These baked yellowtail fillets are marinated in an easy homemade teriyaki sauce, baked until tender, and finished with a teriyaki glaze.
Ready for another foray into the world of slightly less common seafood?
I thought so!
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 from Misfits Market, but you could also check the freezer section at your most well-stocked grocery store.
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.
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!
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.
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!
Baked Yellowtail with Teriyaki Sauce
- 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.)
- 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 salmon and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Cook salmon 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.
- 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.
- 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.