This teriyaki salmon recipe rivals even the best restaurants. The incredibly easy dinner entrée is ready in about 20 minutes. The salmon filets are drizzled with sweet smoky hoisin sauce and a simple homemade teriyaki sauce. My personal chef clients (over 300 clients over 20 years!) can't get enough of this delicious dish!
I've served this salmon recipe to my personal chef clients for over 20 years. And my husband loves it too. He said he'd eat the homemade teriyaki sauce on anything! The baked salmon is so buttery and holds its own with the bold Asian flavors.
This quick to make family favorite entrée is perfect for weeknight dinners or when entertaining guests over the weekend. The recipe was inspired by my hibachi shrimp recipe, as I just love Asian flavored recipes.
Jump to:
- Why You'll Love This Teriyaki Salmon Recipe
- Teriyaki Salmon Ingredients (Including Hoisin Glaze)
- Homemade Teriyaki Sauce for Salmon
- How to Make Baked Teriyaki Salmon (Step by Step)
- Teriyaki Salmon Variations and Serving Ideas
- How to Store Teriyaki Glazed Salmon
- Amy's Personal Chef Tips for Perfect Teriyaki Salmon
- What To Serve with Teriyaki Salmon
- Frequently Asked Questions
- More Seafood Recipes
- One More Thing
- Recipe
Why You'll Love This Teriyaki Salmon Recipe
- Restaurant quality entrée at home ~ This easy teriyaki salmon recipe is packed with bold Asian flavors. It tastes so good and rivals any restaurant teriyaki salmon.
- Easy to make ~ Check your kitchen cabinets. Well stocked kitchens will contain the simple teriyaki sauce ingredients need for this dish. The recipe is also quick to make as there's no need to marinate the salmon.
- Delicious ~ Double the sauces ~ hoisin and teriyaki ~ and the rich flavor of the salmon make this easy baked teriyaki salmon recipe delicious.
Teriyaki Salmon Ingredients (Including Hoisin Glaze)
Along with salmon filets, this recipe includes everyday Asian ingredients. They're easily found in grocery stores and online. Scroll down to the complete recipe card for full ingredient quantities.
- salmon filets ~ Choose either skin on or skinless salmon.
- hoisin sauce ~ A smoky Asian barbecue sauce. Gluten free ones are available too. In a pinch, use regular barbecue sauce.
- water
- reduced sodium soy sauce ~ To control the amount of salt in the recipe, I use a low sodium soy sauce. You can use regular soy sauce too. Use tamari to make the recipe gluten free.
- light brown sugar ~ Dark brown sugar or granulated sugar are alternatives.
- honey
- ginger powder
- garlic powder
- cornstarch
- green onions
- sesame seeds
Homemade Teriyaki Sauce for Salmon
Instead of purchasing a bottled teriyaki sauce, I always made this homemade sauce for my personal chef clients. It involves a simple cooking technique.
- Add the ingredients of soy sauce, water, brown sugar, honey and ginger and garlic powder to a small pot.
- Stir, bring the sauce to a boil, and continue boiling for 1 minute.
- Add a mixture of cornstarch and water to the sauce. Stir and continue cooking until the sauce is thickened.
The sauce is ready to use!
How Long Can Homemade Teriyaki Sauce Last in the Refrigerator?
Transfer the cooled sauce to an airtight container. These squeeze bottles or a mason jar make it easy to add the sauce to your favorite recipe. Store the teriyaki sauce in the refrigerator for up to 2 weeks. If the sauce thickens when chilled, warm slightly to thin it out.
How to Make Baked Teriyaki Salmon (Step by Step)
1. Place salmon on a foil lined baking sheet and brush with hoisin sauce.
2. Make teriyaki sauce by combining water, reduced sodium soy sauce, light brown sugar, honey, ginger powder and garlic powder.
3. Add a mixture of water and cornstarch to thicken the teriyaki sauce.
5. Bake the salmon in a 400 degree F oven for 12 to 15 minutes.
4. Drizzle the salmon with the teriyaki sauce and sprinkle with sesame seeds.
6. Dinner is served!
How Long to Bake Teriyaki Salmon (and How to Tell When It's Done)
Knowing when it's baked perfectly is the difference between moist and flavorful and dry and tasteless salmon. Use the following tips when baking farm raised or wild salmon.
- Bake salmon in a 400 degree F oven.
- As a rule of thumb, bake salmon for 10 to 12 minutes for each inch of thickness. Typically farm raised salmon is thicker and more uniform in shape than wild caught salmon. Therefore, it generally takes slightly longer (about 2 to 3 minutes) to bake as compared to wild salmon.
