Teriyaki Salmon is simple yet flavorful. Marinated in a homemade teriyaki sauce, baked until just right, then served with a sweet and tangy teriyaki glaze and sprinkled with sesame seeds and sliced green onions. This salmon is flaky and juicy and makes for a show stopping main course!
Teriyaki Salmon might be a simple recipe, but it’s certainly not simple when it comes to flavor. The homemade marinade of tangy soy sauce, sesame oil, sweet brown sugar, and savory garlic and ginger makes this fish flavorful, juicy, and flaky.
This Teriyaki Salmon is perfect over a bed of white rice with steamed vegetables or atop a salad for a light lunch.
How To Make Teriyaki Salmon
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, garlic, and ginger until fully combined.
- Place the salmon piece(s) in a Ziploc bag or a deep bowl or dish. Pour half of the marinade mixture over the salmon. Reserve the other half of the marinade to thicken on the stovetop to be used for a serving sauce.
- Now, marinate the salmon, turning occasionally, for at least 30 minutes or up to 3 hours to ensure the flavor sinks in.
- Once marinated, preheat your oven to 450°F and line a sheet pan or baking dish with aluminum foil and spray with a non-stick cooking spray.
- Remove the salmon from the marinade and place it on the prepared sheet pan (or baking dish). Discard the used marinade.
- Bake the salmon for 15 minutes, until the fish registers 145°F in the center. Remove from the oven, cover with a piece of aluminum foil, and allow to rest for 5 minutes.
- In the meantime, transfer the reserved marinade to a small saucepan and heat over medium heat.
- Make a slurry by stirring cornstarch into water until it dissolves.
- While whisking, pour the cornstarch slurry into the simmering sauce on the stovetop and cook 1-2 minutes at a low boil until the sauce has thickened to a glaze-like consistency.
- Place the salmon on a serving platter. Garnish with the prepared teriyaki sauce, toasted sesame seeds, and a sprinkle of sliced green onions and enjoy!
Teriyaki Salmon Tips and Variations
- While we like to use ginger and garlic pastes in this recipe (we find they dissolve easily to really seal the flavor into the salmon, almost like a marinade or a sauce), you can absolutely use freshly minced garlic and ginger if you prefer!
- We like to cook the salmon with the skin on and then gently remove it just before serving. However, salmon with the skin removed already will work just as well for this recipe.
- Be sure to monitor the temperature of your salmon carefully and remove it from the oven as soon as it reaches the recommended 145°F internal temperature. This will ensure it doesn’t dry out and become over cooked.
- Salmon can often be frozen before being thawed and sold at the local grocery store. We don’t recommend freezing leftover salmon if this is the case.
- Use this same glaze to make a Teriyaki Pork Tenderloin that is just as tasty!
Storage and Reheating
Storage: You can store leftover Teriyaki Salmon in the fridge in an airtight container for 2 days.
Reheating: The best way to reheat this Teriyaki Salmon is to brush with a touch of olive oil and heat in a 325°F oven for about 5 minutes. Of course salmon is also delicious when served cold and makes a great topping for a next day salad. Avoid reheating in the microwave whenever possible (especially if you’re back in an office).
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- ½ cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- ¼ cup light brown sugar
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 ½ – 2 pounds salmon steaks or filets
- 1 tablespoon cornstarch
- 1 tablespoon water cold
- Toasted sesame seeds for garnish
- Sliced green onion for garnish
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, garlic paste, and ginger paste.½ cup soy sauce1 tablespoon sesame oil2 tablespoons rice vinegar¼ cup light brown sugar1 teaspoon garlic paste1 teaspoon ginger paste
- Place salmon piece(s) in a Ziploc bag or bowl/dish with sides. Pour half of the marinade mixture over the salmon, reserving the other half to thicken on the stovetop for a serving sauce.1 ½ – 2 pounds salmon
- Marinate the salmon, turning occasionally, for at least 30 minutes or up to 3 hours. Preheat the oven to 450°F, and line a sheet pan or baking dish with aluminum foil and spray with non-stick cooking spray.
- Remove salmon from marinade, and place on the prepared sheet pan or baking dish. Discard the marinade in the Ziploc bag.
- Bake for 15 minutes, until the fish registers 145°F in the center. Remove from the oven, cover with a piece of aluminum foil and allow to sit for 5 minutes longer.
- Transfer the reserved marinade to a small saucepan and heat over medium heat.
- Make a slurry by stirring the cornstarch into the water until it dissolves.1 tablespoon cornstarch1 tablespoon water
- While whisking, pour the cornstarch slurry into the simmering sauce on the stovetop and cook 1-2 minutes at a low boil until the sauce has thickened.
- Place the salmon on a serving platter. Garnish with the prepared teriyaki sauce, toasted sesame seeds, and a sprinkle of sliced green onions.
- See post for storage options.