Description

This baked teriyaki salmon is tender, flaky, and coated in a rich, homemade teriyaki glaze. It’s the perfect healthy and easy dinner, served with rice, veggies, or a simple salad!

Ingredients

Scale

For the Salmon:

4 salmon fillets (about 6 oz each)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp sesame seeds (for garnish)
2 tbsp green onions, chopped (for garnish)

For the Teriyaki Sauce:

1/4 cup low-sodium soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp sesame oil
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 tsp cornstarch + 1 tbsp water (for thickening)

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Instructions

Preheat the Oven:

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.

2. Make the Teriyaki Sauce:

In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
Bring to a gentle simmer over medium heat.
Mix cornstarch with water, then stir it into the sauce.
Simmer for 1-2 minutes, until slightly thickened. Remove from heat.

3. Prepare the Salmon:

Pat the salmon fillets dry and place them on the baking sheet.
Drizzle with olive oil, then season with salt and pepper.
Brush each fillet generously with teriyaki sauce.

4. Bake Until Flaky:

Bake for 12-15 minutes, or until the salmon easily flakes with a fork.
(For a caramelized glaze, broil for 1-2 minutes at the end!)

5. Garnish & Serve:

Sprinkle with sesame seeds and green onions.
Serve with steamed rice, stir-fried veggies, or a fresh salad!

Notes

Want extra sauce? Double the teriyaki sauce recipe!
Spicy version: Add ½ tsp sriracha or red pepper flakes.
Storage: Keeps in the fridge for 2-3 days, great for meal prep!