Teriyaki Baked Salmon – Everyone loves this easy fish recipe. Salmon gets marinated in homemade teriyaki sauce, baked, then brushed with teriyaki glaze.
Fish is great for busy weeknight dinners because it’s so quick cooking. This recipe has a homemade sweet and tangy sauce that doubles as a marinade and a sticky glaze. But, there’s still very little hands-on prep time or cooking time.
Note: The following is an overview with process images. The full printable recipe card is at the bottom of this post.
How To Make Baked Teriyaki Salmon
Make the homemade teriyaki sauce.
- Add soy sauce to a small mixing bowl.
- Add brown sugar, vinegar, corn starch, garlic, and pepper.
- Whisk until well combined.
- Place 4 uncooked salmon fillets in a plastic food storage bag.
- Add half of the teriyaki sauce.
- Marinate the fish in the refrigerator for 1 hour.
- Remove the fish from the bag.
- Place the marinated salmon in a baking dish.
As the salmon cooks, make the teriyaki glaze.
- Pour the remaining (unused) teriyaki sauce in a sauce pot.
- Simmer until thick.
- Brush the cooked salmon with the thick glaze.
- Sprinkle the salmon with sesame seeds and sliced green onion.
Can You Marinate Salmon For Too Long
Yes! If the fish is in the marinade for too long, the acid will start to break down the fish, making it mushy. I typically marinate my salmon for 1 hour. But, up to 2 hours is ok.
How Long To Bake Salmon
This depends on the thickness of the salmon fillet. The 5 ounce salmon fillets I buy are typically just over an inch thick, so it takes about 12 minutes to bake them at 400 degrees F. Occasionally, I can only find very thin, wide salmon fillets. These are usually done in about 9 minutes.
Try These Other Great Salmon Recipes
- Blueberry Balsamic Glazed Salmon
- Honey Lemon Skillet Salmon
- Garlic Dijon Baked Salmon from Natasha’s Kitchen
Watch The Recipe Video For Teriyaki Baked Salmon Below
Teriyaki Baked Salmon Recipe
- 1/4 cup soy sauce
- 1/4 cup packed light brown sugar
- 1 Tablespoon rice wine vinegar
- 2 teaspoons corn starch
- 2 garlic cloves -minced
- 1/4 teaspoon ground black pepper
- 4 (5 oz.) salmon fillets
- Optional: sesame seeds or sliced green onions for serving
- In a small bowl, add the soy sauce, brown sugar, vinegar, corn starch, garlic, and pepper. Whisk until the sugar and corn starch is dissolved.
- Place the salmon in a sealable food storage bag. Add half of the soy sauce mixture to the bag. Seal the bag. Move the salmon around in the bag until it is well coated in sauce. Place the bag in the refrigerator to marinate for a minimum of 30 minutes, or up to 2 hours.*
- Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
- Place the salmon in the baking dish skin side down, if applicable (discard the used marinade). Cook for 12-15 minutes, until the salmon is flakey when pressed with a fork. The cooking time will depend on the thickness of the salmon fillets.
- As the salmon cooks, make the glaze. Add the remaining soy sauce mixture to a small sauce pot. Bring the liquid to a boil, then reduce to a simmer. Simmer for 3-4 minutes, until the sauce has reduced and thickened. Remove from the heat.
- Brush the cooked salmon with the teriyaki glaze. Optional: Serve sprinkled with sesame seeds and green onions.