Teriyaki Salmon

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Flaky, tender, juicy, and positively LOADED with flavor, this Teriyaki Salmon recipe is super easy to make and is sure to be a hit with the whole family!  Serve it with some steamed rice and a veggie of your choice and you’ve got yourself a complete and highly nutritious meal!

I’m grateful that my kids love salmon because I can’t think of a healthier food than wild caught salmon.  Salmon is the healthiest of all varieties of fish and is one of the best sources of omega-3 fatty acids.  It’s packed with nutrients that benefit the heart and brain and I regularly incorporate it into my family meal plans.

My family loves salmon every which way – grilled, baked, pan-fried, or poached – and with every kind of flavor profile.  This Teriyaki Salmon is always received with eagerness and even our kids leave their plates licked clean.

This Teriyaki Salmon is simple to make and features a homemade teriyaki marinade that’s first used to marinate the salmon and then later thickened to create a luscious teriyaki sauce that is slathered on the baking salmon.  I deliberate make enough of the sauce so that there’s extra for drizzling over rice and veggies.

Teriyaki Salmon Recipe

In just a few easy steps you’ll have a delicious meal that’s hot and ready to serve:

1. Stir together the marinade ingredients, except for the cornstarch, until the sugar is dissolved. Place the salmon fillets in a gallon ziplock bag and pour the marinade over them.  Marinate for 30 minutes then drain the marinade and set it aside, we’re going to use it later.  While the salmon is marinating preheat the oven to 400 F.
2.   Place the salmon fillets on a lined baking sheet and bake for 11-14 minutes or until an instant read thermometer registers 135 degrees F when inserted into the thickest part of the salmon, or until the salmon flakes easily with a fork.
3. While the salmon is baking, use the leftover marinade to make a teriyaki sauce: bring the leftover marinade to a boil. Reduce the heat and simmer for 2-3 minutes. Stir in the cornstarch slurry and simmer another minute to thicken. Remove from heat.  Towards the end of its cooking time, brush the salmon with some of the teriyaki sauce.

Serve the teriyaki salmon with some steamed jasmine or basmati rice and a veggie of your choice for a complete and healthy meal.  Keep the remaining teriyaki sauce on the side for drizzling onto the rice and veggies.

Enjoy!

Can you Reheat Salmon?

You can but it dries out very quickly so to avoid this follow this method for reheating:  Put the salmon on a lined baking sheet, cover it with foil, and gently warm it in the oven at 275 F for about 15 minutes.

As an alternative to reheating the salmon, it’s also delicious cold!  Serve it on a bed of greens or flake it and pile it into a sandwich wrap – so good!

For more delicious teriyaki dishes be sure to try our:

• Chicken Teriyaki
• Tofu Teriyaki
• Slow Cooker Teriyaki Chicken
• Chicken Teriyaki Noodles
• Teriyaki Pineapple Chicken Kabobs
• BEST Teriyaki Sauce

Teriyaki Salmon

By Kimberly Killebrew

Flaky, juicy, and positively LOADED with flavor, this Teriyaki Salmon is easy to make and is sure to be a hit with the whole family! 

4.91 from 11 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Marinating Time 30 minutes mins

Total Time 52 minutes mins

Servings 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 1/2 pounds salmon , cut into four 2 inch fillets
• For the Marinade:
• 1/2 cup tamari (can substitute low sodium soy sauce but tamari has a much better, richer flavor)
• 2 tablespoons mirin (can substitute sherry)
• 3 tablespoons dark brown sugar
• 2 tablespoons honey
• 2 cloves garlic , finely minced
• 1 1/2 teaspoons finely minced fresh ginger root
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice wine vinegar
• 2 teaspoons cornstarch dissolved in 3 tablespoons water (for thickening the sauce at the end)

Instructions

 

• Stir together the marinade ingredients, except for the cornstarch, until the sugar is dissolved. Place the salmon fillets in a gallon ziplock bag and pour the marinade over the fillets. Marinate for 30 minutes.

  While the salmon is marinating preheat the oven to 400 F.
• Drain the marinade into a small saucepan and set aside.

  Place the salmon fillets on a lined baking sheet and bake for 11-14 minutes or until an instant read thermometer registers 135 degrees F when inserted into the thickest part of the salmon, or until the salmon flakes easily with a fork.

  While the salmon is baking, use the leftover marinade to make a teriyaki sauce: bring the leftover marinade to a boil. Reduce the heat and simmer for 2-3 minutes. Stir in the cornstarch slurry and simmer another minute to thicken. Remove from heat.

  Towards the end of its cooking time, brush the salmon with some of the teriyaki sauce.
• Serve immediately with some steamed jasmine or basmati rice and a veggie of choice with the remaining teriyaki sauce on the side for drizzling.

Nutrition

Calories: 338kcalCarbohydrates: 22gProtein: 37gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 1614mgPotassium: 922mgFiber: 0.3gSugar: 20gVitamin A: 68IUVitamin C: 1mgCalcium: 37mgIron: 2mg

Course Main Dish

Cuisine Japanese

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Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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