This Asian salmon teriyaki recipe introduces a homemade entrée that’s no fuss and absolutely delicious.
Thanks to a simple technique, the salmon is grilled flaky and nicely browned, but the inside meat remains moist and tender. Serve along with a thick, glossy, and sweet homemade sauce for an inspiring and nutritious meal!
Is Salmon Teriyaki Healthy?
Salmon, the main ingredient of this dish, is rich in protein and two omega-3s (DHA and EPA), which aid brain, nerve, and eye development. As the human body cannot produce omega-3 fatty acids, the best way to obtain them is through the food we eat.
Other spices and herbs used for the seasoning are also fresh and hearty. In sum, we can say this salmon teriyaki is healthy.
Sauce for Salmon Teriyaki
The ingredients this recipe requires for the teriyaki sauce are mirin, sesame oil, garlic, ginger, ground black pepper, salt, hoisin sauce, soy sauce, rice vinegar, dark brown sugar, water, and flour.
1. Teriyaki Sauce
In this salmon teriyaki recipe, the teriyaki sauce is divided into two parts. Half of it is for marinating, and the other half is cooked to a syrup and saved for glazing the salmon during the second bake.
This glossy, sweet, and tangy sauce compliment the salmon wonderfully. The teriyaki sauce can be made several days ahead and stored in the fridge until you’re ready to use it for the salmon.
2. How Long to Marinate Salmon in Teriyaki Sauce?
Although this salmon teriyaki recipe requires 20 minutes of marinating for the salmon before cooking, the marinating time is totally up to you. Note that the longer the salmon sits, the more bold and salty it will be in taste.
However, it is recommended not to let it sit for more than two hours, or else the marinade will turn the salmon mushy.
To have perfectly cooked salmon every time, check out our easy and delicious salmon roundup.
How to Make Teriyaki SalmonJump to Recipe
Step 1: Make the teriyaki sauce
In a large bowl, whisk together the mirin, sesame oil, garlic, ginger, ground black pepper, salt, hoisin sauce, soy sauce, rice vinegar, dark brown sugar, and water. Stir until the brown sugar is completely dissolved.
Step 2: Marinate the salmon
Add the salmon slices to the sauce bowl and toss to baste completely. Cover with plastic wrap and let marinate for 20 minutes at room temperature.
Step 3: First bake
Transfer the marinated salmon (skin side down) to a lined baking sheet. Place the baking sheet on the middle rack of the oven and bake at 360℉ for 10 minutes.
Step 4: Cook the teriyaki syrup
In the meantime, transfer the remaining teriyaki sauce to a saucepan, stir in flour, and bring everything to a boil. Reduce heat to simmer, and stir occasionally until thickened.
Step 5: Second bake
Remove the salmon from the oven, brush with the teriyaki syrup, and return to bake for 10 minutes.
Step 6: Steam the asparagus
While the salmon is baking, steam the asparagus until tender.
Step 7: Serve
Transfer the salmon teriyaki onto serving plates. Sprinkle chopped scallions and sesame seeds. Serve immediately with hot steamed rice.
Can You Tweak This Recipe?
Alternatively, you can recreate a salmon recipe in a pan and add parmesan to end up with a dish perfect for a simple brunch or dinner. Or just go for one of our easiest and tastiest recipes using lemon and wine instead; get creative with it!
How to Know When Salmon Is Done?
The baking time for salmon will vary depending on the type of salmon you use. Farm-raised salmon (Atlantic salmon or King salmon) is usually thicker and tends to have a higher fat content; therefore, it won’t dry out if cooked longer.
Wild-caught salmon (Coho salmon and Sockeye salmon, which is our choice for this recipe), on the other hand, is thinner and less fatty. It’s prone to overcooking easily and therefore needs more attention.
If using wild salmon, you’ll probably need to shorten the baking time and check for doneness frequently. No matter what your choice is, please rest assured that any type of salmon can work for this salmon teriyaki recipe.
Another useful tip to guarantee the doneness of salmon without the need for sophisticated cooking skills is to prep it the right way.
First, opt for skinless salmon to make sure both sides of the fillet are cooked evenly. Always cut the salmon lengthwise to create fillets with equivalent thickness. This is to prevent partly overcooked or undercooked fish.
