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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 recipe 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.
Reasons to love this recipe
- Easy to make: Making this dish is really quite simple. You make the homemade teriyaki sauce, pour over the salmon filets, and pop it in the oven.
- Healthy and good for you: Salmon is such a great and healthy fish to add to your diet. They are low in carbs, high in protein, packed with omega-3 fatty acid, and has many other healthy benefits.
- Delicious: Super moist and flaky baked salmon. Packed with flavor you will thoroughly enjoy this meal.
- Perfect for meal prepping: If you meal prep your meals, this salmon dish is the perfect meal to make ahead and prep for the week.
Ingredients you will need and substitutes
- Salmon Fillets: about 6 oz each. you may get a whole salmon and cut them down into smaller-size filets or even cook the entire salmon steak. We recommend using wild-caught salmon if possible.
- Onion sliced: these are used for garnishing, so if you do not have any on hand no worries. But they are recommended.
- Sesame Seeds: also needed to garnish the salmon dish at the end.
what you need to make the teriyaki sauce
- Soy sauce: we used Low-sodium soy sauce to reduce the amount of sodium in this dish. You may use coconut aminos if you are watching your sodium levels.
- Fresh orange juice: better to use fresh than bottled orange juice
- Water: to thin out the sauce
- Honey: you may use other sweeteners like agave, maple syrup, or brown sugar.
- Garlic Cloves minced: we highly recommend you use fresh garlic rather than garlic powder.
- Minced fresh ginger: Fresh if possible. Tastes better than using ginger powder.
- Flakes or to taste: this is an optional ingredient but gives a nice boost in flavor.
- Lemon– use fresh lemon juice. From a fresh lemon instead of bottled lemon juice.
- Gluten-free flour: or any flour of your choice.
- Optional: 1 tablespoon of sesame oil
HOW TO MAKE this BAKED TERIYAKI SALMON
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!
FREQUENTLY ASKED QUESTIONS
You do not need to cover Salmon when baking. It won’t hurt if you do but salmon generally doesn’t need to be covered to cook thoroughly. They are easy to bake and cook fairly quickly without being covered. Leaving it uncovered will give you that crispy top later. If you do prefer covering the salmon, uncover it halfway to get that crispy layer.
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.
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 to the sauce.
Two ways to cook teriyaki salmon
We will briefly show you two ways how to cook this teriyaki salmon recipe. 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 as we did to this easy-baked teriyaki Salmon recipe.
What goes well with teriyaki salmon
- White Rice, brown rice, or quinoa
- Cilantro Lime Cauliflower rice
- Garlic Roasted veggies
- Garlic Roasted Potatoes
- Roasted Sweet Potatoes
- Green Beans and Tomato Salad
- Vegan Mash Potatoes
Storage and reheating
- To store: if you have leftovers from this baked teriyaki salmon, you can definitely store them in the fridge for up to 3-4 days. Place the leftovers in a sealed container once they are cooled and store them in the fridge until you are ready to eat the next day. If you want to meal prep and freeze these, you can place them in a freezer-safe container and freeze them for up to 3 months,
- Reheating: To reheat these if they were in the fridge, place them in the microwave and reheat for 60-90 seconds or until it is heated through since all microwave temperatures vary. If they are frozen, you may allow them to thaw in the fridge the night before and reheat in the microwave, or just pop them in the microwave and hit the defrost button for one minute then heat for another minute.
More salmon recipes To Try
- 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
- Easy Cajun Baked Salmon
- Creamy Salmon and Potato Skillet
- Spicy Salmon Maki Bowl
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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!
Video
Notes
- Serving size per filet
- Store leftovers in the fridge for up to 3 days
- Freeze for up to 3 months
- You may use honey, brown sugar, maple syrup, or agave
- Use fresh ginger, fresh garlic cloves, and fresh lemon juice.
- Use skin on or skin off salmon filets
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe!
Thanks, Gail. Glad you loved it.
Your recipe says gluten free flour…could I just use regular A.P. flour? (sorry, I’m new to this cooking life!)
Yes you sure can
This sounds great – can the salmon be served at room temperataure?
Yes you can
Delicious salmon , so so tasty .we all enjoyed very much
Thanks for this amazing recipe .
Very good and easy recipe. The teriyaki sauce is delicious and would be great over chicken as well. I made 2 salmon steaks with skin on but followed the sauce recipe as written which gave us extra sauce to spoon over brown rice. I served with roasted Brussel sprouts. We loved this an d will make again.
Definitely add the sesame seeds and green onion after baking.