Print

Baked Teriyaki Salmon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick, flavorful, and healthy baked teriyaki salmon recipe featuring a sticky homemade glaze. Naturally gluten-free with simple ingredients and perfect for busy weeknights or elegant dinners alike.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 12–18 minutes
  • Total Time: 22–28 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Ingredients

  • 4 salmon fillets, about 4 ounces each
  • 2 cups cooked rice
  • 2 cups cooked broccoli
  • 1/3 cup diced scallion
  • 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

Instructions

  1. If using previously frozen salmon, thaw it overnight in the refrigerator.
  2. Preheat the oven to 400°F (200°C).
  3. In a small saucepan, combine gluten-free soy sauce, maple syrup, water, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Bring to a simmer.
  4. Whisk in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
  5. Lightly oil a baking dish to prevent sticking.
  6. Cut the salmon into 1-inch cubes or leave the fillets whole. Place in the dish and coat with half of the teriyaki sauce.
  7. Marinate for 20 minutes for best results, or proceed directly to baking if short on time.
  8. Bake uncovered in the oven:
    • Cubes: 10–14 minutes
    • Whole fillets: 12–18 minutes

    The salmon should be opaque and flake easily with a fork.

  9. Optional: Broil for 1–2 minutes for caramelized, crispy edges.
  10. Drizzle or toss with remaining teriyaki sauce.
  11. Serve over cooked rice with broccoli and garnish with scallions, sesame seeds, and red pepper flakes if desired.

Notes

  • Use gluten-free soy sauce to keep the dish gluten-free.
  • For stronger flavor, marinate the salmon for up to 20 minutes before baking.
  • Baking time varies depending on salmon thickness—check doneness by flaking with a fork.
  • Broil at the end for crispier edges and deeper glaze color.
  • Make the teriyaki sauce in advance and store in the fridge for up to 1 week.

Nutrition

Find it online: https://savorymomskitchen.com/baked-teriyaki-salmon/