I’m sharing my Baked Teriyaki Salmon, an easy, healthy, gluten free recipe that works for a busy weeknight and for a weekend date night.
I can’t get over this Baked Teriyaki Salmon, it’s the kind of dinner that feels fancy but doesn’t make you work for it. I mix tamari with grated fresh ginger and let the flavors sharpen the fish, then pop it in the oven until the edges caramelize.
The result is sticky, bright, and strangely addictive, you’re gonna find reasons to make it again. I’ve tossed leftovers into a Teriyaki Salmon bowl and it turned dinner into something unexpectedly exciting, and straight-up Teriyaki Salmon never looked so effortless.
If you like bold flavor without drama, this one will hook you.
Ingredients
- Salmon: rich in protein and omega-3 fats, heart healthy, flaky and satisfying.
- Tamari: salty umami punch, gluten free so great for GF folks, watch sodium.
- Brown sugar: gives sweetness and caramel notes, simple carbs, use it sparingly.
- Honey or maple: natural sweeteners that add depth and a little floral flavor.
- Fresh ginger: bright spicy zing, aids digestion, really wakes the whole dish up.
- Garlic: savory depth and antioxidants, small calorie boost but big on flavor.
- Toasted sesame oil: nutty aroma, intense flavor so a little goes a long way.
- Rice vinegar: mild acidity that balances sweet, adds a clean subtle tang.
- Cornstarch: thickens the glaze, pure starch so it adds carbs not much else.
- Green onions and sesame seeds: fresh crunch and tiny nutty bits for texture.
Ingredient Quantities
- 1 1/2 pounds salmon fillets, about 4 x 6 oz pieces, skin on or off your call
- 1/3 cup tamari (gluten free soy sauce)
- 3 tablespoons packed light brown sugar
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 1 tablespoon water
- Freshly ground black pepper, a pinch or two
- 1 to 2 teaspoons sesame seeds
- 2 green onions, thinly sliced
How to Make this
1. Preheat oven to 400°F and line a baking sheet with foil or parchment; pat 1 1/2 pounds salmon fillets dry, skin on or off your call, and season lightly with a pinch or two of freshly ground black pepper.
2. In a small saucepan combine 1/3 cup tamari, 3 tablespoons packed light brown sugar, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon grated fresh ginger and 2 minced garlic cloves; stir to combine.
3. Bring the sauce to a gentle simmer over medium heat until the sugar dissolves and the flavors marry, about 2 to 3 minutes.
4. Scoop out 2 tablespoons of the hot sauce and set aside for serving, then mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and whisk it into the simmering sauce; cook 30 to 60 seconds until the sauce is glossy and slightly thickened, then remove from heat.
5. Place the salmon on the lined sheet, brush a generous layer of the thickened teriyaki glaze over the tops (reserve some glaze for later), and pour any extra sauce around the fillets but not drowning them.
6. Bake at 400°F for about 10 to 14 minutes depending on thickness, until the salmon flakes easily and an instant-read thermometer reads about 125 to 130°F for medium; dont overcook it or it will dry out.
7. For a shiny, caramelized finish put the oven on high broil for 1 to 3 minutes after baking, watching closely so it doesn’t burn.
8. Remove salmon, brush with the reserved un-thickened sauce you set aside, then sprinkle 1 to 2 teaspoons sesame seeds and thinly sliced green onions (2 green onions) over the top.
9. Let rest a couple minutes, serve warm with extra sauce on the side and enjoy.
Equipment Needed
1. Baking sheet lined with foil or parchment
2. Small saucepan for the teriyaki glaze
3. Measuring cups & spoons
4. Whisk (or fork) and a small bowl for the cornstarch slurry
5. Pastry brush to glaze the salmon
6. Instant-read thermometer to check doneness
7. Fish spatula or wide spatula for removing fillets
8. Tongs or oven mitts for handling hot pan
FAQ
Baked Teriyaki Salmon Recipe Substitutions and Variations
- Tamari: swap for regular soy sauce (same amount, just taste for salt), coconut aminos (gluten free and milder, use same amount), or Bragg liquid aminos for similar umami.
- Light brown sugar: dark brown sugar 1:1, coconut sugar 1:1 (less molasses), or honey/maple syrup if you prefer liquid sweetener — use a bit less since it adds moisture.
