Easy Baked Teriyaki Salmon

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Golden, glazed, and glistening—Easy Baked Teriyaki Salmon is the kind of dish that turns a regular evening into something worth celebrating. With just a few pantry staples, you get beautifully marinated salmon fillets infused with bold umami flavor, caramelized in the oven, and topped with sesame seeds and scallions for an elegant finish. This dish is a perfect harmony of sweet, savory, and slightly tangy, ideal for those busy weeknights when you want something fast but still impressive.

Whether you’re feeding a hungry family, planning a special date night at home, or simply treating yourself to something nourishing and delicious, this recipe checks all the boxes. It’s healthy, high in protein, naturally gluten-free (with the right soy sauce), and absolutely bursting with flavor. Serve it over a bed of jasmine rice or with stir-fried veggies for a wholesome and complete dinner that tastes like it came from your favorite Asian restaurant.

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Ingredients for Easy Baked Teriyaki Salmon

• 4 salmon fillets (skin-on or off, your preference)
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh grated ginger (or 1 tsp ground ginger)
• 2 cloves garlic, minced
• 1 teaspoon cornstarch (optional, for thicker glaze)
• 1 tablespoon water (to mix with cornstarch)
• 1 tablespoon sesame seeds
• 2 green onions, sliced thinly
• Fresh ground black pepper (to taste)

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Step 1: Prepare the Marinade

In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, grated ginger, and minced garlic. If you prefer a thicker glaze, stir in a slurry made from 1 teaspoon of cornstarch mixed with 1 tablespoon of water. Mix until well combined and set aside.

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Step 2: Marinate the Salmon

Place the salmon fillets in a shallow baking dish or a resealable plastic bag. Pour half of the teriyaki marinade over the fillets, ensuring each piece is evenly coated. Reserve the remaining half of the sauce for later. Cover and let the salmon marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

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Step 3: Preheat and Bake

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish. Arrange the marinated salmon fillets in a single layer, skin side down if using skin-on fillets. Bake for 12–15 minutes, or until the salmon is just cooked through and flakes easily with a fork.

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Step 4: Add the Finishing Glaze

While the salmon is baking, pour the reserved teriyaki sauce into a small saucepan. Bring to a simmer over medium heat, stirring frequently. If using cornstarch, cook until the sauce thickens slightly—this should take about 2–3 minutes. Once the salmon is done, drizzle the thickened sauce over the fillets.

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Step 5: Garnish and Serve

Sprinkle sesame seeds and chopped green onions over the glazed salmon for a fresh pop of flavor and texture. Serve hot with rice, steamed vegetables, or noodles for a full, satisfying meal.

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Storage Instructions

If you have leftovers (lucky you!), store the baked teriyaki salmon in an airtight container in the refrigerator for up to 3 days. For best results, let it cool to room temperature before sealing it away. To reheat, use a microwave or oven at a low temperature to avoid drying out the fish.

Freezing is also an option. Place cooled salmon fillets in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 320
• Protein: 32g
• Fat: 17g
• Saturated Fat: 3g
• Carbohydrates: 10g
• Sugar: 8g
• Fiber: 0g
• Sodium: 670mg

Note: Nutrition will vary slightly depending on specific ingredients used.

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Frequently Asked Questions

1. Can I use frozen salmon for this recipe?

Yes! Just make sure to thaw it completely in the fridge overnight and pat it dry before marinating.

2. Is this dish gluten-free?

It can be. Just use tamari or a certified gluten-free soy sauce as a substitute.

3. How do I know when the salmon is done baking?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

4. Can I grill the salmon instead of baking?

Absolutely! Grill over medium heat for about 4–5 minutes per side, brushing with the glaze as it cooks.

5. What sides go well with teriyaki salmon?

Rice (white, jasmine, or brown), steamed broccoli, stir-fried vegetables, or even noodles work beautifully.

6. Can I make the marinade ahead of time?

Yes! The teriyaki marinade can be made up to 3 days in advance and stored in the fridge in an airtight container.

7. What if I don’t have sesame oil?

You can skip it or substitute with a neutral oil like avocado or canola, though the flavor will be milder.

8. Can I make this with another type of fish?

Yes, this recipe works well with trout, cod, or halibut—just adjust the cooking time based on thickness.

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