This Baked Teriyaki Glazed Salmon will quickly become a family favorite that you can put together in 30 minutes. High heat creates a perfectly flaky salmon with a sweet and sticky glaze. Serve over rice and vegetables or on top of an Asian inspired salad bowl for a beautiful and healthful meal.
As a rule, I love anything I can cook on a sheet pan. This Baked Teriyaki Salmon is no exception. A simple homemade teriyaki glaze, some nice fish, and the main course is ready to serve in minutes.
This is a go to meal on nights when I need a healthy dinner on the table quickly. This is the perfect recipe for those very convenient salmon fillets you find in the freezer section of the supermarket. My homemade teriyaki glaze takes convenience food like frozen fish and makes it special without adding too much mess or trouble.
I like to take a bit of the sauce and set it aside for my main meal. White rice and steamed vegetables are frequent side dishes for this Baked Teriyaki Salmon, and I like to have a little of the homemade sauce saved to drizzle over everything just like my favorite take out restaurant.
Add a side of Bacon Fried Rice or Sesame Grilled Bok Choy for a complete meal!
Make this recipe, because….
Homemade Teriyaki Sauce makes everything taste better.
The Teriyaki glaze is packed with flavor and turns beautifully sticky under the oven broiler.
Salmon fillets are easy to prepare and cook in a short amount of time.
The high heat and short cooking time ensure moist and flaky fish.
Making Teriyaki Baked Salmon on a lined sheet pan makes sure clean up is a breeze.
Ingredients
Instructions
Step 1
- Preheat oven to 400°
- Mix together soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, corn starch, and black pepper in a microwave safe bowl.
- Microwave the sauce for 30 seconds at a time until it heats up and begins to simmer. This will activate the cornstarch and cause it to thicken slightly. Set aside half for serving with the meal.
This is right around a minute in my microwave, but yours may be different. If you don’t want to watch the microwave you can bring the glaze to a simmer in a small sauce pot.
Step 2
- Lay salmon fillets on a line sheet pan skin side down. Brush it with teriyaki glaze. Then place it in a 400° oven for 12 minutes.
If your salmon does not have skin, just place the flat side down. I usually opt for salmon with the skin removed.
Step 3
Put oven on a low broil, and return the pan to the oven on a middle rack for three - five minutes.
Sprinkle a few sesame seeds and some diced green onions over the top of the Baked Teriyaki Salmon serve with a side of steamed vegetables and white rice. The sesame and green onions are optional, but it's the little things that make the difference.
FAQs
Marinade doesn’t have a thickener like corn starch added to it. It is very liquidy and is made for adding flavor before cooking. Teriyaki sauce or glaze has been thickened and will stick to whatever it is being added to.
It is not necessary to soak salmon in a marinade before cooking. You should be especially careful not to leave anything too acidic on the fish before cooking because it will ruin the texture. Brushing on a thick layer of sauce right before cooking will coat the salmon and add loads of flavor.
Expert Tips
I recommend grating or pressing the fresh garlic and ginger for the teriyaki glaze. When the ginger and garlic pieces are too big they do not integrate well into the sauce and you can end up with little hot spots in your glaze. By that I mean you can have bites that taste too strong instead of having an even flavor in every piece of teriyaki salmon.
When mixing the teriyaki sauce, you should combine all of your ingredients cold or at room temperature. Add the cornstarch last and make sure to mix it in until it is fully dissolved. Cornstarch will not dissolve in hot liquid and then it will fail as a thickener.
You only need about half of the Teriyaki Sauce for the baked salmon. Set the other half aside in a place where it can’t be contaminated by the fish. The extra sauce is perfect for drizzling over rice.
You do not want the fish to be on a high rack because the sugar in the teriyaki will burn easily. By placing it on the middle rack you will still get strong heat that makes the sauce caramelized and stick to the fish without burning it.
Extra safety tip! Do not line your sheet pan with parchment paper if you are going to use the broiler. Parchment paper will catch on fire! Trust me; it will!
Try these delicious dinners!
Baked Teriyaki Glazed Salmon
Ingredients
- 1.5 lbs Salmon Fillets 4 pieces
- ½ Cup Soy Sauce
- ¼ Cup Brown Sugar
- 2 Cloves Garlic grated
- 1 Teaspoon Ginger grated
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Corn Starch
- ¼ Teaspoon Black Pepper
Instructions
- Preheat oven to 400°
- Mix together soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, corn starch, and black pepper in a microwave safe bowl.
- Microwave the sauce for 30 seconds at a time until it heats up and begins to simmer. This will activate the cornstarch and cause it to thicken slightly. Set aside half for serving with the meal.
- Lay salmon fillets on a line sheet pan skin side down. Brush it with teriyaki glaze. Then place it in the oven for 12 minutes.
- After 12 minutes has passed, the fish should be nearly cooked through. Take it out of the oven and brush it one more time with glaze.
- Turn the oven on a low broil, and return the pan to the oven on a middle rack for three - five minutes.
- Sprinkle a few sesame seeds and some diced green onions over the top of the Baked Teriyaki Salmon serve with a side of steamed vegetables and white rice.
Notes
- I recommend grating or pressing the fresh garlic and ginger for this recipe. When the ginger and garlic pieces are too big they do not integrate well into the sauce and you can end up with little hot spots in your glaze. By that I mean you can have bites that taste too strong instead of having an even flavor in every piece of salmon.
- When mixing the teriyaki sauce, you should combine all of your ingredients cold or at room temperature. Add the cornstarch last and make sure to mix it in until it is fully dissolved. Cornstarch will not dissolve in hot liquid and then it will fail as a thickener.
- You only need about half of the Teriyaki Sauce for the salmon. Set the other half aside in a place where it can’t be contaminated by the fish. The extra sauce is perfect for drizzling over rice.
- You do not want the fish to be on a high rack because the sugar in the teriyaki will burn easily. By placing it on the middle rack you will still get strong heat that makes the sauce caramelized and stick to the fish without burning it.
- Extra safety tip! Do not line your sheet pan with parchment paper if you are going to use the broiler. Parchment paper will catch on fire! Trust me; it will!
Nutrition
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Katie
This looks delicious! Can't wait to try it.
Patrice
Homemade teriyaki sauce is so much better than anything in a bottle!
Emily Liao
I love a good teriyaki sauce that's homemade, and this recipe nailed it! It tastes amazing on top of the salmon as well. Will have this on a dinner rotation 🙂
Kathryn
YES, YES, YES to all of this! Can't wait to try this as soon as I can get my hands on some fresh salmon!
Noelle
I loved the addition of the teriyaki sauce! It was a really nice touch
Kelly Anthony
This baked teriyaki salmon will make a great quick and easy weeknight meal that everyone is sure to enjoy.