This baked teriyaki salmon is a super dinner that takes just 2 minutes to prep and 20 minutes to cook and can be made with store-bought or homemade teriyaki sauce. The result is buttery, glossy, salmon with sweet-savory teriyaki glaze melted into it, without needing to marinate it first. Perfect for weeknight dinners!
Easy Flavor Packed Teriyaki Glazed Salmon
I think teriyaki sauce was how I first fell in love with Asian food. 30 years later, and I still love it. I could eat it on anything! Even salmon. Maybe, especially on salmon.
Teriyaki sauce and salmon are such a great combo. While baking, the teriyaki glaze kind of melts into the salmon, allowing the flavor to penetrate the fish and spread throughout. And you don't even need to marinate it first! The fish comes out buttery and flavor packed, and add that thin layer of sesame seeds and you get a great roasted touch as well.
But even better - it's a delicious dish that takes less than 20 minutes in the oven, and just 1 minute to prep! The process is very similar to my lemon pepper salmon and firecracker salmon - you know how I love my easy salmon dinners.
Of course, if you make the teriyaki sauce yourself you will need to add 10 minutes to that. But it's perfectly fine to use a store-bought teriyaki sauce as well, if you don't feel like spending the extra time.
You Only Need 3 Ingredients
What Salmon to Use
I prefer to make this with a whole piece of salmon fillet with the skin still on (it helps ensure the salmon doesn't stick to the pan), but you can also make it with individual fillets with the skin on or off.
Homemade or Storebought Teriyaki Sauce
Making your own teriyaki sauce is very quick and easy, so I do recommend it. But, you can just as well make this with a storebought sauce as well. If you do make your own sauce, let it cool down for at least 10 minutes before using, to allow it to thicken and coat the salmon better.
Just Glaze, Bake & Serve!
1. Glaze + Sprinkle
Start by placing your salmon in a pan and covering it with teriyaki sauce. Then sprinkle over the sesame seeds.
2. Bake + Drizzle
Bake until done, then bring it out and drizzle over some of the remaining teriyaki sauce. Ready to serve!
Top Tips for the Best Baked Salmon
Make your own teriyaki sauce if you can. Not only does it taste better, you also control exactly what goes in it. You can add ginger, garlic or other aromatics if you like - and make it more or less sweet, depending on your preference.
Don't use your favorite baking dish. If you get teriyaki sauce in the pan (which is inevitable), it burns and can be difficult to remove from the pan. So I always use one that's quite worn already.
For a pink center, reduce the cook time. For food safety reasons salmon should be cooked until done all the way through, but I still prefer mine a bit pink in the center. To achieve this I often aim for 15 minutes instead of 20.
What to Do with Leftovers
Baked salmon is always best eaten directly after cooking, but you can save the leftovers as well. I prefer to eat them cold, but for food safety reasons I do recommend you heat them thoroughly.
Storing: Store leftovers in the fridge in an airtight container for up to 3 days.
Freezing: I do not recommend freezing leftovers.
Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, until heated throughout.
What to Serve With It
More Easy Baked Salmon Recipes
- Baked Lemon Pepper Salmon22 Minutes
- Bacon Wrapped Salmon with Garlic Butter21 Minutes
- Firecracker Salmon45 Minutes
- Furikake Salmon22 Minutes
Recipe
Easy Baked Teriyaki Salmon
Print Pin RateIngredients
- 1 lb salmon fillet skin on; see notes for other options
- ½ cup Teriyaki sauce store bought or homemade
- 1 tablespoon sesame seeds
Homemade Teriyaki Sauce (+ 20 minutes)
- ½ cup mirin
- ¼ cup Japanese soy sauce
- 1.5 tablespoon honey
Instructions
Homemade Teriyaki Sauce (+ 20 minutes)
- Combine the ingredients for the teriyaki sauce in a sauce pan. Place over medium-high heat and bring to a boil. Simmer for about 10 minutes, until thickened and a bit sticky. For best results, let it cool down for at least ten minutes before using to glaze the salmon.½ cup mirin, ¼ cup Japanese soy sauce, 1.5 tablespoon honey
Baked Teriyaki Salmon
- Preheat the oven to 200C/400 F and bring out a baking dish large enough to fit the salmon.
- Place the salmon skin side down in the baking dish and brush on half of the teriyaki sauce. Top with sesame seeds and bake in the middle of the oven for 20 minutes.1 lb salmon fillet, ½ cup Teriyaki sauce, 1 tablespoon sesame seeds
- Bring out the salmon when done and just before serving drizzle over some of the remaining teriyaki sauce and serve the rest on the side as a sauce.½ cup Teriyaki sauce
Video
Notes
What to Do with Leftovers
Baked salmon is always best eaten directly after cooking, but you can save the leftovers as well. I prefer to eat them cold, but for food safety reasons I do recommend you heat them thoroughly. Storing: Store leftovers in the fridge in an airtight container for up to 3 days. Freezing: I do not recommend freezing leftovers. Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, until heated throughout.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Cathleen @ A Taste of Madness
You can't go wrong with salmon!! This looks so good 🙂
Emmeline Kemperyd
Thank you, Cathleen!
LINDSEY PINE
I am all about teriyaki salmon! This would make a great meal prep dish for the week!
Emmeline Kemperyd
Definitely! Great idea!
Kathryn
I love a good baked teriyaki salmon recipe, and this one looks delicious. I love how easy it is to make!
Emmeline Kemperyd
Thank you Kathryn!
Carrie Robinson
That teriyaki sauce is calling my name! 🙂
Irina
Love your recipe: it sounds delicious and easy to make, too. And thank you very much for the homemade teriyaki sauce recipe. This is very helpful 🙂
Emmeline Kemperyd
Thank you for your comment Irina!