A perfectly flaky and tender salmon recipe that’s made with an easy homemade teriyaki sauce and baked to perfection. Makes for a perfect lunch or dinner recipe that can be ready in less than 3o minutes.
This baked teriyaki salmon is so easy to make and can be ready in less than 30 minutes. Get dinner on the table in no time. They are also perfect for those who like to meal prep. The teriyaki sauce is so delicious, gluten-free, and is made from scratch. Enjoy tender, flaky and perfectly cooked teriyaki glazed salmon with your family with a side of rice or quinoa.
HOW TO MAKE BAKED TERIYAKI SALMON
Preparing dinner for your family can’t get any easier with this tasty teriyaki salmon recipe.
What to do:
Preheat the oven to 400 degrees.
In a small bowl whisk together all teriyaki sauce ingredients, which are soy sauce, orange juice, water, ginger, garlic, honey, chili, lemon, and flour.
Spray a baking dish with non-stick cooking spray and place the salmon in it.
Pour the sauce over the salmon and then bake in the preheated oven for 12-15 minutes until cooked through and flaky.
Once the salmon is cooked, remove from the oven, and spoon over with the thickened teriyaki sauce from the baking dish. Garnish with sesame seeds and green onions. Enjoy!
HOW TO MAKE TERIYAKI SAUCE
Ingredients you need:
1/3 cup low-sodium soy sauce or coconut aminos (or gluten-free )
1/4 cup fresh orange juice
2-3 Tbsp water
2 Tbsp honey
2 garlic cloves, minced or pressed
1 Tbsp minced fresh ginger
1 tsp chili flakes, or to taste
1/2 lemon, juiced
1/2 Tbsp gluten-free flour
Place all the ingredients for the teriyaki sauce in a bowl and whisk until combined. No need to cook on the stove since it will cook through in the oven and get thicker that way.
FREQUENTLY ASKED QUESTIONS
We’ve gathered a few questions that are frequently asked about teriyaki salmon. If we haven’t answered any that you may have, feel free to leave us a comment below.
Is teriyaki sauce gluten-free
Teriyaki sauce contains soy sauce which contains gluten from wheat and soybeans. Unless you buy gluten-free soy sauce to make your homemade teriyaki sauce it won’t be gluten-free. Look for gluten-free teriyaki sauce like this one.
How to thicken teriyaki sauce
To thicken your teriyaki sauce there are a few options. Try adding a bit more flour or use thickeners like cornstarch, arrowroot powder, Tapioca Flour, or rice flour. Use in moderation. You may only need about 1 teaspoon of thickener. Dissolve in a small amount of water before adding into the sauce.
How to cook teriyaki salmon
There are different ways to cook teriyaki salmon. You can either use the stovetop or the oven.
- Stovetop: Pan sear salmon over medium heat. About 3 minutes on each side. Then add the teriyaki sauce and allow to cook for a few more minutes until the sauce thickens. Then serve.
- Oven: Bake, grill or roast the salmon in the oven over a greased sheet pan or dish. We prefer baking since it allows the salmon to cook through without the risk of overcooking or burning. You may hold off on adding the sauce until the salmon is half baked or just add it in along with the salmon like we did to this easy Baked Teriyaki Salmon recipe.
What goes well with teriyaki salmon
Teriyaki salmon pairs well with so many different sides like:
- White or brown rice
- Quinoa
- Cauliflower rice
- Roasted veggies
- Baked or roasted potatoes
- Over Salads
We assure you that this is the BEST teriyaki salmon recipe and super easy to put together. We hope you love it and share it with your friends and family. Please leave us some feedback in the comments below and don’t forget to rate it!
