Short on time? No need to sacrifice flavor and nutrition – try this Baked Teriyaki Salmon.
Standing in your kitchen, with its modern appliances, electric light, and variety of tools and gadgets, you might not think that you as a home cook have much in common with the cooks of the Edo period of 18th-century Japan. But when you make this Easy Baked Teriyaki Salmon, you actually do! Glazing salmon with teriyaki sauce and then broiling (ok, not baking, but still) became very popular during the 1700s in Japan, and it is a time-tested way of preparing a piece of salmon that brings out the best flavors of this popular fish.
So next time you are in a rush but want a home-cooked, healthy meal, try this way of preparing salmon. It also works well for special occasions, when you do have time but want to serve something elegant and delicious.
You will love this recipe because it delivers big flavor with very little hands-on time. Whisk together the pantry staples that make up the sauce while your oven preheats, and you’re basically good to go. Brushing on the sauce before and toward the end of baking is all you have to do. The savory and slightly sweet glaze baked into the top of the salmon creates a perfect foil to the tender, mild fish. And with the minimal prep time, you will be able to whip up a side dish or even dessert while the salmon cooks.
Teriyaki Sauce
Go to any grocery store today, and you can find an array of premade bottled teriyaki sauces, complete frozen teriyaki chicken or salmon dinners, and even teriyaki flavored snacks like chips and beef jerky. What’s the deal with teriyaki flavor? Originating in Japan, the word breaks down into teri, meaning “shine” (as in glazing) and yaki, meaning “to grill or broil.” A soy-based, dark sauce used initially to flavor fish, it became popular through the ages as a marinade or glaze for beef and pork as well. Once Japanese immigrants made their way en masse to places like Hawaii, the teriyaki sauce most of us know today came into being. The sweet pineapple juice flavor was added, creating a balance of salty and sweet that works very well with any number of dishes.
How to Make Ahead and Store?
Easy Baked Teriyaki Salmon is best served right after it’s made. However, you can certainly mix up the ingredients for the sauce and leave in the fridge for 2 days before you bake the salmon. For leftovers, you can store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Serving Suggestions
My favorite way to enjoy Easy Baked Teriyaki Salmon is with a side of brown rice and our recipe for Grilled Asparagus. Easy peasey. It is also delicious with fried rice or a vegetable stir-fry. In warmer months, it makes for a perfect topper for an entree salad. With its mild but tasty flavor, this is an easy kid-friendly entree too. My kids loved it with mashed potatoes, which is a cinch to make on the stovetop while the fish is baking.
Baked Teriyaki Salmon
Ingredients
- 2 1/2 lbs salmon filet sliced into 2″ wide slices
- 3 Tbsp teriyaki sauce
- 3 Tbsp hoisin sauce
- 3 Tbsp soy sauce
- 1 Tbsp white vinegar
- 1 Tbsp sesame oil
- 1/3 cup packed light brown sugar
- 2 large or 3 medium garlic cloves minced
- 2 tsp freshly grated ginger or 1/2 tsp ground ginger
- Sesame seeds for garnish (optional)
- Green onion chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and lightly grease it to prevent sticking.
- In a bowl, whisk together the teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, brown sugar, minced garlic, and grated ginger until well combined.
- Place the salmon slices on the prepared baking sheet. Brush the salmon with the sauce mixture, coating each piece evenly.
- Bake in the preheated oven for about 15 minutes, or until the salmon flakes easily with a fork.
- If desired, switch the oven to broil for the last 2-3 minutes to caramelize the top slightly. Keep a close eye on it to prevent burning.
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