Sticky, salty, sweet and utterly delicious. My recipe for Baked Teriyaki Glazed Salmon is a weeknight wonder. Ready in minutes and packed with flavour and loads of healthy omega-3 fatty acids, this is a recipe you’ll find yourself making again and again. It’s that good!
About this Recipe
You know the drill: it’s getting late, you’ve had a long day, and you still want to put a delicious, healthy dinner on the table, but it all seems like too much effort.
Weeknight dinners can be stressful but don’t worry, my easy baked teriyaki salmon recipe is here to save the day.
To make Teriyaki Glazed Salmon, you’ll need the following simple ingredients:
- Salmon Fillets: I like to buy fresh salmon fillets with the skin on them; it helps the fish keep its shape while cooking and keeps it lovely and moist. The type of salmon you use is a personal preference. Farmed and Atlantic salmon is thicker and fattier, with a more subtle flavour, while sockeye salmon is leaner, with more nutrients and a more robust fishy flavour.
- Bok Choy: Sometimes known as pan choy, this leafy Asian green is packed with nutrients like potassium, magnesium, calcium and vitamin C. It is also super tasty! If you can‘t get ahold of it, you could serve this salmon with green beans or a salad instead.
- Teriyaki Sauce: Did you know that making your own teriyaki sauce is incredibly easy? You’ll need light soy sauce, brown sugar (you can replace the sugar with maple syrup or honey), Japanese rice wine (substitute sherry or dry white wine), vinegar, ginger, garlic and sesame oil. This may sound like a lot of ingredients, but keep them in the cupboard, and you can whip up a delicious tangy sauce anytime.
- Rice: I like to serve my baked salmon with basmati rice, but if you’d like to make this meal even healthier, switch it out for brown rice or cauliflower rice. Alternatively, you could serve the salmon with noodles instead.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
This quick and easy recipe cooks in minutes, so be sure to have all your ingredients ready before you start cooking.
- First, heat the oven to 200°C / 400°F / Gas 6, get your rice on to cook and then make the glaze by whisking the teriyaki sauce ingredients together in a small mixing bowl.
- Next, butter a baking dish (this stops the salmon sticking) and lay the salmon fillets skin-side down. Ensure they are in a single layer with a bit of space on all sides. Pour over half of the sauce (we’re going to reduce the rest to make it even more wonderfully sticky), then roast in the preheated oven for 12-15 minutes. Salmon cooks very quickly, but the exact cooking time will depend on how thick your pieces are. It should reach 145°F (63°C) internal temperature if you are using a thermometer.
- While the salmon is roasting, quickly fry, then steam the bok choy in a little broth or stock and reduce the remaining glaze in a small pot.
- Then all that’s left to do is coat the salmon in the thickened teriyaki sauce, divide the rice, bok choy and salmon between four plates and dig in!
Frequently Asked Questions
Can I reheat Teriyaki Glazed Salmon?
If you have any leftovers (I never do!), this salmon makes a perfect lunch to take into the office. It can be eaten cold or at room temperature, but you can gently warm it in the microwave to take the chill off. The Bok choy is best eaten fresh, so if you are batch cooking, I’d suggest replacing it with something sturdier, like green beans. Store in an airtight container in the fridge.
Can I double or triple the recipe to feed a larger group?
Yes! Make sure you use a large baking dish, and don’t crowd the salmon. Again, you may find cooking a vast quantity of bok choy difficult unless you have a huge stove or lots of pans, so replacing it with beans, salad, or other greens is probably easier.
Can I use store-bought teriyaki sauce?
In a pinch. You’ll need to thin it out for cooking and thicken it up on the stovetop again, which is time-consuming. For best results, I’d suggest making this simple homemade sauce yourself.
Baked Teriyaki Glazed Salmon Recipe
Baked Teriyaki Glazed Salmon
for the teriyaki glaze:
- 4 Tbsp light soy sauce
- 2 Tbsp brown sugar
- 2 Tbsp finely grated fresh ginger
- 1 Tbsp Mirin or sherry, see notes
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 2 cloves garlic, crushed
- 1 ½ tsp cornstarch
for the salmon:
- 1 tsp butter
- 4 x 125g salmon fillets, skin on
for the bok choy:
- 2 medium bok choy, base removed and leaves separated
- 1 Tbsp sunflower oil
- 1 Tbsp grated ginger
- ⅓ cup vegetable stock
- 1 Tbsp sesame seeds
- Fresh chives, chopped
- Pickled ginger, optional
- Basmati rice
- PREPARE: Heat the oven to 200°C / 400°F. / Gas 6. Cook rice (instructions here) and keep warm.
- MAKE GLAZE: Whisk together all ingredients for the teriyaki glaze in a small bowl until well combined.
- COOK SALMON: Butter the base of a small baking dish, then place the salmon, skin-side down in the dish. They should fit snugly but with a bit of space between them. Pour over half of the teriyaki glaze, turning the salmon if necessary, so it is well coated. Roast in the preheated oven for 12-15 minutes. Don’t overcook the salmon; flake it gently with a fork to check if it is done.
- COOK BOK CHOY: While the salmon is cooking, heat the oil in a large frying pan / skillet. Gently cook the ginger for 1 minute, then add the bok choy, tossing gently to coat. Pour in the stock, cover with a tightly fitting lid and cook until tender, around 5 minutes.
- REDUCE GLAZE: Pour the remaining glaze into a small saucepan, simmer gently until thickened, then remove from the heat.
- ASSEMBLE: Remove the salmon from the oven, pour the reduced glaze on top of the salmon and sprinkle with sesame seeds and chives. Divide the bok choy and rice between four plates, top with a piece of salmon and pour over the remaining sauce. Serve with pickled ginger (optional).
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