Teriyaki Baked Salmon
This Teriyaki Baked Salmon is tender, flaky, and glazed with a homemade teriyaki sauce made from soy sauce, citrus juice, honey, and fresh aromatics. It’s a flavorful, healthy weeknight dinner that comes together quickly and looks as good as it tastes!
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.