Other options that require oven-baking include our broiled salmon recipe and this recipe for baked salmon steak. Meanwhile, leftover salmon can also be made into salmon pies— take this salmon burger recipe as an example or our recipe for blackened salmon tacos— both pretty great for parties too!
What to Serve with Salmon Teriyaki
Salmon teriyaki can pair well with many side dishes. It can be served either as a hearty dinner or a quick bento for school or work.
Here are suggestions for accompanying sides:
- Hot steamed rice
- Miso soup
- Pan-grilled or steamed veggies: Baby carrots, green beans, Brussels sprouts, broccoli, spinach, etc.
Also, if you want to create a nutritious and complete meal with salmon teriyaki, below are our choices of side dishes for your reference:
Tempura, an authentic Japanese dish of battered and deep-fried vegetables and seafood, is our choice to pair with this salmon teriyaki.
Our tempura is simple with only shrimp, broccoli, and taro— convenient to make ahead of time so your meal can be ready in minutes. It’s also served with a thin, appetizing dipping sauce called tentsuyu.
2. Passion Fruit Juice
Last of all, for such a protein-rich dish, we believe a passion fruit juice with a strong sweet-and-sour flavor and a pleasant aroma is perfect to help reset your taste buds. The total nutrient values for the whole meal are as below.
We have an impressive collection of unique recipes for cooking salmon. These include a delicious miso sauce for salmon and one of our most popular salmon recipes that will have your guests salivating. Enjoy!
|Salmon Teriyaki||Main Dish||474||1.6 g||538 mg|
|Tempura||Side Dish||162||0.0 g||235 mg|
|Passion Fruit Juice||Beverage||118||0.0 g||30 mg|
|Total||754||1.6 g||803 mg|
Other Recipes You May Want to Try:
Salmon Teriyaki Recipe
- 20 oz boneless salmon
- 2 tbsp cooking mirin
- 1/2 tbsp sesame oil
- 2 tsp garlic minced
- 1 tsp ginger grated
- 2 tbsp scallions chopped
- 1 tsp sesame seeds
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 10 oz asparagus
- 3 1/2 cups cooked medium-grain rice equals more than a cup of uncooked
- 1/2 tbsp hoisin sauce
- 1 1/2 tbsp reduced-sodium soy sauce
- 1/2 tbsp rice vinegar
- 1 tbsp dark brown sugar
- 1/4 cup water
- 1/2 tsp all-purpose flour
- Make the teriyaki sauce: In a large bowl, whisk together the mirin, sesame oil, garlic, ginger, ground black pepper, salt, hoisin sauce, soy sauce, rice vinegar, dark brown sugar, and water. Stir until the brown sugar is completely dissolved.
- Preheat the oven to 360℉.
- Add the salmon slices to the sauce bowl and toss to baste. Cover with plastic wrap and let marinate for 20 minutes at room temperature.
- Transfer the marinated salmon (skin side down) to a lined baking sheet. Place the baking sheet on the middle rack of the oven and bake for 10 minutes.
- In the meantime, transfer the remaining teriyaki sauce to a saucepan, stir in flour, and bring everything to a boil. Reduce heat to simmer, and stir occasionally until thickened. This should take you no more than 5 minutes.
- Remove the salmon from the oven, brush with the teriyaki syrup, and return to bake for 10 minutes.
- While the salmon is baking, steam the asparagus until tender.
- Transfer the salmon teriyaki onto serving plates. Sprinkle chopped scallions and sesame seeds. Serve immediately with hot steamed rice.
1. How Many Calories Are in Teriyaki Salmon?
One serving of this salmon teriyaki provides 474 calories. This includes the portion of cooked white rice.
2. Can You Freeze Teriyaki Salmon?
Yes, you can.
Salmon teriyaki can freeze well up to three months in an airtight container. Note that the teriyaki sauce might not remain as sticky and glossy as when freshly cooked.
3. How Long Does Teriyaki Salmon Last?
Salmon teriyaki is best served hot in a few hours after it’s done. If stored in the fridge, this dish can remain edible for 2-3 days.