This teriyaki salmon is one of those recipes I come back to again and again—especially on busy weeknights when I want something that feels a little special without a lot of fuss. The sauce is deeply savory and a little sweet, and it clings to the salmon like a dream. The best part? You don’t need to marinate it for hours. It’s quick, flavorful, and honestly, a total crowd-pleaser.
I make this when I’m craving something cozy but still healthy-ish, and it always hits the spot. Even my picky eaters, who usually act like salmon is some kind of punishment, happily go back for seconds. That’s how I know it’s a keeper.
Why You’ll Love This Teriyaki Salmon
This salmon is my go-to when I want to impress without breaking a sweat. It’s the kind of meal you can pull together with pantry staples—soy sauce, garlic, a little brown sugar—and it ends up tasting like you ordered in from your favorite Japanese spot.
It’s also perfect for feeding a group. I’ve made it for everything from weeknight dinners to casual dinner parties, and it always disappears fast. I think it’s the glaze—it thickens up just enough to feel restaurant-worthy, and once it’s brushed over the hot salmon, it caramelizes just slightly. Pure magic.
Another thing I love? No need to plan ahead. You don’t have to marinate the salmon for hours. Just 20 minutes while you preheat the oven and prep a side dish, and you’re good to go. It’s the ultimate last-minute dinner hero.
Tips and Tricks
Over the years, I’ve learned a few little tricks to make this salmon extra amazing:
- Pat the salmon dry before marinating: It helps the glaze stick better and gives you that beautiful, slightly crisp top.
- Don’t skip the sauce reduction: Boiling the leftover marinade makes it safe to eat and thick enough to drizzle like a glossy syrup. It’s totally worth the extra pan.
- Line your pan with foil and grease it well: Trust me, this makes clean-up a breeze and prevents the glaze from sticking and burning on the edges.
- Use skin-on salmon if you can: It keeps the fish moist while baking and makes it easier to lift off the pan after cooking without falling apart.
- Add a little fresh ginger to the marinade if you like a little zing. I do this when I want something with a bit more kick.
Make-Ahead Tips
This recipe comes together so quickly, but if you want to get a head start:
- Mix the sauce ahead of time and keep it in the fridge for up to a week. It’s also amazing on chicken, tofu, or even stir-fried veggies.
- You can pre-portion the salmon into individual fillets the night before and keep them ready to marinate.
- If you’re planning to serve it for a dinner party, you can have everything prepped and ready—just pop it in the oven 15 minutes before you plan to eat.
When I’m meal prepping for the week, I’ll sometimes bake a couple of extra pieces and keep them for rice bowls or salads. Cold teriyaki salmon in a lunchbox? So good.
Serving Suggestions
This salmon goes with just about everything, but here are a few combos I keep coming back to:
- Steamed jasmine rice and stir-fried bok choy—a classic and comforting combo.
- Garlic noodles or sesame soba noodles—when I want something with a little more body.
- Over a big salad with crunchy cabbage, carrots, and a sesame dressing. It makes for an easy weeknight “I swear I’m eating healthy” kind of dinner.
- Salmon bowls with rice, avocado, cucumber, and a drizzle of spicy mayo. Basically sushi without the rolling.
When I’m feeling fancy, I’ll sprinkle a few toasted sesame seeds and sliced green onions over the top, just like the takeout spots do.
Storage
If you’re lucky enough to have leftovers (I rarely do), they keep really well:
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently in the microwave or oven. Add a splash of water or extra teriyaki sauce to keep it moist.
- You can also flake it cold over a salad or stir it into a rice bowl for lunch the next day. It’s surprisingly good cold.
One thing I don’t recommend? Freezing it. The texture of cooked salmon can get a little funky once thawed, and the glaze doesn’t hold up as well. Better to enjoy it fresh!
Teriyaki Salmon
This teriyaki salmon recipe is a guaranteed hit! It uses simple ingredients and doesn’t require a long marinating time. The result is flaky, juicy, and delicious salmon with a flavorful teriyaki glaze.
Ingredients
For the Teriyaki Salmon:
- 2 1/2 lbs salmon filet, sliced into 2-inch wide pieces
For the Teriyaki Sauce:
- 3 tablespoons teriyaki sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- 1/3 cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 teaspoons freshly grated ginger, or 1/2 teaspoon ground ginger
To Serve (optional):
- Sesame seeds for garnish
- Chopped green onion
Instructions
Preparation:
Grease a large rimmed baking sheet (lining it with foil first makes for easier cleanup). Preheat the oven to 400°F.
To Make Teriyaki Salmon:
- Mix all the sauce ingredients in a bowl, stirring until the brown sugar is completely dissolved.
- Place the sliced salmon pieces in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap, and let it marinate for about 20 minutes (either at room temperature or in the refrigerator).
- Move the salmon onto the prepared baking sheet, reserving the marinade. Bake at 400°F for 12 to 16 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the salmon pieces.
- While the salmon bakes, pour the leftover marinade into a small saucepan. Bring it to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for 3 to 4 minutes, or until slightly thickened. Remove from heat.
- After removing the salmon from the oven, brush it with the thickened teriyaki syrup. Sprinkle with chopped green onion and sesame seeds if desired.
Notes
- This recipe works well with 2 to 3 pounds of salmon. It can be easily scaled. For 1 pound of salmon, simply halve the amount of all marinade ingredients.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 381Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 89mgSodium: 774mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 33g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use frozen salmon?
Yes! Just make sure it’s fully thawed before you marinate it. Pat it dry really well with paper towels to help the glaze stick. I’ve done this plenty of times when I forgot to plan ahead, and it still turns out delicious.
What if I don’t have brown sugar?
You can sub in honey or maple syrup—both work great and add a slightly different sweetness. I’ve even used a little white sugar in a pinch, but brown sugar does give the sauce that richer, deeper flavor.
Can I grill the salmon instead?
Absolutely. I’ve done this in the summer on a grill pan or foil over the grill grates. Just be gentle when flipping—glazed salmon can be delicate. And make sure to still cook the leftover marinade on the stove to use as your glaze afterward.
What kind of salmon should I use?
I’ve used everything from wild-caught Sockeye to farmed Atlantic fillets. Sockeye cooks a little quicker and has a stronger flavor, while Atlantic is milder and more forgiving if you overbake it slightly. Either way, the glaze shines through and makes it irresistible.
Let me know if you want a cozy rice bowl recipe or a sesame cucumber salad to serve alongside this—because this teriyaki salmon deserves some great company on the plate.
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