teriyaki salmon

This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.

Teriyaki Salmon Recipe

lbs salmon filet

Tbsp teriyaki sauce

hoisin sauce

soy sauce

Tbsp white vinegar

Tbsp sesame oil

brown sugar

garlic

tsp ginger

Sesame seeds (optional)

onion (chopped, optional)

Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.

Prep:

Combine sauce ingredients and stir until brown sugar is dissolved.

Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).

Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 12-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.

While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.

Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.

How to Make Easy Teriyaki Salmon:

Teriyaki Glazed Salmon – oven roasted salmon topped with a homemade teriyaki glaze. Packed with flavor and perfect for a simple weeknight meal!

Teriyaki Glazed Salmon

salmon fillets

tsp minced ginger

garlic, (minced)

Tablespoon rice wine vinegar

pineapple juice

cornstarch

water

green onions, (for garnish)

sesame seeds, (for garnish)

Preheat oven to 400 degrees. Line a rimmed cookie sheet with aluminum foil and spray with nonstick cooking spray. Set aside.

In a small sauce pan, combine soy sauce, brown sugar, ginger, garlic, and rice wine vinegar and bring to a simmer over medium-low heat. Stir and cook for five minutes.

In a small bowl, combine the cornstarch and water, mixing well. Add to the pan along with the pineapple juice, and allow mixture to return to a simmer. Continue cooking for 5-10 more minutes until mixture thickens and coats the back of a spoon. Remove from heat and allow to cool slightly.

Pat salmon fillets dry with a paper towel and place on the prepared cookie sheet. Spoon glaze generously over the tops of each fillet. You will have some left over!

Place pan in the upper half of the oven and cook for 10-12 minutes. Remove pan from oven and add a small amount of leftover glaze to the top of each fillet. Turn oven broiler to high and broil the salmon for an additional 2-3 minutes.

Garnish with sliced green onions and sesame seeds. Enjoy!

Teriyaki Salmon Bento consists of cooked rice, teriyaki salmon and a few small side dishes. Traditionally bento is meant to be eaten at room temperature without re-heating. It is surprising that cold Salmon Teriyaki is quite flavoursome without reheating. It is not fishy at all. Today’s bento box is a traditional wooden bento box called ‘Magewappa’. Please read the blog for more details.Because bento is usually made mostly from the left-over dishes or make-ahead dishes, the time indicated in this recipe only shows the time to pack the bento box.

BENTO BOX – Teriyaki Salmon

rice ((note 1))

grams/1.1

radish (, cut in half (note 4))

Dashimaki Tamago (Japanese Rolled Omelette)

Hijiki Seaweed Salad

mini foil cupcake liners ((note 6))

While the rice is still hot or warm, place it in the largest compartment of the bento box and let it cool.

Put green bean goma-ae in a foil cupcake liner and place in the corner of the rice compartment.

In one of the empty compartments, place Teriyaki Salmon pieces, then radish pieces to fill the space in the corner.

In the other empty compartment, place Dashimaki Tamago slices, almost vertically to allow space to place Hijiki Seaweed Salad.

Put Hijiki Seaweed Salad in a foil cupcake liner and place it next to the egg.

This teriyaki salmon dish comes together quickly for a healthy and delicious weeknight meal. Bake the salmon and broccoli together, then serve in a bowl with rice, veggies and creamy avocado.

Teriyaki Salmon with Broccoli and Rice

teriyaki sauce

salmon

broccoli florets

avocado coconut oil

rice

red cabbage

carrots

green onions, chopped

avocado,

lime, quartered

sesame seeds

avocado oil

low sodium tamari (or soy sauce)

maple syrup

garlic, minced

apple cider vinegar

ginger,

Make homemade teriyaki sauce (if using) by whisking together all ingredients in a small bowl.

In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.

Preheat oven to 425ºF and lightly grease a baking sheet.

Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half.

Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes. Cook or reheat rice while the salmon and broccoli are baking.

Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.

This is a great, quick weeknight meal. Amazing what you can create in 30 minutes!

This was delicious!! So easy and quick, and I love that you can leave it in the oven and not be stuck over the stove.Thank you for helping me find our new favorite salmon recipe!

https://content.jwplatform.com/videos/lgL0NDT7.mp4

These Teriyaki Salmon Bowls come together quickly for a healthy and delicious weeknight meal. Bake the salmon and broccoli together, then serve in a bowl with rice, veggies and creamy avocado.

Teriyaki Salmon Bowls

This easy to make oven baked Teriyaki Salmon recipe is destined to become a new favorite! It uses basic ingredients to make a tasty homemade teriyaki sauce which creates the most perfectly glazed salmon. Serve it with white or brown rice and steamed veggies for a delicious weeknight meal!

Teriyaki Salmon

green onion,

tsp sesame seeds, (for serving (optional))

water (divided)

Tbsp honey

Tbsp packed light brown sugar

Tbsp minced garlic ((3 cloves))

Tbsp minced peeled fresh ginger

lemon juice

Preheat oven to 400 degrees and spray a baking dish* with non-stick cooking spray.

