Teriyaki Salmon
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Today we’re whipping up one of my favorite salmon recipes for kids, a Baked Teriyaki Salmon with perfectly cooked, tender salmon and an easy homemade honey teriyaki sauce.
Baked Teriyaki Salmon Recipe
Teriyaki salmon is one of my favorite take-out fake-out recipes. It’s super easy to make on a busy weeknight and makes delicious leftovers for the next day.
Our baked teriyaki recipe features perfect, flaky, juicy and tender salmon smothered in a sticky sweet and salty teriyaki sauce with just a touch of zesty heat thanks to a sprinkle of ginger and garlic powders.
I’ve made this honey teriyaki salmon recipe for my daycare kids many, many times and they always love it! It’s a great recipe to encourage kids to try salmon (and ensure that they’ll actually like it).
We made our own quick and easy teriyaki sauce for this Teriyaki Salmon recipe, and it yields enough leftover sauce to use a couple more times – so you can repeat this recipe or make teriyaki chicken, teriyaki shrimp, teriyaki veggies, etc. (If you don’t want leftover sauce, you can half the recipe ingredients when making it.)
Note: my teriyaki-glazed salmon recipe is not traditional, but rather based on what most North Americans would expect when thinking of teriyaki salmon. Our version includes ginger, garlic, brown sugar, honey and sesame oil – not typically found in a traditional teriyaki. For an authentic, Japanese recipe please check out Namiko’s recipe on Just One Cookbook.
This baked teriyaki salmon can also be prepared in the air-fryer, on the stove top or on a grill:
- Air-fryer variation: cook salmon at 400F for 8-10 minutes.
- Pan-fry variation: cook salmon for 4-5minutes per side over medium heat
- Grill variation: grill salmon for 8-12 minutes
Our honey teriyaki salmon recipe can be made gluten-free by replacing the soy sauce with tamari sauce. (Cornstarch is naturally gluten-free, however some people prefer to use arrowroot powder.)
How to tell if salmon is cooked through: Salmon should be cooked to an internal temperature of 145F. The easiest way to ensure that salmon is cooked through is to use a meat thermometer and insert it in the thickest part of the salmon.
However, you can also visually tell when salmon is cooked: the fish will change color along it’s sides, changing from a bright pink (indicating rawness) to a pale pink, starting at the edges and moving towards the center.
If small beads of white protein start to appear along the sides, the salmon is bordering on being overcooked and should be removed from the pan immediately. Overcooking salmon will cause it to be dry and tough – it should easily flake apart when pressed with a fork and have a juicy, buttery texture.
How to store leftover or meal-prepped teriyaki salmon: After cooking, the salmon can be kept in an airtight container in the fridge for up to 4 days or frozen in an airtight freezer container for up to 3 months. (This set of freezer containers is a crazy bargain.)
What to serve with teriyaki glazed salmon:
- rice
- cauliflower rice
- crispy sauteed veggies
- seaweed salad
- serve as a teriyaki salmon bowl with rice, chopped raw veggies (like cucumbers, avocados, edamame, radishes and carrots)
- garlic mashed potatoes
Sprinkle with sesame seeds, red pepper flakes or chopped green onions.
Teriyaki Salmon Ingredients
- Soy Sauce
- Brown Sugar
- Ground Ginger
- Garlic Powder
- Honey
- Sesame Oil, to taste
- Cooking Sherry or Mirin, optional
- Water
- Cornstarch
- Salmon
- Green onions, optional garnish
Scroll down to the printable recipe card for full measurements.
Tip: skip the sherry/mirin, if desired.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Saucepan
- Whisk
- Tupperware or Casserole Dish
- Cookie Sheet
- Silicone baking mat
- Meat Thermometer
How to Make Baked Teriyaki Salmon
Place soy sauce, brown sugar, ground ginger, garlic powder, honey, sesame oil and sherry in a small saucepan and whisk to combine.
Set over medium heat until sugar is completely melted and no longer grainy, about 4 minutes.
