Baked Teriyaki Salmon
Easy, healthy, gluten free and chock full of flavor, this baked teriyaki salmon is the perfect dinner recipe. It’s glazed in an easy gluten free teriyaki sauce and ready in just 20 minutes!
Raise your hand if 30 minute dinners are your best friend!! Same. Especially 30 minute dinners that involve any sort of Asian sauce (hi crispy orange salmon!). 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… yeah.
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 and every bite is bursting with flavor. I also love salmon broiled, which gives it a crispy top. Teriyaki sauce is usually loaded with sugar, but my healthy teriyaki sauce is sweetened with maple syrup for a healthy option. You can bake it as usual in the oven, then broil it for the last two or so minutes to crisp it up. Try my curry salmon, sesame cauliflower or lemon chicken bowls next!
Tips before we get started!
- You can cube the salmon or leave it in whole filets just depending on your preference! I love cubed salmon because it get’s really crispy and you get more of the sauce in every bite.
- I love using wild caught salmon here, but anything goes!
- For the teriyaki sauce, be sure to use low sodium soy sauce and if you are gluten free, use low sodium tamari!
How to make baked teriyaki salmon
If using previously frozen salmon, let defrost in the fridge overnight. Preheat the oven to 400 degrees Fahrenheit and prep the teriyaki sauce. Lightly oil the bottom of a baking dish to prevent any sticking. Cut your salmon into one inch or so cubes. Cover with about half of the teriyaki sauce.
If you want to cook the filets whole and not cut into cubes, simply add the salmon, skin side down, with half of the teriyaki sauce. I like to use 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. Cubed salmon will cook a bit faster, about 10-14 minutes depending on preference.
Check them at 10 minutes, they should easily flake with a fork and slide right off the skin. For the cubes, the color should be even throughout. You can then broil for just a couple minutes to get the tops nice and crispy is desired.
Toss or drizzle with the remaining teriyaki sauce, reserving some for rice or steamed veggies as desired. Sprinkle with sesame seeds, red pepper flakes and chopped scallions and enjoy! Try it with my gluten free fried rice!
Serving Suggestions
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!
For a paleo or grain free option, you can serve it on top of some cauliflower rice. I like to use frozen store bought cauliflower rice, but homemade is also great!
Air fryer instructions
I love making teriyaki salmon in the air fryer because it gets much crispier than it does in the oven.
Follow all of the same instructions as usual, marinating the salmon for about 20 minutes, then add to your preheated air fryer at 380 for about 8-12 minutes for the cubes or 10-14 for full salmon filets.
Can I use frozen salmon?
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.
How to store
Once prepared, this baked teriyaki 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. I don’t recommend freezing after cooking!
Should I keep the skin on or remove it?
When baking 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.
However, if you’re doing the cubed version you see in the photos (and like my salmon bites), I usually take the skin off. The cubes will hold up better with the skin on and you can definitely eat it, so really just a personal preference!
How long can I marinate salmon?
I usually allow the sauce to marinate into the salmon for about 20 minutes for this recipe. However, you usually don’t want to marinate salmon for more than a few hours because it can break down the proteins and result in mushy fish. This is especially true if you’re using something acidic in the sauce like vinegar or lemon juice.
Try these easy dinner recipes next
- Sheet Pan Sesame Tofu
- Gluten Free Fish Tacos
- Maple Glazed Salmon
- Air Fryer Cauliflower
- Crispy Orange Cauliflower
- Honey Sriracha Salmon Bowls
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Baked Teriyaki Salmon
by: claire cary
Ingredients
- 4 salmon fillets about 4 ounces each
- 1 batch teriyaki sauce
To serve:
- 2 cups cooked rice
- 2 cups cooked broccoli
- ⅓ cup diced scallion
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.
- Cut your salmon into one inch or so cubes. Cover with about half of the teriyaki sauce.
- If you want to cook the filets whole and not cut into cubes, simply add the salmon, skin side down, with half of the teriyaki sauce. I like to use 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. Cubed salmon will cook a bit faster, about 10-14 minutes depending on preference.
- Check them at 10 minutes, they should easily flake with a fork and slide right off the skin. For the cubes, the color should be even throughout.
- You can then broil for just a couple minutes to get the tops nice and crispy is desired.
- Toss or drizzle with the remaining teriyaki sauce, reserving some for rice or steamed veggies as desired.
- Sprinkle with sesame seeds, red pepper flakes and chopped scallions and enjoy!
Notes
Comments
-
This was absolutely delicious! I made this last weekend and followed your tip to cut the salmon into 1-inch cubes and marinate for 20 minutes. Baking at 400F for 12 minutes was perfect, it flaked so easily. Served with rice and broccoli like you suggested. My family loved it! I broiled it for 2 minutes at the end to get that crispy top you mentioned. Will definitely make it again. Thank you Claire!
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