If you love salmon as much as I do, you’re probably on the lookout for recipes to give your taste buds a workout. I have just the thing for you! This one capitalizes on teriyaki sauce to deliver a flavor you can’t forget!
While you can go for a premade variation, I think making a delicious homemade teriyaki sauce is the way to go! While having this for breakfast may be a bit on the heavy side, it’s the perfect meal for lunch or dinner!
Don’t worry about the difficulty. Once you have the ingredients in order, neither the teriyaki sauce nor the salmon is difficult to prepare.
Just remember that what you’re going for is a tender, flaky texture with a taste that’s hard not to love!
How Long Do You Bake Salmon for?
So even though I’ve included a series of steps with timelines for your teriyaki baked salmon, it’s not so cut and dry. The length of time that’s applicable will depend on the kind of salmon that you’re using for the recipe.
First, there are wild salmon variations such as the Sockeye and Coho Salmon. These are on the leaner and thinner side of the spectrum. While you may be happy about that making them seem a little easier to deal with, it does mean that they can end up overcooked easily. The last thing you want is baked teriyaki salmon mush. I would say bake these for 12 minutes.
On the other side of the spectrum are the farm-raised variations. These include farmed King Salmon or Atlantic Salmon. Since these salmon filets have a greater fat content, they can be baked for longer without ending up dried out.
After you’ve put your masterpiece together with your sesame seeds, soy sauce, green onions, and more, you’ll know it’s all done when you use a knife or toothpick to poke the center of the salmon and it flakes.
Why Is The Salmon a Great Recipe
Teriyaki sauce with sesame seeds and green onions sounds nice, but is it really enough to motivate you to make a whole recipe? Well, if you need a bit of motivation, here’s why you should consider this one:
- It’s gluten-free and can be served with a bunch of sides including salad or rice. That means not only is it customizable for you, but it will also be very much appreciated by your guests.
- This baked teriyaki salmon recipe is very easy to make. The sauce shouldn’t take more than five minutes to bring together and the cooking time is very accommodating too.
- You’re not dealing with a recipe that has a bunch of obtuse ingredients that are a nightmare to find. Items such as brown sugar and soy sauce are easy to pick up or are already in your pantry.
- If you have teriyaki baked salmon leftover, you can simply add it to wraps or sandwiches.
Garlic and Ginger
Go for fresh ginger and fresh garlic all the way when making your teriyaki sauce. As far as the marinade for the teriyaki salmon is concerned, garlic powder and ground ginger can do the trick too.
The teriyaki salmon recipe isn’t going to do much with shallots beyond garnish purposes. However, you’ll find that the flavor they bring to the salmon is quite refreshing, so you won’t regret throwing them into the mix.
Your baked teriyaki salmon can be done with whole salmon filets, but sliced salmon filets work just as well, so it’s all up to your preferences on that front.
Soy sauce, as you can imagine, has a big part to play in your teriyaki sauce. I would recommend going the low-sodium route. The last thing you want is a sauce that is super salty unless you love that kind of flavor. Tamari is also a solid choice that you can consider.
This is where I think brown sugar gets to shine. By having it in the marinade, you’ll find that your baked teriyaki salmon takes on a beautiful color. If you have honey, it’s great for giving the sauce a thick, syrupy texture. Whether you want to use mirin or all brown sugar, that tablespoon of honey puts a good finishing touch on it.
Tips You Should Know about the Baked Teriyaki Salmon Recipe
- Have your fishmonger clean the fish for you and have the pin bones removed.
- Keep the skin on for the teriyaki salmon recipe since it prevents it from falling apart and locks moisture in.
- Pat the fish dry before seasoning so the marinade sticks better.
- Cook the fish skin side down to start so you get a crispy texture.
- Sprinkle your sesame seeds and green onions on the baked salmon before you serve.
Freezing and Reheating
After your teriyaki salmon has been cooked, it can be frozen for up to two months. For best results, thaw the baked salmon in the fridge.
When you’re ready to reheat it, you can heat your skillet, add a splash of water and the salmon, then let it cook covered for two to four minutes.
If using the microwave, put a clean and wet paper towel over the baked salmon and cook for 60 to 90 seconds at 50% power.
Teriyaki baked salmon is great, thanks to a combination of seasoned fish, a well-done marinade, and a delectable sauce. Of course, sprinkling green onion and sesame seeds on at the end doesn’t hurt either.
The best part is, it doesn’t take long to make and can be used in wraps or sandwiches later. Happy cooking!
Frequently Asked Questions
How Long Should You Bake Salmon?
The length of time for baked salmon will differ based on the varieties. The wild ones are thinner, which makes 12 minutes a better option, while farmed salmon is better done at 15 minutes.
Is a Homemade Teriyaki Sauce Recommended?
If you want to use bottled teriyaki sauce, you can. However, I recommend making the homemade variation to give yourself more control over the flavor and texture.
What Goes Well with Teriyaki Salmon?
You can opt for mashed potatoes, rice, a salad, or whatever other side you like. I like this recipe because of the sheer versatility it affords you.
Does Grilling Teriyaki Salmon Work?
Sure! If you prefer to grill your salmon, you can do so and apply your sauce, sesame seeds, and green onion after.
What’s the Best Way to Thicken Teriyaki Sauce?
Honey works well for getting a more syrupy consistency, and you can use a bit of cornstarch too!
More Oven Recipes
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Baked Teriyaki Salmon
Teriyaki baked salmon is great, thanks to a combination of seasoned fish, a well-done marinade, and a delectable sauce. Try it out yourself and see!
- 2 lbs. salmon filets
- 1 tbsp. lemon juice
- 1/4 c. shallots
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Green onions (garnish)
- 2 tbsp. low-sodium soy sauce
- 2 cloves fresh garlic
- 1 tsp. sesame oil
- 1 tbsp. olive oil
- 1-inch fresh ginger
- 2 tbsp. dark brown sugar
Homemade Teriyaki Sauce
- 1/4 c. water
- 1/3 c. low-sodium soy sauce
- 1 tsp. sesame oil
- 1 clove fresh garlic
- 1/4 inch fresh ginger
- 2 tbsp. honey
- 2 tbsp. brown sugar
- 1 tsp. cornstarch
- Allow the salmon to come up to room temperature by removing it from the fridge for between 30 minutes and an hour.
- Combine all marinade ingredients in a bowl and mix well. If you want to give the salmon the best color possible, ensure that the sugar is almost dissolved.
- The next order of business is the teriyaki sauce. Get a small saucepan and add your soy sauce mixture, water, cornstarch, ginger, garlic, sesame oil, and honey. Keep the mixture over medium heat and allow it to simmer until the consistency becomes akin to that of syrup. Once that happens, you may remove it and set it aside.
- Place your salmon in a sealable plastic bag. Pour your marinade over the salmon along with some salt, pepper, and lemon juice. Shake to coat the salmon and allow to marinate for 30 minutes.
- Preheat your oven to 400 degrees Fahrenheit.
- Get a baking tray and line it with aluminum foil, ensuring that you generously spray it with oil. You can also use a baking dish with oil if you so desire. The oil will prevent your baked salmon from sticking to the foil.
- Place the salmon on the foil lined baking dish. Since we don't want the juices to burn in the baking tray, we want to fold the foil close to the salmon.
- Bake for 15 minutes, brush with your teriyaki sauce and bake for about five to 10 more minutes. You want to reach an internal temperature of 147 degrees Fahrenheit for medium doneness.
Bear in mind that the sauce for your baked teriyaki salmon can remain in the fridge for as long as a week.
Amount Per Serving: Calories: 624Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 143mgSodium: 1386mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 53g