This baked teriyaki salmon is a great recipe that is filling, packed with flavor and perfect for busy weeknights. Tender salmon is seasoned with a homemade gluten-free teriyaki sauce that is simply mouthwatering. With less than an hour of prep time, you're going to love this easy meal!
Add salmon teriyaki to rice and veggies for a delicious salmon rice bowl or serve it with your favorite side dish for a meal your whole family will love. It's an easy way to get your Asian flavor fix!
If you're looking for salmon dinner ideas, you should also try my baked lemon pepper salmon - it's ready in only 15 minutes!
Ingredient Notes
This easy teriyaki salmon recipe uses a handful of simple ingredients that can be found in any grocery store. The recipe is both gluten free and dairy free as written.
- Salmon - I used salmon fillets, but you can also cut the salmon into bite sized pieces if you prefer. Leave the skin on if you're using salmon fillets - it should come off easily after cooking. If you're using previously frozen fish, make sure to thaw it overnight in the refrigerator for the best results.
- Gluten Free Soy Sauce - Soy sauce is an ingredient which can contain hidden gluten. If you're following a gluten free diet, you will need to purchase soy sauce that is marked gluten free. If you like your teriyaki sauce on the sweeter side, you can replace the soy sauce with coconut aminos.
- Brown Sugar - I used light brown sugar for this recipe, but you can substitute your favorite sweetener. Honey, maple syrup, or coconut sugar will all work well.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Gluten Free - Use your favorite brand of soy sauce.
- Use fresh ginger - You can replace the ground ginger with 1 ½ teaspoons of freshly grated ginger for a spicier flavor.
- Make it Spicy - Add ¼ teaspoon of red pepper flakes if you like a spicier sauce.
- Make salmon bites - If you prefer bites to salmon fillets, remove the skin before cutting the fish into bite sized pieces.
How to Make Oven Baked Teriyaki Salmon
This easy dinner recipe requires very little hands on time. Simply mix the easy homemade teriyaki sauce and marinade the salmon before baking. It's perfect for a busy weeknight!
STEP 1: Combine the water, soy sauce, rice wine vinegar, sesame oil, brown sugar, garlic powder and ginger in a small bowl. Whisk together.
STEP 2: Add the salmon to a shallow dish or freezer bag. Pour half of the teriyaki marinade over the salmon. Let it marinade for 30 minutes.
STEP 3: Drizzle a sheet pan with olive oil. Place the marinated salmon fillets on the prepared baking sheet, skin side down. Bake for 12-15 minutes until cooked through. Bake times may vary depending on the thickness of the salmon.
STEP 4: While the fish cooks, heat the reserved marinade in a small saucepan over medium heat until it's thickened.
Drizzle the warmed teriyaki sauce over the baked salmon when serving.
Expert Tip
I recommend marinating your salmon for about 30 minutes, but no more than 2 hours. Marinating too long in an acidic sauce will alter the texture of the fish.
Storage
Store leftover teriyaki salmon in an airtight container in the refrigerator for 2-3 days. I recommend reheating it on the stovetop or in the oven for the best texture.
More seafood recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Baked Teriyaki Salmon
Ingredients
- ¼ Cup Water
- ¼ Cup Gluten Free Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- ¼ Cup Light Brown Sugar
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Ginger
- 1 ½ pounds Salmon Fillets four 6-ounce fillets
- 2 Tablespoons Olive Oil
Instructions
- Combine the water, soy sauce, vinegar, sesame oil, brown sugar, garlic powder, and ginger powder in a small bowl. Mix well.¼ Cup Water, ¼ Cup Gluten Free Soy Sauce, 1 Tablespoon Rice Vinegar, 1 teaspoon Sesame Oil, ¼ Cup Light Brown Sugar, 1 teaspoon Garlic Powder, ½ teaspoon Ground Ginger
- Add the salmon fillets to a bowl or ziploc bag and coat with half of the marinade. Let it marinate for 30 minutes.1 ½ pounds Salmon Fillets
- Preheat the oven to 425F.
- Drizzle the olive oil over a baking sheet.2 Tablespoons Olive Oil
- Remove the salmon from the bag and place them on the oiled baking sheet, skin side down.
- Bake for 12-15 minutes in the preheated oven until fully cooked through.
- While the salmon is baking, heat the remaining teriyaki sauce in a small saucepan over medium heat until it's thickened.
- Drizzle the sauce over the salmon and serve with rice, edamame and carrots.
Notes
- Not Gluten Free - Use your favorite brand of soy sauce.
- Use fresh ginger - You can replace the ground ginger with 1 ½ teaspoons of freshly grated ginger for a spicier flavor.
- Make it Spicy - Add ¼ teaspoon of red pepper flakes if you like a spicier sauce.
- Make salmon bites - If you prefer bites to salmon filets, remove the skin before cutting the fish into bite sized pieces. Reduce the cooking time to 10-12 minutes.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Natalie says
I only have one word to describe this recipe - AMAZING! We had it for dinner tonight and, after making a few others that are very similar, this one tops them all. The time spent marinating the salmon is SO worth it! And I love that the salmon was cooked well and had some crispy edges but remained tender. This is a winning recipe! Thanks for sharing it.