Teriyaki salmon is one of those recipes I make when I want to feel like I have my life together.
It’s fast. It’s colorful. It has rice and broccoli, which makes it look responsible. And then there’s that glossy teriyaki sauce doing all the dramatic work on top.
The first time I made this, I forgot to oil the baking dish. The salmon stuck like it had signed a lease. Lesson learned.
Now I oil the dish first and act like I always knew that was important.
This recipe is my go-to when I want something that feels balanced but still tastes like I ordered it from somewhere better than my kitchen.
Why I Keep Making This Dish (The Real Reasons)
- Fast dinner win: 25 minutes and I’m eating.
- Sauce carries everything: Teriyaki makes me look skilled.
- Flexible cooking: Cubes or whole fillets. Depends on mood.
- Meal prep friendly: Lunches solved.
- Healthy-ish energy: Salmon and broccoli feel responsible.
- Minimal cleanup: One baking dish is my love language.
- Crowd pleaser: Nobody complains about teriyaki.
Tips I Learned the Hard Way
- Oil the dish: I will not forget again.
- Don’t overbake: Dry salmon is deeply disappointing.
- Check at 10 minutes: Every oven lies a little.
- Marinate if you can: Even 20 minutes helps.
- Cubes cook faster: Great when patience is low.
- Broil carefully: It goes from perfect to burnt fast.
- Use good teriyaki sauce: It’s basically the star.
- Let it rest briefly: Just a few minutes keeps it juicy.
Variations You Can Mess Around With
- Spicy Version: Add red pepper flakes or chili paste.
- Honey Boost: A drizzle on top before baking.
- Garlic Add-In: Extra minced garlic in the sauce.
- Air Fryer Try: Works well for cubed salmon.
- Grill It: Great in warmer months.
- Swap Veggies: Asparagus, snap peas, or green beans.
- Low-Carb Plate: Serve over cauliflower rice.
How To Make Teriyaki Salmon?
Ingredients
- 4 salmon fillets, about 4 ounces each
- 1 batch teriyaki sauce
To Serve:
- 2 cups cooked rice
- 2 cups cooked broccoli
- 1/3 cup diced scallion
Instructions
Step 1:
If using previously frozen salmon, let it defrost in the fridge overnight.
Step 2:
Preheat your oven to 400°F.
Step 3:
Prepare your teriyaki sauce.
Step 4:
Lightly oil the bottom of a baking dish to prevent sticking.
Step 5:
Cut the salmon into one-inch cubes and coat them with about half of the teriyaki sauce. If keeping the fillets whole, place them skin side down in the dish and spread half of the sauce evenly over the top.
Step 6:
If you have time, let the salmon marinate for about 20 minutes. If not, bake it right away.
Step 7:
Bake uncovered for 12 to 18 minutes, depending on thickness and preference. Cubed salmon will cook faster, about 10 to 14 minutes.
Step 8:
Check at 10 minutes. The salmon should flake easily with a fork and slide off the skin. Cubes should have even color throughout.
Step 9:
If desired, broil for a couple of minutes at the end to crisp the tops slightly.
Step 10:
Drizzle or toss with the remaining teriyaki sauce, saving some for the rice or vegetables if you like.
Step 11:
Sprinkle with diced scallions and any extras like sesame seeds or red pepper flakes before serving.
Teriyaki Salmon Recipe
Ingredients
Method
- If using previously frozen salmon, let it defrost in the fridge overnight.
- Preheat your oven to 400°F.
- Prepare your teriyaki sauce.
- Lightly oil the bottom of a baking dish to prevent sticking.
- Cut the salmon into one-inch cubes and coat them with about half of the teriyaki sauce. If keeping the fillets whole, place them skin side down in the dish and spread half of the sauce evenly over the top.
- If you have time, let the salmon marinate for about 20 minutes. If not, bake it right away.
- Bake uncovered for 12 to 18 minutes, depending on thickness and preference. Cubed salmon will cook faster, about 10 to 14 minutes.
- Check at 10 minutes. The salmon should flake easily with a fork and slide off the skin. Cubes should have even color throughout.
- If desired, broil for a couple of minutes at the end to crisp the tops slightly.
- Drizzle or toss with the remaining teriyaki sauce, saving some for the rice or vegetables if you like.
- Sprinkle with diced scallions and any extras like sesame seeds or red pepper flakes before serving.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 295 kcal |
| Carbohydrates | 01 gm |
| Fat | 20 gm |
| Protein | 34 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Classic bowl: Rice, broccoli, salmon stacked neatly.
- Extra sauce mode: Drizzled generously over everything.
- Meal prep containers: Future me says thank you.
- With lime wedges: Adds a little brightness.
- Family style: Big platter in the middle of the table.
- Weeknight reset meal: Feels balanced after a long day.
Storage, Leftovers, and Next-Day Thoughts
- Fridge life: Keeps well for up to 3 days.
- Reheat gently: Microwave in short bursts.
- Texture note: Salmon firms up slightly next day.
- Great cold: Surprisingly good over a salad.
- Freezing: Not ideal once cooked.
- Flavor: Still bold and satisfying.
FAQs (Real Questions People Actually Ask)
Can I use store-bought teriyaki sauce?
Absolutely. Use one you like.
Do I have to cube the salmon?
No, whole fillets work great.
How do I know it’s done?
It flakes easily with a fork.
Can I cook this on the stovetop?
Yes, just adjust cooking time.
What if I overcook it?
Add extra sauce and call it intentional.
Can I use frozen salmon?
Yes, just thaw it fully first.
Is this good for meal prep?
Very. It holds up nicely.
