There is something truly irresistible about this Teriyaki Salmon Recipe that makes it a staple in my kitchen whenever I crave a deliciously flavorful yet simple seafood dish. With perfectly tender salmon infused with a glossy, sweet-savory teriyaki glaze, this recipe balances the deep umami notes of soy sauce and hoisin with just the right hint of ginger and garlic. It’s a crowd-pleaser that feels elegant but comes together in under an hour, making it a go-to for both weeknight dinners and special gatherings alike.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Teriyaki Salmon Recipe. Each one plays an essential role—from the fresh salmon filets that bring buttery richness to the dish, to the mix of sauces and spices that layer intense flavor and a beautiful color glaze.
- Salmon filet: Use 2 ½ pounds, sliced into 2-inch pieces for easy marinating and baking.
- Teriyaki sauce: Provides the classic sweet and savory base.
- Hoisin sauce: Adds depth and a subtle complexity to the glazing sauce.
- Soy sauce: Brings salty umami essential for authentic taste.
- White vinegar: Balances sweetness with a touch of acidity.
- Sesame oil: Lends a nutty aroma and richness.
- Light brown sugar: Sweetens and helps caramelize the glaze beautifully.
- Garlic cloves: Two large or three medium, minced for a bright punch of flavor.
- Fresh ginger: Two teaspoons grated, or half a teaspoon ground ginger, to add warmth and zing.
- Sesame seeds: For garnish and a lovely crunch.
- Green onion: Chopped, to finish with fresh color and mild bite.
How to Make Teriyaki Salmon Recipe
Step 1: Preheat and Prepare Your Pan
Start by greasing a large rimmed baking sheet. Covering it with foil beforehand makes clean-up a total breeze, and greasing ensures the salmon won’t stick. Then, preheat your oven to 400˚F—this temperature will give you perfectly cooked and flaky salmon with a caramelized finish.
Step 2: Mix the Teriyaki Sauce
This sauce is where the magic begins. Combine teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, brown sugar, minced garlic, and ginger in a bowl. Stir everything together until the brown sugar fully dissolves—this creates that irresistible, glossy glaze that clings beautifully to the salmon.
Step 3: Marinate the Salmon
Place the salmon slices in a large mixing bowl, then pour the teriyaki sauce over them. Cover the bowl with plastic wrap and let the salmon soak up the flavors for 20 minutes. You can do this at room temperature or refrigerate, but giving the fish time to marinate makes all the difference.
Step 4: Bake the Salmon
Transfer those flavorful salmon pieces onto your greased baking sheet, but be sure to keep any remaining marinade for the sauce. Bake in your preheated oven for 12 to 16 minutes, depending on how thick your fillets are. The goal is flaky, tender salmon that flakes easily with a fork.
Step 5: Thicken the Sauce
While the salmon is baking, pour the leftover marinade into a small saucepan and bring it to a boil. Then reduce heat and simmer, stirring from time to time until it thickens slightly—about three to four minutes. This makes a sticky, luscious syrup to brush over the salmon once baked.
Step 6: Finish and Garnish
When your salmon comes out of the oven, brush it generously with the thickened teriyaki syrup. Then sprinkle with chopped green onions and a scattering of sesame seeds. The garnishes add fresh crunch and that perfect final touch of color and texture.
How to Serve Teriyaki Salmon Recipe
Garnishes
Fresh, vibrant green onions and nutty toasted sesame seeds are classic and easy garnishes that brighten the dish and add a little extra pop in both flavor and texture. Feel free to add thinly sliced red chili for some heat or a sprinkle of minced fresh cilantro for a herby twist.
Side Dishes
This Teriyaki Salmon Recipe pairs beautifully with simple steamed jasmine rice or sticky rice to soak up the delicious sauce. For veggies, try stir-fried broccoli or snap peas tossed with a touch of garlic and soy. Roasted asparagus or a fresh cucumber salad also complement the rich flavors wonderfully.
Creative Ways to Present
For a restaurant-style experience at home, serve your teriyaki salmon over a bed of soba noodles or cauliflower rice for a low-carb option. You can also arrange it alongside a colorful mango salsa to add a tropical contrast, or top the fish with crushed macadamia nuts for an extra crunch that surprises and delights.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. The salmon keeps well but is best enjoyed fresh or the next day to retain its moist texture and robust flavor.
