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!
- 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.
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