Name: Baked Teriyaki Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 fillets salmon fillets (You can use skin-on or skinless salmon.); 1/2 cup teriyaki sauce (Low-sodium teriyaki can be used for less salt.); 2 tablespoons honey (Can substitute with maple syrup or agave.); 1 tablespoon sesame oil (For a milder flavor, substitute with a neutral oil.); 2 cloves garlic, minced (Fresh garlic is preferred.); 1 teaspoon fresh ginger, grated (Fresh ginger is ideal, can use ground ginger if necessary.); sesame seeds, for garnish; chopped green onions, for garnish

Bright, sticky, and full of umami, this baked teriyaki salmon is an easy weeknight winner. The glaze is sweet from honey, savory from teriyaki, and bright with fresh ginger and garlic. The salmon stays moist and flaky thanks to a short, hot bake, and the sesame oil adds a toasty note that feels a little special without extra work. You can plate it over rice or steamed greens for a quick dinner or serve smaller fillets on simple toast for a casual brunch. If you want a creamy contrast, try it alongside a rich spread like the Baked Boursin Salmon recipe for another easy baked fish idea.

Why You’ll Love This Baked Teriyaki Salmon

Ready in about 20 minutes from start to finish — minimal hands-on time.
Flavor balance: sweet honey, savory teriyaki, warm sesame, and bright ginger.
Keeps the salmon moist with a quick bake that protects delicate flesh.
Simple pantry ingredients; no fancy tools or long marinating needed.
Easy to scale up or down for two or a dinner party.
Great for meal prep: reheats well and works cold in salads.
Clean finish: sesame seeds and green onions add texture and color.
Flexible plating: pairs with rice, noodles, roasted veg, or a light salad.

What Is Baked Teriyaki Salmon?

Baked teriyaki salmon is salmon fillets roasted in the oven with a glossy teriyaki-based sauce. The sauce in this recipe mixes store-bought teriyaki with honey, sesame oil, fresh garlic, and ginger for a homey, balanced glaze. Baking at 375°F gives the fish even heat so it cooks through without drying out and the sauce reduces slightly for a sticky finish. The vibe is simple comfort food with an Asian-inspired flavor profile — great for weeknights, casual dinners, or small gatherings when you want something impressive with little fuss.

Ingredients for Baked Teriyaki Salmon

For the Base

4 salmon fillets

For the Sauce

1/2 cup teriyaki sauce
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated

To Serve

Sesame seeds (for garnish)
Chopped green onions (for garnish)

Ingredient Notes (Substitutions, Healthy Swaps)

Teriyaki sauce: Use low-sodium teriyaki for less salt. If you prefer a milder flavor, mix half teriyaki and half low-sodium soy sauce with a touch of sugar.
Honey: Swap with maple syrup or agave for a similar sweetness and gloss. Brown sugar can work but may not dissolve as cleanly.
Sesame oil: This adds toasty flavor; if you don’t have it, use a neutral oil (canola or vegetable) but note the flavor will be milder.
Garlic and ginger: Fresh is best. If needed, use 1/2 teaspoon garlic powder and 1/4 teaspoon ground ginger per fillet as a last resort.
Salmon fillets: Any salmon works — wild or farmed, skin-on or skinless. If skin-on, place skin-side down in the baking dish.

Step-by-Step Instructions

Step 1 – Preheat the oven
Preheat your oven to 375°F (190°C). Use the middle rack for even heat.
Visual cue: The oven should be fully up to temp before the salmon goes in so the glaze starts to set quickly.

Step 2 – Make the teriyaki mixture
In a small bowl, mix together the 1/2 cup teriyaki sauce, 2 tablespoons honey, 1 tablespoon sesame oil, minced garlic, and grated ginger. Stir until smooth and the honey is well combined.

Step 3 – Arrange the salmon
Place the 4 salmon fillets in a baking dish, skin-side down if the skin is on. Pour the teriyaki mixture evenly over the fillets so each has a good glaze.

Step 4 – Bake the salmon
Bake for 15 minutes, or until the salmon is cooked through and flakes easily with a fork. The time is based on medium-thickness fillets (about 1 inch); thicker fillets may need a minute or two more.

Step 5 – Garnish and serve
Garnish with sesame seeds and chopped green onions before serving. Serve hot over rice, noodles, or greens.
Pro cue: Salmon is done when it flakes easily and the center reaches about 125–130°F for medium; it will carry over cook slightly after you remove it from the oven.

Pro Tips for Success

Use room-temperature salmon: Take the fillets out of the fridge 15–20 minutes before baking to promote even cooking.
Dry the skin: If your fillets have skin, pat the skin dry with paper towels so it roasts better.
Even coating: Spoon the sauce over each fillet and tilt the dish slightly to pool sauce under thicker parts for even flavor.
Watch the time: Oven temperatures vary. Check at 12 minutes for thinner fillets to avoid overcooking.
Rest briefly: Let the baked salmon rest 2–3 minutes after removing it from the oven to let juices redistribute.
Add a broil finish (optional): If you like a slightly caramelized top, broil for 1 minute after baking — watch closely to avoid burning.
Use a shallow baking dish: A shallow dish keeps the fillets close to the heat so they cook quickly and glaze reduces gently.

