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–+ servings
Baked teriyaki salmon with rice and asparagus for serving.
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4.93 from 13 votes

Baked Teriyaki Salmon

Flavorful Baked Teriyaki Salmon is glazed with a healthy homemade teriyaki sauce then oven baked in 30 minutes to flaky perfection.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Diet: Gluten Free
Servings: 6 servings
Calories: 291kcal
Author: Olena Osipov

Ingredients

  • 2 lbs salmon, cut into 6 pieces skin on or off
  • 3 tbsp brown sugar, maple syrup or honey
  • 3 tbsp soy sauce I used Bragg's liquid aminos
  • 1 tbsp oil
  • 1 tsp rice vinegar
  • 1 garlic clove grated
  • 1/2 tsp fresh ginger grated
  • Green onion and sesame seeds for garnish
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
  • In a small bowl, whisk brown sugar, soy sauce, oil, vinegar, garlic and ginger. Make sure sugar dissolves completely. Divide marinade into 2 bowls – 2/3 and 1/3 of it.
  • Place salmon skin side down on prepared baking sheet and brush with 1/3rd of marinade.
  • Bake for 15 minutes for wild salmon or thin farmed salmon slices, and for 20 minutes for farmed salmon and thicker/wider slices. Check with a fork after 15 minutes - if salmon flakes easily, it is done. Do not overcook!
  • While salmon is cooking, add 2/3 marinade to a small pot with and cook for a few minutes, until thickened and bubbly. You can always add 1 tbsp extra brown sugar in case you “lost” some undissolved sugar for brushing uncooked salmon.
  • Remove salmon from the oven, brush with teriyaki glaze, sprinkle with green onion and sesame seeds.
  • I like to serve salmon with Instant Pot brown rice or Instant Pot quinoa as a healthy side. And to make dinner really quick, I just parboil broccoli or make roasted asparagus.

Notes

  • Store: Refrigerate leftovers for up to 5 days in an airtight container.
  • Reheat: Preheat non-stick skillet and add a splash of water. Place salmon skin side down, cover and simmer on low heat until warmed through. Or use microwave.
  • Don't over cook: Farmed salmon is more fatty and is harder to overbake. Where as wild salmon can come out dry and is easy to overbake.
  • Skin: You can keep skin on, especially on wild salmon, to help it retain more moisture. Remove after baking.
 

Nutrition

Calories: 291kcal | Carbohydrates: 6g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 557mg | Fiber: 1g | Sugar: 6g