Baked Teriyaki Salmon

Skip the takeout and make a teriyaki dish that’s loaded with protein and omega 3s with this Baked Teriyaki Salmon. The sauce has only 6 simple ingredients, while the fish packs in 26 grams of protein.

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Salmon became a staple in my diet after I lost 80 pounds because it’s lean, packed with protein, and full of omega-3s. These fatty acids help lower bad cholesterol, support memory and brain function, as well as reduce inflammation.

The key to not getting bored with salmon is to find ways to change the flavor with fun sauces and spices. This easy teriyaki salmon is the perfect component for a flavorful and healthy meal at home on a busy weeknight.

If you like easy baked salmon recipes, you will love this baked pesto salmon and crispy oven salmon!

Why You’ll Love This Recipe

• High Protein Dinner: The salmon fillets are packed with protein and healthy fats to make a low-calorie meal that will fuel you and leave you feeling satisfied. 
• Ready in 35 Minutes: Baked salmon is a fantastic weeknight option because it’s ready in just 35 minutes and is very low-effort. 
• 5 Ingredient Teriyaki Sauce: The homemade teriyaki sauce is made with low-sodium soy sauce, rice wine vinegar, coconut sugar, garlic powder, and ground ginger.

Ingredients

• Salmon: You can use fresh or frozen salmon fillets, with skin or without. If you use frozen salmon, be sure to thaw the fillets in the refrigerator for 24 hours before baking them.
• Soy Sauce: Use a low-sodium soy sauce to reduce the amount of sodium overall. If you need your teriyaki sauce to be gluten-free, use a gluten-free tamari soy sauce or coconut aminos instead. 
• Coconut Sugar: Teriyaki has a bit of sweetness to it, but instead of processed sugar, I use coconut sugar. It has a lower glycemic index and fewer calories than regular sugar.
• Garlic & Ginger: Add a punch of flavor with garlic powder and ground ginger. The dried and ground spices have a more concentrated flavor that distributes into the sauce.
• Sriracha: Add a bit of spiciness by topping your baked teriyaki salmon fillet with a creamy sriracha sauce. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Swap the Protein: Instead of salmon, you can also make this homemade teriyaki sauce and bake it over chicken, shrimp, or tofu. Baking it over chicken is a fun spin on my stir-fry chicken teriyaki.
• Spice It Up: Add more spice by adding more sriracha in the sauce or using a spicy chili crisp sauce on top.
• Skip the Sriracha: If you aren’t a fan of spicy, you can make the teriyaki without the sriracha sauce.

How to Make Baked Teriyaki Salmon

This oven-baked teriyaki salmon is a low-effort, high-protein dinner. It uses pantry staple ingredients, a baking dish lightly sprayed with nonstick cooking spray, and an oven preheated to 375°F.

1. Step 1: Make the Sauce. Preheat a small saucepan over medium-high heat. Add the soy sauce, rice vinegar, coconut sugar, garlic, and ginger to the pot. Whisk the sauce for about 3-4 minutes until it simmers.

2. Step 2: Thicken the Sauce. Whisk the cornstarch and water into the sauce and simmer until it thickens. Then remove it from the heat. The sauce should be thick enough to coat the back of a spoon. 

3. Step 3: Bake the Salmon. Place the salmon fillets into the prepared baking dish, skin side down. Pour the sauce over the fish until it is generously coated. Bake the salmon at 375°F for 20 minutes, or until it turns flaky.

4. Step 4: Make the Sriracha Sauce. While the salmon bakes, stir together the sriracha and Greek yogurt in a small bowl. 

5. Step 5: Remove the Fish. When the salmon is finished baking, remove it from the oven.

6. Step 6: Top with Sriracha. Transfer the finished fish to a plate and drizzle the sriracha sauce over the top. My healthy fried rice uses cauliflower rice to make a low-carb version that pairs great with this dish.

Storage Directions & Make Ahead

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. 
• Reheating: Reheat the salmon in the oven at 275°F for 8-10 minutes, or until it’s warmed through to 145°F. Thaw frozen salmon for 24 hours in the refrigerator before reheating it. The texture of the fish will be softer after it’s frozen and reheated.
• Make Ahead: You can make the teriyaki sauce up to 1 week in advance and store it in an airtight container in the refrigerator until you’re ready to cook the salmon. 

Serving Suggestions

A flaky oven-baked teriyaki salmon is the perfect healthy meal on a busy evening. It’s only 236 calories with 26 grams of protein and a flavorful sauce. You can serve teriyaki with rice, veggies, or stir-fry. It’s a meal the whole family will love and enjoy for dinner time and time again. 

• Serve your salmon teriyaki over a bed of white rice, brown rice or cauliflower rice for a low-carb option. It’d also go great with quinoa, lentils or barley.
• Enjoy a flavorful salad with your salmon for a bit of greens and veggies with this broccoli salad with mandarin oranges.
• For a dinner party or a big meal, you can make an appetizer of low-calorie lettuce wraps to serve before you bring out the salmon.

Baked Teriyaki Salmon Recipe FAQs

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If you tried this Baked Teriyaki Salmon recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.