Teriyaki Salmon

No ratings yet

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

Prep Time10

Cook Time13

Marinate time20

Total Time43

Course: Dinner

Cuisine: American, Asian

Servings: servings

Calories: 322kcal

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

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.