 fatty acids while keeping things exciting and far from boring. If you love seafood, you’ll also enjoy exploring other easy and delicious options like my Mediterranean Salmon, Baked Cod with Lemon, Black Sea Bass Recipe, and this super convenient Air Fryer Cod. What makes today’s Teriyaki Salmon particularly appealing is its incredible ease; even on the most hectic evenings, the majority of your active time is spent whipping up the quick teriyaki sauce, which takes a mere 5 minutes!
WHAT IS TERIYAKI SALMON?
Teriyaki salmon is a beloved dish featuring succulent baked fish bathed in a flavorful, Asian-inspired sweet and savory sauce. The term “Teriyaki” traditionally refers to a Japanese cooking method where food is broiled or grilled with a glaze of soy sauce, mirin (or sake), and sugar. In Western cuisine, it often refers to dishes prepared with a similar-tasting sauce. Our homemade version captures that authentic taste with easy-to-find ingredients, eliminating the need for store-bought, often additive-filled alternatives.
The beauty of this particular recipe lies in its simplicity: the homemade sauce, a perfect blend of sweet and tangy notes, is generously poured over fresh salmon fillets. The fish is then cleverly wrapped in foil and baked in the oven. This foil packet method ensures the salmon remains incredibly moist and tender, while the sauce steams into the fish, creating a deeply infused flavor. This hands-off approach makes it an ideal, no-fuss solution for a truly easy and satisfying weeknight dinner that doesn’t compromise on taste.
WHAT INGREDIENTS ARE IN HOMEMADE TERIYAKI SALMON?
Creating this flavorful teriyaki salmon requires a short list of common ingredients, most of which you likely already have in your pantry or can easily find in the baking or Asian food aisles of your local grocery store. Here’s a breakdown of the key components that make this homemade sauce so irresistible:
SOY SAUCE: This forms the essential salty and umami base of our teriyaki sauce. For a healthier option, consider using a low-sodium soy sauce. If you’re looking for a soy-free alternative, coconut aminos are an excellent choice. They provide a similar savory depth and are perfect for flavoring Asian or Mediterranean dishes without any soy.
BROWN SUGAR: Crucial for the signature sweet component of teriyaki, brown sugar also aids in achieving that beautiful, slightly caramelized glaze on your salmon after baking. Both light and dark brown sugar work wonderfully here. If you happen to be out, don’t fret! You can easily make your own brown sugar by combining regular white sugar with a touch of molasses.
VINEGAR: A touch of acidity is vital for balancing the sweetness and adding a tangy kick to the sauce. While regular white vinegar is perfectly suitable, traditional teriyaki often uses rice vinegar for a milder, more authentic Asian flavor. Apple cider vinegar can also be a good substitute if that’s what you have on hand.
CORNSTARCH: This humble ingredient is the secret to transforming your liquid sauce into a thick, glossy, and almost caramel-like glaze. You only need about 2 teaspoons to create a luxurious texture that will beautifully coat the fish and can be drizzled generously over the cooked salmon for extra indulgence. It prevents the sauce from being too watery and helps it cling to the fish.
GARLIC POWDER: A foundational aromatic, garlic powder enhances the overall savory profile of the salmon and sauce. For an even more pungent flavor, you can substitute fresh minced garlic, adding it in the same step as the other sauce ingredients.
GINGER: Whether you opt for fresh or ground ginger, this spice is indispensable for that distinctive zesty and slightly peppery Asian aroma. Fresh ginger, found in the produce section, offers a more vibrant kick, while ground ginger, available in the spice aisle, provides convenience. Both will infuse the dish with their unique warmth.
SESAME SEEDS: These tiny seeds are not just for garnish! When incorporated into the sauce and sprinkled on top, they add a subtle nutty flavor and a pleasing textural contrast, reinforcing the Asian-inspired theme of the dish. Look for them in the baking or spice aisle.
SESAME OIL: There are two main types: regular and toasted. The oil contributes a deep, nutty richness and, along with the vinegar, helps create the delightful tanginess that complements the sweet elements of the sauce. For baking, regular sesame oil is generally preferred as toasted sesame oil can become bitter when exposed to high heat for extended periods. If you adore the intense flavor of toasted sesame oil, a small drizzle over the *finished* salmon can be a wonderful addition.
OLIVE OIL: A good quality olive oil, especially an extra virgin olive oil, adds a layer of richness and helps emulsify the sauce. It’s also excellent for its health benefits. However, you can use any neutral-flavored oil you have on hand, such as vegetable or canola oil.
Together, these ingredients create a symphony of flavors that elevate simple salmon fillets into an extraordinary meal. The convenience of a homemade sauce means you control the quality and taste, ensuring a fresh and vibrant result every time.
