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Our easy Teriyaki Salmon recipe is a simple, flavorful weeknight dinner option that comes together in under 30 minutes. Tender, flaky salmon is marinated in a sweet and savory homemade teriyaki sauce, then baked and topped with a glossy, caramelized glaze.
Try This Next: For another quick seafood idea, try my Shrimp Fried Rice or Honey Garlic Salmon.
Why I Love This Recipe
- Fast & Easy – Ready in 30 minutes, including marinating time!
- Simple Ingredients – The homemade teriyaki glaze is made with pantry staples.
- Simple Prep – Bakes on a single sheet pan for easy cleanup.
- Incredible Texture – Deliciously tender with a caramelized finish.
RECIPE WALK-THROUGH
Before You Begin…
Get your ingredients together and do any early prep you need to tackle.
- Salmon – Use fresh or thawed fillets, and try to keep them evenly sized for even cooking.
- Soy Sauce & Teriyaki Sauce – Using both adds depth. If your teriyaki is already sweetened, you can slightly reduce the brown sugar.
- Rice Vinegar – Adds a touch of acidity to balance the sweet glaze.
- Brown Sugar – Helps create that sticky, caramelized coating once reduced.
- Sesame Seeds & Green Onion – Optional, but they add great texture and a fresh finish.
How To Make Teriyaki Salmon
See the recipe card below for full, detailed instructions
Start by dividing your salmon into four equal portions. Whisk together teriyaki sauce, soy sauce, brown sugar, garlic, olive oil, and rice vinegar. Coat the salmon in the marinade and refrigerate for 20–30 minutes.
Preheat your oven to 400°F. Place the marinated salmon on a parchment-lined baking sheet.
Bake for 12–16 minutes until flaky and just cooked through.
Meanwhile, simmer the reserved marinade in a small saucepan until it thickens and coats the back of a spoon. Brush the glaze over the cooked salmon, and if you want extra caramelization, broil for 1–2 minutes.
Top with sesame seeds and green onion before serving.
Frequently Asked Questions
Can I use store-bought teriyaki sauce instead of making the marinade from scratch?
Yes, you can use store-bought teriyaki sauce if you’re short on time. However, combining it with the other listed ingredients like soy sauce, garlic, and brown sugar gives a deeper, more balanced flavor.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and is opaque and light pink in the center. An internal temperature of 145°F is a good benchmark if you’re using a thermometer.
Can I grill or pan-sear the salmon instead of baking it?
Absolutely. You can grill it over medium heat for about 4-5 minutes per side, or pan-sear it in a hot skillet with a bit of oil. Just be sure to reduce and thicken the marinade separately to glaze the salmon afterward.
What can I use instead of rice vinegar?
If you don’t have rice vinegar, a mild vinegar like apple cider vinegar or white wine vinegar can be used in its place. Avoid stronger vinegars like balsamic, which can overpower the other flavors.
Serving Suggestions
- Easy Side Options – Serve over steamed rice, quinoa, or stir-fried veggies for a balanced meal.
- Vegetable Sides – Add a side of cucumber salad or roasted broccoli.
- Make it spicy – Add a teaspoon of sriracha to the marinade or top with red pepper flakes.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To keep the salmon moist, reheat gently in the microwave or oven at 300°F until warmed through. Avoid overcooking when reheating.
Recipe Tips
- Marinate the salmon no longer than 30 minutes to avoid breaking down the texture.
- Broil briefly after glazing for a restaurant-style finish.
- Make the sauce ahead of time and store it in the fridge for up to a week.
More Salmon Recipes
- Pan Seared Salmon with Honey Dijon Butter
- Sheet Pan Lemon Dill Salmon with Roasted Tomatoes
- Sheet Pan Salmon, Asparagus and Potatoes
- Baked Salmon with Dill Sauce
Teriyaki Salmon
Ingredients
- 1 pound salmon divided
- 2 tablespoons teriyaki sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds for garnish
- 1 tablespoon olive oil
- 2 green onions for garnish
Instructions
- Divide salmon into 4 equal size pieces.
- In a medium size bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, olive oil and rice vinegar until well combined.
- Place salmon pieces in the teriyaki mixture and coat completely. Cover the bowl with plastic wrap or foil and place in the refrigerator to marinate for 20-30 minutes.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange salmon (not touching) on the baking sheet and bake for 12-16 minutes, reserving the sauce. Cooking time will depend on size and thickness; it's done when the salmon is a light pink color and is tender and flaky.
- While the salmon is baking, pour the sauce into a small saucepan and bring to a boil over medium heat. Reduce heat to low and stir often, until sauce is reduced and thickened; about 4-5 minutes. You will know it’s done when it coats the back of a spoon. Set aside.
- Remove salmon from the oven. Pour thickened sauce over each piece.
- If desired, broil for 1-2 minutes after the sauce is painted on to brown and caramelize the sauce.
- Garnish with sesame seeds and green onion immediately before serving.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Love It! Great for my diet.
This was DELICIOUS
Thank you Pamela! And thanks for stopping by.
Where exactly do you find the creamy ginger soy sauce recipe? It says it is “listed below” but I can’t seem to find it.
Not sure what happened, but I think a glitch may have removed that section. I added it back in now.
I have been using this recipe for years, but I haven’t remembered it completely, but it used to have a creamy sauce that you made to pour over it and it’s not on here now 🙁 I know it had mayo, ground ginger, honey?, maybe soy sauce? This sauce made the meal. So can you add it back please?
Hi Danielle!
Here is the recipe for the Creamy Ginger Soy Sauce:
1/2 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon ground ginger
Whisk ingredients together in a small bowl and drizzle over teriyaki salmon.
Hi. Thanks for the awesome recipe. This is the only way I let salmon now. Do you happen to have the nutritional information for this recipe?
Salmon teriyaki is my favorite way to eat salmon! I am working on adding nutritional values to my recipes, but it will take some time. In the meantime, I recommend checking out myfitnesspal.com which has a great nutritional calculator.
Hi Kristin, I made these yesterday and whilst a winner with the guests I was not sure if I did it right. I boiled up the remaining marinade as you said, but was I then to add that to the creamy soy ginger sauce to become the one drizzling sauce? Bringing the two together was was not in the instructions? The combined components were yummy by the way.
Those are two separate components. The teriyaki is a sauce that coats the fish, so the remaining marinade can be drizzled over. The creamy ginger sauce is a second sauce for dipping the whole wrap. The flavors all compliment each other very well.
This has bee a favorite of mine for years and my guests always love it, but where is the recipe for the creamy soy ginger sauce? I love putting leftover sauce on rewarmed rice the next day. Please put the sauce recipe back in!!!