Honey Teriyaki Baked Salmon

With a handful of ingredients and just 15 minutes you can have this honey teriyaki salmon ready. Flaky, tender salmon is topped with a sweet and savory sauce for a delicious and easy dinner. It is perfect served with rice, vegetables and more.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Serving Ideas
• Tips for the Best Baked Salmon
• And if you liked this recipe...
• Recipe Card
• Comments

There are two types of people when it comes to food. Those who are there for the main element of the dish and those who are there for the sauce.

Fortunately, this honey teriyaki salmon appeals to both! Perfectly cooked and flaky salmon is coated in a sticky sweet and savory sauce that is sure to be a hit. You'll love it because it's:

• Easy. This recipe comes together quickly with minimal ingredients and no marinating time, making it perfect for busy weeknights or last-minute dinners.
• Wholesome ingredients. Using simple and wholesome ingredients like honey, tamari and omega-3s packed salmon, this dish is both delicious and nutritious.
• Flavorful. The combination of sweet honey and savory teriyaki flavors creates a scrumptious dish that would definitely be worthy of being served to guests.

The Ingredients

• Salmon- You can use fresh or frozen salmon fillets with skin on or off for this recipe. Thaw frozen salmon thoroughly before cooking. This recipe is also tasty with trout.
• Tamari- You can also use regular soy sauce or coconut aminos.
• Honey- Maple syrup will work as well.
• Garlic + Ginger Powder- I prefer to use powder in the sauce as it makes it extra quick. If you'd like to use fresh, use 1 teapoon of minced garlic and a ½ teaspoon of finely chopped ginger.

The Method

1. Make sauce. Whisk together the ingredients for the sauce in a bowl.

2. Prep salmon. Line a baking dish with a silicone liner or parchment paper. Place the salmon fillets in a single layer and pour the sauce over top.

3. Bake salmon. Preheat the oven to 400°F (200°C). Bake for 10-15 minutes, or until the salmon is cooked through to 145 F and just flaky.

4. Serve.

Leftovers and Storage

I personally find that reheated salmon can easily end up dried out or overcooked (which makes it taste more fishy). For best results, I recommend only cooking the amount of salmon that you plan to eat or enjoying leftovers cold over a salad or in a sandwich.

To Store: Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.

To Reheat: If you do decide reheat leftovers, gently warm the salmon in the oven at 275 F for about 10 minutes or in a skillet over medium low heat with a splash of water.

Serving Ideas

• Grains: Serve the teriyaki baked salmon with a side of rice, quinoa or farro (or put it to use to make this salmon bowl).
• Potatoes: Pair the salmon with roasted or mashed potatoes.
• Salad: Balance the meal with a side of Japanese cucumber salad.
• Vegetables: Complete the meal with some roasted carrots and asparagus or sautéed green beans.

Tips for the Best Baked Salmon

• Line your baking dish. Prevent sticking and make cleanup easier by lining your baking dish with parchment paper or a silicone liner before adding the salmon.
• Avoid overcooking. Keep a close eye on the salmon while it bakes, and for best results, use an instant read thermometer, to ensure it remains moist and tender. Overcooked salmon can become dry and tough, so aim to remove it from the oven as soon as it is flaky or registers 145 F.

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And if you liked this recipe...

...you might also like:

• Baked Cajun Honey Butter Salmon
• Canned Salmon Over Rice (5 Ways!)
• Teriyaki Rice Bowl with Ground Turkey

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