these 30 minutes Teriyaki Salmon Slathered in a sticky sweet sauce for an easy weeknight dinner! The salmon was tender and flaky, but combined with the delicious umami sauce and sprinkles of sesame seeds and scallions, it made it the perfect bite!
Why You’ll Love This Teriyaki Salmon Recipe
This flaky teriyaki salmon with a crunchy garnish is so easy to make and ready faster than takeout.
- healthy. Homemade teriyaki sauce means there aren't any weird ingredients in what you're eating. Everything is fresh.
- Versatile. Enjoy with rice, fried noodles, or with a simple vegetable side dish.
- Better than delivery. Add as much sauce as you want, serve it twice, or spice it up because you're the boss.
- Great for parties. Double or triple the recipe and serve salmon fresh from the oven on the table.
what do you need
Raw honey and soy sauce give the salmon dinner a sweet and savory flavor. Scroll to the recipe card at the bottom of the post for exact measurements.
- salmon fillet – They can be skinned or skinless.
- garlic – Fresh garlic is best. Avoid using garlic powder as it can make the sauce grainy.
- fresh gingerr – Don't skip it as it adds natural spiciness.
- Honey – It needs to be raw honey, maple syrup, or agave nectar.
- soy sauce sauce – Low-sodium soy sauce is a great substitute.
- sesame oil – Make sure it's toasted with sesame oil.
- rice wine vinegar – Boiling sake also works. Do not use any other type of vinegar.
- corn starch – Tapioca starch or all-purpose flour can be used instead.
- water – Feel free to use vegetable broth.
- sesame seeds – White or black are perfect for this.
- green onions – This is an optional decoration.
Things to consider when buying salmon
These tips will help you choose the best fresh or frozen salmon for your garlic teriyaki recipe:
- Check the color. Fresh salmon should be brightly colored, ranging from pink to orange, depending on the variety. Avoid dull or washed-out shades.
- Press on the meat. The flesh should firm up and spring back when pressed lightly with your fingers.
- Check the skin and scales. The skin should be shiny and scales, if present, should be tightly adherent.
- Beware of ice crystals. Make sure there are no large ice crystals. This suggests the fish was thawed and refrozen, meaning it was not maintained at a consistent temperature throughout the supply chain.
- Choose the right packaging. Look for individually wrapped portions. This way you can defrost only the parts you need and maintain the quality of the rest. If you want to eat a whole salmon, just buy a large salmon.
How to Make Teriyaki Salmon
This homemade teriyaki sauce doubles as a simple marinade and sauce for twice the flavor. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prepare the oven. Preheat oven to 400F. Line a baking sheet with aluminum foil.
- Stir in marinade. Combine garlic, ginger, honey, soy sauce, sesame oil and rice wine vinegar in a bowl and mix well.
- Prepare salmon. Place salmon in a medium bowl and pour in half of the marinade. Reserve remaining sauce. Gently toss salmon until thoroughly coated with sauce. You can also do this in a large Ziploc bag and shake. Let the salmon marinate for 15-20 minutes. Place it on a baking sheet.
- Bake it. Place salmon in oven and bake for 10-12 minutes or until flaky.
- Bake it. Remove from the oven and turn on the broiler. Grill salmon 1-2 minutes or until lightly browned. Remove from oven and set aside.
- Make the sauce. Pour remaining sauce into a small saucepan and place over low heat. Place cornstarch and water in a small bowl and stir until smooth and a slurry forms. Add it to the pot and stir well. Bring sauce to a boil and stir constantly until thickened. Remove from heat and set aside.
- Serve. Brush salmon with teriyaki sauce to taste. Garnish with sesame seeds and scallions. enjoy!
Tips for success
Make this teriyaki salmon recipe your own by adding a bit of cayenne pepper or sweet lemon.
- Use store bought. If you're in a hurry, use your favorite low-sodium teriyaki sauce to make this recipe. Adjust seasoning by adding more garlic, ginger, or soy sauce as needed.
- Let it marinate. Allowing the salmon to marinate overnight will help it absorb more of the sweet and salty flavors.
- Make it spicy. Add cayenne pepper, red pepper flakes, or chili oil for a spicy kick in every bite. Add your favorite peppers to the sauce.
- Add citrus flavor. Cover the bottom of the prepared baking dish with sliced lemon and place the salmon on top. This will allow the lemon to infuse the fish with rich flavor as it bakes.
- Use more ingredients. Chopped fresh cilantro, crispy tempura pearls, or dried fish flakes are all great options for adding even more flavor and texture.
This Spicy Teriyaki Salmon with a hint of ginger is the perfect Asian-inspired dinner with a simple side dish.Try it with mine Air Fryer Green Beans and Asian Brussels Sprouts.For a bowl dinner, place this in my Instant Pot Jasmine Rice or Asian Noodle Salad.don't forget part of me Asian Cucumber Salad The taste is crispy and refreshing!
How to store and reheat leftovers
Store it in portion sizes with your favorite sides so you can reheat the entire dinner in one go.
- refrigerator: Store in an airtight container for up to 4 days.
- refrigerator: This method is the meal prep version. Place raw salmon and marinade in a freezer bag. Let them marinate in the refrigerator for 2-3 hours. Then freeze for up to 3 months. Thaw in the refrigerator overnight and cook as normal.
- To reheat: Place in the microwave and heat in 30 second increments until hot. You can also place it in a saucepan (with the lid on) and cook over medium-high heat for 8-10 minutes, turning over halfway through.
More Easy Salmon Recipes
baking Teriyaki Salmon It's an easy weeknight meal. The combination of tender, flaky salmon and sweet teriyaki sauce is perfect!
- Add garlic, ginger, honey, soy sauce, sesame oil, and rice wine vinegar to a bowl. Stir together until combined.
- Place salmon in a medium bowl or ziplock bag and pour half of the teriyaki mixture over top. Save the other half for later. Stir the salmon to coat the skin and marinate for 15-20 minutes.
- Preheat oven to 400°F.
- Line a baking sheet with foil. Place marinated salmon fillets on baking sheet and bake for 10-12 minutes.
- Remove salmon from oven and turn on broiler. Place salmon under broiler for 1-2 minutes, until top is lightly browned, then remove.
- Meanwhile, add remaining sauce to saucepan over low heat. Make a cornstarch slurry from water and cornstarch. Pour the slurry into the pot and stir to combine. Bring sauce to a boil and stir until thickened. Then remove from heat.
- Brush salmon with teriyaki sauce. Garnish with sesame seeds and scallions.
- Serving size: 1 salmon fillet
- Calories: Chapter 392
- sugar: 25g
- sodium: 354 mg
- fat: 17 grams
- Saturated fat: 2 grams
- carbohydrate: 29 grams
- fiber: 1 g
- protein: 35g
- cholesterol: 94 mg
Keywords: Teriyaki Salmon, Teriyaki Salmon Recipe, Teriyaki Salmon Recipe