Baked Teriyaki Salmon
This baked teriyaki salmon features a sweet and savory glaze made with honey, teriyaki sauce, and fresh ginger and garlic, resulting in a moist and flaky dish perfect for weeknight dinners.
Ingredients
For the Salmon
- 4 fillets salmon fillets You can use skin-on or skinless salmon.
For the Sauce
- 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.
To Serve
- sesame seeds, for garnish
- chopped green onions, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) using the middle rack.
- In a small bowl, mix together the teriyaki sauce, honey, sesame oil, minced garlic, and grated ginger until smooth.
- Place the salmon fillets in a baking dish, skin-side down if applicable. Pour the teriyaki mixture evenly over the fillets.
Cooking
- Bake the salmon for 15 minutes or until it flakes easily with a fork. Adjust the time for thicker fillets.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
Let the salmon rest for 2–3 minutes after baking to let the juices redistribute. Optionally broil for 1 minute for a caramelized top.