Whisk the cornstarch into the water and then add to the sauce mixture. Continue to cook for 4 minutes until sauce is thick enough to coat the back of a spoon.
Place the salmon portions in a small bowl or casserole dish and cover with about 1/2 of the teriyaki sauce, reserving the remaining half for later.
Refrigerate salmon for 30 minutes to marinate.
Preheat oven to 400F.
Line a baking sheet with parchment paper and set the marinated salmon on the baking sheet. Brush with additional teriyaki sauce, as needed.
Bake for 14-16 minutes until an inserted thermometer reaches 125F-135F.
Remove salmon from oven and brush with additional teriyaki sauce, if desired.
Serve with sliced green onions.
Makes 3-4 servings.
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Baked Teriyaki Salmon
Easy baked teriyaki features perfect, flaky, juicy and tender salmon smothered in a sticky sweet and salty teriyaki sauce with just a touch of zesty heat thanks to a sprinkle of ginger and garlic powders.
Ingredients
- 1/4 cup Soy Sauce
- 3 Tablespoons Brown Sugar
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Garlic Powder
- 1 Tablespoon Honey
- 1-2 teaspoons Sesame Oil, to taste
- 2 Tablespoons Cooking Sherry or Mirin, optional
- 1/4 cup Water
- 1 Tablespoon Cornstarch
- 3-4 Portions Salmon, approximately 3oz each
- Green onions, optional garnish
Instructions
- Place soy sauce, brown sugar, ground ginger, garlic powder, honey, sesame oil and sherry in a small saucepan and whisk to combine.
- Set over medium heat until sugar is completely melted and no longer grainy, about 4 minutes.
- Whisk the cornstarch into the water and then add to the sauce mixture. Continue to cook for 4 minutes until sauce is thick enough to coat the back of a spoon.
- Place the salmon portions in a small bowl or casserole dish and cover with about 1/2 of the teriyaki sauce, reserving the remaining half for later.
- Refrigerate salmon for 30 minutes to marinate.
- Preheat oven to 400F.
- Line a baking sheet with parchment paper and set the marinated salmon on the baking sheet. Brush with additional teriyaki sauce, as needed.
- Bake for 14-16 minutes until an inserted thermometer reaches 125F-135F.
- Remove salmon from oven and brush with additional teriyaki sauce, if desired.
- Serve with sliced green onions.
- Makes 3-4 servings.
Notes
Different methods for preparing teriyaki salmon:
- Air-fryer variation: cook salmon at 400F for 8-10 minutes.
- Pan-fry variation: cook salmon for 4-5minutes per side over medium heat
- Grill variation: grill salmon for 8-12 minutes
Substitutions:
Our honey teriyaki salmon recipe can be made gluten-free by replacing the soy sauce with tamari sauce and the cornstarch with arrowroot powder, if needed.
How to Tell if Salmon is Cooked Through:
Salmon should be cooked to an internal temperature of 145F. The easiest way to ensure that salmon is cooked through is to use a meat thermometer and insert it in the thickest part of the salmon.
However, you can also visually tell when salmon is cooked: the fish will change color along it's sides, changing from a bright pink (indicating rawness) to a pale pink, starting at the edges and moving towards the center.
If small beads of white protein start to appear along the sides, the salmon is bordering on being overcooked and should be removed from the pan immediately. Overcooking salmon will cause it to be dry and tough - it should easily flake apart when pressed with a fork and have a juicy, buttery texture.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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San-J Organic Tamari Soy Sauce, Reduced Sodium, 10 Fl Oz -
La Tourangelle Toasted Sesame Oil – Rich, Deep, Delicious Flavor – All-natural, Expeller-pressed, Non-GMO, Kosher – 16.9 Fl. Oz.
-
Fresh Brand – Wild Caught Pink Salmon Skinless Fillet Portions, 1 lb (Frozen), Sustainably Sourced, Phosphate Free
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 938mgCarbohydrates: 20gFiber: 0gSugar: 16gProtein: 6g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy teriyaki glazed salmon recipe as much as mine does!
For more scrumptious seafood ideas, check out our full seafood recipe collection here:
