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Baked Teriyaki Salmon

Baked Teriyaki Salmon

Easy, healthy baked teriyaki salmon glazed in homemade teriyaki sauce and ready in just 30 minutes. Perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 4 ounces each, skin-on preferred
  • 1 cup teriyaki sauce homemade or store-bought
  • 2 cups cooked white rice for serving
  • 2 cups steamed broccoli for serving
  • 1/3 cup scallions diced, for garnish
  • 1 tablespoon sesame seeds for garnish
  • red pepper flakes to taste, for garnish

Equipment

  • 9x13-inch baking dish
  • Silicone brush
  • Oven
  • Meat thermometer (optional)

Method
 

  1. If using frozen salmon, thaw completely in the refrigerator overnight. Preheat oven to 400°F. Prepare teriyaki sauce and set aside.
  2. Lightly oil a 9x13-inch baking dish. For cubed salmon, cut fillets into 1-inch pieces after removing skin. For whole fillets, place skin-side down in the dish.
  3. Brush or spoon half the teriyaki sauce over the salmon, coating evenly. For best flavor, marinate for 15-20 minutes at room temperature, or proceed directly to baking if short on time.
  4. Bake uncovered for 12-18 minutes for whole fillets or 10-14 minutes for cubes. Salmon is done when it flakes easily with a fork and reaches 145°F internal temperature. Check at 10 minutes to avoid overcooking.
  5. Optional: Switch to broil for final 2 minutes for caramelized, crispy edges. Watch carefully to prevent burning.
  6. Remove from oven and drizzle with remaining teriyaki sauce. Garnish with sesame seeds, scallions, and red pepper flakes before serving.

Notes

Keep skin on when baking to keep salmon moist. For cubed version, remove skin before cutting. Don't marinate for more than 2 hours as acidic sauces can make fish mushy. Use gluten-free soy sauce in teriyaki for gluten-free option. Can cook from frozen by adding 5-10 minutes to cooking time. Store leftovers in airtight container in refrigerator for up to 2 days.