Quick and easy to prepare, this perfectly baked flaky salmon has just the right amount of tang from a simple teriyaki sauce. Served with my Coconut Rice, this Baked Teriyaki Salmon tastes like something you’d get at your favorite seafood restaurant. You’re going to love it!
Salmon is such a great choice for your brain. 🙂 It’s full of the good fats your brain needs…and my brain needs all the help it can get. So I’ve been trying to make sure we have salmon for dinner at least every other week. This Baked Teriyaki Salmon is one of our favorite ways to prepare it. We also love this Easy Baked Parmesan Salmon with Old Bay and Lemon.
I used to be really intimidated about cooking fish and other seafood because I didn’t grow up eating it very often. A few years ago, I decided to start giving it a try. I came to find out that it is actually one of the easiest things to cook, especially if you stick to simple and basic flavors. I hope you enjoy this recipe as much as we do!
If you aren’t a fan of seafood, give these other teriyaki recipes a try.
- Slow Cooker Teriyaki Meatballs
- Sticky Teriyaki Baked Chicken Thighs
- Teriyaki Garlic Chicken Stir Fry
- Easy Three-Ingredient Teriyaki Sauce
- Grilled Teriyaki Chicken Kabobs
- Teriyaki Chicken
Step-by-step pictures for how to make Baked Teriyaki Salmon
Tips for Making Baked Teriyaki Salmon
- If you have a large family, look for a fresh Salmon Filet. The price is usually better than buying it in cut 4-ounce pieces. You can cut it yourself.
- Frozen Salmon will work great too. Let it thaw completely before cooking. You can thaw it (in its package) in cool or slightly warm water to speed up the thawing process.
- Sprinkle the bottom of your pan with a teaspoon or two of lemon juice (fresh or imitation) and salt and pepper. Do this every time you cook any kind of fish. The lemon juice really brings out the flavor.
- Baste the salmon with half of the teriyaki sauce before you put it in the oven. Halfway through cooking, baste it with the remaining sauce.
- Start the rice right before you put the fish in the oven or immediately after putting it in the oven, so they will both finish cooking at about the same time.
- You can use store-bought teriyaki sauce instead of the simple sauce I recommend in the recipe.
- Preheat oven to 400 degrees.
- Make teriyaki sauce by bringing the sugar, Italian salad dressing, and soy sauce to a boil over medium-high heat. Reduce heat slightly and let boil for five to six minutes or until it begins to thicken. Set aside.
- Sprinkle the bottom of a 9x13 glass baking dish with lemon juice, olive oil, and salt and pepper.
- Place the salmon pieces in the prepared 9x13 pan and set aside. (If you prefer, you can use a whole large filet and prepare it on a cookie sheet.)
- Use a spoon or a basting brush to coat the salmon with about half of the teriyaki sauce.
- Bake in a 400-degree oven for 10 minutes.
- After 10 minutes, remove salmon and spoon or baste the remaining teriyaki sauce onto the fish. Return to oven and cook for 10-12 more minutes.
- Serve with Coconut Rice. The salmon and teriyaki sauce combines to make a sauce you can drizzle over the rice if desired.