Easy, healthy, gluten free and chock full of flavor, this baked teriyaki salmon is the perfect dinner recipe. It’s glazed in an easy teriyaki sauce and ready in 20 minutes. It’s simple enough for a Wednesday night, but delicious enough for a weekend date night in!
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Raise your hand if 30 minute dinners are your best friend!! Same. Especially 30 minute dinners that involve any sort of Asian sauce. So when I received a request for a simple baked teriyaki salmon recipe, I jumped on board.
Salmon is my favorite protein source since it’s so easy to prep and pairs with just about anything. Rice? Yup. Veggies? Yup. Quinoa? Yup. Absolutely nothing at all? Honestly… yup.
This recipe is saucey (big sauce gal over here), sticky, perfectly sweet, subtly spicy and did I mention it’s easy to make? Probably, but I’ll mention it again for good measure.
It’s gluten free, doesn’t need to be marinated (unless you want to) and every bite is bursting with flavor.
How to make baked teriyaki salmon
The first step is to preheat the oven to 400 degrees Fahrenheit.
Prep the teriyaki sauce, this takes about 10 minutes.
Lightly oil the bottom of a baking dish to prevent any sticking.
Add the salmon, skin side down, with half of the teriyaki sauce. I like to use these silicone brushes to glaze the sauce right on top of the salmon and ensure everything is evenly spread.
If you’re hungry and can’t bother to let it marinate (I’ve been there!) then go ahead and pop it in the oven once it has reached 400 degrees. Otherwise, allow the salmon to marinate for about 15 minutes to let it absorb some of the sauce.
The longer you can let it marinate for, the better, but if you’re going to marinate for more than 30 minutes, be sure to keep it in the fridge. Otherwise, the counter will be fine. It is possible to marinate salmon for too long, I wouldn’t suggest any more than a few hours for this recipe.
Bake for 12-18 minutes, depending on your preference and how thick the salmon fillets are. Check them at 12 minutes, they should easily flake with a fork and slide right off the skin. The color should be even throughout.
Drizzle with some of the remaining teriyaki sauce, reserving some for rice or steamed veggies if desired.
Sprinkle with sesame seeds, red pepper flakes and chopped scallions.
How to serve this recipe
There are a million and one ways you can serve this teriyaki salmon, but my personal favorite is with my cilantro lime rice, steamed broccoli, edamame and a sprinkling of scallions and red pepper flakes.
You can also have it on top of a salad, with quinoa, or use some of the extra sauce to make a stir fry with a bunch of different veggies. Anything goes!
Recipe tips & tricks
- Once prepared, this salmon will store in the fridge for about 2 days. Let cool completely before transferring to an air tight container. Reheat on the stove or in the oven for best results.
- If you have frozen salmon and don’t have time to defrost it, you can totally just cook it frozen, follow the same instructions but add about 5-10 minutes of cook time. If you do this, the sauce will unfortunately not seep into the salmon as well as it would if it were defrosted, so save a bit extra for adding on top after it cooks.
- When baking the salmon, you want to keep the skin on since this will keep it nice and moist and prevent it from drying out. When it’s done, it should slide off very easily, if it doesn’t then it was either over or under baked. If you carefully lift it up and take a knife, the skin should just slide right off.
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Easy, healthy, gluten free and chock full of flavor, this baked teriyaki salmon is the perfect dinner recipe. It’s simple enough for a Wednesday night, but delicious enough for a weekend date night in!
Ingredients
- 4 salmon fillets (about 4 ounces each)
- 1 batch teriyaki sauce
- To serve: Cilantro lime rice, steamed broccoli & chopped scallions
Instructions
- If using previously frozen salmon, let defrost in the fridge overnight.
- Preheat the oven to 400 degrees Fahrenheit.
- Prep the teriyaki sauce.
- Lightly oil the bottom of a baking dish to prevent any sticking.
- Add the salmon, skin side down, with half of the teriyaki sauce. I like to use these silicone brushes to spread it evenly on top. If you’re hungry and can’t bother to let it marinate (I’ve been there!) then go ahead and pop it in the oven. Otherwise, allow the salmon to marinate for about 20 minutes to let it absorb some of the sauce.
- Bake for 12-18 minutes (uncovered), depending on your preference and how thick the salmon fillets are. Check them at 12 minutes, they should easily flake with a fork and slide right off the skin. The color should be even throughout.
- Drizzle with some of the remaining teriyaki sauce, reserving some for rice or steamed veggies.
- Sprinkle with sesame seeds, red pepper flakes and chopped scallions.
Notes
Once prepared, this salmon will store in the fridge for about 2 days. Let cool completely before transferring to an air tight container. Reheat on the stove or in the oven for best results.
If you have frozen salmon and don’t have time to defrost it, you can totally just cook it frozen, follow the same instructions but add about 5-10 minutes of cook time.
Keywords: teriyaki salmon, baked teriyaki salmon, teriyaki salmon
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