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Teriyaki Salmon
One of our favorite quick and easy weeknight dinners, we promise this Teriyaki Salmon will end up on your regular meal rotation! It's so easy to make, packed with delicious flavor and results in perfectly tender, flaky fish!
Prep Time
5 mins
Cook Time
5 mins
Marinating Time
30 mins
Total Time
50 mins
Servings: 3
Calories: 295 kcal
Course:
Main Course , Dinner
Cuisine:
Japanese
Ingredients
- 1 recipe teriyaki marinade (about 1 1/2 cups)
- 3 salmon fillets (about 5 ounces each)
garnishes
- 2 thinly sliced green onion
- 1 1/2 teaspoons toasted sesame seeds
- 6 trimmed cilantro sprigs
Instructions
- Divide marinade in half and set half aside. Pour half of remaining teriyaki marinade in a baking dish and top with salmon.
- Pour rest of that half of marinade over fillets and refrigerate for 30 minutes.
- Remove fillets from baking dish and pat dry.
- Preheat oven to 375˚F. Lightly grease a baking sheet.
- Top baking sheet with salmon fillets and bake for 8 to 9 minutes (for wild caught) and 10 to 13 minutes (for farm-raised), depending on thickness of fillets and desired doneness.
- While salmon is baking, pour unused marinade into a saucepan and simmer over medium-low heat.
- Combine 1/4 cup water with 1 1/2 tablespoons cornstarch and stir together to make a slurry.
- Once marinade is simmering, stir in slurry and continue to stir until sauce thickens enough to coat the back of a spoon. Remove sauce from heat.
- Remove salmon from oven and set broiler on high.
- Brush each fillet with a generous amount of teriyaki sauce and place under broiler for 1 to 2 minutes.
- Remove from heat and top fillets with green onions and toasted sesame seeds.
Cup of Yum
Notes
- We don't recommend making our teriyaki salmon ahead of time for serving, as it's really best served fresh out of the oven.
- If you have leftovers, you can reheat the fillets in the microwave. Cover the fillets with a damp paper towel and heat for 30 seconds to 1 minute.
- You can also reheat the fillets in the oven. Set the oven to 325˚F, pour a couple tablespoons water in a baking dish and top with fillets. Tightly cover baking dish with foil and bake for 6 to 8 minutes or until just heated through.
- The fillets will be tougher when reheating, but still delicious. The added toughness to the fillets is why we don't recommend making this dish ahead of time and reheating for serving.
- There are so many ways to serve teriyaki salmon. We love serving our teriyaki salmon with steamed brown or white rice, fresh cucumber and carrot (peeled into ribbons, sliced into thin coins, or diced) and steamed edamame.
- We also love serving this dish over a simple salad with arugula, spinach, sliced romaine, or mixed greens, along with some sliced almonds and a citrus vinaigrette. Delicious!
- We used wild caught salmon for our recipe, which tends to be leaner and cooks up faster than farm-raised salmon. If using farm raised salmon bake fillets for 10 to 13 minutes.
- If you just want a light teriyaki flavor, you can skip marinating the fillets and just brush the thickened sauce onto the fillets before baking them.
- Broiling the fillets before serving slightly caramelize the teriyaki sauce topping, giving it a pleasant, light char flavor and texture.
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
16g
(5%)
Protein
34g
(68%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Cholesterol
78mg
(26%)
Sodium
3743mg
(156%)
Potassium
937mg
(27%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
137IU
(3%)
Vitamin C
2mg
(2%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 3743mg | 156% |
| Potassium | 937mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.