Whenever I’m craving something flavorful, healthy, and fast, this teriyaki baked salmon always hits the spot.
The homemade sauce is sweet, salty, zesty, and just a little spicy, coating every bite of tender salmon with bold flavor.
It’s one of those meals that looks fancy but comes together in minutes — perfect for weeknights or casual dinner parties.
Why You’ll Love This Recipe
Quick to prepare – from marinade to oven in under 10 minutes
Bold Japanese-inspired flavor – sweet, salty, tangy, and spicy in one bite
Tender and flaky salmon – perfectly baked and never dry
Healthy and wholesome – packed with Omega-3s and natural sweetness
Great for all occasions – date night, family dinner, or meal prep
Ingredient Highlights
For the salmon and garnish:
Skinless salmon fillets
Sliced green onion
Toasted sesame seeds
For the teriyaki sauce:
Low-sodium soy sauce
Fresh orange juice
Water
Honey
Fresh garlic and ginger
Red chili flakes
Fresh lemon juice
Gluten-free flour (or cornstarch)
Pro Tips Before You Start
Use fresh orange juice for natural citrus brightness
Don’t skip the garlic and ginger – they build the foundation of flavor
Add extra chili flakes if you like a spicy kick
Make sure to pat the salmon dry before baking to prevent steaming
Let the sauce sit for a few minutes after mixing – it thickens slightly before baking
How to Make Teriyaki Baked Salmon
Step 1: Preheat and prep
Start by heating your oven and preparing your baking dish with a light layer of oil spray.
Step 2: Whisk the sauce
Combine the soy sauce, orange juice, water, honey, garlic, ginger, chili flakes, lemon juice, and flour in a bowl.
Stir until smooth.
Step 3: Place the salmon
Arrange the salmon fillets in the prepared dish.
Step 4: Pour and bake
Pour the teriyaki sauce over the salmon.
Bake until the salmon is cooked through and flakes easily with a fork.
Step 5: Glaze and garnish
Spoon some of the thickened sauce from the dish over the cooked salmon.
Sprinkle with green onions and sesame seeds.
Step 6: Serve and enjoy
Transfer to plates and serve hot with your favorite side dishes.
What to Serve It With
Steamed jasmine or brown rice
Stir-fried vegetables or Asian slaw
Soba or udon noodles
Roasted broccoli or bok choy
Pickled cucumbers or kimchi for crunch and contrast
Variations & Substitutions
Swap salmon for chicken thighs or tofu
Add thinly sliced bell peppers or mushrooms to bake alongside
Use pineapple juice instead of orange juice for tropical flair
Replace gluten-free flour with cornstarch if not gluten-sensitive
Top with crushed peanuts or crispy onions for extra texture
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 2 days
Reheat in a skillet over low heat or in the microwave until warm
Avoid freezing as baked salmon can dry out once thawed
Use leftover salmon in rice bowls or wraps the next day
FAQs
Can I make the sauce in advance?
Yes, you can mix the sauce up to 2 days ahead and store it in the fridge.
What if I don’t have orange juice?
You can substitute it with pineapple juice or a splash of apple cider vinegar and a little extra honey.
Can I use skin-on salmon?
Absolutely. Bake it skin-side down for extra crispness.
Can I grill instead of bake?
Yes! Just grill the salmon on medium heat and brush with sauce as it cooks.
Is this spicy?
Only mildly. Add more chili flakes if you prefer heat.
Can I make this with frozen salmon?
Yes, just be sure to thaw and pat it dry before baking.
What’s the best way to check for doneness?
The salmon should flake easily with a fork and be opaque in the center.
Final Thoughts
If you’re looking for a quick, flavorful, and healthy dinner, this teriyaki baked salmon is a total game changer.
It brings restaurant-quality flavor right to your kitchen, with just one bowl and one pan.
Whether you’re feeding family or just yourself, you’ll find this recipe checks every box — easy, delicious, and satisfying!
Teriyaki Baked Salmon
Ingredients
- 4 skinless salmon fillets about 6 oz each
- 1 green onion sliced
- 1 tablespoon sesame seeds
For the teriyaki sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup fresh orange juice
- 2 –3 tablespoons water
- 2 tablespoons honey
- 2 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon chili flakes or to taste
- ½ lemon juiced
- ½ tablespoon gluten-free flour
Instructions
- Preheat the oven to 400°F.
- In a small bowl, whisk together the soy sauce, orange juice, water, honey, garlic, ginger, chili flakes, lemon juice, and flour until smooth.
- Spray a baking dish with non-stick spray and place the salmon fillets inside.
- Pour the teriyaki sauce over the salmon and bake for 12–15 minutes, until the salmon is cooked through and flaky.
- Remove from the oven, spoon some of the thickened sauce over the fillets.
- See full steps with tips & photos → https://mischacrossing.com/teriyaki-baked-salmon/
Notes
- To thicken the sauce more, remove the salmon when done and simmer the sauce in a small pot for 1–2 minutes.
- This dish pairs wonderfully with jasmine rice, sautéed bok choy, or roasted broccoli.
- Make it gluten-free by using tamari and certified gluten-free flour or cornstarch.
