Cook tender, flaky, restaurant-quality baked teriyaki salmon in just 15 minutes with a sticky sweet homemade teriyaki sauce, sesame seeds, and green onions! A quick, simple, low-carb main!

This recipe combines perfectly juicy, tender, flaky salmon marinated and served with a savory-sweet homemade teriyaki glaze. This baked teriyaki salmon is a quick, simple, practically fool-proof protein. All it requires is a few minutes of hands-on prep and 20 minutes of hands-off marinating. Then 15 minutes of baking and enjoy at lunch or dinner with rice, quinoa, noodles, or green veg for a low-fuss meal!

By using a homemade teriyaki sauce recipe, you can avoid an excess of sugar, sodium, and preservatives in store-bought versions for superior nutrition and flavor. Not to mention it’s naturally gluten-free and easily tweakable to your flavor preferences. Plus, both the sauce and prepared teriyaki glazed salmon are make-ahead and freezer friendly for a delicious meal prep meal!

Teriyaki salmon ingredients

• Salmon fillets: Use fresh or frozen (fully thawed) salmon fillets. It’s best to use fillets similar in thickness/size, so they cook evenly. I prefer to use skin-on, bones removed, pre-filleted wild sockeye/king salmon. However, you can use one large piece and cut it into fillets yourself.
• Garnish: I use sesame seeds and thinly sliced green onions (scallions).

Wild vs. farmed salmon? Wild salmon is usually leaner, lower in calories and fat, and higher in minerals and long-chain omega-3 fatty acids. It’s also overall better tasting than farmed salmon.

Teriyaki sauce

• Sweetener: I use a combination of honey (or maple syrup) and brown sugar for the most delicious flavor. Though you could omit the brown sugar and/or adjust the amounts to your preference.
• Soy sauce: Use reduced-sodium soy sauce if preferred. Use tamari or coconut aminos if gluten-free.
• Toasted sesame oil: For toasty depth.
• Mirin: Mirin is a sweet and tangy Japanese rice wine available in most supermarkets/Asian stores. Alternatively, use rice vinegar or white wine vinegar.
• Aromatics: This sauce relies on both ginger and garlic. Fresh is best, but ginger and garlic puree/paste will work in a pinch.
• Cornstarch: This will help thicken the marinade into a sticky teriyaki glaze.
• Water: To bring the marinade to the correct consistency. For more flavor, use orange juice or pineapple juice.

Optionally add some heat with red pepper flakes or sriracha sauce.

How to make teriyaki salmon in the oven

Preparing this oven baked teriyaki salmon recipe is surprisingly simple and requires just a few steps.

First, mince/grate the ginger and garlic and whisk all the sauce ingredients (except the cornstarch) in a large bowl.

If needed, cut the salmon into fillets.

Next, transfer the salmon fillets to a high-sided baking dish (or bowl). Pour the teriyaki salmon marinade over it and cover it with plastic wrap.

Leave them to marinate for 20-30 minutes (transfer to the fridge if leaving for longer – up to 12 hours). Preheat the oven to 400ºF/200ºC in the last 10-15 minutes.

Next, pour the excess marinade into a small saucepan. Lightly grease the baking dish or transfer the salmon skin side down to a parchment/foil-lined baking sheet.

How long to bake teriyaki salmon

Bake the salmon in the center of the oven for 13-15 minutes or until cooked through and flaky.

The cooking time will vary based on the thickness of the fillets and the type of salmon used. Note that farmed salmon is fattier and requires longer to cook. It also depends on your individual oven and preference.

Preparing the teriyaki sauce for salmon

While the salmon cooks, prepare the teriyaki glaze. Combine the cornstarch with 2 Tbsp water in a small bowl, then add it to the saucepan with the marinade.

Bring the mixture to a boil, then immediately lower it to a simmer (medium heat). Cook, constantly stirring, until thickened.

When the salmon is cooked, serve it with the teriyaki sauce. Optionally, sprinkle it with sesame seeds and thinly sliced green onions. Enjoy!

What to serve with teriyaki salmon

This teriyaki fish dish is versatile and pairs well with:

• Grains: brown rice, Jasmine rice, quinoa, pilaf, etc. Or low-carb cauliflower rice.
• Cooked vegetables: Like bok choy, asparagus, broccoli, Brussels sprouts, green beans, artichoke, corn on the cob, etc.
• Potatoes: Roasted, baked, or mashed potatoes (or mashed sweet potato).
• Noodles: Create super simple and delicious teriyaki salmon noodles or a noodle stir-fry dish combining noodles and vegetables.
• Teriyaki salmon bowls: Serve over a bed of grains. Add mixed green veggies, pickled carrots, avocado slices, and a drizzle of sriracha mayo.

You can use leftover salmon to make teriyaki salmon burgers, add to salads, tacos, wraps, etc.

More salmon recipes

• Perfectly Baked Salmon
• Smoked Salmon Bagel
• Salmon Salad
• Salmon Rice Bowl

If you try this glazed teriyaki salmon, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!