Flavor Variations

All of these are optional and do not require changing the base method.

Spicy kick (optional): Stir 1/2 teaspoon chili paste or a pinch of red pepper flakes into the sauce.
Citrus lift (optional): Add 1 tablespoon orange or pineapple juice to the sauce for a bright note.
Garlic-ginger forward (optional): Double the minced garlic and grated ginger for a bolder aromatics profile.
Miso-teriyaki (optional): Mix 1/2 teaspoon white miso into the sauce for extra depth; thin with a little warm water if needed.
Sesame-crust finish (optional): Sprinkle a mix of black and white sesame seeds on the fillets just before baking for a toasted crust effect.
Smoky-sweet (optional): Add 1/4 teaspoon smoked paprika to the sauce for a gentle smoky undertone.

Serving Suggestions

Serve over steamed jasmine or short-grain rice to soak up the sauce.
Place on a bed of sautéed bok choy or spinach for a lighter plate.
Pair with simple roasted vegetables like broccoli, asparagus, or green beans.
Make bowls: Rice, sliced avocado, cucumber, and pickled carrots with flaked salmon on top.
Serve on toast for brunch: Thin slices of salmon on buttery toast with a smear of cream cheese.
For a dinner party: Plate fillets with a small scoop of sesame slaw and a lemon wedge.

Make-Ahead, Storage & Reheating

Make-ahead: You can mix the teriyaki sauce up to 24 hours ahead and keep it covered in the fridge. Do not marinate the raw fish longer than 30–60 minutes in the sauce; short marins are fine but prolonged marinating can change texture.
Refrigerator storage: Store cooked salmon in an airtight container for up to 3 days. Keep sauce pooled under the fish to maintain moisture.
Reheating: Reheat gently in a 300°F oven for 8–10 minutes or until warmed through. You can microwave gently in 20–30 second bursts, covered, but expect a slight texture change. To preserve moisture, add a splash of water or extra teriyaki sauce before reheating.

Storage and Freezing Instructions

Freezing cooked salmon: You can freeze cooked pieces wrapped tightly in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating. Note that freezing and thawing will soften the texture slightly.
Freezing raw salmon with sauce is not recommended because the sauce can change texture and make the fish mushy when thawed. Instead, freeze the raw fillets plain and freeze the sauce separately. Thaw both in the fridge and bring the sauce up to room temp before baking.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~420 kcal | 34 g | 14 g | 22 g | 0.5 g | 700 mg

Estimates vary by brands and portions.

FAQ About Baked Teriyaki Salmon

Q: My salmon looks raw in the center after 15 minutes. Is it undercooked?
A: Check flaking and internal temperature. Thicker fillets may need 2–4 extra minutes. The center should flake and reach about 125–130°F for medium.

Q: The sauce is watery after baking. What did I do wrong?
A: If the sauce has excess liquid, it likely didn’t reduce enough. Next time use a slightly larger baking dish so liquid spreads out, or broil 1 minute at the end to reduce top surface moisture.

Q: Can I marinate the salmon in the sauce?
A: Short marinades (30–60 minutes) are okay. Long marinades can change fish texture due to acidic or salty components, so avoid overnight marinating.

Q: How can I reduce sodium?
A: Use a low-sodium teriyaki sauce or dilute half teriyaki with low-sodium soy sauce and a touch of water. Also skip extra added salt.

Q: Can I use frozen salmon?
A: Yes, but fully thaw and pat dry before baking for best texture. Baking from frozen will need more time and may cook unevenly.

Q: Is this safe for meal prep?
A: Yes. Cooked salmon stores well for 2–3 days in the fridge and is easy to reheat. Use airtight containers and consume promptly.

Notes

Use a shallow baking dish for even heat and better glaze reduction.
Torch or broil briefly for a glaze shine, but watch closely to avoid burning.
For clean serving, wipe the fish edges with a paper towel before plating to remove excess sauce.
Toast sesame seeds in a dry pan for 1–2 minutes to boost aroma before garnishing.
If using skin-on fillets, serve skin-side down on the plate for a nicer presentation.

Troubleshooting

Bland flavor: Increase the grated ginger or add a pinch of salt to the sauce; a splash of rice vinegar can brighten it.
Overcooked, dry salmon: Reduce oven time or remove when center just flakes; thicker fillets will take longer.
Sauce burned on edges: Use a lower rack or a slightly lower temperature and check at 12 minutes.
Fillets stuck to dish: Lightly grease the baking dish or line with parchment for easier removal.
Too sweet: Reduce honey to 1 tablespoon and taste the sauce before pouring over the fish.
Strong sesame taste: Cut sesame oil to 1/2 tablespoon if you prefer a subtler nutty flavor.

Final Thoughts

This baked teriyaki salmon gives you bold, homey flavor with almost no fuss. It hits the sweet-salty notes you expect from teriyaki while keeping the salmon tender and flaky. It’s fast, flexible, and fits many weeknight plans or simple weekending meals.

Conclusion

For another clear, easy reference on this dish, check the full write-up at Baked Teriyaki Salmon – Eat With Clarity.