- Rice vinegar: apple cider vinegar 1:1 for a fruitier tang, lemon juice for bright acidity (start a little lighter), or mirin if you want sweetness, but cut back on the added sugar.
- Cornstarch: arrowroot or tapioca starch 1:1 for a glossy, gluten free thickener, or all purpose flour at about double the amount if you dont need GF; always mix into cold water first to make a slurry.
Pro Tips
1. Let the salmon sit at room temp about 15 minutes and pat it really dry before you glaze it, it helps it cook more evenly and keeps the fish moister, and if you cook with the skin on it acts like a little protector.
2. Use an instant read thermometer and pull the fish around 125 to 130 F for medium, remember carryover will raise it a few degrees while it rests so dont wait till it reads 140 F or you’ll end up with dry salmon.
3. Make the cornstarch slurry with cold water and whisk it smooth first, add it slowly into the simmering sauce so you dont get lumps, and keep a couple tablespoons of the hot unthickened sauce aside for brushing at the end so the glaze stays glossy not gummy.
4. Sugars burn fast so when you broil for that caramelized finish watch it like a hawk, put the rack one notch lower if your broiler is aggressive and set a short timer, also lining the pan with foil or parchment makes cleanup way easier.
Baked Teriyaki Salmon Recipe
I’m sharing my Baked Teriyaki Salmon, an easy, healthy, gluten free recipe that works for a busy weeknight and for a weekend date night.
4
servings
430
kcal
Equipment: 1. Baking sheet lined with foil or parchment
2. Small saucepan for the teriyaki glaze
3. Measuring cups & spoons
4. Whisk (or fork) and a small bowl for the cornstarch slurry
5. Pastry brush to glaze the salmon
6. Instant-read thermometer to check doneness
7. Fish spatula or wide spatula for removing fillets
8. Tongs or oven mitts for handling hot pan
Ingredients
1 1/2 pounds salmon fillets, about 4 x 6 oz pieces, skin on or off your call
1/3 cup tamari (gluten free soy sauce)
3 tablespoons packed light brown sugar
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon cornstarch
1 tablespoon water
Freshly ground black pepper, a pinch or two
1 to 2 teaspoons sesame seeds
2 green onions, thinly sliced
Directions
- Preheat oven to 400°F and line a baking sheet with foil or parchment; pat 1 1/2 pounds salmon fillets dry, skin on or off your call, and season lightly with a pinch or two of freshly ground black pepper.
- In a small saucepan combine 1/3 cup tamari, 3 tablespoons packed light brown sugar, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon grated fresh ginger and 2 minced garlic cloves; stir to combine.
- Bring the sauce to a gentle simmer over medium heat until the sugar dissolves and the flavors marry, about 2 to 3 minutes.
- Scoop out 2 tablespoons of the hot sauce and set aside for serving, then mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and whisk it into the simmering sauce; cook 30 to 60 seconds until the sauce is glossy and slightly thickened, then remove from heat.
- Place the salmon on the lined sheet, brush a generous layer of the thickened teriyaki glaze over the tops (reserve some glaze for later), and pour any extra sauce around the fillets but not drowning them.
- Bake at 400°F for about 10 to 14 minutes depending on thickness, until the salmon flakes easily and an instant-read thermometer reads about 125 to 130°F for medium; dont overcook it or it will dry out.
- For a shiny, caramelized finish put the oven on high broil for 1 to 3 minutes after baking, watching closely so it doesn't burn.
- Remove salmon, brush with the reserved un-thickened sauce you set aside, then sprinkle 1 to 2 teaspoons sesame seeds and thinly sliced green onions (2 green onions) over the top.
- Let rest a couple minutes, serve warm with extra sauce on the side and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 4
- Calories: 430kcal
- Fat: 21.5g
- Saturated Fat: 5.7g
- Trans Fat: 0g
- Polyunsaturated: 3.5g
- Monounsaturated: 9g
- Cholesterol: 95mg
- Sodium: 900mg
- Potassium: 850mg
- Carbohydrates: 16g
- Fiber: 0.5g
- Sugar: 15g
- Protein: 37g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 1.2mg
