Teriyaki Baked Salmon Recipe

Get ready for a weeknight dinner that feels like a special occasion: Teriyaki Baked Salmon! This sheet pan recipe brings silky salmon, tender veggies, and a dreamy teriyaki glaze together in one easy, flavor-packed meal you’ll make on repeat.

Ingredients You’ll Need

The best thing about Teriyaki Baked Salmon is that it uses fresh, straightforward ingredients that truly shine together. Each one has its own job: bringing vibrant color, layered flavor, or luscious texture to your plate.

• Salmon (8–16 ounces, 2 thick, skinless pieces): Choose a rich, thick cut of salmon for maximum tenderness and juiciness in every bite.
• Baby Bok Choy (4, cut into quarters or eighths): This leafy green softens beautifully, soaking up the teriyaki glaze and adding a lovely crunch.
• Shiitake Mushrooms (4 ounces): Their earthy flavor makes the dish extra savory and feels like a little umami hug.
• Salt and Pepper (pinch): Just a sprinkling wakes up all the flavors—don’t skip it!
• Orange Zest (optional): A touch of zest brightens the whole dish with subtle citrus fragrance.
• Low Sodium Soy Sauce (4 tablespoons): This is the heart of your teriyaki—choose low sodium for balance!
• Rice Wine Vinegar (2 tablespoons): Adds gentle acidity, bringing out the sweetness in the glaze and cutting through the richness of the fish.
• Honey, Maple Syrup, Agave, or Brown Sugar (2 tablespoons): Any of these create that classic teriyaki sweetness and irresistible sheen.
• Toasted Sesame Oil (1 tablespoon): Deep, nutty notes round out the marinade—don’t substitute regular sesame oil if you can help it!
• Olive Oil (1 tablespoon): Helps meld flavors and ensures a glossy, silky topping for the salmon and veggies.
• Fresh Ginger (1 teaspoon, grated): A huge flavor boost that cuts through the sweetness and makes everything pop!
• Garlic (1 clove, finely minced): Lends depth and backbone to your sauce, making it extra savory.
• Optional Garnishes: Toasted sesame seeds, chopped scallions, sriracha, or chili flakes for a little kick and color.

Variations

Make Teriyaki Baked Salmon your own! This is such a forgiving and versatile recipe—you can tweak it endlessly based on what you love or what’s in your fridge.

• Swap the Protein: Sub out the salmon for extra-firm tofu (just bake a bit longer for that crispy edge!) or even a flaky white fish for a different twist.
• Try Different Veggies: Use snow peas, asparagus, bell pepper, or broccoli—anything quick-cooking and colorful fits right into the teriyaki vibe.
• Go Low-Carb: Skip the rice and enjoy your salmon with just the saucy veggies for a light, nutritious dinner.
• Add Crunch: Top with crushed roasted peanuts, fried shallots, or a sprinkle of furikake for a new layer of texture and flavor.

How to Make Teriyaki Baked Salmon

Step 1: Prep Your Sheet Pan

Start by heating your oven to 350°F and lining your sheet pan with parchment paper—this means zero sticking and the simplest cleanup later. Lay your salmon, bok choy, and mushrooms in a cozy single layer so everyone gets plenty of that glorious marinade.

Step 2: Whisk Up the Teriyaki Marinade

Grab a small bowl and whisk together soy sauce, rice wine vinegar, your favorite sweetener (honey, maple, agave, or brown sugar), sesame oil, olive oil, grated ginger, and minced garlic. This is your ticket to boldly glossy, sweet, and savory perfection—don’t be shy, really emulsify it!

Step 3: Douse and Season

Spoon the marinade over both the salmon and veggies, making sure every nook is coated. Sprinkle a pinch of salt and pepper over the salmon and add a round of fresh orange zest if you’re feeling zesty. This step ensures every bite is layered with flavor.

Step 4: Bake and Broil

Slide the tray in the oven and roast, checking salmon for doneness after 10 minutes. The magic number is an internal temp of 125–130°F—thicker pieces may take a touch longer. Once it’s just right, broil for 2–3 minutes to achieve a hint of caramelized color on top.

Step 5: Finish and Serve

Divide salmon and veggies between bowls and let your creativity shine with garnishes: toasted sesame seeds, scallions, chili flakes, and sriracha are all beautiful and delicious finishing touches.

How to Serve Teriyaki Baked Salmon

Garnishes

Top your Teriyaki Baked Salmon with a sprinkle of toasted sesame seeds for crunch, a flurry of chopped scallions for freshness, and a drizzle of sriracha or a pinch of chili flakes for a touch of heat. Even a dusting of furikake is fabulous if you have it on hand—it adds an irresistible umami finish.

Side Dishes

This salmon is a match made in heaven with fluffy steamed white or brown rice to soak up every drop of sauce. For something lighter, serve it over cauliflower rice, a tangle of soba noodles, or simply enjoy with extra roasted veggies on the side. A crisp cucumber salad never hurts, either!

Creative Ways to Present

Dress up Teriyaki Baked Salmon for a dinner party by serving each fillet over a bed of glistening greens, then drizzle extra marinade around the edge—so sophisticated. Or keep it cozy by piling everything into a shallow bowl, garnished generously and eaten with chopsticks for fun!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Teriyaki Baked Salmon, pop the cooled portions into an airtight container and refrigerate for up to 2 days. Store the salmon separate from rice, if serving, to keep everything fresh.

Freezing

For longer storage, freeze cooled salmon fillets (without veggies) in a tightly sealed container for up to 2 months. Defrost overnight in the fridge before reheating—note that veggies can get mushy if frozen, so only freeze the fish!

Reheating

Gently reheat salmon in the oven at 300°F until warmed through, or microwave in short bursts at 50% power to keep it flaky and moist. Avoid overcooking during reheating for best texture and juiciness.

FAQs

Final Thoughts

If you try one new sheet pan dinner this month, let it be Teriyaki Baked Salmon! I can’t wait for you to taste how easy and bold homemade teriyaki can be—and I just know you’ll love how effortless cleanup is, too. Grab your salmon and get ready to wow yourself and everyone at your table.

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