This saucy teriyaki salmon is a nutritious meal that’s made with real ingredients and in less than an hour. Serve this teriyaki salmon recipe with your favorite grain and steamed veggies.
Delicious Teriyaki Salmon
Bring on the saucy teriyaki salmon! If you’re a sauce lover, then you’ll love this teriyaki salmon recipe. It’s made with our signature homemade teriyaki sauce and cooked using the broil method in just 8 minutes.
Serve it up with your favorite grain and veggie and you’ve got yourself a complete meal ready to go!
Why you’ll love it!
Great for meal-prep
High in omega-3’s
This recipe calls for 1-lb. salmon. You’re more than welcome to cook this using 1 larger filet, or cut them into smaller filets as we did.
Try Surrender Salmon!
Our all-time favorite salmon is Surrender Salmon. They catch wild-Alaskan salmon off of Bristol Bay in Alaska. The salmon is bright orange, so flakey and delicious, and truly the best.
Surrender Salmon is a family-run company based here in Minneapolis and they are good friends of ours! Support a local business if you can.
Homemade Teriyaki Sauce
I love our homemade teriyaki sauce so much because it’s made with maple syrup instead of white sugar. Here’s what you need:
- soy sauce
- maple syrup
- minced garlic
- grated ginger
No need to buy teriyaki sauce when you can make a homemade teriyaki sauce recipe in your own kitchen! Bonus, this teriyaki sauce can also double as a marinade.
How to Make Teriyaki Salmon
- Prep salmon: use a piece of paper towel to remove as much moisture as possible from the salmon filets.
- Make marinde: combine soy sauce, maple syrup, ginger, garlic, and sriracha. Whisk to combine.
- Marinate: add salmon filets to gallon-size plastic bag and pour in half the teriyaki sauce. Set the other half aside. Squish the salmon around and seal. Let marinate for 30 minutes.
- Cook: Place salmon onto a parchment-covered baking sheet skin-side down. Bake under high broil for around 8 minutes or until light and flakey.
- Thicken sauce: meanwhile, whisk cornstarch with warm water. Then, add the leftover teriyaki to a saucepan and bring to a boil. Once boiling, add the cornstarch slurry and whisk until thickened.
- Serve: serve your teriyaki salmon next to rice, your favorite veggie, and more teriyaki sauce.
How long to marinate teriyaki salmon
A good rule of thumb for any salmon marinade is to let your salmon marinate for around 30-45 minutes for optimal flavor.
Other Cook Methods
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Marinate salmon for around 30-45 minutes.
We recommend serving salmon teriyaki with your favorite grain (white rice or brown rice) and stir-fried veggies.
You know salmon is done cooking when the internal temperature is 125ºF to 130ºF. The color should be light pink and the flesh should be firm to touch.
Salmon Internal Temperature
How do you know when salmon is done? The internal temperature should read 125ºF to 130ºF and the color should be light pink.
Transfer cool salmon into an airtight container. Store in the fridge for up to 3 days.
To reheat: reheat for 90 seconds in the microwave or in the oven at 350ºF for around 10 minutes or until warm.
- 1 lb. salmon filets we used 4 filets
- 1/2 cup soy sauce or tamari for gluten-free option
- ⅓ cup maple syrup
- 2 tablespoons minced garlic
- 1 tablespoon fresh grated ginger
- 1 teaspoon sriracha omit if you don’t like spice
- 2 teaspoons cornstarch
- 2 tablespoons warm water
- For serving: sesame seeds
Pat each salmon filet with a paper towel to remove excess moisture. Set aside.
Prepare the homemade teriyaki sauce by adding the soy sauce, maple syrup, minced garlic, grated ginger, and sriracha (if using) into a bowl. Whisk the ingredients together.
Add the salmon filets to a plastic bag or a deep bowl and pour half of the teriyaki sauce over the salmon. Set the rest of the teriyaki sauce aside for later. Be sure the salmon is submerged in the teriyaki sauce and let it marinate for 30 minutes in the refrigerator.
Line a baking sheet with parchment paper and preheat the oven to high broil.
Remove the salmon from the marinade and let any excess teriyaki sauce drip from each salmon filet. Place the salmon filets on the baking sheet skin-side down.
Place the salmon in the oven and broil for 8 minutes, checking the salmon after 6 minutes to be sure it’s not burning.
Meanwhile, pour the remaining teriyaki sauce into a small saucepan and bring to a gentle boil over medium heat. Add warm water and cornstarch to a small bowl and whisk the two ingredients together and then add it to the saucepan. Whisk the cornstarch into the sauce until it thickens. Remove the sauce from heat and set aside.
When the salmon is flakey and cooked, remove it from the oven. Let the salmon rest for 5 minutes.
Plate the salmon with rice and top with the remaining teriyaki sauce and enjoy.
Calories: 267kcal Carbohydrates: 19g Protein: 27g Fat: 9g Sugar: 16g
Photography: photos taken in this post are by Erin from The Wooden Skillet.