- When the salmon reaches an internal temperature of about 130 to 140 degrees F, remove it from the oven. It'll continue to cook even after it's taken out of the oven.
- To test if the salmon is done, lightly press down on the top with a fork. The fish should flake or separate easily between the white lines of fish fat.
Teriyaki Salmon Variations and Serving Ideas
- Different fish - Swordfish, halibut, mahi mahi, bluefish, haddock and cod are tasty alternatives to the salmon.
- Add some spice - Add chili pepper flakes to the teriyaki sauce along with the garlic powder to add a little heat.
- Gluten free - Use gluten free versions of hoisin sauce and soy sauce (aka tamari) to make the recipe without gluten.
- Teriyaki salmon sandwich - Serve the baked salmon on a long roll with shredded lettuce, thin slices of pineapple and tartar sauce.
- Teriyaki salmon rice bowl - Serve the salmon over rice with toasted sesame seeds, thinly sliced green onions, and shredded carrots.
- Teriyaki salmon with noodles - Try rice bean threads, udon noodles or even linguine.
- Grilled teriyaki salmon - Instead of baking the salmon, grill it. Just be sure to brush the teriyaki sauce at the end of the grilling time so it doesn't burn.
How to Store Teriyaki Glazed Salmon
Store any leftover teriyaki salmon in the refrigerator in an airtight container for 3 to 4 days.
The best way to reheat fish is in the microwave. Heat on 60 percent power for 1 to 2 minutes. Continue heating at 30 second intervals until heated through.
Amy's Personal Chef Tips for Perfect Teriyaki Salmon
- Purchase pieces of salmon that are the same thickness ~ Fish that is all the same thickness (about 2 inches thick is perfect) will cook in the same amount of time.
- Take the salmon's temperature ~ For moist and delicious salmon, cook it to an internal temperature of 130 to 140 degrees F. A quick reading digital thermometer is handy for checking the temp.
- Leftover teriyaki sauce? Serve any remaining sauce with the salmon for those who like their fish extra flavorful. Also brush it on steak, pork chops, shrimp and chicken. Drizzle the homemade sauce over cooked broccoli, carrots, zucchini, or mushrooms.
What To Serve with Teriyaki Salmon
Fluffy white rice and garlic broccoli are my favorite side dishes to serve with teriyaki salmon. I love this fried rice and cauliflower rice pilaf too. Also serve this delicious baked salmon recipe over garlic sesame noodles.
Try these tasty and fresh vegetable spring rolls with a peanut dipping sauce. Steamed or roasted green beans, broccoli, or asparagus.
Frequently Asked Questions
Yes. Just thaw the fish before proceeding with Step 1 of the recipe.
No, you don't need to cover the salmon while it bakes. Leave it uncovered to allow the teriyaki sauce to caramelize on the surface.
More Seafood Recipes
Looking for other salmon recipes like this? Try these:
One More Thing
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Thanks ~ Amy
Recipe
Baked Teriyaki Salmon
Ingredients
- 4 salmon filets
- 2 tablespoons hoisin sauce
- ¾ cup water divided
- ¼ cup reduced sodium soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon honey
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- 2 teaspoons cornstarch
- 2 teaspoons sesame seeds
- 2 green onions thinly sliced
Instructions
- Preheat oven to 400 degrees F. Line a ¼ size baking sheet pan with foil or parchment paper.
- Place the salmon on the baking sheet. Brush with the hoisin sauce. Set aside.
- In a small pot over medium low heat, add ½ cup water, the reduced sodium soy sauce, light brown sugar, honey, ginger powder and garlic powder.
- Bring the teriyaki mixture to a boil and continuing boiling for 1 minute. Watch carefully so the mixture does not boil over.
- In a small bowl, combine the remaining ¼ cup water and the cornstarch. Stir to dissolve the cornstarch.
- Slow power the cornstarch mixture into the teriyaki mixture. Stir and continue cooking until the sauce is thick enough to coat a spoon, about 2 minutes. Remove the teriyaki sauce from the heat.
- Drizzle about 2 teaspoons of the teriyaki sauce over each piece of salmon.
- Sprinkle the salmon with the sesame seeds.
- Bake in the oven for 12 to 15 minutes or until an internal temperature of 130 to 140 degrees F. The fish will contain to cook after it's taken out of the oven.
- Remove the salmon from the oven and drizzle with more of the teriyaki sauce. Sprinkle with the green onions.
- Serve.
Notes
Nutrition
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