Love Salmon? Check out these other Easy salmon recipes:
- Easy Salmon Patties
- Honey Garlic Salmon Recipe
- Easy Chili Salmon Zucchini Noodles
- Creamy Coconut Lime Salmon
- Tomato Stuffed Salmon
- Pan-Seared Southwestern Salmon
- Crispy Baked Salmon
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Baked Teriyaki Salmon
Ingredients
- 4 Skinless Salmon Fillets about 6 oz each
- 1 Green Onion sliced
- 1 Tbsp Sesame Seeds
Teriyaki Sauce:
- ⅓ Cup Low-sodium soy sauce
- ¼ Cup Fresh orange juice
- 2-3 Tbsp Water
- 2 Tbsp Honey
- 2 Garlic Cloves minced
- 1 Tbsp Minced fresh ginger
- 1 Tsp Chili Flakes or to taste
- ½ Lemon juiced
- ½ Tbsp Gluten-free flour
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a small bowl whisk together all teriyaki sauce ingredients. Spray a baking dish with non-stick cooking spray and place the salmon in.
- Pour the sauce over then bake in the preheated oven for 12-15 minutes until cooked through and flaky.
- Once the salmon is cooked, remove from the oven, and spoon over with the thickened sauce from the baking dish.
- Garnish with sesame seeds and green onions. Enjoy!
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Nutrition
JM says
Thanks for this recipe! What brand of gluten flour do you use? I have a few options in our home. Also, San-J makes a great GF soy sauce.
Rena says
Hi there. I mostly use Bob’s red mill brand. Or good and better brand. Thanks for letting me know about the soy sauce. I will be on the lookout for it.
Jada’ says
So my sauce turned brown. I think that was the flour. Ugh!
Rena says
What flour did you use? Brown sauce is fine
Petra says
Not spectacular.
Low on taste, thin sauce and too much lemon juice.
Not loving it…..
anna says
Absolutely amazing!
Made it twice so far…will be made frequently!
thank you!
Rena says
Glad you loved this recipe. Thanks for the feedback
trisha deguia says
amazing! I love salmon! It looks yummy!
Lydia says
This recipe is SO easy & quick- and delicious! Made it twice now and love it. It was a bit salty the second time, but I think it really depends on what soy sauce you use. Also I’m a garlic lover so I used 5 cloves instead of 2. Thank you for this delicious & easy recipe!
Rena says
So glad you loved it. Thanks for the feedback
Beth says
If I was to use chicken breast instead, how long do you think I should bake it? Still learning how to properly cook
Rena says
Chicken takes longer to bake. Depending on the size of the chicken breast I would say another 15-20 minutes.
Henry says
At 400, chicken breast take around 35 minutes depending on the size of the breast and your oven. Just be sure to use a meat thermometer to check it bis around 160 before you pull it out.
Ariel says
This was so good! I used coconut aminos instead of soy sauce. My entire, very picky, family cleaned the pan! This will be a new recipe on rotation. Thank you so much!!
Rena says
Thank you. Glad you liked it.
Deborah says
Love this recipe, will definitely make again. So easy and quick, next time will try it with chicken but will not pour the sauce over it till chicken is halfway done. Thanks
Rena says
Good idea :). Thanks for the feedback.
Capri says
Can you leave the skin on the salmon?
Rena says
Absolutely.
Linda says
If I don’t have any orange juice.. can I leave it out? Is there another substitute? It looks delicious and I want to try it tonight. I have everything except the orange juice
Rena says
Yes. Just use water
Christal says
Loved this. So did my family.
Rena says
Great! glad you guys loved it.
Emily says
Do you think replacing honey with maple syrup would be okay?
Rena says
Yes. It should be just fine
Kristi says
The sauce was way too salty for us, even using low sodium soy sauce. If I make again I would definitely increase the honey and maybe add some brown sugar. It did thicken up nicely tho so will probably try it with those changes.
Rena says
That sounds like a great idea. Glad you liked it
Alisa says
Do you need the flour or can you do it without? And what Kind of flour is glutenfreie?
Love you dishes x
Rena says
Thank Alisa
The flour make the sauce thicker. If you don’t have any that’s fine. If you have some corn starch you can use about 1 teaspoon of that
Lucia says
Great recipe we love it xx
Rena says
Thank you, Lucia.
Diane Stene says
Excellent recipe. Thank you for sharing.
Never in all my years have I ever seen an oven that only went to 300!
Rena says
Thanks!