Teriyaki Salmon

This teriyaki salmon recipe features tender oven-baked salmon fillets coated in a glossy homemade glaze made with soy sauce, hoisin, garlic, ginger, and sesame oil. The sweet and savory sauce caramelizes beautifully, creating a flavorful main dish that’s perfect with rice, noodles, or steamed vegetables. Quick to prepare and ideal for busy weeknights or a family dinner, this recipe is easy to customize and full of fresh, vibrant flavors.

Ingredients

For the Salmon

• 2 1/2 lbs salmon fillet, cut into 2-inch wide slices*

For the Teriyaki Sauce

• 3 Tbsp teriyaki sauce
• 3 Tbsp hoisin sauce
• 3 Tbsp soy sauce
• 1 Tbsp white vinegar
• 1 Tbsp sesame oil
• 1/3 cup packed light brown sugar
• 2 large or 3 medium garlic cloves, minced
• 2 tsp freshly grated ginger (or 1/2 tsp ground ginger)

For Serving (Optional)

• Sesame seeds, for garnish
• Chopped green onions, for garnish

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Instructions

1. Prepare the Oven and Pan

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil for easy cleanup, then lightly grease it.

2. Make the Teriyaki Sauce

In a medium bowl, combine the teriyaki sauce, hoisin sauce, soy sauce, vinegar, sesame oil, brown sugar, garlic, and ginger. Stir until the sugar dissolves completely.

3. Marinate the Salmon

Place the salmon slices in a large mixing bowl. Pour the prepared sauce over the fish, cover with plastic wrap, and let marinate for 20 minutes (at room temperature or in the refrigerator).

4. Bake the Salmon

Transfer the salmon pieces to the prepared baking sheet, reserving the marinade for later. Bake for 12–16 minutes, or until the salmon is opaque, flaky, and cooked through. Cooking time will vary depending on the thickness of the fillets.

5. Reduce the Marinade

While the salmon is baking, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat to a simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened. Remove from heat.

6. Finish and Serve

Once the salmon is out of the oven, brush it generously with the thickened teriyaki glaze. Garnish with sesame seeds and chopped green onions, if desired. Serve warm.

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Why You’ll Love This Recipe

This teriyaki salmon is tender, flavorful, and coated in a glossy homemade glaze that’s sweet, savory, and slightly tangy. It’s quick to prepare, perfect for weeknight dinners, yet impressive enough for special occasions.

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Tips

• For even cooking, cut salmon into similar-sized pieces.
• Use fresh salmon for the best flavor and texture.
• Don’t overbake — remove the salmon from the oven as soon as it flakes easily with a fork.
• If your glaze becomes too thick, whisk in a teaspoon of water until smooth.

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Variations and Substitutions

• Gluten-Free Option: Use gluten-free soy sauce or Tamari.
• Spicy Kick: Add 1–2 tsp Sriracha or chili paste to the sauce.
• No Hoisin Sauce? Replace with extra teriyaki sauce or a mix of soy sauce and honey.
• Grilled Version: Cook the salmon on a hot grill for 4–5 minutes per side, brushing with glaze.

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FAQs

Can I use frozen salmon?
Yes, just thaw it completely in the refrigerator before marinating.

Can I make this ahead of time?
You can marinate the salmon for up to 8 hours in the fridge, but bake just before serving for the best texture.

What if I don’t like sesame oil?
You can use a neutral oil like canola or avocado oil instead.

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Serving Suggestions

• Over steamed jasmine or brown rice
• With stir-fried vegetables for a complete meal
• Paired with quinoa or cauliflower rice for a low-carb option
• Alongside a fresh cucumber salad for a light and refreshing contrast