Teriyaki Salmon

A flavorful and easy baked teriyaki salmon recipe that's ready from start to finish in about 30 minutes!

Course Dinner

Cuisine Asian

Keyword baked teriyaki salmon, teriyaki salmon

Prep Time 5

Cook Time 10

Marinating Time 15

Total Time 30

Servings people

Calories 320kcal

Author Blair Lonergan

1 (20 ounce) salmon fillet cut into individual pieces, or as many smaller fillets as needed
⅔ cup reduced-sodium soy sauce
¼ cup granulated sugar
2 tablespoons brown sugar
2 tablespoons mirin
1 teaspoon grated fresh ginger
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon sesame oil
1 ½ teaspoons cornstarch
1 tablespoon water
Garnish: sliced green onions; sesame seeds

In a bowl or measuring cup, whisk together soy sauce, sugar, brown sugar, mirin, ginger, garlic and sesame oil. Pour half of the mixture into a Ziploc bag or dish; pour the other half into a small saucepan.
Add the salmon fillets to the Ziploc bag or dish. Toss to coat; marinate for at least 15 minutes or in the refrigerator for up to 2 hours.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
Remove the salmon from the marinade; place on the prepared baking sheet (skin-side down). Roast salmon in the 400 degree F oven for 8-11 minutes, or until the fish flakes easily with a fork. For an even crispier exterior, place the salmon under the broiler during the final 1-2 minutes of cooking time. Just make sure that you keep a close eye on the fish so that the herbs on top don't burn quickly.
While the salmon is in the oven, prepare the glaze on the stovetop. Heat the reserved marinade in the saucepan and bring to a simmer over medium-low heat. Whisk together cornstarch and water in a small bowl. Add the cornstarch slurry to the saucepan and simmer until thickened. Drizzle the glaze over the salmon just before serving. Garnish with sliced green onions and sesame seeds, if desired.

Substitute sake (a traditional Japanese alcoholic beverage made from fermented rice) for the mirin called for in this teriyaki sauce.
Use ¼ teaspoon ground ginger in lieu of the fresh ginger, when necessary.
Sesame oil gives the sauce that rich, nutty, toasted flavor that's a hallmark of many Asian dishes. I highly recommend using it here! That said, if you can't find any sesame oil, you can substitute with olive oil or a neutral oil (such as canola or vegetable oil).
Use the teriyaki marinade and sauce to cook your salmon in a variety of ways. This is obviously an oven-baked version, but you can also grill salmon, bake salmon in foil, or pan-fry the salmon.