Baked Salmon Recipe

There’s something undeniably magical about perfectly baked salmon—it’s tender, flavorful, and so easy to make. This recipe combines the rich taste of salmon with a sweet-and-savory homemade teriyaki glaze that feels both indulgent and healthy. Whether you’re preparing a weeknight dinner or hosting friends, this dish strikes that perfect balance between simplicity and sophistication. Plus, it’s a great way to incorporate heart-healthy omega-3s into your meals without sacrificing flavor. Trust me, this recipe will have everyone coming back for seconds.

this RECIPE

A family dinner that turned into a tradition 🍣

Growing up, salmon was always a staple at our dinner table—especially on special occasions. My mom had this knack for creating a marinade that would seep into every bite of the fish, making it melt-in-your-mouth delicious. I remember one summer evening when she pulled this dish out of the oven and the aroma of ginger and garlic filled the entire house. I couldn’t wait to dig in, and when I finally did, I knew I was hooked for life.

Fast forward to today, I’ve added my own twist to her recipe by perfecting a teriyaki glaze. It’s packed with flavors that remind me of those family dinners, but with a modern touch. The way the glaze caramelizes in the oven is like the culinary equivalent of hitting all the right notes in a song. Every time I make this dish, it takes me back to that kitchen, the warmth of family laughter, and the joy of sharing good food.

The origin story of teriyaki salmon

Teriyaki is a beloved Japanese cooking technique that dates back centuries. The word “teriyaki” roughly translates to “glossy grilled” in Japanese, referring to the shiny glaze the sauce creates when it coats meat or fish. Traditionally, teriyaki sauce is a simple mix of soy sauce and sugar. Over time, the recipe has evolved to suit different palates, incorporating ingredients like garlic, ginger, and sesame oil for added depth of flavor.

Salmon, on the other hand, is a fish that’s celebrated worldwide for its versatility and richness. When the umami of teriyaki sauce meets the buttery, flaky texture of salmon, it’s truly a match made in heaven. This dish is a perfect example of how East Asian culinary traditions can pair beautifully with fresh, Western ingredients.

Let’s talk ingredients: the secret to flavor-packed salmon

• Salmon fillets: The star of the dish! Fresh salmon is key here—look for fillets with bright, firm flesh and no fishy odor. If fresh salmon isn’t available, frozen works too; just let it thaw completely in the fridge before using.
• Soy sauce: This gives the dish its savory umami base. For a gluten-free option, tamari works beautifully.
• Brown sugar or honey: Adds just the right amount of sweetness to balance the soy sauce. I personally prefer honey for its subtle floral notes.
• Fresh ginger and garlic: These aromatics bring bold, punchy flavors to the marinade. Fresh is always best, but powdered ginger and garlic can work in a pinch.
• Sesame oil: A little goes a long way! It adds nuttiness and depth to the marinade.
• Green onions and sesame seeds: These garnishes add a pop of freshness and crunch to the final dish.

Kitchen gear: What you need to make this easy

You don’t need a ton of fancy equipment to pull off this recipe—just a few trusty tools:

• Baking sheet or dish: Line it with parchment paper for easy cleanup and to prevent sticking. If you don’t have parchment, a light coating of oil works too.
• Whisk or fork: Essential for mixing up the teriyaki marinade until smooth.
• Small saucepan: For reducing the leftover marinade into a glossy glaze.
• Meat thermometer (optional): If you want to be precise, cook the salmon until it hits an internal temp of 145°F. But if you don’t have one, just look for that perfect flakiness.

Step-by-step: My foolproof method for baked salmon

Step 1: Make the teriyaki marinade

Start by whisking together the soy sauce, minced garlic, grated ginger, brown sugar (or honey), and sesame oil in a bowl. Taste it—you’re looking for that sweet-savory harmony. If you like things a little spicier, toss in a pinch of red chili flakes.

Step 2: Marinate the salmon

Place the salmon fillets in a shallow dish and pour the marinade over them. Make sure each piece is fully coated. Cover and refrigerate for 30 minutes to 2 hours, but no longer—you don’t want the fish to get too salty.

Step 3: Preheat the oven

When you’re ready to cook, preheat your oven to 400°F (200°C). Take the salmon out of the fridge and let it sit at room temperature for about 15 minutes.

Step 4: Bake the salmon

Line your baking sheet with parchment paper and place the fillets skin-side down. Let the excess marinade drip off before placing the salmon on the sheet.

Step 5: Reduce the marinade

Pour the leftover marinade into a small saucepan and simmer it for about 5 minutes until it thickens slightly. This makes a fantastic glaze to brush over the salmon later.

Step 6: Bake to perfection

Bake the salmon for 12-15 minutes, depending on the thickness of your fillets. If you’re using the glaze, brush it on during the last 2-3 minutes for extra caramelization.

Variations to try (because options are always good!)

• Gluten-free: Swap soy sauce for tamari or coconut aminos.
• Low-sugar: Use a sugar-free sweetener like stevia or monk fruit in place of brown sugar or honey.
• Vegan option: Replace the salmon with thick slices of tofu or cauliflower steaks. The teriyaki glaze works beautifully on plant-based options too.

How to serve it up in style

For a dinner-party-worthy presentation, garnish the salmon with thinly sliced green onions and a sprinkle of sesame seeds. Serve it alongside steamed jasmine rice or fluffy quinoa to soak up the glaze. For veggies, I love pairing this with roasted broccoli or a crisp Asian cucumber salad.

Drink pairings

• Iced green tea: The earthy flavors complement the teriyaki glaze beautifully.
• Citrus sparkling water: Light, refreshing, and a great palate cleanser.
• Ginger lemonade: Adds a zingy twist that pairs perfectly with the ginger in the dish.

Storing and reheating tips

Got leftovers? Lucky you! Store the baked salmon in an airtight container in the fridge for up to 3 days. When reheating, avoid the microwave if you can—it tends to dry out the fish. Instead, warm it gently in a 300°F oven for about 10 minutes or until heated through.

Adjusting the recipe for different servings

Cooking for one or feeding a crowd? No problem! For fewer servings, simply halve the marinade ingredients. If you’re cooking for a larger group, you can double or triple the recipe—just make sure the fillets have enough space on the baking sheet to cook evenly.

Frequently asked questions

1. Can I use frozen salmon for this recipe?
Absolutely! Just thaw it completely in the fridge before marinating.

2. What’s the best way to tell if the salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F.

3. Can I grill this instead of baking?
Yes! The teriyaki glaze works wonderfully on grilled salmon—just watch for flare-ups.

4. What can I substitute for sesame oil?
Olive oil or avocado oil are good substitutes, though they’ll slightly alter the flavor.

5. How can I make the glaze thicker?
Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to the simmering marinade.

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