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    Home » Seafood

    Teriyaki Glazed Salmon

    Published: Aug 6, 2020 · Modified: Oct 26, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    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!

    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!

    teriyaki glaze salmon on plates

    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 are this teriyaki sablefish and this baked yellowtail.

    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.

    You can also use salmon steaks if you've been fortunate enough to find some!

    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
    Marinate the Salmon

    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.

    Brush Off Marinade + Place in Oven-Safe Pan
    Brush Off Marinade + Place in Oven-Safe Pan

    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.

    Simmer the Marinade
    Simmer the Marinade

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

    Pull it out of the oven.

    Bake Until Fish Is Tender + Flaky
    Bake Until Fish Is Tender + Flaky

    Brush the salmon with teriyaki glaze.

    It'll be all pretty and glossy now.

    Brush Salmon with Teriyaki Sauce to Glaze
    Brush Salmon with Teriyaki Sauce to Glaze

    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!

    teriyaki glaze salmon on plates
    teriyaki glaze salmon on plates
    Print Recipe Save Recipe Saved!
    5 from 5 votes

    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!
    Author: Sarah Trenalone
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: Japanese
    Servings: 2 people
    Calories: 274kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 8 ounces salmon (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 salmon in sauce for 15-30 minutes. (Refrigerate while marinating.)
      Marinate the Salmon
    • 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.
      Brush Off Marinade + Place in Oven-Safe Pan
    • 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.
      Simmer the Marinade
    • 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.
      Brush Salmon with Teriyaki Sauce to Glaze

    Nutrition

    Calories: 274kcal (14%) | Carbohydrates: 7g (2%) | Protein: 26g (52%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Cholesterol: 62mg (21%) | Sodium: 1674mg (73%) | Potassium: 617mg (18%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 45IU (1%) | Vitamin C: 2mg (2%) | Calcium: 25mg (3%) | Iron: 2mg (11%)
    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.

    5 from 5 votes (5 ratings without comment)

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    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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