Baked Teriyaki Salmon - a quick and easy dinner idea with lots of flavor! Delicious salmon baked with homemade teriyaki sauce and roasted broccoli.
Why This Recipe Works
Baked salmon with rice and steamed vegetable is one of the easiest dinners you can make on a busy weeknight. It only requires one sheet pan and if you make the rice ahead, you can save even more time. Use my homemade teriyaki sauce that you can make and keep in the fridge until ready to use. This Baked Teriyaki Salmon is flaky, delicious, and perfect for busy weeknights or a special occasion!
- salmon: I used 12 oz of fillets
- teriyaki sauce: store-bought or my homemade version
- fresh broccoli: to roast on the same pan
- rice: to serve
- garnish: green onions, sesame seeds
How to make baked salmon?
- To cook salmon in the oven, place it on a parchment paper-lined baking sheet. Season with salt and pepper.
- Next, pour at least two tablespoons of teriyaki sauce over each salmon piece.
- Bake in the oven for 18 to 20 minutes or until the salmon is flaky and cooked through.
- Garnish with sesame seeds and chopped green onions.
- I like to add broccoli to the baking sheet alongside salmon and let it roast at the same time. You can use asparagus or cauliflower too.
How long to bake salmon in the oven?
Teriyaki salmon is definitely one of the easiest dinners you can make at home. Salmon bakes really quickly, it takes only 18 to 20 minutes to cook in the oven, depending on the thickness of your fillets.
For the best tasting and juicy salmon, keep the skin on! It helps to keep the moisture in during baking and not let the juices escape. You can always remove the skin right before serving, if you don't like the taste.
Any leftovers or meal prep should be stored in a container with lid, in the fridge, for up to 3 days.
When cooking any type of meat, use meat thermometer to check if it's done. It should read 145 degrees F. If you don't have one, cut into the thickest part of the fillet. If it starts to flake, it's done. If your salmon is covered in white substance, it's overcooked. It's called albumin and it's a solidified protein. It doesn't affect the flavor and it's totally fine to eat, just doesn't look appealing.
More seafood recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Baked Teriyaki Salmon
- 12 oz. salmon fillets
- 2 cups fresh broccoli if using frozen, thaw out first
- ¾ teaspoon salt
- ½ teaspoon black pepper
- cooked rice
- ¼ cup chopped green onions for garnish
- 3 teaspoons toasted sesame seeds for garnish
homemade teriyaki sauce
- ¼ cup packed brown sugar
- ½ cup low-sodium soy sauce
- 1 tablespoon apple cider vinegar or rice vinegar
- ¼ teaspoon ground ginger optional
- 2 teaspoons minced garlic
- 1.5 teaspoon sesame oil
- 1.5 tablespoon cornstarch
- 2 tablespoons water
- To make teriyaki sauce: In a medium saucepan, whisk together brown sugar, soy sauce, vinegar, ginger, garlic and oil. Heat up until it starts to simmer. Reduce heat to low. In a small bowl, whisk together water and cornstarch. Add to soy sauce mixture and whisk constantly until the sauce thickens. Remove from heat and let cool. Keep in glass jar with lid in the fridge for up to 2 weeks.
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set your salmon fillets on the sheet. Arrange broccoli on the side of salmon. Season everything with salt and pepper.
- Pour about 2 tablespoons of teriyaki sauce over each fillet.
- Bake salmon for 18 to 20 minutes OR until flaky and cooked through.
- Garnish with sesame seeds and chopped green onions. Serve with rice and roasted broccoli.
- Use my homemade teriyaki sauce that you can make and keep in fridge until ready to use.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.