In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp water, honey, brown sugar, garlic, ginger and lemon juice and bring mixture to a light boil over medium heat.&nbsp;

Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan.

Let mixture boil, whisking constantly, for 1 minute. Remove from heat and let cool slightly.

Place salmon in baking dish then pour teriyaki sauce evenly over salmon (I also like to lift the fillets up so the sauce runs right under).&nbsp;

Bake in preheated oven 12 - 15 minutes until salmon has cooked through (cooked time will vary depending on thickness of salmon).&nbsp;

Serve warm topped with some of the teriyaki sauce from the baking dish (use excess sauce for steamed asparagus or broccoli on the side) and chopped green onions and sesame seeds.

*I recommend using a baking dish that's just large enough to fit salmon while leaving a little space between fillets.

Recipe source: Cooking Classy

This Easy Baked Teriyaki Salmon Recipe is glazed with a homemade teriyaki sauce and baked creating a delicious sticky sweet coating then topped with sesame seeds and green onions!

EASY BAKED TERIYAKI SALMON

lb center cut Salmon

sodium free soy sauce

tsp minced garlic

tsp rice vinegar

cayenne pepper

green onions

Preheat oven to 400 degrees F.

Combine soy sauce, ginger, garlic, brown sugar, rice vinegar, and cayenne pepper in a  saucepan. Heat on medium for 5-7 minutes.

In a small bowl, whisk cornstarch and cold water. Add mixture to pan and stir. Cook just until  it starts to boil then, remove from heat. Set aside ½ cup.

Add salmon to an oven safe baking dish scales side down. Generously brush with ½ cup of  teriyaki sauce, coating completely.

Place salmon in the oven and bake for 15-18 minutes. Remove from heat and brush with  remaining teriyaki sauce. Garnish with sesame seeds and chopped green onion. Enjoy!

Air fryer salmon teriyaki recipe ready in 8 mins! The air fried salmon with teriyaki glaze is the best keto Teriyaki salmon when you want dinner fast!

Air Fryer Salmon Teriyaki (Keto, Paleo, Whole30)

Keto Teriyaki Sauce (see notes)

salmon (3

xanthan gum

Toasted white sesame seeds (sprinkle optional)

scallion

Sauce

Follow this keto teriyaki sauce recipe instructions to prepare the sauce but do not add the xanthan gum thickener. Let the sauce cool to room temperature.

For the teriyaki sauce:

Marinate

In a small baking tray or casserole dish that’s just big enough to fill in all the salmon pieces, pour over ⅓ cup of the teriyaki sauce and marinate the fish skin side up for 15-20 minutes.

Teriyaki salmon marinade:

Prep

Line the air fryer basket with a thin layer of  parchment paper or an air fryer liner. Slightly drip off the marinade and place the fish, side skin down, in the basket and with some gap between the fillets. Discard the marinade.

Air Fry

Air fry at 400F for 7 to 9 minutes. The exact time will depend on the thickness of the fish and your appliance. Mine was done at 7 minutes for medium-rare and 8 minute for medium.

To thicken the teriyaki sauce, take ¼ cup of the sauce and add it to a small sauce pot. Bring it to a low simmer. Gradually and slowly sprinkle in 1/8 tsp xanthan gum while whisking at the same time to prevent clumps.

Check

The fish will be nearly opaque when cut into, at 120F (49C) at the thickest part. You can peek into the thickest part with a sharp knife or fork. It should flake easily, but still has a little translucency in the center.

Serve

Transfer the fishes to a plater. Glaze the salmon with teriyaki sauce. Sprinkle with toasted sesame seeds, if using, and scallions. Remove the skin before serving. I recommend serving them warm.

Air fried the salmon:

Quick easy teriyaki salmon is tender, flaky, and flavorful, with bold flavors from the delicious teriyaki marinade. Great for dinner or meal prep lunches.

Easy Teriyaki Salmon

garlic,

ginger, grated

sesame oil

black vinegar

vegetable oil

(6 oz.) skin-on salmon fillets (about 2-inches wide)

white sesame seeds (for garnish)

green onions, finely chopped (for garnish)

In a large mixing bowl, add all the ingredients for teriyaki marinade (soy sauce, brown sugar, garlic, ginger, sesame oil, and vinegar) and mix well until the sugar dissolves.

Add salmon fillets into the bowl and toss well to coat. Cover the bowl with plastic cling wrap and let the salmon marinate for 20 minutes at room temperature. (You can marinate them in a large ziploc bag. Press the air out of the bag and seal tightly. Press the marinade around the fillets to coat).

Take the fillets out of the bowl and lightly pat dry on both sides (this will reduce oil spatters when cooking). Set the salmon aside on a plate and reserve the marinade.

Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Sear the salmon fillets (skin side down first) for 5-6 minutes on each side until golden brown and fully cooked. Do not move the fillets around during cooking. When salmon is cooked, the flesh will turn opaque and it will flake easily when you insert a fork. Transfer the cooked salmon onto a clean plate.

