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    Home » Seafood

    Baked Yellowtail with Teriyaki Sauce

    Published: Jan 26, 2022 · Modified: Feb 27, 2023 · 8 Comments

    Jump to Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These baked yellowtail fillets are marinated in an easy homemade teriyaki sauce, baked until tender, and finished with a teriyaki glaze.

    baked yellowtail on serving plates.

    Ready for another foray into the world of slightly less common seafood?

    I thought so!

    Here at Champagne Tastes, we love exploring seafood beyond the typical grocery store offerings. We've had fun with recipes for salmon steaks, lingcod, sablefish, and more.

    Next up on the list: yellowtail!

    Yellowtail is one of those varieties of fish that pairs perfectly with a teriyaki glaze. In fact, if you want to use the teriyaki glaze with salmon, black cod, or salmon steaks, it will be delicious with any of them!

    The yellowtail will be marinated before being baked and brushed with the teriyaki sauce. It's ready in about 30 minutes!

    What Kind of Fish is Yellowtail?

    There's more than one type of fish referred to as yellowtail, which can make things a little confusing when you're looking for a recipe!

    The fish we're cooking here is the yellowtail amberjack, a type of kingfish, also referred to as Australian yellowtail or great yellowtail. In Japanese cuisine, this same fish is referred to as Hiramasa and Buri.

    You might also see yellowtail snapper at your local fish market. If you're looking for a snapper recipe, check out our recipe for pan-seared snapper instead.

    What Does Yellowtail Taste Like?

    Yellowtail is rich and meaty, with a flavor profile similar to tuna or swordfish.

    It's also often eaten raw in sushi, and would make a fabulous swap for tuna in these spicy tuna poke bowls.

    In this recipe, however, we're skipping the raw preparation and instead baking the yellowtail.

    Where Can I Buy Yellowtail?

    Yellowtail can be a little difficult to find.

    I ordered mine online, but you could also check the freezer section at your most well-stocked grocery store.

    If you're interested in getting fish delivered, read up on how to buy seafood online and the benefits of joining a community supported fishery.

    How to Make Baked Yellowtail with Teriyaki Sauce

    Start by making the teriyaki marinade.

    Whisk together the vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), and sugar.

    Then place the marinade and the fish in a shallow dish, skin-side up.

    Refrigerate for 15 to 30 minutes.

    fish fillets marinating in a shallow dish.
    Marinate the Yellowtail

    Next, preheat the oven to 400 degrees Fahrenheit.

    Take the fish out of the refrigerator. Brush off any excess marinade from the fillets, and place them in an oiled, oven-safe pan.

    I like to use this Lodge 12" carbon steel skillet.

    Save the rest of the marinade for making sauce in a few minutes!

    fish fillets in a pan.
    Brush Off Marinade + Place in Oven-Safe Pan

    Slide the pan with the fish into the oven, and bake for 8 minutes per 1-inch of thickness.

    Note that the bake time is a little shorter than most of my baked fish recipes, because it's better to slightly undercook than overcook this fish. Also, yellowtail seems to cook through quickly!

    When done, the fish will be opaque and easy to pierce with a fork.

    cooked yellowtail in a pan.
    Bake Until Tender

    While the fish is cooking, bring the rest of the marinade to a boil over medium heat in a small pot.

    Then simmer the sauce for two or three minutes. You may need to lower the heat slightly.

    Remove the pot from the heat and cover to keep warm.

    When the yellowtail comes out of the oven, brush the teriyaki sauce over top of it, and serve immediately!

