Baked Teriyaki Salmon
This Easy Baked Teriyaki Salmon recipe is glazed with a homemade teriyaki sauce and baked creating a delicious sticky sweet coating then topped with sesame seeds and green onions!
A DELICIOUS SALMON RECIPE
No one needs to be intimidated by salmon! It is such an easy fish to cook up and you can do so much stuff with it. This Easy Baked Teriyaki Salmon Recipe is one of my favorites. It uses a center cut slice of salmon and doesn’t require any special tools or techniques. Just a delicious glaze over the top, a pan, and an oven. Trust me when I say it can’t get any more simple than this. Plus you get an amazing meal at the end! It is a recipe that is perfect for any night of the week.
TIPS FOR MAKING BAKED TERIYAKI SALMON:
- The skin can be left on for this recipe. Since it is baked, it will be tender enough that the meat portion will flake right off of the skin itself.
- If you are in a pinch, you can use bottled teriyaki sauce, but homemade is always best. The bottled sauce won’t give you the sticky coating like you would if you make it homemade.
- After baking, you can easily cut your salmon into filets and serve with your choice of side, we used rice.
- You’ll know your salmon is done cooking when you are able to poke the center and it starts to flake.
CAN I AIR FRY SALMON?
- You absolutely can! If you want to air fry this Teriyaki Salmon, prepare sauce according to the directions in the recipe card below. Line the air fryer with aluminum foil or parchment paper (poking holes in them helps the air circulate) or you can grab some of these Air Fryer liners (paid affiliated link))
- Place the salmon in the basket of the air fryer and brush with half of the glaze and then bake at 400F degrees for about 10 minutes or until you reach an internal temperature of 145 degrees F. Remove from air fryer and brush with remaining glaze before serving and garnishing for a saucier option. Otherwise brush salmon with remaining glaze and place back in air fryer and cook an additional 1-2 minutes.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- center cut salmon
- sodium free soy sauce
- minced ginger
- minced garlic
- cornstarch
- water
- brown sugar
- rice vinegar
- sesame seeds
- cayenne pepper
- green onions
HOW TO MAKE BAKED TERIYAKI SALMON:
Preheat oven to 400 degrees F. Combine soy sauce, ginger, garlic, brown sugar, rice vinegar, and cayenne pepper and pour into a small sauce pan (we’re basically making a homemade teriyaki sauce). Heat this mixture on medium for 5-7 minutes. In another small bowl, whisk together cornstarch and cold water. Whisk this mixture into the teriyaki mixture in the saucepan. Cook just until it starts to boil then remove from heat. Set aside ½ cup to use after baking.
Add salmon to an oven safe baking dish scales side down. Generously brush with ½ cup of teriyaki sauce, coating completely.
Place salmon in the oven and bake for 15-18 minutes.
Remove from heat and brush with remaining teriyaki sauce. Garnish with sesame seeds and chopped green onion. Enjoy!
CRAVING MORE RECIPES?
Baked Teriyaki Salmon
Ingredients
- 2 pounds center cut salmon
- 1 cup sodium free soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch
- 2 tablespoon water
- 2 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- ½ teaspoon cayenne pepper
- ½ cup green onions
Instructions
- Preheat oven to 400 degrees F.
- Whisk together soy sauce, ginger, garlic, brown sugar, rice vinegar, and cayenne pepper in a small saucepan. Heat on medium heat for 5-7 minutes. We're basically making homemade teriyaki sauce.
- In a separate small bowl, whisk together cornstarch and cold water. Add this mixture to the saucepan and whisk together. Cook and continue to whisk just until it starts to boil then remove from heat. Set aside ½ cup for later use.
- Add salmon to an oven safe baking dish (scales side down). Generously brush with the teriyaki sauce left in the pan, coating completely.
- Place salmon in the oven and bake for 15-18 minutes. Remove from the oven and brush with remaining 1/2 cup teriyaki sauce that was set aside earlier. Garnish with sesame seeds and chopped green onion. Enjoy!
Notes
- The skin can be left on for this recipe, since it is baked it will be tender enough that the meat portion will flake right off of the skin itself.
- If you are in a pinch, you can use bottled teriyaki sauce, but homemade is always best. The bottled sauce won’t give you the sticky coating like you would if you made homemade.
- After baking you can easily cut your salmon into filets and serve with your choice of side, we used rice.
- You’ll know your salmon is done cooking when you are able to poke the center and it starts to flake.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
The recipe for Teriyaki Salmon was easy to prepare.
There is no way you can prepare it any easier and delicious.
My advice is to have the sauce prepare a day before and will save 15-20 minutes
Excellent recipe!!!
Thanks
So happy you enjoyed this recipe – thanks so much!
This sounds delicious and very ez to do. It is what we will have for dinner along with rice.