Teriyaki Salmon Recipe

Introduction

Teriyaki Salmon offers a perfect balance of sweet and savory flavors with a tender, flaky texture. This homemade version uses a rich teriyaki sauce that enhances the natural taste of the salmon, making it an impressive yet simple dish for any dinner.

Ingredients

• 2 1/2 lbs salmon filet (sliced into 2″ wide slices)
• 1 cup water
• 5 tablespoons dark brown sugar (packed)
• 1/4 cup soy sauce (reduced-sodium)
• 2 tablespoons honey
• 4 cloves garlic (finely minced)
• 1 teaspoon fresh ground ginger
• 1 tablespoon rice vinegar
• 1/8 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 1/4 cup water (cold)
• Sesame seeds (optional)
• Green onion chopped (optional)

Instructions

1. Step 1: Grease a large rimmed baking sheet. For easier clean-up, cover it with foil and then grease the foil.
2. Step 2: Preheat your oven to 400 degrees F.
3. Step 3: In a medium saucepan over medium heat, combine 1 cup water, brown sugar, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Stir and bring to a simmer.
4. Step 4: In a small bowl, whisk together the cornstarch and 1/4 cup cold water until fully dissolved.
5. Step 5: Add the cornstarch mixture to the saucepan and continue heating, stirring until the sauce thickens to your desired consistency. If it becomes too thick, add water little by little to thin it out.
6. Step 6: Remove the sauce from heat and let it cool to room temperature.
7. Step 7: Place the salmon slices in a large bowl and pour the cooled teriyaki sauce over them. Cover with plastic wrap and marinate in the refrigerator for at least 20 minutes or up to a few hours.
8. Step 8: Transfer the salmon to the prepared baking sheet, reserving the marinade.
9. Step 9: Bake the salmon for 12-16 minutes, or until it is flaky and cooked through. Baking time will vary based on the thickness of your salmon slices.
10. Step 10: While the salmon bakes, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce heat to low and simmer for 3-4 minutes, then remove from heat.
11. Step 11: After removing the salmon from the oven, brush it with the simmered teriyaki sauce. Sprinkle with chopped green onions and sesame seeds if desired, and serve immediately.

Tips & Variations

• Marinate the salmon longer for deeper flavor absorption, but avoid more than 4 hours to prevent the fish from becoming mushy.
• Substitute maple syrup or brown rice syrup for honey for a different sweetness profile.
• For a smoky twist, grill the salmon instead of baking it, brushing with sauce during cooking.
• Add fresh lemon zest to the sauce for a bright, citrusy note.

Storage

Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to avoid drying it out. The sauce can be stored separately in the fridge for up to 3 days and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Make sure to fully thaw the fish in the refrigerator before marinating and cooking for the best texture and flavor.

Is it necessary to simmer the leftover marinade?

Yes, simmering the leftover marinade helps to kill any bacteria from the raw fish and thickens the sauce slightly, making it safe and delicious to brush over the cooked salmon.

Teriyaki Salmon Recipe

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★★★★★

4.6 from 95 reviews

• Author: Naomi
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Teriyaki Salmon recipe features tender, flaky salmon filets marinated in a homemade teriyaki sauce made from soy sauce, brown sugar, honey, garlic, and ginger. Baked to perfection and finished with a luscious glaze and optional sesame seeds and green onions, it’s a delicious and easy way to enjoy flavorful salmon in under 1 hour 15 minutes.

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Ingredients

Scale 1x2x3x

Salmon

• 2 1/2 lbs salmon filet (sliced into 2″ wide slices)

Teriyaki Sauce

• 1 cup water
• 5 tablespoons dark brown sugar (packed)
• 1/4 cup soy sauce (reduced-sodium)
• 2 tablespoons honey
• 4 cloves garlic (finely minced)
• 1 teaspoon fresh ground ginger
• 1 tablespoon rice vinegar
• 1/8 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 1/4 cup water (cold)

Garnishes (Optional)

• Sesame seeds
• Green onion (chopped)

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Instructions

1. Prepare Baking Sheet: Grease a large rimmed baking sheet. For easier cleanup, cover it with foil first, then grease the foil.
2. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot enough for baking the salmon.
3. Make Teriyaki Sauce Base: In a medium saucepan over medium heat, combine 1 cup water, dark brown sugar, honey, reduced-sodium soy sauce, rice vinegar, minced garlic, fresh ground ginger, and red pepper flakes. Stir the mixture and bring it to a gentle simmer.
4. Prepare Cornstarch Slurry: In a small bowl, whisk together 2 tablespoons cornstarch with 1/4 cup cold water until fully dissolved, ensuring no lumps remain.
5. Thicken Sauce: Add the cornstarch slurry to the simmering sauce in the saucepan. Continue heating and stirring until the sauce thickens to your preferred consistency. If it becomes too thick, gradually add small amounts of water to thin it out.
6. Cool Sauce: Remove the sauce from heat and allow it to cool to room temperature before using it to marinate the salmon.
7. Marinate Salmon: Place the salmon slices into a large mixing bowl. Pour the cooled teriyaki sauce over the salmon, cover with plastic wrap, and refrigerate for at least 20 minutes or up to a few hours to allow the flavors to infuse.
8. Prepare Salmon for Baking: Transfer the marinated salmon slices onto the prepared baking sheet, arranging them evenly. Do not discard the leftover marinade.
9. Bake Salmon: Bake the salmon in the preheated oven for 12-16 minutes, or until the fish is flaky and cooked through. Baking time will vary depending on the thickness of the salmon slices.
10. Simmer Remaining Marinade: While the salmon is baking, pour the leftover marinade into a small saucepan and bring it to a boil. Reduce heat to low and simmer for 3-4 minutes, then remove from heat.
11. Glaze and Garnish: Once the salmon is cooked, brush it generously with the simmered teriyaki sauce. Sprinkle with chopped green onions and sesame seeds if desired for extra flavor and presentation.
12. Serve: Serve the teriyaki salmon immediately while warm alongside your choice of sides.

Notes

• Marinating the salmon for longer than 20 minutes (up to a few hours) will deepen the flavor.
• Use reduced-sodium soy sauce to control sodium levels.
• If you don’t have rice vinegar, white vinegar or apple cider vinegar can be used as substitutes.
• Keep an eye on the salmon while baking; thicker pieces may require a few extra minutes.
• The leftover marinade is simmered to make a safe, delicious glaze and should not be used raw.
• Serve with steamed rice and vegetables for a complete meal.

• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Japanese

Keywords: teriyaki salmon, baked salmon, homemade teriyaki sauce, easy salmon recipe, healthy fish dish, Japanese salmon recipe