    Extra sauce can be served on the side, or drizzled over side dishes like jasmine rice or roasted baby potatoes!

    baked yellowtail on serving plates.
    baked yellowtail on serving plates.
    Print Recipe Save Recipe Saved!
    5 from 13 votes

    Baked Yellowtail with Teriyaki Sauce

    These baked yellowtail fillets are marinated in an easy homemade teriyaki sauce, baked until tender, and finished with a teriyaki glaze.
    Author: Sarah Trenalone
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: Japanese
    Servings: 2 people
    Calories: 259kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 8 ounces yellowtail (2 fillets)
    • ¼ cup rice vinegar
    • ¼ cup soy sauce or tamari Use gluten-free certified if needed
    • 1 tablespoon shaved ginger (or ginger paste)
    • 2 garlic cloves, minced
    • 1 teaspoon wasabi OR horseradish
    • 2 teaspoons sugar (white or brown)
    • 1 tablespoon olive oil

    Instructions

    • Whisk or blend together vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), and sugar.
      Marinate fish in sauce for 15-30 minutes. (Refrigerate while marinating.)
      yellowtail marinating in a shallow dish.
    • Preheat oven to 400°F.
      Brush oil in an oven-safe pan or casserole dish.
      Use your fingers to brush the marinade off of the fish and move it to the prepared pan. Reserve marinade.
      Slide the pan into the oven.
      Cook fish for 8 minutes per 1" thickness, or until the fish is opaque and easily pierced with a fork. (Thinner fish will be done cooking in less time, so pay attention to the thickness of your fillets.)
      Do not flip the fish halfway through cooking.
      cooked yellowtail in a pan.
    • While the fish cooks, pour the marinade into a small pot.
      Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.
      Simmer the Marinade
    • When the yellowtail is done cooking, remove it from the oven and brush the teriyaki sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)
      Serve the fish immediately.
      baked yellowtail on serving plates.

    Nutrition

    Calories: 259kcal (13%) | Carbohydrates: 7g (2%) | Protein: 26g (52%) | Fat: 12g (18%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg (18%) | Sodium: 1663mg (72%) | Potassium: 88mg (3%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 1IU | Vitamin C: 2mg (2%) | Calcium: 16mg (2%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

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    Comments

    All commentsI made thisQuestions
    1. Jeff & Diane D

      June 19, 2022 at 12:49 pm

      Hi,
      Looks delicious!
      A friend of ours (hubby is a fisherman in SoCal) gave us some fresh frozen at sea Yellowfin Tuna.
      Will this marinade work for this dish?

      Thanks!
      Jeff & Diane

      Reply
      • Alisha Trenalone

        June 19, 2022 at 1:56 pm

        Hi! That sounds delicious!
        We used yellowtail amberjack (a different type of fish than yellowtail tuna), but it should work with tuna too. I like to undercook tuna- I’d probably cut the cook time a bit.
        We also have some seared tuna recipes that would work well if you prefer a rarer tuna.
        Hope it turns out amazing!

        -Alisha at Champagne Tastes

        Reply
        • Jeff & Diane D

          June 19, 2022 at 2:08 pm

          Hi,
          Thanks for the suggestion, we will try it tonight and let you know.
          Best,
          Diane & Jeff

          Reply
      • Toccarra Wilson

        February 10, 2023 at 7:53 pm

        Baking my yellowtail now with red onion zucchini squash and tomato’s. Ideally I’m going to pair it with a bed of pasta seasoned to taste. With a nice Shiraz.

        Reply
        • Alisha Trenalone

          February 12, 2023 at 2:17 pm

          Sounds delicious!! Let us know how it goes 😊

          -Alisha at Champagne Tastes

          Reply
    2. Spyra

      July 31, 2022 at 7:01 pm

      Hello! This can’t be reheated then? I know the fish may get tough but my hubs wanted to take leftovers for lunch tomorrow. I think he just wants to show off his catch at work (we live in Iowa but in early July my hubs and his dad went on a boat out of San Diego and caught Yellowtail and Dorado/Mahi-mahi).

      Reply
      • Alisha Trenalone

        August 01, 2022 at 1:02 pm

        Hi Spyra, sorry for the late reply! Yes, it can be reheated, it's just that the fish tastes best right after cooking. But there should be no problem with eating it a day later.

        -Alisha at Champagne Tastes

        Reply
    3. Sulani

      April 05, 2023 at 3:32 pm

      Absolutely delicious. Didn't have rice vinegar or Wasabi so substituted with white wine vinegar (just 1/8 instead of 1/4) and added Japanese 7 spice instead of Wasabi. Yummy!

      Reply

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