Baked Teriyaki Salmon Recipe
Make your next salmon dinner next level with this sticky, sweet Baked Teriyaki Salmon recipe! It’s tender and delicious with a homemade teriyaki sauce that contains no refined sugar. It’s a healthy dinner that’s ready in under 30 minutes!
Salmon is one of my favorite things to prepare. My family loves it, and I love how versatile it is!
My dijon baked salmon and blackened salmon are tried and true favorites, but when I really want to change things up I turn to this Teriyaki Salmon recipe.
I’ve always loved teriyaki sauce, but oftentimes I’ve found it to be unnecessarily sweet when I ordered it out. I created a homemade version that’s the perfect balance of sweet and savory, with no refined sugar.
This meal makes it possible to enjoy a Japanese style dinner quickly and easily in less time that it takes to order and pick up takeout!
Why you’ll love this recipe:
- This salmon teriyaki recipe is tender, flaky salmon topped with a lip smacking sweet and savory teriyaki sauce.
- The homemade teriyaki sauce contains no refined sugar and it may be customized to suit special diets or utilize what you have on hand.
- It’s a quick and easy dinner that’s on the table in about 20 minutes.
- It’s great for meal prep and will keep for up to 3 days in the refrigerator.
Recipe ingredients
There are a few ingredients in this teriyaki salmon recipe, most of which you probably already have on hand.
The teriyaki sauce includes both maple syrup and orange juice, so there’s no refined sugar. Both add sweetness and a nice depth of flavor that sets it apart.
Ingredient notes
- Salmon. I recommend using wild salmon for the best flavor, texture and added health benefits. Use skinless or skin-on filets, and keep in mind that cooking times vary based on the thickness of your salmon.
- Soy sauce. Use low sodium soy sauce to control the amount of sodium. For gluten-free and paleo diets, substitute the soy sauce with tamari or liquid aminos.
- Maple syrup. The maple syrup may be substituted with honey or the sweetener of your choice.
- Orange juice. Fresh orange juice makes the flavors of this teriyaki sauce recipe shine, while adding a nice depth of flavor as well.
- Rice wine vinegar. The rice wine vinegar adds a tangy flavor. Feel free to substitute it with mirin or vinegars such as white wine or apple cider if you don’t have any on hand.
- Ginger. The freshly grated ginger adds wonderful flavor, and it’s easy to prep with my hack. Freeze the entire ginger root and grate it peel and all with a Microplane zester.
- Garlic. Fresh garlic adds the best flavor, but it may be substituted with a 1/2 teaspoon garlic powder.
- Cornstarch. The cornstarch is used to thicken the teriyaki sauce.
How to make salmon teriyaki
This baked teriyaki salmon couldn’t be easier to make. The sauce comes together in minutes, and the salmon bakes up in minutes!
See the recipe card below for full instructions.
- Place the soy sauce, water, vinegar, garlic, ginger, maple syrup and orange juice in a small sauce pan and whisk well. Bring to a boil.
- Combine the cornstarch with water, then stir it into the sauce. Boil 1 minute, or until thickened.
- Spoon half of the teriyaki sauce over the salmon filets and bake for 8 -12 minutes.
- Remove from heat and spoon the remaining sauce over the salmon, then garnish with scallions and sesame seeds if desired.
FAQs
This salmon teriyaki is plenty flavorful without marinating it prior to baking. If you’d like even more flavor, marinate the salmon in half of the teriyaki sauce at room temperature for about 30 minutes.
The teriyaki sauce is packed with flavor, therefore the salmon should be seasoned simply with salt and pepper.
You can easily thicken your teriyaki sauce with cornstarch by combining it with water to create a slurry. Add the slurry to your sauce as it cooks and boil for 1 minute or until it reaches the desired thickness.
Serving suggestions
If you’re wondering what to serve with salmon teriyaki, you’ll find some simple suggestions below.
- Serve over a bed of coconut rice, crispy smashed potatoes or noodles.
- It’s great with a side of napa cabbage salad or black rice salad.
