Teriyaki Baked Salmon Recipe

Teriyaki Baked Salmon is the ultimate weeknight dinner: quick, bursting with flavor, and layered with vibrant veggies. Tender salmon fillets soak up a tangy-sweet homemade teriyaki glaze, then roast alongside bok choy and shiitakes for a sheet-pan meal that’s healthy, colorful, and totally satisfying.

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Ingredients You’ll Need

The beauty of Teriyaki Baked Salmon is its balance—a handful of simple, fresh ingredients shines when they’re paired just right. Each delivers something special, from that rich, flaky fish to the umami-packed glaze and fresh, bright veggies. Here’s what you need and why you’ll love each bite:

• Salmon Fillets (8–16 ounces): Opt for thick, skinless fillets to soak up the sauce and bake juicy and tender. Wild-caught if you can—it’s worth it!
• Baby Bok Choy (4 heads): Sliced into chunky quarters, bok choy brings crunch and a mellow, grassy flavor that soaks up the teriyaki beautifully.
• Shiitake Mushrooms (4 ounces): These earthy mushrooms add a deep, woodsy note and roast up tender for an extra hit of umami.
• Salt and Pepper: Just a pinch brings all the other flavors into focus.
• Orange Zest (optional): A sprinkle offers a hit of bright citrus aroma—completely optional, but so lovely if you have it on hand.
• Low-Sodium Soy Sauce (4 tablespoons): The backbone of the marinade; keeps things savory without overpowering saltiness. (Skip Tamari here—it’s a bit too salty!)
• Rice Wine Vinegar (2 tablespoons): This gives the sauce its tangy lift and rounds out the sweetness perfectly.
• Honey, Maple Syrup, Agave, or Brown Sugar (2 tablespoons): Choose your favorite for that signature teriyaki glaze—each brings its unique twist on sweetness.
• Toasted Sesame Oil (1 tablespoon): Just a splash adds deep, nutty warmth; don’t skip it if you want genuine teriyaki flavor.
• Olive Oil (1 tablespoon): For extra richness and lovely roasting.
• Fresh Ginger (1 teaspoon, grated): The zingy, peppery backbone of a truly fresh teriyaki.
• Garlic (1 clove, finely minced): A little goes a long way, bringing savory punch to the marinade.
• Optional Garnishes: Toasted sesame seeds, chopped scallions, sriracha, or chili flakes—these bring texture, color, and a dash of heat at the end.

Variations

The magic of Teriyaki Baked Salmon is how effortlessly you can tweak it for whatever’s in season, in your fridge, or fits your diet. Don’t be afraid to riff on this recipe—it’s a delicious canvas for creative adaptations.

• Tofu Instead of Salmon: Swap in hearty slabs of extra-firm tofu for a plant-based, protein-packed version. Bake a little longer for irresistibly crispy edges!
• Mix in Other Veggies: Try snow peas, asparagus, bell pepper, or thin-cut carrots—almost any quick-cooking veggie will shine in the teriyaki glaze.
• Rice or Grain Bowls: Serve your salmon and roasted veggies atop brown rice, jasmine rice, or even quinoa for a heartier meal.
• Heat It Up: Drizzle with sriracha or scatter chili flakes at the end for fiery teriyaki lovers.
• Veganize the Marinade: Use maple syrup or agave in place of honey for a fully plant-based meal.

How to Make Teriyaki Baked Salmon

Step 1: Prep the Pan & Veggies

Start by preheating your oven to 350°F. Line a rimmed baking sheet with parchment paper—this will keep the marinade from sticking and make cleanup a breeze. Arrange your salmon fillets in the center, with plenty of room to breathe, then scatter quartered bok choy and sliced shiitake mushrooms around the fish. This setup helps all the flavors mingle as they roast together.

Step 2: Whisk the Teriyaki Marinade

In a small bowl, combine soy sauce, rice wine vinegar, honey (or your preferred sweetener), toasted sesame oil, olive oil, grated ginger, and minced garlic. Whisk until it’s glossy and unified—the fresh aromatics will already have your kitchen smelling amazing.

Step 3: Glaze & Season

Spoon the teriyaki marinade generously over the salmon and veggies, flipping everything till coated on all sides for maximum flavor. Finish with a pinch of salt and pepper, and—if you want—a light grating of orange zest for that extra pop of brightness.

Step 4: Bake and Broil to Finish

Slide the pan into the oven and bake for 10–15 minutes, checking the salmon’s doneness after the 10-minute mark. (Thick fillets take a bit longer.) Once the internal temperature reaches 125–130°F, switch to broil for the last 2–3 minutes—just long enough to caramelize the top and give your salmon that irresistible color without drying it out.

Step 5: Serve and Garnish

Transfer each salmon fillet with its veggies to your favorite bowls or plates. Shower everything with toasted sesame seeds, chopped scallions, and a shake of chili flakes or a swirl of sriracha if you’re craving some heat. Now take a breath—the aroma is incredible—and dig in!

How to Serve Teriyaki Baked Salmon

Garnishes

This dish absolutely shines with a flurry of garnishes—think toasted sesame seeds for nutty crunch, scallions for fresh bite, and a sprinkle of chili flakes if you crave a spark of heat. If you want it extra-fancy, a finishing drizzle of sriracha not only looks great but also brings bold flavor to each forkful.

Side Dishes

Teriyaki Baked Salmon makes a satisfying meal on its own, but it’s stellar over a bed of brown rice, fluffy jasmine rice, or even nutty quinoa. Swap in steamed edamame, pickled cucumbers, or a crisp cabbage slaw for even more color and crunch at the table.

Creative Ways to Present

Create a DIY rice bowl bar for friends or family—let everyone layer their own bowl with teriyaki salmon, veggies, grains, and all the toppings. Or go elegant: arrange the salmon and greens on a platter, drizzle with extra sauce, and finish with a tangle of scallions and sesame for a dinner party–worthy centerpiece.

Make Ahead and Storage

Storing Leftovers

Let your Teriyaki Baked Salmon cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days. The flavor only deepens overnight, making leftovers a true treat for lunch or dinner the next day.

Freezing

If you’d like to stash extra salmon for another time, it freezes surprisingly well! Place cooled fillets in a freezer-safe bag or container and remove as much air as possible. Freeze for up to 2 months—just thaw in the fridge overnight before reheating.

Reheating

For the best results, gently reheat Teriyaki Baked Salmon in the oven at 300°F, covered, until just warmed through. Microwaving works in a pinch, but go low and slow to avoid drying the fish. A fresh squeeze of citrus and a sprinkle of new garnishes will perk it right up!

FAQs

Final Thoughts

There’s just something joyful about pulling Teriyaki Baked Salmon out of the oven—the aroma, the glossy glaze, the riot of color from those veggies. This recipe brings the cheer of a restaurant meal right to your own table, with a simplicity that’s just waiting for you to add your personal twist. Give it a try soon and treat yourself to a little weeknight magic—you’ll be hooked after the first bite!

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