HOW DO YOU BAKE TERIYAKI SALMON IN THE OVEN? A Step-by-Step Guide
Baking salmon in the oven is one of the easiest and most reliable methods for cooking fish, especially when you want to achieve a perfectly tender and juicy result. The foil packet technique used in this recipe ensures the salmon stays moist and infuses it deeply with the teriyaki sauce. Here’s a detailed guide to ensure your Teriyaki Salmon turns out flawlessly:
Essential Kitchen Tools:
Before you begin, gather these simple tools to make your cooking process smooth and efficient:
- Cookie Sheet or Sheet Pan: Essential for baking and containing the foil packet.
- Foil: Aluminum foil is key for creating the sealed packet that steams the salmon and locks in moisture and flavor.
- Measuring Cups and Spoons: For accurate ingredient proportions in your teriyaki sauce.
- Small Bowl and Fork (or Whisk): To thoroughly combine the sauce ingredients, ensuring no lumps.
- Pastry Brush (Optional): Useful if you wish to brush additional sauce over the salmon before or after baking.
STEP 1: PREPARE THE HOMEMADE TERIYAKI SAUCE
The heart of this dish is its homemade teriyaki sauce. In a medium-sized bowl, combine the soy sauce (or coconut aminos), brown sugar, vinegar (rice or white), garlic powder, ginger (freshly minced or ground), sesame seeds, and sesame oil (regular for baking). Stir these ingredients well until the sugar has dissolved. Finally, add the cornstarch. It’s crucial to mix the cornstarch in thoroughly to prevent any clumps. You can use the back of a fork or a small whisk to press any stubborn lumps against the side of the bowl until the sauce is smooth and uniformly combined. A smooth sauce will create a beautiful, even glaze on your salmon.
STEP 2: PREPARE AND MARINATE THE SALMON
Preheat your oven to 400 degrees Fahrenheit (200°C). Line a sturdy baking sheet with aluminum foil, ensuring you leave enough overhang on the sides to easily fold and seal around the salmon later. Pat your salmon fillets dry with a paper towel; this helps the sauce adhere better and prevents excess moisture. Carefully place the salmon fillets onto the prepared foil-lined baking sheet. Now, generously pour the homemade teriyaki sauce over the top of the salmon, ensuring each piece is thoroughly coated. Don’t worry if the sauce pools around the fish; this liquid will be sealed within the foil packet and will steam the salmon to tender perfection while infusing it with flavor. Finally, wrap the foil tightly around the salmon, creating a sealed packet. This crucial step locks in moisture and all the delicious aromatics.
STEP 3: BAKE THE SALMON TO PERFECTION
Carefully transfer the foil-wrapped salmon packet to the preheated oven. Bake for approximately 20 minutes. The exact baking time may vary slightly depending on the thickness of your salmon fillets. To ensure doneness, the internal temperature of the salmon should reach 145 degrees Fahrenheit (63°C) when measured with a meat thermometer at the thickest part. Once cooked, remove the baking sheet from the oven and carefully open the foil packet. Be mindful of the steam that will escape. Spoon any extra, thickened sauce from the packet over the top of the flaky fish. If you prefer a slightly crispier top or a more caramelized glaze, you can carefully unwrap the foil and broil the salmon for 2-3 minutes at the very end, keeping a close eye on it to prevent burning.
STEP 4: SERVE YOUR DELICIOUS TERIYAKI SALMON
Once your teriyaki salmon is baked and glistening, it’s time to serve! Garnish the cooked salmon with a sprinkle of fresh sesame seeds and thinly sliced chives (or fresh cilantro for a different aromatic touch). This adds both visual appeal and a fresh burst of flavor. This versatile dish pairs wonderfully with a variety of sides. Consider serving it with fluffy white or brown rice, stir-fried noodles, steamed green beans, roasted broccoli, or a light cucumber salad for a complete and balanced meal. Enjoy the irresistible combination of sweet, savory, and tangy flavors!
HOW TO STORE LEFTOVER TERIYAKI SALMON
Proper storage is key to enjoying your delicious teriyaki salmon for days to come. If you have any leftovers, allow the salmon to cool completely to room temperature before storing. This prevents condensation from building up, which can make the salmon soggy and encourage bacterial growth. Once cooled, transfer the salmon to an airtight container, such as a glass or plastic food storage container with a tight-fitting lid. Place the container in the refrigerator. Stored properly, leftover baked salmon will maintain its quality and freshness for 2-3 days in the fridge. Always use your best judgment – if it smells off or has a strange texture, it’s best to discard it.
