Moist and juicy Teriyaki Salmon baked to perfection and served with a homemade teriyaki sauce. It is the easiest and tastiest salmon you'll ever make.
Sticky, sweet, savory teriyaki sauce on a succulent slice of salmon. This is an awesome recipe that doesn’t need any long marinating. Your salmon will be perfectly juicy and flaky with this great recipe. Perhaps best of all, this is an easy recipe to cook, absolutely bursting with Asian flavors.
Salmon is a great fish to cook with because of its firm, flaky texture and relatively mild, complementary taste. Because salmon is a migratory fish, appearing in the ocean as well as in rivers at varying stages of its life cycle, it is widely eaten all over the world. In Japan, where oceangoing fish are a staple of the traditional diet, particularly in the home islands’ coastal regions, salmon is a very popular food.
Teriyaki Salmon Ingredients
We recommend using a two pound salmon fillet for this recipe. Our choice was a beautiful wild-caught sockeye salmon, but you can choose based on your own preference. It’s pretty easy to make this awesome teriyaki sauce, too, and you can use it on a variety of meats. Teriyaki chicken, beef, and salmon are all great ways to make use of this sauce.
A gluten free soy sauce can make this whole recipe gluten free, too, in case that’s something you need to have in mind.
How To Make Teriyaki Salmon
- First of all, you’ll want to prepare by greasing up a large baking sheet or dish. Preheat your oven to 400 degrees Fahrenheit.
- First of all, combine all your teriyaki sauce ingredients until the sauce has an even consistency.
- Place the salmon fillets in a mixing bowl and pour the sauce over the salmon. Cover it with plastic wrap, ensuring that the sauce is in contact with all the salmon’s surfaces, and marinate for twenty minutes. We recommend doing this at room temperature to ensure an even cook for your salmon, unless you’re living somewhere where room temperature (or the ambient temperature in your kitchen) is very warm. In that case, marinate in the fridge.
- Next, transfer your salmon to the baking sheet. Bake the salmon in your oven at 400 degrees for 12-16 minutes depending on the size of the fillet. You’ll know the salmon is cooked through when it is flaky and opaque. The length of time it takes for your salmon to cook varies based on its thickness and density, and even the cut of salmon itself. If you’re preparing multiple fillets, ensure that they are evenly sized.
- As the salmon is baking, transfer your remaining marinade to a small saucepan. Bring it to a boil, reduce the heat to a simmer and let the teriyaki sauce bubble away for three to four minutes, stirring occasionally. This should thicken the sauce, at which point you’ll remove it from heat.
- When your salmon is ready, take it out of the oven and brush it with teriyaki syrup. Sprinkle some chopped green onion and sesame seeds as a perfect Japanese-style garnish if you like, too.
How Long to Bake Salmon
Every type of salmon bakes differently. Farmed salmon is typically higher in fat, and will take longer to bake without drying out. Farmed salmon is also typically thicker in slices, perfect for salmon novices as they are more forgiving of long baking times. You don’t need to closely monitor farmed salmon as it cooks.
Wild caught salmon, such as sockeye, is thinner and lower in fat. Wild salmon, if you think about it, moves around a lot more and eats a lot less than farmed salmon, so they’re a leaner, more muscular fish. Some people believe wild salmon has more flavor, but for most of us salmon has quite a mild, buttery natural taste. When cooking with wild salmon, be careful and monitor your salmon more closely. Its lower fat content makes it easier to dry out if overbaked. We recommend, if you’re cooking teriyaki salmon with a wild fish, that you opt for the lower range of baking time. Check for doneness before cooking any longer.
What To Serve with Teriyaki Salmon
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