This easy recipe is oven-baked and it’s ready in just 25 minutes! Even the leftovers are great, especially when flaked cold over a salad. I love teriyaki sauce. It’s so very flavorful. I just don’t like how overwhelmingly sweet it can be sometimes. So I developed this tasty recipe that uses just a bit of honey. It’s really good! I use this sauce when making teriyaki chicken wings and teriyaki chicken drumsticks, and I also use it on salmon. Savory-sweet and intensely flavored, this is one of my favorite ways of preparing this flavorful fish.
Ingredients
Here’s an overview of what you’ll need to make oven-baked teriyaki salmon. The exact measurements are included in the recipe card below.
For the glaze:
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative. Cornstarch: Acts as a thickener for the sauce. I only use 1 teaspoon. Dry white wine: Classic teriyaki recipes typically call for using sake, but I don’t usually have that on hand, and white wine works perfectly well. Honey: Just one tablespoon to add a bit of sweetness. Minced garlic and minced ginger: You can mince them by hand for the optimal flavor, or use the stuff that comes in a jar. Just don’t use the powders - they’re not as potent or as tasty.
For the fish:
Salmon fillets: I like to use skin-on fillets because I think the skin is delicious. But you can use skinless fillets too. Oil spray: I usually use avocado oil - it’s a good oil with a neutral flavor. You can brush the fish pieces with oil instead of spraying them. Sesame seeds: Used purely for garnish, but they do make the dish look aesthetically pleasing. Sometimes I also sprinkle the finished dish with chopped green onions or with a bit of parsley.
Instructions
It’s surprisingly easy to make teriyaki salmon. Scroll down to the recipe card for detailed instructions. Here are the basic steps: First, bake the salmon fillets until they are cooked through. You can also broil the salmon instead of baking it. Broiling is simply a faster method, but both methods work. While the fish is in the oven, prepare the teriyaki sauce: Mix its ingredients in a small saucepan, then heat the mixture over low heat, whisking often, until it thickens. This happens fast - just a few minutes. To finish the dish, brush the cooked fillets with the teriyaki sauce, sprinkle them with sesame seeds, and serve.
Expert tip
The sauce tends to thicken fast and without warning, and if you don’t watch it closely, it can thicken too much. So keep an eye on it while you heat it up and remove it from the heat as soon as it thickens.
Frequently asked questions
Serving suggestions
While steamed rice is an obvious choice, I like to serve this dish on top of cauliflower rice. It’s also very good on a bed of shirataki noodles. Then, on the side, I add a green vegetable. Sauteed sugar snap peas and sauteed bok choy are good options. Sometimes I simply steam some broccoli and drizzle it with sesame oil.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, covered, in the microwave on 50% power. Leftovers do tend to dry out when reheated. So I prefer to crumble them up and use them as a salad topping the next day for my lunch. Delicious!
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