This Asian baked teriyaki salmon 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 This Recipe 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.
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 baked teriyaki salmon 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.
If you like this sweet and salty sauce, you’d probably want to make our maple glazed salmon and miso salmon. They’re also super saucy and full of flavors.
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.
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.
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
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.
1. How Many Calories?
One serving of this salmon teriyaki provides 474 calories. This includes the portion of cooked white rice.
2. Can You Freeze?
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 It 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.
This baked teriyaki salmon recipe introduces an authentic salmon entrée that's served along with a salty-sweet teriyaki sauce. Don't forget to give it the finishing touches by sprinkling some sesame seeds and chopped scallions on top.
3 1/2 cups cooked medium-grain rice (equals more than a cup of uncooked)
1 1/2 tbsp reduced-sodium soy sauce
1/2 tbsp rice vinegar
2 tbsp cooking mirin
1/2 tbsp hoisin sauce
1/4 cup water
1/2 tbsp sesame oil
2 tbsp scallions (chopped)
1 tbsp dark brown sugar
2 tsp garlic (minced)
1 tsp ginger (grated)
1/2 tsp all-purpose flour
1 tsp sesame seeds
1/4 tsp ground black pepper
1/4 tsp salt
Make the teriyaki sauce: In a large bowl, whisk together the 2 tbsp mirin, 1/2 tbsp sesame oil, 2 tsp garlic, 1 tsp ginger, 1/4 tsp ground black pepper, 1/4 tsp salt, 1/2 tbsp hoisin sauce, 1 1/2 tbsp soy sauce, 1/2 tbsp rice vinegar, 1 tbsp dark brown sugar, and 1/4 cup water. Stir until the brown sugar is completely dissolved.
Preheat the oven to 350℉.
Add 20 oz 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 1/2 tsp 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 10 oz asparagus until tender.
Transfer the salmon teriyaki onto serving plates. Sprinkle 2 tbsp chopped scallions and 1 tsp sesame seeds. Serve immediately with hot steamed rice.
Baked Teriyaki Salmon
Amount Per Serving (1 serving)
Calories 474Calories from Fat 81
% Daily Value*
Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Vitamin A 796IU
Vitamin C 5mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.
This recipe is so easy and excellent. It was delicious, i loved it!