- Make it a low carb meal by serving it with a side of roasted green beans or sautéed Swiss chard.
Recipe notes
- Pro tip: Cook the sauce without cornstarch to use as a marinade. Marinate the salmon in about half of the sauce for about 30 minutes at room temperature, then bake as directed. Thicken the remaining teriyaki sauce with 1-2 teaspoons cornstarch for serving.
- Teriyaki sauce may be made several days in advance and even frozen for up to 3 months.
- You can make this entire meal in advance, assemble, and store in airtight containers in the fridge for up to 3 days.
- For gluten-free and paleo diets, substitute the soy sauce with tamari or liquid aminos.
More salmon recipes you’ll love:
- Air fryer salmon
- Broiled salmon
- Miso salmon
- Salmon cakes
- Salmon nicoise salad
- Slow roasted salmon by Once Upon A Chef
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!
Baked Teriyaki Salmon Recipe
Ingredients
For the sauce:
- 1/4 cup reduced sodium soy sauce
- 1/4 cup water
- 4 tablespoons pure maple syrup add 1-2 more tablespoons for a sweeter sauce
- 1/2 orange juiced (2-3 tablespoons)
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 clove garlic minced
- 1 tablespoon cornstarch
- 4 salmon filets about 1 – 1 1/2 lbs.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Prepare the teriyaki sauce:
- Place the soy sauce, water, maple syrup, orange juice, vinegar, ginger and garlic into a small sauce pan and whisk well to combine. Cook over medium heat until it just begins to boil.
- Combine the cornstarch with 1 tablespoon of water in a small bowl to create a slurry, then add it to the sauce. Stir the sauce and boil until thickened, about 1 minute, and remove from heat.
Prepare the salmon:
- Preheat the oven to 400 degrees and spray a medium-sized baking dish with cooking spray or line with foil. Sprinkle the salmon with salt and pepper, and spoon half of the teriyaki sauce over the filets.
- Bake for 8-12 minutes, depending on the thickness of the fish. A good rule of thumb is 4-6 minutes per 1/2 inch thickness.
- Remove from heat and top with additional teriyaki sauce and garnish with scallions and sesame seeds if desired. Enjoy!
Notes
- Pro tip: Cook the sauce without cornstarch to use as a marinade. Marinate the salmon in about half of the sauce for about 30 minutes at room temperature, then bake as directed. Thicken the remaining teriyaki sauce with 1-2 teaspoons cornstarch for serving.
- Teriyaki sauce may be made several days in advance and even frozen for up to 3 months.
- You can make this entire meal in advance, assemble, and store in airtight containers in the fridge.
- For gluten-free and paleo diets, substitute the soy sauce with tamari or liquid aminos.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in January 2017. The photos have been updated and the post has been modified to include more recipe information.
42 Comments on “Baked Teriyaki Salmon Recipe”
I feel like I’m on a cooking spree lately, too! I didn’t go away after Christmas, but my cooking took a back seat, while I baked more. This salmon looks incredible, Marcie! Like you, my husband and I eat it weekly, so I’m always looking for new ways to prepare it. I’m loving the flavors in here…so perfect for a weeknight dinner!
I felt like all I did was bake for a while there too, then that was the last thing I wanted to do once Christmas rolled around! Thanks so much, Gayle — this was a hit here!
Ahh I miss cooking and my kitchen, have been away for 1.5 months now..:( Love the orange flavors here Marcie! perfect dinner idea!
I hope you’re able to get back in your kitchen soon Manali! Thank you so much, and have a great week!
I’ve been on a major cooking spree since Christmas too, especially trying to make some healthier dishes. I was just thinking that we haven’t had salmon in a while, so I may give this a try soon!
When you want to eat healthier it requires a lot of time in the kitchen, doesn’t it? Thanks, Danielle, and have a great week!
Isn’t it so nice to jump back in the kitchen after a wonderful break? Especially when you have a slab of GORGEOUS salmon! I love the sweet and savory flavors you have going on here, Marcie!
Thank you, Liren!
