Baked Teriyaki Salmon

Make this teriyaki salmon recipe for a delicious fish dinner with loads of savory Asian flavor. Just marinate and oven bake salmon to perfection!

Prep Time10

Cook Time15

Marinating Time30

Total Time55

Servings: servings

Calories: 84kcal

Add all ingredients to a small bowl. Whisk well to combine.
Note: You can make the marinade up to a day in advance. Cover it and keep it in the refrigerator until you're ready to use it.

Pat the salmon fillets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag.
Pour the marinade over the salmon, then turn fillets over to ensure that both sides are fully coated.
Marinate in the container at room temperature for 30 minutes, or cover and transfer to the refrigerator to marinate for up to an hour.
Alternatively, you can seal the bag or container and freeze the salmon in the marinade for up to 4 months.

Preheat the oven to 400°F (204°C). Remove fish from marinade, shaking off any excess. Set the fillets skin side down in a foil-lined baking dish.
Pour a little of the marinade over the fish (this helps to keep it moist as it cooks). Discard remaining marinade, as it is not safe to reuse. *See Notes
Set the baking dish in the oven and cook for 13-15 minutes, or until the fish is cooked through and flakes easily when pierced with a fork.

Reusing and/or serving marinade as a dipping sauce is not recommended. Uncooked fish, meat, and poultry contain bacteria that transfer to the marinade. Per USDA recommendations, it is not considered safe to reuse for any purpose unless it is boiled for several minutes first.
To make this recipe compliant with Paleo, Keto, and gluten free diets, use my soy free teriyaki sauce recipe. Or, substitute coconut aminos for the soy sauce.
This recipe can be doubled or tripled for marinating more than two salmon fillets.