Teriyaki Salmon

Ingredients

Here's an overview of what you'll need to make oven-baked teriyaki salmon. The exact measurements are included in the recipe card below.

For the glaze:

Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative.
Cornstarch: Acts as a thickener for the sauce. I only use 1 teaspoon.
Dry white wine: Classic teriyaki recipes typically call for using sake, but I don't usually have that on hand, and white wine works perfectly well.
Honey: Just one tablespoon to add a bit of sweetness.
Minced garlic and minced ginger: You can mince them by hand for the optimal flavor, or use the stuff that comes in a jar. Just don't use the powders - they're not as potent or as tasty.

For the fish:

Salmon fillets: I like to use skin-on fillets because I think the skin is delicious. But you can use skinless fillets too.
Oil spray: I usually use avocado oil - it's a good oil with a neutral flavor. You can brush the fish pieces with oil instead of spraying them.
Sesame seeds: Used purely for garnish, but they do make the dish look aesthetically pleasing. Sometimes I also sprinkle the finished dish with chopped green onions or with a bit of parsley.

The ingredients needed to make teriyaki salmon.

Instructions

It's surprisingly easy to make teriyaki salmon. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

First, bake the salmon fillets until they are cooked through. You can also broil the salmon instead of baking it. Broiling is simply a faster method, but both methods work.
While the fish is in the oven, prepare the teriyaki sauce: Mix its ingredients in a small saucepan, then heat the mixture over low heat, whisking often, until it thickens. This happens fast - just a few minutes.
To finish the dish, brush the cooked fillets with the teriyaki sauce, sprinkle them with sesame seeds, and serve.

A four-photo collage showing the steps for preparing salmon teriyaki.

Frequently asked questions

What is teriyaki sauce?

It's a rich and sticky salty-sweet sauce that originated in Japan. Traditionally, its main ingredients include soy sauce, sake, sugar, and ginger. It's used as a marinade or glaze for many dishes, including meat, poultry, fish, and even vegetables.

What's the white stuff on my cooked salmon?

The white stuff coming out of the salmon is albumin, a protein that remains liquid in the raw fish, but coagulates when the fish is heated.

It's fine to eat it - it's just not aesthetically pleasing. The best way to minimize it is to cook the fish gently and avoid overcooking it.

Should I marinate the salmon before cooking it?

I don't. I like to keep things quick and simple, so I bake it, make the sauce separately, then brush the sauce on the cooked salmon. It's very tasty!

Is it better to bake the salmon or broil it?

It's really your choice! Both are excellent methods. I usually bake it, but broiling is faster and saves you from the need to preheat the oven. It's truly up to you. Here's a recipe for broiled salmon.

Serving suggestions

While steamed rice is an obvious choice, I like to serve this dish on top of cauliflower rice. It's also very good on a bed of shirataki noodles or sauteed spinach.

Then, on the side, I add a vegetable such as cabbage pancakes, Asian cucumber salad, sauteed sugar snap peas, or sauteed bok choy.

Sometimes I simply steam some broccoli and drizzle it with sesame oil.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, covered, in the microwave on 50% power.

Leftovers do tend to dry out when reheated. So I prefer to crumble them up and use them as a salad topping the next day for my lunch. Delicious!