Hey there, friends!
Are you in the mood for something delicious and healthy? I’ve got the perfect dish for you!
Today, I’m sharing my baked teriyaki salmon recipe.
It’s packed with flavor, super easy to make, and perfect for busy weeknights.
Trust me, your taste buds will thank you!
Let’s get cooking!
Suggestions for Ingredient Substitution
Salmon can be replaced with firm white fish like cod or halibut for a milder flavor, or with tofu for a vegetarian option. Adjust cooking time as needed, as these alternatives may cook faster than salmon. For soy sauce, coconut aminos serve as a gluten-free and lower-sodium alternative. Use the same amount as called for in the recipe. Brown sugar can be substituted with coconut sugar or maple syrup for a less refined sweetener option. Use an equal amount of coconut sugar, or slightly less maple syrup due to its liquid form. These substitutions maintain the dish’s Asian-inspired flavor profile while accommodating various dietary needs and preferences.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-18 minutes |
| Total Time | 25-33 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 65-70 g
- Fat: 20-25 g
- Carbohydrates: 40-45 g
Ingredients
For the salmon:
- 1/2 tsp sea salt
- 1 lb salmon fillet
- 1/4 tsp black pepper (freshly ground for best flavor)
For the teriyaki sauce:
- 2 tsp corn starch
- 1 tsp grated ginger
- 2 tbsp water
- 1 tsp sesame oil
- 1/4 cup reduced-sodium soy sauce (I use Kikkoman brand)
- 1 tbsp brown sugar
- 1/4 tsp red pepper flakes (optional, for a kick)
- 1 tbsp rice wine vinegar
- 1 grated garlic clove (freshly grated for a pungent taste)
- 2 tsp honey
Step 1: Prepare the Oven and Season Salmon
Preheat your oven to 425ºF.
Meanwhile, line a baking sheet pan with foil or parchment paper for easy cleanup.
Season the salmon fillets on both sides with salt and pepper, and then set them aside while you prepare the sauce.
Step 2: Make the Teriyaki Sauce
In a saucepan, combine soy sauce, water, rice vinegar, brown sugar, honey, red chili pepper flakes, sesame oil, grated garlic, grated ginger, and cornstarch.
Stir the mixture well until the cornstarch is completely dissolved.
Cook the sauce over medium-low heat while stirring constantly until it thickens.
Once thickened, remove it from the heat and allow it to cool for about 5 minutes.
Reserve half of the sauce for serving later.
Step 3: Coat the Salmon with Sauce
Using a pastry brush, coat the salmon fillets thoroughly with the teriyaki sauce.
Ensure each fillet is well coated to absorb the flavors during baking.
Step 4: Bake the Salmon
Place the sauced salmon fillets on the prepared baking sheet and position them on the middle rack of the preheated oven.
Bake for 15-18 minutes, depending on the thickness of your salmon fillets, or until the internal temperature reaches 145ºF.
Be cautious not to overcook the salmon to keep it moist and tender.
(See NOTE #1 for tips on ensuring perfect cooking.)
Step 5: Final Touches and Serve
Once baking is complete, brush the salmon with the reserved teriyaki sauce to enhance the flavor and presentation.
Sprinkle with sesame seeds and garnish with chopped green onions for a burst of fresh flavor.
Serve immediately alongside your favorite side dish for a complete meal.
(See NOTE #2 for serving suggestions.)
