Teriyaki salmon is a popular dish that originated in Japan but has gained worldwide popularity. It typically consists of salmon fillets marinated in soy sauce, mirin (a sweet rice wine), sake (a Japanese rice wine), sugar, and sometimes ginger and garlic. The marinated salmon is grilled, broiled, or pan-fried until cooked and glazed with the thickened teriyaki sauce.
How to make teriyaki salmon recipe
Teriyaki marinade In a small bowl, combine all the marinade ingredients – soy sauce, brown sugar, garlic, ginger, sesame, and olive oil. Stir well.Pro tip – Combine until the sugar is almost dissolved so it gives wonderful color to the salmon.
Teriyaki sauce In a small saucepan, add the water, cornstarch, soy sauce, garlic, ginger, sesame oil, and honey. Place over medium heat and simmer until it thickens to a syrup consistency. Remove from the heat and set aside.Pro tip – This sauce can be kept in the fridge for up to a week.
Bake the salmon Preheat the oven at 400 F / 200 C / Gas Mark 6. Take the salmon out of the refrigerator for at least 30 minutes to an hour. Line a baking tray with aluminum foil or parchment paper. Then, generously spray it with oil. Or use a baking dish with oil.Pro tip – The oil will prevent the salmon from sticking to the foil. Place the salmon fillet on the aluminum foil. Brush with lemon juice, season with salt and pepper. Then, pour the marinade all over the salmon.Pro tip – This salmon can be marinated in the fridge for up to 3 hours. And if you choose to marinate for more than 30 minutes, use a stainless steel or glass container, not aluminum as aluminum can react with the acid in the marinade and give the fish a metallic taste.
Fold the foil close towards the salmon so the juices do not burn in the baking tray. Then, place the lemon slices and sprinkle some more chopped dill (or parsley) on top. Bake for 20 to 25 minutes until done. Alternatively, you can bake for 15 minutes, brush with teriyaki sauce and bake another 5 to 10 mins. Total time – 20 to 25 minutes. As a guide. The recommended internal temperature for cooking salmon is medium: 145 F to 147 F or 60 to 63°C. But, it can also be served at medium-rare: 122 to 127°F or 50 to 53°C (this is how I served my salmon).Pro tip – Resting after baking will continue to cook the salmon further.
Remove from the oven. Glaze with some of the teriyaki sauce and garnish with fresh green onions and sliced ginger. You can even sprinkle sesame seeds and serve with lemon wedges.Pro tip – Usually the salmon should have a lovely color form the marinade. And if not, you can turn the broiler on and broil for the last 5 minutes of baking.
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