HOW TO REHEAT TERIYAKI SALMON WITHOUT DRYING IT OUT
Reheating salmon can be tricky, as it tends to dry out easily. The secret to preserving its tender, flaky texture is to reheat it “low and slow.” Avoid high heat and quick methods like microwaving at full power, which can lead to rubbery fish. Instead, aim for a gentle warming process:
- Oven Method (Recommended): Place the leftover salmon fillets on a rimmed baking sheet, optionally adding a splash of water or broth to the pan and covering loosely with foil to create a moist environment. Warm it in a 275°F (135°C) oven for about 15-20 minutes, or until it reaches an internal temperature of 125°F to 130°F (52-54°C). This gentle heat allows the salmon to warm through without cooking it further.
- Microwave Method (Carefully): If using a microwave, place the salmon in a microwave-safe dish, add a tablespoon of water or broth, and cover loosely. Heat in short bursts (30-60 seconds) at 50% power, checking frequently, until just warmed through. This method is quicker but requires more vigilance to prevent overcooking.
By reheating slowly, you’ll enjoy moist and flavorful salmon almost as good as the first time!
CAN I FREEZE TERIYAKI SALMON?
Absolutely, freezing teriyaki salmon is a fantastic way to extend its shelf life and have a convenient meal ready for future busy days. To properly freeze the salmon and maintain its quality, follow these steps:
- Cook and Cool Completely: Prepare your teriyaki salmon according to the recipe instructions. Once cooked, allow the salmon to cool down completely to room temperature. This is crucial to prevent ice crystals from forming, which can degrade texture.
- Individual Portions: For best results, freeze salmon in individual portions. This makes thawing and reheating much easier.
- Wrap Securely: Wrap each salmon fillet tightly in parchment paper or wax paper, then follow with a layer of aluminum foil. This double-layer protection helps prevent freezer burn.
- Airtight Container/Bag: Place the wrapped salmon portions into a heavy-duty freezer-safe ziplock bag or an airtight freezer container. Squeeze out as much air as possible from the bag before sealing.
- Label and Date: Always label your frozen salmon with the date it was prepared. This helps you keep track of its freshness.
Stored properly, the teriyaki salmon will keep well in the freezer for up to 3 months. To reheat, remove the desired number of salmon portions from the freezer and place them in the refrigerator to thaw overnight. Once thawed, you can warm them gently in a hot oven (following the low-and-slow reheating method described above) or cautiously in the microwave until heated through. Freezing homemade teriyaki salmon is a great way to ensure you always have a quick, healthy, and delicious meal option on hand!
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Teriyaki Salmon
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Ingredients
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 Tablespoon rice vinegar
- 3 garlic , minced
- 1 teaspoon ginger, ground
- 1 teaspoon sesame seeds , plus some for topping
- ½ teaspoon sesame oil , {since this goes in the sauce that is baked you want to stick with regular sesame oil- if you have toasted sesame oil on hand you can drizzle a tiny bit of that on the finished salmon if you like that toasted taste}
- 1 Tablespoon olive oil
- 2 teaspoons cornstarch
- 1 to 2 pounds salmon
- Chives , or cilantro for topping
Instructions
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Preheat the oven to 400 degrees F (200°C).
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In a small bowl, mix all the ingredients for the sauce together (soy sauce, brown sugar, vinegar, garlic powder, ginger, sesame seeds, sesame oil, olive oil), reserving the cornstarch for last. Once well combined, add in the cornstarch and mix vigorously until there are no lumps, stirring well to ensure a smooth consistency.
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Place the salmon fillets on a baking sheet lined with aluminum foil, ensuring enough foil overhang to create a packet.
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Pour the prepared teriyaki sauce evenly over the salmon, making sure to coat all sides of the fish.
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Wrap the foil securely over the salmon, creating a sealed packet. Place the baking sheet with the salmon packet into the preheated oven. Bake for 20 minutes, or until the salmon reaches an internal temperature of 145 degrees F (63°C) at its thickest part.
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Carefully remove the salmon from the oven and open the foil packet (watch out for steam!). Spoon any extra sauce that has pooled in the foil over the top of the salmon. Garnish with additional sesame seeds and fresh chives or cilantro.
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Serve warm with your favorite side dishes and enjoy your delicious homemade Teriyaki Salmon!
Notes
- If you have leftovers, place them in an airtight container such as a Tupperware and put them in the refrigerator. They will keep for 2-3 days in the fridge, if stored properly.
- You can also freeze this teriyaki salmon. Follow all the instructions for cooking and allow to cool completely. Wrap the salmon in parchment or wax paper and place in a Ziplock bag. Put in the freezer for storage. The salmon will keep for up to 3 months.
- To re-heat, remove the salmon and place it in the fridge to thaw. Warm in a hot oven or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.