Name: Baked Teriyaki Salmon – One of the Best Baked Salmon Recipes Ever
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 salmon fillets (about 6 oz each); 1/4 cup soy sauce (or tamari for gluten-free); 2 tablespoons maple syrup or honey; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 2 garlic cloves, minced; 1 teaspoon fresh grated ginger; 1 teaspoon cornstarch + 1 tablespoon water (for thickening); Chopped scallions and sesame seeds for garnish (optional)

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Some nights, you just need a dinner that makes you feel like you’ve got it together, even if the dishes are still piled in the sink. That’s where this baked teriyaki salmon recipe comes in. We’re talking tender, flaky salmon coated in a homemade teriyaki glaze that hits the perfect balance between sweet and savory. I’ve baked salmon a hundred different ways, but when I stumbled into this combo of soy sauce, ginger, garlic, and a bit of maple syrup, I knew I’d never go back. It’s an easy recipe for baked salmon that works whether you’re using fresh fillets or frozen salmon straight from the freezer. No judgment here — I’ve forgotten to defrost dinner more times than I’d care to admit. What I love most? The glaze caramelizes just enough in the oven, creating this slightly sticky coating that clings to the fish in all the right ways. It’s the kind of dish that makes you look like you tried harder than you actually did. If you’ve been looking for recipes with salmon that don’t require a culinary degree, this is the one. So grab that salmon — fresh or frozen — and let’s make dinner a little more delicious tonight.

1) Key Takeaways
2) Easy Baked Teriyaki Salmon Recipe
3) Ingredients for Baked Teriyaki Salmon
4) How to Make Baked Teriyaki Salmon
5) Tips for Making Baked Teriyaki Salmon
6) Making Baked Teriyaki Salmon Ahead of Time
7) Storing Leftover Baked Teriyaki Salmon
8) Try these Main Course recipes next!
9) Baked Teriyaki Salmon Recipe
10) Nutrition

1) Key Takeaways

Baked teriyaki salmon offers a fast weeknight option with a rich, sticky glaze.
You can use fresh or frozen salmon for flexibility and convenience.
The homemade teriyaki sauce uses pantry staples and takes just minutes.
This dish pairs well with rice, roasted veggies, or a simple side salad.

2) Easy Baked Teriyaki Salmon Recipe

We all need that one recipe that works no matter what day we’re having. This is mine. When I’ve got a fridge that’s basically empty except for frozen salmon, a bottle of soy sauce, and maybe some ginger if I’m lucky, this baked teriyaki salmon recipe steps in and saves dinner.

I’ve tried loads of baked salmon recipes, but this one stands out for how simple the ingredients are and how well they come together. The homemade teriyaki glaze thickens up in minutes and gives the fish a glossy finish that tastes even better than it looks.

What’s really great about this recipe is that it doesn’t ask for anything fancy. You can even start with frozen fillets. It’s flexible, forgiving, and always reliable. If recipes with salmon usually intimidate you, this one is your new best friend. Whether you’re craving classic salmon recipes or looking to try something new, this one fits the bill.

3) Ingredients for Baked Teriyaki Salmon

Salmon Fillets: Use about 4 fillets, 6 ounces each. Fresh is great, but frozen salmon works too. Just thaw it fully before cooking for even texture.

Soy Sauce: A quarter cup adds the salty, umami backbone. Use tamari if you’re gluten-sensitive.

Maple Syrup or Honey: Two tablespoons for sweetness that balances the saltiness of the soy sauce. Both work beautifully here.

Rice Vinegar: This helps brighten the sauce. Just one tablespoon does the trick.

Sesame Oil: Two teaspoons add a deep, nutty note that brings the glaze to life.

Garlic: Two cloves, minced. The sharper the better. It blends right into the sauce for a bold finish.

Ginger: Freshly grated, about a teaspoon. It wakes up everything else.

Cornstarch + Water: A teaspoon of cornstarch mixed with a tablespoon of water thickens the sauce just enough to cling to the salmon.

Scallions & Sesame Seeds: Optional garnishes, but they add crunch and color that make the dish feel special.

4) How to Make Baked Teriyaki Salmon

Step 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. This makes cleanup easier and helps the salmon cook evenly.

Step 2. In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring this to a low simmer over medium heat.

Step 3. Stir in the cornstarch slurry. Let it bubble for a minute or two until it thickens just slightly. Then remove it from the heat. Don’t overdo it or you’ll get jelly.

Step 4. Lay the salmon fillets skin-side down on your prepared baking sheet. Use a spoon to coat each one with a generous layer of sauce, but save some for after baking.

Step 5. Bake the salmon for 12 to 15 minutes. You’ll know it’s ready when the fish flakes easily with a fork and looks glossy on top.

Step 6. Drizzle with the remaining teriyaki sauce. Add chopped scallions and sesame seeds on top if you’ve got them. Serve right away.

5) Tips for Making Baked Teriyaki Salmon

Let’s talk shortcuts. You can make the sauce ahead and keep it in the fridge for up to a week. That way, this baked salmon recipe becomes even faster to throw together after work or when everyone’s already hungry.

If you’re using frozen salmon, let it thaw overnight in the fridge, not on the counter. The fish holds together better and cooks more evenly that way.

Don’t skip the parchment paper. It keeps the glaze from burning and the fish from sticking. Also, keep an eye on the salmon in the last few minutes — every oven runs a little different.

6) Making Baked Teriyaki Salmon Ahead of Time

Planning ahead? You’re my kind of cook. You can make the teriyaki sauce up to five days in advance. Just store it in a sealed jar in the fridge. Shake it before using if it thickens too much.

For the fish itself, I wouldn’t bake it until the day you’re serving. Salmon tastes best fresh out of the oven. But you can have the sauce ready, the pan lined, and everything set up so cooking takes less than 20 minutes total.

This dish also holds its own at meal prep. You can portion the sauce and fish separately and combine them just before heating. It’s a little trick that keeps the glaze from getting gummy in the fridge.

7) Storing Leftover Baked Teriyaki Salmon

Leftovers? Yes please. Let the salmon cool to room temperature before storing. Place it in an airtight container and refrigerate. It’ll keep for about 3 days.

To reheat, use a low oven or microwave it with a damp paper towel on top. That helps bring back the moisture. You can even eat it cold with a fork straight from the fridge. No shame in that game.

If you’re making this for lunchboxes or quick dinners, pack some rice or quinoa on the side. The sauce makes even the plainest grains taste like a restaurant meal.

8) Try these Main Course recipes next!

9) Baked Teriyaki Salmon Recipe