If you are craving a dish that effortlessly combines sweet, savory, and a little bit of tang, this Teriyaki Salmon Recipe is about to become your new go-to favorite. Moist and tender salmon filets soaked in a rich, homemade teriyaki glaze create a harmony of flavors that sing with every bite. It’s a simple yet impressive dish, perfect for family dinners or when you want to wow guests with minimal fuss. Trust me, once you try this Teriyaki Salmon Recipe, it will quickly earn a top spot in your recipe collection.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to create that perfect balance of taste, texture, and color in your Teriyaki Salmon Recipe. Each one plays a starring role, whether it’s the bright burst from the ginger or the sweetness from the brown sugar.
- Salmon filet (2 ½ lbs): Fresh and sliced into 2-inch wide pieces for even cooking and plating ease.
- Teriyaki sauce (3 tablespoons): Adds that classic umami and sweet glaze that gives the dish its name.
- Hoisin sauce (3 tablespoons): Brings complexity with a hint of sweetness and a touch of spice.
- Soy sauce (3 tablespoons): Punches up the salty depth and richness of the glaze perfectly.
- White vinegar (1 tablespoon): Balances sweetness with a slight tang to keep the flavors vibrant.
- Sesame oil (1 tablespoon): Introduces a toasty, nutty aroma essential for authentic flavor.
- Light brown sugar (⅓ cup, packed): Melts into the sauce creating a luscious caramelized coat.
- Garlic cloves (2 large or 3 medium, minced): Infuses the dish with warm, aromatic notes.
- Freshly grated ginger (2 teaspoons) or ground ginger (½ teaspoon): Adds a zippy, fresh kick that brightens the sauce.
- Sesame seeds: For garnish, lending crunch and visual appeal.
- Green onion, chopped: Adds freshness and a pop of color for serving.
How to Make Teriyaki Salmon Recipe
Step 1: Preheat and Prep
Start by greasing a large rimmed baking sheet—cover it with foil first to make cleanup effortless, then lightly grease the foil. Preheat your oven to 400 degrees Fahrenheit so it’s primed for perfectly baked salmon with that gorgeous caramelized finish.
Step 2: Make Teriyaki Sauce
In a bowl, combine the teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, packed brown sugar, minced garlic, and freshly grated ginger. Stir well until the brown sugar is fully dissolved. This homemade glaze is where all the magic happens, bringing together sweet, salty, and tangy into one glorious sauce.
Step 3: Marinate Salmon
Place your individual salmon slices into a mixing bowl and pour the sauce over them, making sure every piece is coated. Cover with plastic wrap and let the salmon soak up those flavors for about 20 minutes. Marinating at room temperature speeds up flavor absorption, but refrigerating is also fine if you prefer.
Step 4: Bake Salmon
Arrange the marinated salmon on the prepared baking sheet. Keep the leftover marinade because you’ll use it in a moment. Bake at 400 degrees Fahrenheit for 12 to 16 minutes, depending on thickness, until the salmon flakes easily with a fork. This gentle baking method keeps the salmon tender and moist, while the sauce caramelizes into a perfect glaze.
Step 5: Thicken Sauce
While the salmon bakes, pour the leftover marinade into a small saucepan and bring it to a boil. Lower the heat and let it simmer for 3 to 4 minutes, stirring occasionally until it thickens slightly into a syrupy glaze. This concentrated sauce will elevate the final dish with extra sparkle.
Step 6: Serve
Once out of the oven, brush the salmon with the thickened teriyaki syrup, then sprinkle with chopped green onions and a generous dusting of sesame seeds. These final touches not only look stunning but add delightful texture and fresh flavor to every bite.
How to Serve Teriyaki Salmon Recipe
Garnishes
Freshly chopped green onions and toasted sesame seeds are your best friends here. They bring a burst of color along with contrasting textures that complement the silky salmon and shiny glaze beautifully. For an extra pop, try adding thin slices of red chili or a sprinkle of finely chopped cilantro if you like a little herbal brightness.
Side Dishes
This Teriyaki Salmon Recipe pairs wonderfully with simple steamed jasmine rice or fluffy quinoa to soak up that delicious sauce. For a veggie fix, consider stir-fried snap peas, blanched asparagus, or a crisp cucumber salad with a light sesame dressing. Balanced and vibrant sides make your meal feel complete and restaurant-worthy.
Creative Ways to Present
For an eye-catching presentation, serve your salmon on a wooden platter lined with banana leaves or crisp lettuce leaves. Garnish with edible flowers or thinly sliced radishes for a gourmet touch. Another idea is to place each salmon filet on a bed of soba noodles lightly dressed in sesame oil and soy sauce for an elegant, noodle bowl-inspired meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s hard to resist finishing it all!), store them in an airtight container in the refrigerator. The salmon and sauce will keep well for up to 3 days. Be sure to separate the salmon from any extra glaze to maintain texture quality.
