Baked Teriyaki Salmon Recipe

This baked teriyaki salmon is a flavor-packed delight featuring a rich glaze of gluten free soy sauce, mirin, honey, and aromatic ginger and garlic. The marinade infuses each tender fillet with a perfect balance of savory and sweet, resulting in a healthy, elegant dish ideal for both casual dinners and special occasions.

I love making baked teriyaki salmon because its ingredients give a big punch of flavor while keeping the dish healthy and easy to prepare. I use 1 lb salmon fillets with the skin on to lock in moisture and add extra omega-3 fatty acids which are great for heart health.

I mix together 1/4 cup gluten free soy sauce or tamari with 1/4 cup mirin, 2 tbsp honey, 1 tbsp rice vinegar, 2 minced garlic cloves, 1 tsp grated fresh ginger and 1/2 tsp black pepper. The marinade not only infuses the fish with rich umami but also creates a naturally sweet and tangy sauce that makes you think of a spicy salmon teriyaki bowl or a teriyaki salmon and broccoli bowl.

The dish is perfect for a weeknight dinner and is also ideal for a healthy bowl recipe on a weekend date night. Garnish with sesame seeds and chopped green onions for an extra crunch.

Why I Like this Recipe

I’ve always loved this baked teriyaki salmon because it’s so simple and yet packs tons of flavor. Here are a few reasons why I really enjoy it:

1. I like that it’s super easy to make – even after a long day, I can throw it together without any fuss.
2. I appreciate how healthy and gluten free it is, so I don’t feel guilty about cooking it up for dinner.
3. I love that the marinade is bursting with flavor; the mix of soy sauce, honey, garlic, and ginger really brings out the best in the salmon.
4. I also like that it looks fancy with the sesame seeds and green onions while still being a perfect weeknight meal.

It might not be perfect every time, but these little quirks make it my go-to recipe.

Ingredients

• Salmon is a protein-loaded fish rich in omega 3 which makes it super nutritious.
• Gluten free soy sauce adds a savory salty punch without causing gluten issues.
• Mirin, a sweet rice wine, lightly sweetens and balances the dish’s tangy notes.
• Honey is a natural sweetener that infuses the meal with smooth sweetness and flavor.
• Garlic, aromatic and fiber filled, deepens the taste while helping digestion.
• Ginger offers a zesty kick with subtle spice and antioxidant benefits.
• Rice vinegar gives a mild tanginess lifting the overall flavor profile.
• Black pepper brings a warm spice adding a layer of complexity to the seasoning.
• Toasted sesame seeds and green onions garnish for crunch and a pop of color.

Ingredient Quantities

• 1 lb salmon fillets, skin on if possible
• 1/4 cup gluten free soy sauce or tamari
• 1/4 cup mirin
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp black pepper
• Optional sesame seeds and chopped green onions for garnish

How to Make this

1. Preheat your oven to 400°F.

2. In a small bowl, whisk together the soy sauce, mirin, honey, rice vinegar, minced garlic, grated ginger, and black pepper until well mixed.

3. Place the salmon fillets in a baking dish with the skin side down if they have skin.

4. Pour the marinade evenly over the salmon, making sure each piece gets a good amount of that delicious sauce.

5. Let the salmon marinate for about 10 minutes at room temperature if you can spare the time.

6. Bake the salmon in the preheated oven for 12 to 15 minutes, or until it’s just cooked through and flakes easily with a fork.

7. If you like your sauce a bit thicker, you can spoon some of it over the fish halfway through the baking time.

8. Once done, remove the salmon from the oven and let it rest for a couple of minutes.

9. Garnish with sesame seeds and chopped green onions if using, then serve hot and enjoy your meal!

Equipment Needed

1. Oven – preheat to 400°F
2. Small bowl – to mix the marinade
3. Whisk – for whisking together the soy sauce, mirin, honey, rice vinegar, garlic, ginger, and pepper
4. Measuring cups and spoons – for accurately measuring the liquids and spices
5. Baking dish – to place the salmon fillets for baking
6. Fork – to check if the salmon flakes easily when done
7. Spoon – for spooning any extra sauce over the salmon during baking
8. Knife – for mincing the garlic
9. Grater – for grating the fresh ginger

FAQ

Baked Teriyaki Salmon Recipe Substitutions and Variations

• Gluten free soy sauce or tamari – you can try coconut aminos instead which gives a slightly sweeter taste.
• Mirin – if you dont have mirin on hand, mix 3 tablespoons of sake with 1 tablespoon extra honey as a good substitute.
• Honey – if you need a vegan option, maple syrup works just fine and keeps a similar level of sweetness.
• Rice Vinegar – apple cider vinegar is a decent swap that still gives a bit of tangy flavor.
• Fresh ginger – if you’re out of fresh ginger, about 1/4 teaspoon of ground ginger can be used but be careful not to overdo it.

Pro Tips

• Try patting the salmon dry and even lightly oiling the skin before marinating. This can help the skin get crispier in the oven.
• If you want a thicker glaze, you can simmer a little extra marinade on the stove to let it reduce down. It gives you a richer coating on your fish.
• Don’t be afraid to let the salmon rest for a bit after it comes out of the oven so the juices can settle and make the fish even more tender.
• For a cleaner cooking process, line your baking dish with foil or parchment paper. This make the clean-up way easier in the end.