Easy, healthy, naturally gluten-free when made with gluten-free soy sauce, and full of rich flavor, this baked teriyaki salmon is a quick dinner that comes together in about 20 minutes. Tender salmon is coated in a glossy homemade teriyaki glaze, baked until perfectly flaky, and ideal for pairing with rice, veggies, or your favorite sides.

Why You’ll Love This Recipe

This baked teriyaki salmon is a perfect balance of sweet, savory, and lightly spicy flavors, with a sticky glaze that clings beautifully to the fish. It requires minimal prep, uses simple ingredients, and can be served in countless ways. It’s great for weeknight cooking but impressive enough for entertaining. The recipe works for whole fillets or cubed salmon and can be baked or broiled for crispier edges.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets, about 4 ounces each
1 batch teriyaki sauce (see exact measurements below)

To serve:
2 cups cooked rice
2 cups cooked broccoli
1/3 cup diced scallion

Homemade Teriyaki Sauce (exact measurements)

1/3 cup gluten-free soy sauce
3 tablespoons maple syrup
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
1 teaspoon cornstarch mixed with 2 teaspoons water (slurry for thickening)

Directions

1. If using previously frozen salmon, thaw it overnight in the refrigerator.
2. Preheat the oven to 400°F.
3. Prepare the teriyaki sauce by adding gluten-free soy sauce, maple syrup, water, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to a saucepan. Bring to a simmer, whisk in the cornstarch slurry, and cook for 1–2 minutes until thickened.
4. Lightly oil a baking dish to prevent sticking.
5. Cut the salmon into 1-inch cubes or keep the fillets whole. Add the salmon to the dish and coat with half of the teriyaki sauce.
6. Marinate for 20 minutes for best results, or bake immediately if short on time.
7. Bake uncovered:
   • Cubes: 10–14 minutes
   • Whole fillets: 12–18 minutes
   The salmon should flake easily with a fork and the color should be even throughout.
8. Optional: Broil for 1–2 minutes for crispier tops.
9. Drizzle or toss with the remaining teriyaki sauce.
10. Top with scallions, sesame seeds, and red pepper flakes if desired. Serve with rice and broccoli.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 12–18 minutes
Total time: 22–28 minutes

Variations

• Spicy Teriyaki Salmon: Increase red pepper flakes or add a teaspoon of chili paste.
• Garlic Lovers Version: Add extra minced garlic to both the sauce and salmon.
• Citrus Teriyaki Salmon: Add 1 tablespoon of orange juice to the sauce for a light citrus twist.
• Ginger-Forward: Double the fresh ginger for a brighter, sharper flavor profile.
• Air Fryer Option: Cook at 380°F for 8–12 minutes (cubes) or 10–14 minutes (fillets).

Storage/Reheating

Store cooled salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the oven at 300°F until warmed through. Avoid microwaving for too long, as it may dry out the fish.

FAQs

How do I know when the salmon is fully cooked?

Salmon is done when it flakes easily with a fork and the flesh is opaque and evenly colored.

Can I use store-bought teriyaki sauce?

Yes. Use about 1/2 cup of sauce for coating and 1/4 cup for serving.

Do I need to keep the salmon skin on?

Keeping the skin on during baking helps prevent the fillet from drying out. It will slide off easily once cooked.

Can I make this with frozen salmon?

Yes. Bake frozen salmon by adding 5–10 extra minutes to the cooking time.

Can I make this recipe ahead of time?

You can prepare the sauce ahead, but cook the salmon just before serving for best texture.

Is this recipe gluten-free?

It is gluten-free when made with gluten-free soy sauce.

Can I use salmon cubes instead of fillets?

Yes. Cubed salmon cooks faster and absorbs the sauce well.

What sides go well with teriyaki salmon?

Rice, quinoa, steamed vegetables, edamame, or salads pair beautifully.

Can I grill the salmon instead of baking?

Yes. Grill over medium heat for 6–8 minutes per side and brush with teriyaki sauce during the last minutes.

How long can I marinate salmon?

For this recipe, 20 minutes is ideal. Avoid marinating for more than a few hours, especially if the sauce contains vinegar.

Conclusion

This baked teriyaki salmon is a fast, flavorful, and versatile recipe that fits effortlessly into any weeknight schedule. With its glossy homemade sauce and tender texture, it’s a dish you’ll return to again and again. Whether you serve it with rice, vegetables, or your favorite grain, it delivers restaurant-quality flavor with minimal effort.

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