Freezing
Freezing cooked salmon with teriyaki sauce is possible but may slightly alter texture upon thawing. To freeze, place portions in a freezer-safe container or tightly wrapped foil, then freeze for up to 2 months. For best results, defrost slowly in the fridge overnight before reheating.
Reheating
Reheat gently in the oven at low heat (around 275 degrees Fahrenheit) for 10-15 minutes to preserve moisture. Alternatively, microwave on medium power in short bursts, covered loosely with a damp paper towel to avoid drying out the fish.
FAQs
Can I use salmon fillets with skin on for this Teriyaki Salmon Recipe?
Absolutely! Using skin-on salmon is great because the skin helps keep the fish moist as it bakes. Just place the salmon skin-side down on the baking sheet and you can even enjoy the crispy skin if you like.
Is it necessary to marinate the salmon for 20 minutes?
While 20 minutes is ideal for the flavors to develop fully, if you’re short on time, even 10 minutes will impart some delicious taste. The longer you marinate (up to an hour in the fridge), the richer the flavor, but don’t leave it too long as the vinegar could start to “cook” the fish.
Can I make the teriyaki sauce ahead of time?
Yes, you can prepare the sauce mixture in advance and store it in the refrigerator for up to 3 days. Just give it a good stir before pouring over the salmon to ensure the brown sugar is re-dissolved.
What can I substitute for hoisin sauce if I don’t have any?
If hoisin sauce is not available, a small amount of honey or molasses combined with a splash of soy sauce can work as a substitute. It won’t be exactly the same, but you’ll still get a nicely balanced sweet and savory glaze.
Is this Teriyaki Salmon Recipe healthy?
Definitely! Salmon is packed with omega-3 fatty acids, and this recipe uses a homemade sauce that’s free from artificial additives. Just watch portion sizes of the sugar and serve with plenty of veggies to keep your meal balanced and nutritious.
Final Thoughts
I hope you’re as excited as I am to make this Teriyaki Salmon Recipe a regular feature in your kitchen. It’s one of those dishes that feels special but is surprisingly easy to prepare, perfect for any night of the week. The blend of vibrant flavors, sumptuous texture, and beautiful presentation will make every meal memorable. Give it a try—you might just find your new favorite salmon dish!
Print
Teriyaki Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Description
This Teriyaki Salmon recipe offers a deliciously sweet and savory twist on classic salmon, marinated in a flavorful teriyaki sauce made from soy sauce, hoisin, ginger, and brown sugar. Baked to tender perfection, this dish is garnished with sesame seeds and green onions for an elegant and appetizing presentation. Ideal for a quick weeknight dinner or impressing guests with minimal effort.
Ingredients
For the Salmon and Marinade
- 2 ½ lbs salmon filet, sliced into 2-inch wide slices
- 3 tablespoons teriyaki sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- ⅓ cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 teaspoons freshly grated ginger or ½ teaspoon ground ginger
For Garnish
- Sesame seeds
- Green onion, chopped
Instructions
- Preheat and Prep: Grease a large rimmed baking sheet by covering it with foil and then applying a light coating of oil or cooking spray to make clean-up easier. Preheat your oven to 400˚F (205˚C) to prepare for baking the salmon.
- Make Teriyaki Sauce: In a mixing bowl, combine the teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, light brown sugar, minced garlic, and freshly grated ginger. Stir thoroughly until the brown sugar is fully dissolved and the sauce is well blended.
- Marinate Salmon: Place the sliced salmon pieces into a large bowl and pour the prepared teriyaki sauce over them. Cover the bowl tightly with plastic wrap and let the salmon marinate for at least 20 minutes. You may do this at room temperature or in the refrigerator to allow the flavors to infuse.
- Bake Salmon: Transfer the marinated salmon slices onto the prepared baking sheet, spreading them out evenly. Pour any remaining marinade into a small saucepan. Bake the salmon in the preheated oven for 12-16 minutes, depending on the thickness of the fillets, until the salmon becomes flaky and cooked through.
- Thicken Sauce: While the salmon is baking, bring the reserved marinade to a boil over medium heat in the saucepan. Reduce the heat to a simmer and cook for 3-4 minutes, stirring occasionally until the sauce is slightly thickened. Remove from heat once the desired consistency is reached.
- Serve: Remove the salmon from the oven and use a brush to coat the fillets with the thickened teriyaki glaze. Sprinkle chopped green onions and sesame seeds over the salmon for garnish. Serve immediately for best flavor and texture.
Notes
- Marinating the salmon longer than 20 minutes is possible, but avoid exceeding 1 hour to prevent the fish from becoming mushy due to the acidity from the vinegar.
- If you prefer a stronger ginger flavor, use fresh ginger instead of ground.
- The baking time may vary depending on the thickness of the salmon slices; adjust accordingly to avoid overcooking.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free alternative.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
- Use foil on the baking sheet to simplify cleanup after baking the salmon.