Make the teriyaki sauce by whisking together the reserved marinade, water and cornstarch. Transfer the mixture into the same skillet and cook over medium heat for 3-4 minutes until thickened to a desired consistency, whisking constantly.

Return the cooked salmon to the skillet and toss well to coat evenly with the teriyaki sauce. Garnish with sesame seeds and green onions, and serve warm over a bowl of steamed rice.

This recipe for salmon teriyaki is seared salmon fillets coated in a homemade teriyaki sauce.

Salmon Teriyaki

salt and pepper

cooking spray

ginger

honey

For the teriyaki sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.

Mix the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

Heat the oil in a large pan over high heat. Season the salmon fillets with salt and pepper to taste. Place the salmon, skin side up in the pan and sear until a golden brown crust forms, about 5 minutes. Turn the salmon and cook for approximately 5 minutes on the other side, or until cooked through.

Pour the teriyaki sauce over the salmon. Add the sesame seeds and green onions and serve.

A quick and easy sheet pan dinner - Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!

Teriyaki Salmon with Baby Bok Choy and Shiitakes

baby bok choy

shiitake mushrooms

low sodium soy sauce (don’t use Tamari-too salty)

rice wine vinegar

honey, maple or brown sugar

olive oil

garlic clove

Orange zest- optional

Toasted Sesame seeds

scallions, sliced thinly at a diagonal

sriracha or chili flakes

Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.

Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.

Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster.  and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).

Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.

This was fast, easy, and delicious! The orange zest really added something special. Thank you for posting such a great recipe.

This was fast, easy, and delicious! So glad I included the orange zest - it really adds something special. Thank you for such a great recipe.

Another fast yet delicious recipe!  Having fun trying out different dishes that are a real twist on what we usually do and much faster!  I finally got the Chef of the House sold on your recipes.  Some New Englander's can get a little stubborn...

Have a great day, m.

Made this for dinner last night.......scrumptious!

Love this recipe, quick and easy and perfect for weeknight dinners. I've found the boy choy sometimes overcooks in my oven so have found 5-7 minutes on the lower tier of the oven is best. Thanks Sylvia!

I mostly followed this recipe except I didn't have sesame seeds on  hand, I threw in a big garlic clove, and used grapefruit zest since I had no oranges. It was outrageously simple and delicious. A definite  keeper.

We made this last weekend &amp; it was so yummy. Do not leave off the orange zest it added such a nice
touch &amp; we used shitake mushrooms that shouldn't be left off either. We had this with the Japanese Sweet Potatoes...It was the perfect meal! Thanks

Super easy and delightful! I roasted with some frozen stir fry vegies from Costco and they all cooked perfectly together...vegies crisp and salmon moist.  As you suggested, perfect with the Kyoto sweet potatoes.  So colorful and nourishing!

This recipe has become my absolute favourite way to prepare tofu and I had no idea roasted baby bok choy was so delicious. This is one recipe where I don't want to make any substitutions. It's so perfect!

We love this recipe so much! The baked tofu method with the sauce is to die for and so easy on a weeknight. I love how versatile this is for swapping in whatever veg I have on hand. :)

Just made this last night along with the kyoto style sweet potatoes and it was delightful! So simple, yet very delicious and satisfying. I am so excited to try out all of your recipes. =)

Just made this! OMG. Sooo incredibly delicious - do not leave out the orange zest, it takes everything next level😍

All my girlfriends are asking for this recipe. My husband likes it too. So easy, healthy. Can have it ready to go in the oven before your guests arrive.

Recipe delicious but is there any chance you could metric measurements as well? Not everyone lives in Liberia, Burma or the USA and things everywhere else are not sold in ounces, the cookers aren’t marked in Fahrenheit etc. It’s not the end of the world to convert everything but it’s so much easier to have it written down at source. Thanks.

This was delicious! I didn’t have honey, so substituted with some syrup. I also didn’t have chilli flakes so sprinkled some fresh chilli on top. The flavours were amazing! To think it’s also a very healthy dish too, yum yummy!

I made this and it was absolutely amazing. Only issue for me was the saltiness of it. Other than that it was a fantastic meal. I used portabella mushrooms because that was all that was available in our little store. Definitely will make it again.

I've made this a couple times in the last week -it is that good!  Today I am making just the vegetables and serving with my husband's smoked salmon.  Thanks so much for this recipe!

Yikes!!!! Super salty. I had to rincé the bak choy under running water to make it edible. Otherwise good. So many people over salt

This was so easy and soooo delicious - weekday effort with weekend results. I used low sodium soya sauce and 2 Tbsp seasoned rice wine vinegar. We'll be having this again soon - thanks Sylvia!

https://content.jwplatform.com/videos/eFnzRKLb.mp4

Sheet-Pan Teriyaki Salmon with baby boy choy and shiitake mushrooms with only 15 minutes of hands-on time before baking in the oven. Simple and easy! Vegan Adaptable! 

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