Description
This Easy Baked Teriyaki Salmon is a flavorful, healthy, and quick-to-make dish. The sweet and savory teriyaki glaze caramelizes beautifully as it bakes, creating a delicious coating for tender, flaky salmon. Perfect for weeknight dinners or special occasions!
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz/170g each)
- 1/2 cup (120ml) teriyaki sauce (store-bought or homemade)
- 2 tbsp honey or brown sugar (optional, for extra sweetness)
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil or olive oil
- 1 tbsp sesame seeds (optional, for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Teriyaki Glaze:
- In a small bowl, mix the teriyaki sauce, honey (if using), garlic, ginger, and sesame oil.
- Marinate the Salmon:
- Place the salmon fillets on the prepared baking sheet, skin-side down. Brush or spoon the teriyaki glaze generously over the fillets, ensuring they are well coated. Let them marinate at room temperature for 10-15 minutes.
- Bake the Salmon:
- Bake the salmon in the preheated oven for 12-15 minutes, depending on the thickness of the fillets, or until the salmon is cooked through and flakes easily with a fork.
- Optional: For a caramelized finish, broil the salmon for the last 2-3 minutes, keeping a close eye to prevent burning.
- Garnish and Serve:
- Sprinkle the baked salmon with sesame seeds and sliced green onions. Serve hot with steamed rice, roasted vegetables, or a simple salad.
Notes
- For a homemade teriyaki sauce, combine ¼ cup soy sauce, 2 tbsp honey or brown sugar, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger. Heat until slightly thickened.
- This recipe works well with other fish like cod or trout. Adjust cooking time based on thickness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.