Teriyaki sauce has to be one of my favorite condiments and one of my favorite ways to enjoy it is caramelized on thick strips of salmon. And this, this Baked Teriyaki Salmon was born.
We love salmon in this house, but this has definitely got to be one of my favorite salmon recipes. Mostly because it really is so easy. You can meal prep to ahead of time for the perfect lunch to take to work. But it also makes an easy dinner recipe.
This easy teriyaki salmon recipe is full of asian flavors and sure to become on of your family’s favorites too. Read below to learn how to make your own teriyaki sauce, the difference between farm raised and wild-caught salmon, and which type of salmon is best for this easy baked teriyaki salmon recipe.
Temperature of Salmon
Salmon can technically be served raw, like in sushi or poke bowls, but you’d need to be really certain that is was properly handling and stored from catch to delivery.
But even the salmon you buy at the store doesn’t need to be cooked into dry oblivion. I prefer mine to be cooked to 120°F, but fully cooked would be 145°. At 120°F the fibers are just starting to pull part and retain a good amount of moisture.
If you don’t have an instant read thermometer, you can eyeball it when fibers start to easily flake with a fork. It will be the most useful thing to your kitchen. Sushi grade tuna is hard to come by.
Farm Raised Vs Wild Salmon
Farm raised salmon is raised in a container and controlled environment while wild caught is caught out on the open sea. Some feel that sustainable, farm raised salmon is the more responsible approach to eating seafood since it isn’t depleting the natural population.
Salmon consumption has increased significantly within the past two decades after the extreme health benefits were revealed. Experts claim that the health benefits between farm raised and wild caught salmon are the same, however farm raised aren’t nearly as active, as they kept in smaller aquariums and don’t get as much daily exercise.
Size, genetics and breeding practices vary from farm to farm. Farm raised salmon with be rosy-orange, while wild caught fresh salmon is a deeper pink or red. Some feel the flavor of wild caught is better and more flavorful.
For those who don’t care for fish as much or are new to salmon, farm-raised might be a good gradual step to eating fish. Wild caught tends to be a little more expensive and might look a little rougher.
Baked Teriyaki Salmon Ingredients
The ingredient list is fairly simple and full of pantry staples if you prepare Asian cuisine frequently. Of course, you can make it even simpler by buying a bottle of teriyaki sauce, but make sure you like the flavor of the brand you choose first.
They can be too thin or bitter. Plus, you can use any remaining sauce to make something like teriyaki chicken.
- Salmon filets – I like making this recipe using individual filets because they cook quicker, but you can use a whole, uncut filet as well, but it might change the cooking time a tad.
- Coarse kosher salt & ground black pepper – For seasoning.
- Sesame seeds – Black or yellow can be used. Toasting them yourself or buying toasted brings out even more of their natural flavor.
- Scallions – Also known as green onions, they are optional and can be swapped for chives. I like the fresh crunch and color they bring to the dish.
- Teriyaki Sauce – As a I mentioned, you can make your own (suggested) or grab a bottle at the store. Our sauce ingredients include mirin, soy sauce, rice vinegar, sesame oil, light brown sugar, garlic, fresh ginger and cornstarch or arrowroot to thicken.
How to Make Baked Teriyaki Salmon
The sauce is really the only hands-on portion of this recipe. Making teriyaki sauce is probably easier than you think!
- Combine the mirin, soy sauce, rice vinegar, sesame oil, brown sugar, garlic and ginger in a small saucepan and simmer so the flavors can marry. The mixture will be thin and boil over easily due to the sugar, so keep the heat low and watch carefully.
- I like a smooth sauce, so I use an immersion blender or small food processor to incorporate in all of the elements. This step is optional.
- In a separate bowl or small measuring cup, whisk together the cornstarch and water until fully combined. Mix with teriyaki marinade until it becomes glossy and take it off the heat, it will thicken as it cools. Of course, you can skip all this and use store-bought teriyaki sauce if you’d like.
- Prepare the salmon on a rimmed baking sheet or large baking dish and season with salt and pepper.
- bake for 10 minutes, remove and baste generously with teriyaki sauce. Return to the oven to cook for 5 minutes and remove, basting again. Place back in the oven just to let that caramelize and then remove when it reaches an internal temperature of 120°F.
- While resting, sprinkle with sesame seeds and scallions. I also like a quick drizzle of Sriracha- spicy and sweet gets me every time! A spritz of lemon juice would be great too.
This sauce will also work on grilled salmon or even pellet grill smoked salmon.
What to Serve with Baked Salmon
Salmon itself is versatile and can be served with almost anything from a side of rice (cauliflower rice, white rice or brown rice) to sauteed bok choy. Since this one is paired with teriyaki sauce, it goes well with other Asian inspired dishes.
Storage and Freezing
Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 5 days. Reheat the next day in the microwave or the oven.
Freezing: Cooked salmon can be frozen and reheated from the frozen state in the oven at 350°F.
More Easy Salmon Recipes
Southern Salmon Croquettes Recipe
Maple Citrus Salmon with Orange-Avocado Salsa
Smoked Salmon Cream Cheese Dip
Baked Teriyaki Salmon Recipe
Equipment
Ingredients
Salmon:
- 4 4- ounce salmon filets
- coarse kosher salt & ground black pepper
- 1 tablespoon toasted sesame seeds
- 2 tablespoons scallions , sliced
Homemade Teriyaki Sauce:
- 2/3 cup mirin
- 1 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup light brown sugar
- 7 cloves fresh garlic , minced or grated
- 2 tablespoons fresh ginger , minced or grated
- 3 tablespoons cornstarch or arrowroot
- 3 tablespoons water
Instructions
Teriyaki Sauce:
- Combine the mirin, soy sauce, rice vinegar, sesame oil, brown sugar, garlic and ginger in a small sauce pan. Bring to a low boil, then a simmer for 10-15 minutes. Mixture will be thin and boil over easily due to the sugar, so keep the heat low and watch carefully.
- Using an immersion blender or small food processor, blend well.
- In a separate bowl or small measuring cup, whisk together the cornstarch and water until fully combined. Mix with teriyaki marinade until it becomes glossy. Remove from heat, mixture will thicken as it cools.
Salmon:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place salmon fillets on the baking sheet and season liberally with salt and pepper.
- Bake for 10 minutes. Remove and baste with teriyaki sauce, return to the oven for 5 minutes.
- Remove and baste again, return for 2 minutes.*
- Remove and top with sesame seeds and scallions.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
This recipe turned out perfectly! I used store-bought teriyaki and was super happy with how it turned out.
I love teriyaki sauce too, it goes so well with the juicy salmon.
I recently got some very nice salmon at the fish market and couldn’t decide what to do with it. I think this is what I’m going to make! Looks so good!
We love love love salmon in this house, and this recipe was a home run! The homemade teriyaki sauce made all the difference.
Love the flavors in this salmon recipe. So delicious. Thanks for sharing.