Teriyaki Salmon is another Asian dish that you’d love for an easy meal! Savor the subtle freshness of this fish combined with the richness of the sauce!
As a family, we love the richness of the flavors that Asian dishes like this bring! Check out my posts on how I prepare Korean Fried Chicken, Instant Pot Tonkotsu Ramen with Chashu Pork, and Creamy Butter Chicken!
Easy Teriyaki Salmon Recipe
Teriyaki Salmon is surprisingly easy to prepare considering how elegant this dish is. This is truly restaurant-quality but homey at the same time!
I love how the umami flavors of the sauce complement the flavors of the fish. It is not always that we have this fish at home.
So, when I do have it, I make it a point to cook it perfectly. And this recipe simply demonstrates that.
When you learn this recipe, you will be saying goodbye to your favorite Japanese restaurant for some time. Instead, you will be enjoying this dish at home whenever you want!
What is Teriyaki Salmon?
In Japan, the term teriyaki itself refers to grilling or broiling meat, usually fish, and then glazing it. For this recipe, we will use salmon fillets and use the sauce as a marinade and a glaze.
How to make Teriyaki Sauce?
Simply combine sweetener, soy sauce, aromatics, and water in a saucepan. Heat the mixture until it thickens to the consistency that you want. If you want it thicker, you can stir in a slurry made with cornstarch and cold water.
Please refer to this previous post on the details on how to make the sauce.
How to make Teriyaki Salmon
- Prep for baking: Grease the baking sheet and line it with greased foil. Preheat the oven to 400 degrees Fahrenheit.
- Make the sauce: Combine all the ingredients in a saucepan and heat until thickened. Once done, allow it to cool. This will be used as a marinade and glaze.
- Marinate: Put the fish and the marinade in a mixing bowl. Cover the bowl with plastic and marinate for 20 minutes.
- Bake: Arrange the pieces on the baking sheet and bake for a few minutes. Do not discard the marinade.
- Simmer: Get the marinade and put it in a saucepan. Allow it to boil then reduce to a simmer. Stir and cook until your desired consistency.
- Glaze: Serve the cooked salmon brushed with the syrup and garnished.
How long to bake salmon?
The baking time depends on how thick your cuts are and on the kind of salmon that you are using. Different species of the fish have higher fat content than others that can withstand longer baking times.
For this recipe, the total baking time would be around 12 to 16 minutes. You want to make sure that each piece is flaky and opaque. Halfway through the cooking, you can start checking for doneness.
Can you grill this?
Yes! Grilling is the traditional Japanese way of preparing this dish.
You can grill it at 400 degrees for about 4 minutes per side. Refer to this maple soy grilled version for more ideas.
What to serve with Teriyaki Salmon?
For a hearty meal, pair it with grains or veggie dishes like the following:
How to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days.
- In terms of food safety, you need to reach an internal temperature of 145 degrees according to the USDA. Hence, always consider this when checking for doneness.
- To avoid overcooking the fish, you can use the residual heat while resting so that you can take it off the heat at around 135-140 degrees Fahrenheit.
- Instead of grilling or baking, you can pan-sear the fish.
Prep time: 1 hour Cook time: 15 minutes Total time: 1 hr 15 mins
- 2 1/2 lbs salmon filet (sliced into 2" wide slices)
Homemade 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)
- Sesame seeds (optional)
- Green onion chopped (optional)
- Grease a large rimmed baking sheet, for easier clean-up cover it with foil and then grease.
- Preheat oven to 400 degrees F.
Homemade Teriyaki Sauce:
In a medium saucepan over medium heat combine 1 cup water, brown sugar, honey, soy sauce, rice wine, garlic, ginger, and red pepper flakes. Stir and bring to a simmer.
- In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until fully dissolved.
- Add the cornstarch mixture to the saucepan.
- Heat the sauce and stir until it thickens to your desired thickness. If the sauce becomes too thick, add more water, little by little, to thin it out.
- Cool the sauce to room temperature.
Make Teriyaki Salmon:
- Add the salmon slices to a large mixing bowl. Pour the cooled sauce over the salmon, cover with plastic wrap and let marinate in the fridge for 20 minutes or a few hours.
- Transfer salmon to prepared baking sheet, and do not discard the marinade.
- Bake for 12-16 min or until salmon is flaky and cooked through, bake time may vary depending how thick is the salmon.
- While salmon is baking, transfer the remaining marinade to a small sauce pan and bring to a boil.
- Reduce heat to low and simmer for 3-4 min then remove from heat.
- Once salmon has been cooked, brush it with the teriyaki sauce, then sprinkle with chopped green onions and sesame seeds and serve.