Description

This Teriyaki Salmon recipe features tender salmon fillets marinated in a flavorful homemade teriyaki sauce made from soy sauce, hoisin sauce, brown sugar, garlic, and ginger. The salmon is baked to perfection in the oven and finished with a rich, thickened teriyaki glaze, garnished with sesame seeds and chopped green onions, making it an easy yet impressive main dish perfect for a weeknight dinner or entertaining guests.

Ingredients

Scale

Salmon

2 ½ lbs salmon filet, sliced into 2-inch wide slices

Teriyaki Sauce

3 tablespoons teriyaki sauce
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon sesame oil
⅓ cup packed light brown sugar
2 large or 3 medium garlic cloves, minced
2 teaspoons freshly grated ginger or ½ teaspoon ground ginger

Garnish

Sesame seeds, for garnish
Green onion, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Grease a large rimmed baking sheet by covering it with foil and then greasing it for easier cleanup. Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
Make Teriyaki Sauce: In a bowl, combine teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, light brown sugar, minced garlic, and grated ginger. Stir well until the brown sugar dissolves completely, creating a smooth marinade.
Marinate Salmon: Place the salmon slices in a mixing bowl and pour the prepared teriyaki sauce over them. Cover the bowl with plastic wrap and let the salmon marinate for about 20 minutes, either at room temperature or refrigerated, allowing the flavors to infuse.
Bake Salmon: Transfer the marinated salmon slices onto the prepared baking sheet, reserving the remaining marinade. Bake in the preheated oven at 400°F for 12-16 minutes, or until the salmon is flaky and cooked through. Baking time may vary depending on the thickness of the fillets.
Thicken Sauce: While the salmon bakes, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer. Cook for 3-4 minutes, stirring occasionally until the sauce thickens slightly. Remove from heat once done.
Serve: After removing the salmon from the oven, brush each piece generously with the thickened teriyaki syrup. Sprinkle with chopped green onions and sesame seeds to garnish. Serve immediately for best flavor and texture.

Notes

Marinate the salmon for a minimum of 20 minutes to allow the flavors to penetrate, but do not exceed 1 hour to avoid over-marinating the fish.
If you prefer a spicier kick, add a teaspoon of chili flakes or sriracha to the marinade.
Using foil on the baking sheet helps with easy cleanup and prevents sticking.
Ensure the salmon is cooked to an internal temperature of 145°F for safety.
Leftover thickened teriyaki sauce can be stored in an airtight container in the refrigerator for up to 3 days.