Easy Baked Teriyaki Salmon

Easy baked teriyaki salmon marinated in a simple 3-ingredient teriyaki sauce of soy sauce, mirin, and sugar, then brushed with reserved marinade and baked. Serve it with steamed rice and sugar snap peas for an easy Japanese-inspired dinner.

This easy baked teriyaki salmon is one of my favorite ways to get a healthy dinner on the table fast. The salmon marinates in a simple three-ingredient teriyaki mixture of soy sauce, mirin, and sugar. Then it bakes at 400°F until it’s flaky, moist, and perfectly cooked. Brush on the reserved portion of the marinade at the end so the top stays glossy and full of flavor.

The name teriyaki tells you what to aim for. Teri refers to the shine that the sugar in the sauce gives the food, and yaki means grilled or broiled. Traditional versions use soy sauce, sake or mirin, and sugar or honey, heated and reduced. My version keeps it to three pantry ingredients and skips the stovetop, so it’s quick. If you want a thick, syrupy sauce for drizzling, try my homemade teriyaki sauce, which is simmered until it thickens.

Why This Recipe Works and How I Tested It

If you want a salmon dinner that feels special without much work, this is it. The sauce needs just three pantry ingredients and the salmon bakes in under 15 minutes while the snap peas cook alongside. The glaze keeps the top glossy and flavorful, and you can choose the doneness, from just underdone to fully cooked. Once you’ve made the marinade, you can use it on chicken, beef, pork, shrimp, or tofu too.

I developed this recipe in 2019 using skin-on wild salmon fillets of 5 to 7 ounces each, baked on a parchment-lined pan. The marinade is low-sodium soy sauce, mirin, and sugar, with no simmering needed. I set aside a third before marinating so I can brush it on near the end, when teriyaki sauce is traditionally applied.

I originally baked this salmon at 425°F, but I’ve since lowered the oven to 400°F. At the lower temperature, less white albumin formed on the salmon, and the sugary glaze was less likely to burn. Baking 10 minutes total at 400°F gives me medium-done salmon that’s perfectly moist and tender in the center with an internal temperature of 135°F, and 12 to 13 minutes cooks fully to an internal temperature of 145°F.

Ingredients

Salmon. I use skin-on wild salmon fillets, 5-7 ounces each, about 1.5 inches at the thickest section.

Low-sodium soy sauce. I found regular soy sauce to be too salty, as it reduced to a glaze.

Mirin. A sweet Japanese rice wine that adds sweetness and shine.

Sugar. You can substitute with any sweetener of your choice.

For serving. Sugar snap peas, scallions, steamed rice, and sesame seeds.

How to make baked teriyaki salmon

Preheat and prep the pan. Heat the oven to 400°F and line a baking pan with parchment paper for easy cleanup.

Mix the marinade and reserve a third. Stir together the soy sauce, mirin, and sugar. Set aside one third before adding any salmon. You’ll brush this onto the fillets later during the last few minutes of cooking.

Marinate. Pour the remaining two-thirds into a zip-top bag with the salmon. Marinate for at least 10 minutes, or up to an hour.

Pat the salmon dry. Remove the fillets from the marinade, pat dry to absorb excess moisture (which can steam the fish), and place on the lined pan. Throw away the used marinade.

Bake, glaze, and finish. Bake until the salmon is almost cooked to your liking. For medium-done salmon, aim for an internal temperature of 135°F, about 10 minutes. For well-done, bake to an internal temperature of 145°F. Brush on the reserved marinade during the last few minutes to form a sweet, glossy glaze.

Serve. Serve the salmon with steamed rice and vegetables on the sides.

About Albumin

Albumin is coagulated protein, the white substance that sometimes forms on cooked salmon. It’s harmless and edible, but it doesn’t look great. From recipe testing, I found that marinating in the salty teriyaki mixture noticeably reduced albumin. Baking at 400°F instead of 425°F reduced it even more. Overcooked salmon shows more albumin, so not overbaking helps as well.

What to Serve with Teriyaki Salmon

• Stir Fried Sugar Snap Peas with Garlic and Sesame
• Sunomono (Japanese Cucumber Salad)
• Chinese Style Dry Fried Garlic Green Beans
• Asian Sesame Broccoli Salad
• Crunchy Asian Cucumber Salad

For extra flavor on the rice, sprinkle on some homemade furikake. For more oven-baked salmon ideas, try my spice-rubbed oven-baked salmon. If you like sweet and savory glazes, my sweet and tangy sticky soy glaze works on seafood too. Check out more of my Japanese recipes!

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