Freezing
This Teriyaki Salmon Recipe can be frozen, but it’s best to freeze the salmon before baking if you want to prep ahead. Marinate the raw fish, then freeze in a sealed container or heavy-duty freezer bag for up to a month. Thaw overnight in the fridge and bake fresh when ready.
Reheating
Reheat leftovers gently in the oven at 275˚F for about 10-15 minutes to avoid drying out the salmon. Alternatively, warming it in a covered microwave dish on medium power works well if you’re short on time. Add a little extra teriyaki sauce while reheating for shine and moisture.
FAQs
Can I use skin-on salmon for this Teriyaki Salmon Recipe?
Absolutely! Skin-on salmon can add extra flavor and helps keep the fish moist while cooking. Just place the fillets skin-side down on the baking sheet for the best results. The skin will crisp up nicely in the oven and is perfect for those who enjoy the texture.
Is it possible to make this recipe gluten-free?
Yes, simply swap the soy sauce with tamari or a gluten-free soy sauce alternative. Also, ensure your teriyaki and hoisin sauces are gluten-free brands. The rest of the ingredients are naturally gluten-free, so this dish adapts well.
How can I tell when the salmon is done baking?
The salmon is ready when it flakes easily with a fork and appears opaque throughout. Depending on thickness, it usually takes 12-16 minutes at 400ËšF. Keep an eye to avoid overcooking as that can dry out the fish.
Can I use fresh ginger instead of ground ginger?
Definitely! Freshly grated ginger gives a brighter, more vibrant flavor compared to ground ginger. If you prefer a milder taste or don’t have fresh ginger on hand, the ground version works well, too.
What can I do with leftover teriyaki sauce?
If you have extra sauce after making this Teriyaki Salmon Recipe, it’s great as a marinade for chicken or beef, a dipping sauce for dumplings, or drizzled over steamed vegetables and rice. Just keep it refrigerated in a sealed container and use within a few days.
Final Thoughts
I truly hope you enjoy making and savoring this Teriyaki Salmon Recipe as much as I do. It’s one of those dishes that feels special yet comes together effortlessly, perfect for bringing a little vibrancy and warmth to your meals. So go ahead, gather your ingredients, and treat yourself and your loved ones to this delightful, saucy salmon—once you try it, it might just become a new family favorite!
Print
Teriyaki Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
This Teriyaki Salmon recipe features tender, flaky salmon fillets marinated in a flavorful blend of teriyaki, hoisin, and soy sauces, then baked to perfection and topped with a glossy, thickened teriyaki glaze. Garnished with sesame seeds and green onions, it offers a delightful balance of sweet and savory Asian-inspired flavors, perfect for a quick and elegant dinner.
Ingredients
Salmon
- 2 ½ lbs salmon filet, sliced into 2-inch wide slices
Teriyaki Sauce
- 3 tablespoons teriyaki sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- â…“ cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 teaspoons freshly grated ginger or ½ teaspoon ground ginger
Garnish
- Sesame seeds, for garnish
- Green onion, chopped
Instructions
- Preheat and Prep: Grease a large rimmed baking sheet by covering it with foil and then applying grease for easier clean-up. Preheat your oven to 400ËšF (200ËšC).
- Make Teriyaki Sauce: In a bowl, combine the teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, light brown sugar, minced garlic, and freshly grated ginger. Stir well until the brown sugar has completely dissolved, creating a smooth marinade.
- Marinate Salmon: Place the salmon slices into a mixing bowl and pour the prepared teriyaki sauce over them. Cover the bowl tightly with plastic wrap and let the salmon marinate for 20 minutes, either at room temperature or refrigerated, to absorb the flavors.
- Bake Salmon: Transfer the marinated salmon slices onto the prepared baking sheet, reserving the excess marinade. Place in the preheated oven and bake for 12-16 minutes, depending on thickness, until the salmon is flaky and cooked through.
- Thicken Sauce: While the salmon bakes, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, for 3-4 minutes until the sauce slightly thickens. Remove from heat.
- Serve: Once the salmon is baked, remove it from the oven and brush each piece generously with the thickened teriyaki glaze. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
Notes
- Marinating the salmon for at least 20 minutes helps infuse it with rich flavor, but avoid marinating for too long as the acid in the vinegar can start to cook the fish.
- If you prefer a thicker glaze, simmer the marinade longer until your desired consistency is reached.
- To make cleanup easier, lining the baking sheet with foil is recommended.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
