Teriyaki Glazed Salmon

This teriyaki glazed salmon is made with baked fish and a homemade teriyaki sauce. It’s a quick and easy fish dinner ready in about thirty minutes!

I’ve been making homemade teriyaki sauce for a while now.

For instance, these ahi tuna steaks with ginger soy sauce are made with a variation on my usual teriyaki sauce, as is this teriyaki sablefish.

But there’s one recipe that I make over and over again, which (until now) I hadn’t shared here.

Teriyaki glazed salmon.

I make this salmon recipe all the time, because I almost always have every single ingredient on hand.

If you follow along with my Instagram stories, you’ve probably seen me making this salmon for dinner.

Looking for more salmon ideas? Try baked mustard salmon, salmon almondine, sweet chili salmon, air fryer salmon, salmon Caesar salad, slow-roasted salmon sandwiches, salmon sandwiches with Dijon, salmon Wellington, and pesto salmon.

What Kind of Salmon Should I Use?

Guys, there are a lot of different types of salmon.

This recipe works perfectly with any type of salmon fillet.

You can use inexpensive pink salmon fillets, wild sockeye salmon, or even luscious, fatty King salmon.

All that said, I would probably avoid using smoked salmon or canned salmon for this recipe.

Can I Use Store-Bought Teriyaki Sauce?

I have only tested this recipe with homemade teriyaki sauce, and recommend sticking with the sauce in the recipe card.

If you want to switch out my sauce for a store-bought sauce, make sure you like the flavor of the sauce you’re using.

How to Make Teriyaki Glazed Salmon

Start by whisking together the teriyaki sauce.

You’ll need rice vinegar, soy sauce (or tamari), ginger, garlic, wasabi (or horseradish), and a little sugar.

Set salmon fillets in dish (to marinate) and pour the sauce over the fish.

Marinate the salmon for at least fifteen minutes.

Next, use your fingers to brush as much of the marinade off the salmon as possible.

Do not discard the marinade.

Set the salmon in an oiled oven-safe pan (or baking dish or sheet pan). I used this Lodge 12″ carbon steel skillet.

Cook the fish for ten minutes per one-inch thickness.

While the salmon bakes, pour the marinade in a pan and bring it to a simmer. Simmer for just a few minutes to help thicken the sauce.

When the salmon is opaque and tender, it’s done.

Pull it out of the oven.

Brush the salmon with teriyaki glaze.

It’ll be all pretty and glossy now.

Serve the teriyaki glazed salmon right away, along with a side of jasmine rice and oven-roasted broccoli or a warm mushroom salad. I like to pour any extra teriyaki sauce over the side dishes.

Dig in while everything is still hot!