Teriyaki Salmon Recipe - Princess Pinky Girl

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This teriyaki salmon recipe is an easy, healthy dinner made with a homemade teriyaki sauce that caramelizes into the perfect glazed salmon. It bakes in minutes and comes out flaky, tender, and full of flavor.

Glazed teriyaki salmon fillets baked to perfection with a savory-sweet coating and served with rice.

Making teriyaki salmon at home is easier than you think—no need for store-bought sauces or complicated steps. With just a few pantry staples, you can mix your own homemade teriyaki sauce in minutes. This easy teriyaki salmon recipe is not only quick and convenient, but it’s also packed with protein and heart-healthy omega-3 fats. Plus teriyaki glazed salmon pairs perfectly with a wide variety of sides.

Why You’ll Love This Baked Teriyaki Salmon

No store-bought sauce needed—homemade teriyaki sauce comes together in minutes
Uses simple pantry staples with no complicated steps
Quick, easy, and perfect for busy weeknights
Packed with protein and heart-healthy omega-3s
Flaky glazed salmon pairs well with rice, veggies, or your favorite sides

Ingredients for Teriyaki Salmon

Soy sauce: To make this a gluten free meal, use a gluten-free soy sauce, tamari, or coconut aminos. Use low sodium soy sauce to reduce the salt.
Rice wine vinegar
Brown sugar: Swap with honey, maple syrup, or agave nectar for natural sweetness. Use slightly less, as they’re sweeter and may caramelize faster when baking.
Garlic cloves
Fresh ginger
Salmon filets – you can use fresh or frozen salmon. See quick thawing tips below)
Green onion or scallions
Sesame seeds: Choose from black, white, mixed sesame seeds, or even toasted sesame seeds.

See the recipe card for full information on ingredients and quantities.

Close up of teriyaki salmon garnished with sesame seeds and green onion

How to Make Baked Teriyaki Salmon

Make The Marinade: In a large gallon-size Ziploc bag, mix the soy sauce, rice vinegar, brown sugar, garlic, and ginger.
Marinate In The Mixture: Add the salmon fillets to the bag and refrigerate for 20 to 60 minutes to marinate in the teriyaki mixture.
Bake: Place the salmon in the pan and pour the teriyaki marinade over the fillets. Bake at 400 degrees Fahrenheit until flaky. Spoon the teriyaki sauce over the salmon.
Serve: Garnish with green onions and a sprinkle of sesame seeds. Serve with rice and veggies and enjoy!

Four-step collage showing salmon marinated in teriyaki sauce, then baked and garnished with sesame seeds.

Recipe Tips

Use a Ziploc bag: It helps evenly coat the salmon in the marinade with less mess.
Don’t overbake: Salmon is done when it flakes easily with a fork—usually 12–15 minutes at 400°F.
Make extra marinade: Want extra sauce? Simmer the reserved marinade in a small saucepan until thickened, then drizzle it on top. You can also use the sauce to coat my chicken teriyaki meatballs!
Sweeten the sauce: Add mirin to your teriyaki marinade for a subtle sweetness and depth of flavor. If you don’t have mirin, you can use sake with a touch of sugar to achieve a similar balance of sweetness and umami.

Flatlay of teriyaki salmon in a white baking dish, soaked in marinade sauce

Serving Suggestions

Control the Carbs: Serve your teriyaki glazed salmon with garlic green beans, roasted broccoli, cauliflower rice, or a refreshing cucumber salad for a light, low-carb meal. Add sliced avocado on the side for a creamy, healthy touch too!
It’s Great With Whole Grains: For a heartier meal, serve the salmon over white rice, instant pot brown rice, or quinoa to add whole grains that complement the savory teriyaki glaze.
Serve With Asian-Inspired Sides: Round out the meal with crispy egg rolls, stir-fry noodles, fried rice or a warm bowl of miso soup for an authentic, Asian-inspired experience.

FRequently Asked Questions

Can I use frozen salmon fillets?

Yes, you can use frozen salmon fillets—just make sure they are fully thawed before marinating. Pat them dry and drain any excess liquid from the packaging to help the marinade stick and prevent a watery sauce.

How can I keep the salmon from drying out when reheating?

To keep the salmon moist, cover it with foil when reheating in the oven. You can also add a splash of soy sauce or place a small pat of butter on top of the fillet to help lock in moisture and enhance flavor.

What’s the fastest way to thaw frozen salmon fillets?

Place the sealed fillets in a bowl of lukewarm water and turn them occasionally. Avoid hot water—it can thaw unevenly and dry the salmon or leave white residue. They’ll be ready in about 30–45 minutes.

How can I know for sure that my salmon is done?

The best way to ensure your salmon is fully cooked is to check for an internal temperature of 145°F in the thickest part of the fillet. The flesh should be opaque and flake easily with a fork.

Storage, Reheating, and Make-Ahead Instructions

To Make-Ahead: You can marinate the salmon up to 24 hours in advance. Just keep it in the fridge until you’re ready to bake for an easy prep-ahead dinner.
To Store: Teriyaki Salmon should be stored in an airtight container in the refrigerator for 2-3 days.
To Freeze: Once completely cooled, it can be wrapped tightly in plastic wrap and then placed in a freezer-safe Ziploc bag and frozen for 2-3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: To reheat, put in an oven-safe dish and heat at 275°F for 10-15 minutes.

Close up of teriyaki salmon garnished with green onion and sesame seeds on top of white rice.

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Teriyaki Salmon

Author — Jennifer Fishkind

Serves —

This easy teriyaki salmon is a quick, healthy dinner with savory-sweet flavor from a simple homemade marinade—perfect for any weeknight.

Print Rate Pin Save

Prep Time 10

Cook Time 13

Marinate time 20

Total Time 43

Ingredients

Instructions

In a large gallon-size Ziploc bag, mix the soy sauce, rice wine vinegar, brown sugar, garlic cloves, and grated ginger. Add the salmon fillets and refrigerate for 20 to 60 minutes to marinate.
½ cup soy sauce, ¼ cup rice wine vinegar, ¼ cup brown sugar, 3 garlic cloves, 1 teaspoon ginger, 24 ounces salmon filets
Preheat oven to 400°F spray a casserole pan with nonstick spray.
Place the salmon in the casserole pan and pour the teriyaki marinade over the fillets. Bake for 13 to 15 minutes until the salmon is flaky. Spoon the teriyaki sauce over the salmon.
Garnish with sliced green onions and sesame seeds, and enjoy.
1 green onion, 1 teaspoon sesame seeds

Jenn’s Notes

Storage :

To Store: Teriyaki Salmon should be stored in an airtight container in the refrigerator for 2-3 days.
To Freeze: Once completely cooled, it can be wrapped tightly in plastic wrap and then placed in a freezer-safe Ziploc bag and frozen for 2-3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: To reheat, put in an oven-safe dish and heat at 275°F for 10-15 minutes.

Tips :

Ziploc bag helps evenly coat the salmon in marinade with less mess.
Salmon is done when it flakes easily with a fork—usually 12–15 minutes at 400°F.
If you want extra sauce, simmer reserved marinade in a small saucepan until thickened to drizzle on top. Or use the sauce to coat my chicken teriyaki meatballs!
Add mirin to your teriyaki marinade for a subtle sweetness and depth of flavor. If you don’t have mirin, you can use sake with a touch of sugar to achieve a similar balance of sweetness and umami.