Baked Teriyaki Salmon

This teriyaki salmon is incredibly flavorful. Featuring low-sugar teriyaki sauce, this easy oven-baked recipe is ready in 25 minutes.

Course Main Course

Cuisine Japanese

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 349kcal

Preheat the oven to 425°F and position a rack in the middle of the oven.
Line a rimmed baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and lightly spray them with oil. Bake until cooked to 145°F, 12-15 minutes.

While the salmon is in the oven, whisk together the soy sauce and cornstarch in a small saucepan. Add the white wine, honey, minced garlic, and grated ginger, whisking to combine.
Heat the glaze over medium-low heat, whisking often, for 3-4 minutes, until it thickens into a syrup. Remove from heat as soon as it thickens. Keep a close eye on it - it thickens fast.

Remove the cooked salmon fillets to a serving platter. Brush them with the teriyaki glaze, sprinkle with sesame seeds, and serve.

You can broil the salmon instead of baking. Preheat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large, rimmed, broiler-safe baking sheet with foil and spray it with avocado oil. Place the salmon pieces on the foil and lightly spray them with oil. Broil for 5-6 minutes, until opaque and cooked to an internal temperature of 145°F.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Leftover salmon tends to dry out and taste fishy when reheated, so I prefer to crumble the leftovers and use them as a cold salad topping the next day for lunch (removing the skin). Delicious!