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.
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.
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.
Dig in while everything is still hot!
Teriyaki Glazed Salmon
- 8 oz salmon (2 fillets)
- ¼ cup rice vinegar
- ¼ cup soy sauce or tamari Use gluten-free certified if needed
- 1 TB shaved ginger (or ginger paste)
- 2 garlic cloves, minced
- 1 tsp wasabi OR horseradish
- 2 tsp sugar (white or brown)
- 1 TB olive oil
- Whisk or blend together vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), and sugar. Marinate salmon 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 10 minutes per 1" thickness, or until the fish easily flakes apart 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 salmon 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 salmon 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.