Okay, I must need to go on vacation because I am SO uninspired in the kitchen!! Since I can’t really take one right now, I’m just going to have to live off your recipes, Marcie.. starting with THIS one!! Seriously, this is one heck of a yummy bowl! I’m loving that maple orange teriyaki! So creative and delicious, girlfriend! Definitely trying this! Pinned! Cheers!
I get plenty of cases of un-inspiration and it can be so hard to shake it — sometimes just eating out is all it takes to inspire me (lots of good ideas on the menu)! Thanks so much, Cheyanne, and have a great night!
You have me craving salmon so bad right now! These teriyaki bowls look amazing! Happy New Year Marcie!
Happy New Year, Pamela, and thank you! 🙂
A break away from the kitchen is always a nice way to recharge. We’ve been having lots of fish lately too and teriyaki anything is always a winner around here. This salmon is just gorgeous, Marcie! Love the maple orange combo!
Fish is always a great way to eat healthy right? Thanks, Kelly, and have a great week!
These bowls are gorgeous, Marci! I love everything in them and especially that teriyaki sauce on top! As much as I love eating out when we’re away, it’s always so nice to come home and cook in your own kitchen again!
It really is nice to get home and start cooking again after a break! Thanks so much, Izzy!
This is one healthy and colorful bowl! I love that sauce. I’ve been on a bit of a cooking spree too. I took a little break after Christmas. So it’s good to be back. And it’s so cold here, so I’m cooking/baking to keep my kitchen warm. Lol!
Warming up the house is definitely a bonus when cooking/baking — I hear you! Thanks Liz!
Okay this post really kicked my cravings into gear! Your bowls are going on the menu soon. My kids all love salmon and rice. Thanks for the inspiration!
Thank you so much, Aimee!
I’m going to eat more salmon in 2017!! I made a similar sheet pan salmon the other day and loved it. i say too often, we should eat more salmon!! This sounds perfect and I’ll have to add it into my rotation!!
I eat enough salmon for you and I put together I think! haha Thanks Becky, and have a great rest of the week!
I need to prepare salmon this way next time! I took a little break from cooking even though we stayed home over the holidays and it was such a nice and refreshing break. It’s good to take a breather now and again!
I get stuck in a salmon rut sometimes so this was a very nice change! I’m glad to hear you got a nice break over the holidays too…staycations are some of the very best kind!
We’re always looking for new ways to prepare salmon, and this maple orange combo sounds so good! Can’t wait to give it a try!
Thanks Jessica — it was such a nice change!
haha I’ve been on a cooking spree as well! I may have gotten a little over-ambitious this past week while grocery shopping though 🙂 It happens!
Anyway! I hated salmon for the longest time but am finally coming around to it! These bowls look awesome – love the maple orange combo!
I over bought at the grocery store too yesterday and am paying for it in massive food prep (YES it does happen)! Yay — you’re starting to come around to salmon! Glad to hear it Ashley. 🙂
It’s always so refreshing getting back into the kitchen after a break. Looks like your break inspired some serious deliciousness! I adore all-things salmon and am digging the seasonal citrus flair! Such a perfect meal!
Thanks, Julia!
Extended breaks from the kitchen always make me more inspired than ever to get back into the swing of things! Yay for motivation right?? These salmon bowls are absolute STUNNERS, Marcie! Loving that teriyaki sauce!
A big yay for motivation! Thanks Sarah!
Hi Marcie!
I thought I’d pop over here to see what you had cooking and boy, I’m glad I did. Maple orange is such a winning combination, and I’m always looking for new things to do with salmon. Usually I just bung it in the oven and serve with roasted veggies (which is good too) but this sure looks like a tasty alternative!
HAPPY NEW YEAR!
Hi Helen — so nice to hear from you! I normally just do the sheet pan salmon and veggie thing, so this was such a nice break from that. Thank you and Happy New Year!
Oh my gosh Marcie! I bet these are incredible. Love the maple teriyaki!
Thank so much, Katie!
I love salmon but I haven’t tried this recipe util now. Thanks for sharing!
You’re very welcome!