• Sadia Hussain

Baked Teriyaki Salmon Recipe

This baked teriyaki salmon recipe is my new, favorite, easy meal! This moist, tender fish coated with a sticky, slightly sweet and salty sauce has made it into my weekly dinner rotation.

I love salmon because it’s a versatile fish that tastes good raw, baked, poached or grilled and is available in the grocery store year round. I like salmon skin, especially when it’s cooked until it’s crispy. If you are not a skin person feel free to buy it skinned or peel off the skin before serving, which is what I do for my family.

This, like so many of my recipes, can be tweaked. I use a bottled teriyaki sauce in this recipe but you could surely make your own. I bake my salmon in the oven but you could cook yours on the stove and it will taste equally delicious. I just love everything about this recipe!  If you are short on time but want something healthy AND amazing, this is perfect for a weeknight dinner with a side of rice and veggies of your choice.

I’m sure you will love this recipe and who knows… it might just become a weekly regular in your house too!

[lt_recipe name=”Baked Teriyaki Salmon Recipe” servings=”4″ total_time=”30M” print=”yes” ingredients=”• 1 kg/ 2lbs salmon, cut into large pieces;• 3/4 cup of bottled teriyaki sauce;• 1 lime, juiced;• 2 cloves garlic, chopped;• 1-inch piece of ginger, grated;• 1 teaspoon sesame oil;• 1/4 teaspoon salt or to taste;• 1/4 teaspoon black pepper or to taste;• 2 tablespoons soft brown sugar or 1 tablespoon regular white sugar (optional);• 1 teaspoon sesame seeds, roasted (optional)” ]Preheat oven to 230C/450F.;;Cover a baking sheet with foil or baking parchment.;;In a large bowl, mix teriyaki sauce, lime juice, garlic, ginger, sesame oil, salt, black pepper, and sugar, if using.;;Add salmon and marinate for 15 minutes.;;Place salmon pieces skin side down (if there is skin) on baking sheet, reserving marinade.;;In a small pan, cook marinade on the stove on medium heat until reduced and thick.;;Bake salmon for 7-8 minutes.;;Gently turn over and bake for another 7-8 minutes.;;Drizzle sauce all over and sprinkle with sesame seeds, if using.;; Serve hot.[/lt_recipe]

Tips and Bits:

  1. Please do not over bake salmon. It will be dry and rubbery. The salmon will “cook” a bit while marinating, which means a shorter baking time.

  2. If you like crispy skin, do not bake after turning over fish fillets. Instead, turn the oven setting to BROIL and put fish skin side up in oven for 5 minutes until the skin is crispy.

  3. You can add 1 teaspoon cornstarch with 2 teaspoons of cold water to make a slurry. Add this to your sauce if you want a thicker sauce.

  4. The leftover fish stays well in the fridge for a day and can be gently reheated.

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