This Teriyaki Salmon is made with healthy homemade teriyaki sauce and doesn’t require long marinating. Easy salmon recipe that can be pan fried or baked, is super flavorful and ready in 30 minutes.
Teriyaki Salmon Recipe
I would say this teriyaki salmon is my easiest salmon recipe ever. After years of perfecting salmon recipes, I feel like I finally understand how to cook this delicate fish so it stays moist even when not baked in foil. All 3 of my boys (big and small) gobbled it up, they love salmon and are huge critics of salmon.
I often get questions from you, dear readers, how to make salmon tasty. Now that Pacific is our backyard, there is no shortage of wild salmon. And this teriyaki salmon is the most cooked salmon recipe during past 6 months. The key is delicious healthy sauce, quick cooking and knowing your salmon slices. Let me show you how. 🙂
Ingredients You Will Need
- Salmon – When choosing salmon, main difference is farmed vs. wild. Farmed salmon is called Atlantic salmon and is more fatty and high in Omega-6s. And wild salmon is sockeye (pictured), coho or spring salmon that is more lean and contains more Omega-3s. But main difference is cooking time which is indicated in the recipe below. 🙂
- Maple syrup or honey – Traditional store bought and homemade teriyaki sauce contains a little or a lot brown sugar hence the dark colour. I prefer to use not refined natural sugar alternatives like honey and do not mind lighter colour.
- Soy sauce – I use Bragg’s liquid aminos as non-GMO soy sauce alternative. It is also suitable for gluten free teriyaki sauce. Its sodium content is the same as regular soy sauce, not light soy sauce. Feel free to use regular soy sauce. I love how not overly sweet and salty this homemade teriyaki sauce comes out because of all these clean ingredients!
- Rice vinegar is traditionally used in Asian cuisine. If you do not have one on hand, white vinegar will work.
- Garlic and ginger – Fresh is best. I once tried making this recipe with dried ginger and it wasn’t nearly the same. Garlic powder could work though.
How to Make Teriyaki Salmon
- Make teriyaki marinade by whisking honey, soy sauce, vinegar, garlic and ginger in a small bowl. Marinate salmon in it flesh side down to help absorb as much flavor as possible. 10 minutes is enough while oven is preheating. Do not discard this delicious quick marinade.
- Bake salmon in 450 degrees F oven for 15-20 minutes. It depends on the type of salmon you use and thickness of slices.
- Or pan sear salmon in a hot ceramic non-stick skillet for about 5 minutes per side. This way salmon may come out more crispy. I often prefer oven baked salmon because it is more hands off method.
- Thicken marinade into teriyaki sauce while salmon is cooking. Whisk 1 tsp cornstarch with 2 tbsp of cold water, then add it to a small pot with boiling marinade and cook for a few minutes just until thickened.
- I like to serve salmon with brown rice or quinoa as a healthy side. And to make dinner really quick, I just parboil broccoli or make roasted asparagus.
How Long to Bake Salmon?
Farmed salmon is more fatty and is harder to overbake. Where as wild salmon can come out dry and is easy to overbake. So use same cooking time for both just be right on clock with wild salmon.
Salmon is ready when it easily flaked with a fork. For thin slices – I would check after 15 minutes. This is how long my wild sockeye salmon took. Before I made the mistake of cooking it for 20 minutes and it was dry. Thicker or wider slices should be baked for 20 minutes.
You can keep skin on, especially on wild salmon, to help it retain more moisture. If you are not a fan of salmon skin, you can always remove it easily after baking.
More Healthy Salmon Recipes
- 6 x 5 oz (or 2 lbs) salmon pieces skin on or off
- 3 tbsp maple syrup or honey
- 2 tbsp soy sauce I used Bragg's liquid aminos
- 1 tbsp rice vinegar
- 1 garlic clove grated
- 1/2 tsp fresh ginger grated
- 2 tbsp cold water
- 1 tsp cornstarch
- Green onion and sesame seeds for garnish
- In a small bowl, whisk maple syrup, soy sauce, rice vinegar, garlic and ginger.
- Pour sauce into a large plate or dish with walls.
- Add salmon pieces and coat in sauce all around, leaving flesh side down to marinate for 10-15 minutes while oven is preheating.
- Preheat oven to 450 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
- Lay salmon pieces skin side down and leaving room between each piece. Do not discard the marinade.
- Bake for 15 minutes for thin slices and 20 minutes for thicker/wider slices. Check with a fork after 15 minutes - if salmon flakes easily, it is done. Do not overcook especially wild salmon.
- While salmon is baking, transfer salmon marinade into a small pot and put on the stove on medium heat.
- In a small bowl, whisk cold water with cornstarch and add to the pot. Stir and simmer until teriyaki sauce has thickened.
- Remove salmon from the oven, brush with teriyaki glaze, sprinkle with green onion and sesame seeds.
Store: Refrigerate leftovers for up to 5 days in an airtight container.
- You can pan sear salmon in a hot ceramic non-stick skillet for about 5 minutes per side. This way salmon may come out more crispy. I often prefer oven baked salmon because it is more hands off method.
- Farmed salmon is more fatty and is harder to overbake. Where as wild salmon can come out dry and is easy to overbake.
- Salmon is ready when it easily flakes with a fork. For thin slices - I would check after 15 minutes. This is how long my salmon took. Thicker or wider slices should be baked for 20 minutes.
- You can keep skin on, especially on wild salmon, to help it retain more moisture. If you are not a fan of salmon skin, you can always remove it easily after baking.
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