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close up of baked salmon on tray

Baked Teriyaki Glazed Salmon

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.
Course Dinner
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 325kcal
Author Diana Reis


  • 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


  • 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.


  • 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!


Calories: 325kcal | Carbohydrates: 16g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1699mg | Potassium: 913mg | Fiber: 1g | Sugar: 14g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg