Easy Baked Teriyaki Salmon
Oven baked teriyaki salmon is a super easy dinner dish that takes 1 minute to prep and can be made with store-bought or homemade teriyaki sauce. Want to make it yourself? A deliciously simple 10 minute recipe for teriyaki sauce using only honey, mirin and soy sauce is included.
Servings 4 people
Calories 257kcal
Ingredients
- 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
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. 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.
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.
Salmon: 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.
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
Calories: 257kcal | Carbohydrates: 18g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 945mg | Potassium: 648mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Calcium: 35mg | Iron: 2mg