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This baked teriyaki salmon recipe is easy, fast, and delicious. You will love the simple homemade teriyaki glaze! Ready in under 30 minutes.
Making teriyaki sauce from scratch is surprisingly easy if you’ve never made it before. A few pantry staples is all you need. This teriyaki salmon is ideal for a quick weeknight dinner.
How to make teriyaki sauce for salmon
Add the brown sugar, soy sauce, honey, water, garlic, and pepper to a small saucepan. Whisk it together and bring it to a simmer. Stir in the cornstarch mixture until it thickens, then remove it from the heat. This whole process only takes about 5 minutes! You then brush the sauce onto the salmon and bake it.
I used one wild sockeye salmon filet that totaled around 1.3 pounds, but you can use any kind of salmon you wish, and it’s fine if it’s in smaller pieces. The glaze will be enough for about 2 pounds worth of salmon.
How long do you bake salmon for at 400F?
It depends on how thick the salmon is, but a good rule of thumb is 4-6 minutes/half inch of thickness. My piece of salmon was pretty thin (less than an inch thick in the thickest part), and it was a bit overcooked after the 15 minutes I gave it. Next time I’d test it after 12 minutes. For a thicker piece of salmon (more than an inch thick in the thickest part), 15-20 minutes will do it.
What do you serve with teriyaki salmon?
I love serving teriyaki salmon with rice and a green salad.
Pro tip: This easy teriyaki salmon recipe is ideal for those who aren’t necessarily big fish fans because the sauce is sweet. However, since the sauce is really sweet, I like to squeeze some lemon over top before eating it to balance the flavors.
Picky eaters in the house? No problem. 😉
I hope you give this easy teriyaki glazed salmon recipe a try!
Let me know in the comments below if you’ve made it or if you have questions.
Baked Teriyaki Salmon
- 1 salmon fillet (mine was 1.3 pounds)
- 2 tablespoons (packed) brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 clove garlic minced
- Pepper to taste
- 1 tablespoon cornstarch + 2 tablespoons cold water
- Lemon wedges for serving
- Preheat oven to 400F and move the rack to the middle position. Line a large baking sheet with tin foil for easy clean-up. Add the salmon to the baking sheet skin-side down.
- In a small saucepan, add the brown sugar, soy sauce, honey, water, garlic, and pepper. Whisk it together over medium-high heat until it just starts to simmer and the sugar dissolves (2-3 minutes).
- Meanwhile, stir together the cornstarch and cold water until smooth. Add it to the saucepan and whisk until the mixture thickens (about 30 seconds or so). Immediately remove the teriyaki sauce from the heat so it doesn't burn.
- Pour the mixture over the salmon and use a spoon or a brush to distribute it evenly. If the salmon is less than an inch thick in the thickest part, check the salmon after 12 minutes. If it's on the thicker side, bake it for 15-20 minutes or until it easily flakes with a fork.
- Serve immediately with lemon wedges (the sauce is very sweet so I like to squeeze some lemon juice over top).
- You can also use smaller pieces of salmon for this recipe - anything up to about 2 pounds in total should work.
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