Teriyaki Salmon

Teriyaki Salmon – easy and lip-smacking good salmon fillets marinated in a sweet and tangy homemade teriyaki sauce and baked to perfection. Serve it with teriyaki glaze, veggies and rice and you’ll have one amazing meal in under an hour. And it’s a great meal-prep dinner, too!

I just love salmon! In fact, it’s my go-to post-holiday indulgence or whenever I feel like shedding off some pounds. I guess it’s because it makes a great low-carb dinner, and just downright versatile. In case you didn’t know, I’ve got loads of salmon recipes here on the blog.

And when hubby brought home a couple of pounds of salmon fillet after chaperoning our son (and his friends), I got so excited to make a fish spinoff of this Teriyaki Chicken recipe.

Boy oh boy, I’m so glad I did. The glaze teriyaki is spot on as it complements the delicateness of the baked salmon. Sweet, sticky, tangy and incredibly delicious!

Teriyaki Salmon Marinade

This recipe starts with seasoning the salmon fillet and then marinating it in a teriyaki sauce. You can actually purchase it at the grocery stores or any Asian specialty stores, however, I prefer mine made from scratch. Don’t worry though, this teriyaki marinade uses simple and mostly everyday ingredients. Here’s what the sauce is made of:

• minced garlic and ginger
• soy sauce
• brown sugar
• sriracha sauce
• apple cider vinegar
• water
• cornstarch

If you don’t have apple cider vinegar (ACV) at home, feel free to replace it with the same amount of lemon or lime juice OR  2 tablespoons of white wine for every tablespoon of ACV.

As for the soy sauce, you can just purchase a bottled one at the grocery and use up what’s left for this Orange Chicken, Shrimp Stir Fry, Pepper Steak or this Lomo Saltado. Promise, you’ll be amazed at what you can do with this Asian staple soy sauce!

How Long to Marinate Salmon?

For an exceptional result, you need to marinate the salmon fillets in this made-from-scratch teriyaki sauce (which is great for stir fry, by the way) for 20-30 minutes in a large Tupperware, bowl or resealable bag. But if you’re kinda pressed for time, 15 minutes would do. Anyway, this baked teriyaki salmon is also served with the same teriyaki glaze. So that’d compensate for the lack thereof.

Can You Pan Sear Teriyaki Salmon?

This Teriyaki Salmon recipe is a fantastic baked fish dinner. But if you feel like not turning on the oven for some reason, don’t worry, you can just sear the salmon on your stovetop.

After marinating the salmon, heat oil in a large skillet and cook the fillets 3-4 minutes on each side or until desired doneness (depending on the thickness of your salmon) and set aside. Then heat up the remaining marinade until slightly thickened. Serve it over the pan-seared salmon.

Storing and Reheating Instructions

For those into meal prepping, this recipe is just perfect for it. Keep it in resealable containers along with rice, steamed veggies (broccoli, cauliflower, carrots, asparagus or zucchini) and teriyaki sauce in separate small containers for each meal. And refrigerate for up to 1 week. To reheat, simply remove the container lid and microwave for 2-4 minutes or until heated through. Easy meal-prep dinner in minutes!

What to Serve with Teriyaki Salmon

I love teriyaki! And this teriyaki glazed salmon is definitely one for the books. I usually pair this sweet, tangy and slightly salty fish with some steamed veggies, like broccoli and greens, on the side. Or choose any of the following below:

• warm white or brown rice
• cauliflower rice for a low-carb option
• Rice Pilaf
• Chow Mein

Other Salmon Recipes To Try

• Salmon Salad
• Pan Seared Salmon
• Grilled Salmon Recipe
• Oven Baked Salmon
• Blackened Salmon
• Orange Honey Glazed Salmon

 

How To Make Teriyaki Salmon

 

Preheat oven to 400 °F. Grease a large baking pan (9×13), cast iron or baking sheet. If using a baking sheet, cover with foil and then grease for easier clean-up. Season salmon fillets with pepper. Set aside.

In a medium mixing bowl, whisk together the garlic, ginger, soy sauce, brown sugar, sriracha, apple cider vinegar, water, and cornstarch.

Place salmon fillets into a  large Tupperware, bowl or resealable bag along with the marinade for 20- 30 minutes in the fridge.

After marinating is complete, remove from the fridge and place salmon fillets in a baking dish. Bake for 12-15  minutes or until flaky once poked with a fork. Bake times may vary depending on the thickness of salmon fillets.

While salmon is baking, transfer the leftover marinade to a small saucepan. Place on medium heat, bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (about 3-4 minutes )  remove from heat and set aside.

Take salmon out and when fish is cooked to your liking, plate and pour teriyaki sauce on top or serve with extra sauce. Top with green onions and serve with rice and broccoli.