Buttery and flaky Teriyaki Salmon is ready in 30 minutes! Serve this rich and delectable meal alongside your favorite grain and steamed veggies for a filling and healthy dinner.
This Teriyaki Salmon is a melt-in-your-mouth recipe. Using a combination of marinating, baking, and broiling techniques, the salmon fillets turn out buttery, tender, and flaky in just 30 minutes. The refrigerator and the oven practically do all of the work for you!
One of the reasons that this teriyaki salmon can be made so quickly is because the flavorful teriyaki marinade doubles as your teriyaki sauce! Simply reserve a small amount of the marinade, brush it onto the fillets after baking, and watch as the salmon caramelizes under the broiler. You’ll be left with moist, tender salmon coated in a sweet, salty, and glossy glaze.
As a bonus, this dish can easily be made gluten free! It pairs beautifully with a variety of Asian-inspired side dishes, like cucumber salad and stir-fried choy sum. It’s the best choice for a healthy, well-balanced, and gluten free meal with tons of flavor.
Ingredients and substitutions
- Salmon fillets – You’ll want each of your fillets to weigh between ⅓ lb. and ½ lb. for this recipe. Keep in mind while shopping that darker pink salmon is better tasting and better for you.
- Teriyaki marinade – This tangy, sweet marinade is made from a mixture of ginger, garlic, soy sauce, honey, mirin, sesame oil, and salt. For a gluten free alternative, swap the soy sauce for tamari and use gluten free mirin instead.
- Sesame and coriander seeds – Toast the spices and sprinkle them on top of your finished salmon for a nutty crunch.
How to make oven baked teriyaki salmon
- Make the marinade: In a medium-sized bowl, whisk the ginger, garlic, soy sauce, honey, sesame seed oil, mirin, and salt together. Reserve a small amount of marinade and set it aside.
- Prepare and marinate the salmon: Pat the salmon fillets dry before placing them in a baking dish with the marinade. Cover the dish with plastic wrap and let the fish marinate in the fridge for at least 5 minutes or up to 45 minutes.
- Bake the salmon: After your salmon has finished marinating, bake it in the oven. After the 20 minute mark, brush the fillets with the reserved marinade and then pop them back in the oven to broil. Take them out and let the fillets cool slightly before topping with your sesame and coriander seeds.
Can I grill teriyaki salmon?
Of course! Preheat the grill to 400°F and place the marinated salmon onto the heat. Let them cook for 8-12 minutes before brushing on the reserved marinade. Let them cook for another 3-4 minutes before serving.
Can I pan sear teriyaki salmon?
Absolutely! To pan sear your teriyaki salmon, heat some oil in a large skillet. Place the marinated salmon into the skillet and cook for 3-4 minutes per side.
While your salmon is frying, add your reserved marinade to a small saucepan along with a cornstarch slurry (cornstarch mixed with water). Heat the marinade and slurry together over medium heat until the sauce starts to thicken. Pour your glossy teriyaki sauce over your perfectly seared salmon and enjoy!
Helpful recipe tips
- Marinate your salmon perfectly every time by ensuring the fish is fully submerged in the marinade before refrigerating. Don’t leave it longer than 45 minutes—any longer and your salmon will become overly tender and mushy.
- If you’re having trouble finding mirin, you can use 1 teaspoon of rice wine vinegar mixed with a pinch of sugar instead.
- To store the leftovers, place your teriyaki salmon fillets in an airtight container and store in the fridge for up to 3 days.
- To reheat leftover teriyaki salmon, place any leftover fillets onto a baking sheet and pop them into a 275°F oven for 15 minutes or until warm.
What to serve with teriyaki salmon
This rich, sweet, and salty teriyaki salmon pairs nicely with a variety of sides. Pair the salmon with vegetable lo mein, a Chinese cucumber salad, or even some fried rice for an Asian-inspired meal. If you prefer a lighter option, I recommend serving your salmon with steamed veggies and your choice of brown rice or quinoa.
- 2 4.5oz Salmon fillets
- 1 tablespoon Ginger
- 4 cloves Garlic
- 3 tablespoons Soy sauce
- 3 tablespoons Honey
- 1/4 teaspoon Salt
- 2 tablespoons Sesame seed oil
- 1 teaspoon Mirin
- Preheat the oven to 375F
- Get an oven proof dish and place into it; 2 salmon fillets, minced ginger, minced garlic, soy sauce, honey, salt, sesame seed oil and mirin.
- Mix the marinade into the salmon fillets on each side ensuring that every part is coated.
- Bake in the oven on 375F for 20 minutes.
- Once 20 minutes has finished, brush the marinate on to the fish.
- Broil the fish for 3 minutes.
- Remove from the oven and top with optional ingredients; coriander and sesame seeds before serving.