Description

This Homemade Teriyaki Salmon recipe delivers a flavorful and tender salmon fillet glazed with a rich, sweet, and savory teriyaki sauce. Marinated in a blend of fresh ginger, garlic, soy sauce, hoisin sauce, and brown sugar, the salmon is baked to perfection, resulting in a juicy, flaky fish with a shiny teriyaki glaze. Garnished with green onions and sesame seeds, it’s a perfect dish for a quick weeknight dinner or a special meal.

Ingredients

Scale

Salmon

2.5 lbs salmon filet (skin-on preferred for better moisture retention)

Teriyaki Marinade

2 tsp fresh ginger (minced or grated for best flavor)
1 tbsp sesame oil (adds rich, nutty flavor)
3 tbsp teriyaki sauce
3 tbsp hoisin sauce
1/3 cup light brown sugar (packed)
3 tbsp soy sauce (I use Kikkoman)
2 garlic cloves (minced, about 1 tsp)
1 tbsp white vinegar

Garnish (Optional)

Green onion (sliced, optional for fresh brightness)
Sesame seeds (white or black, optional but recommended for presentation)

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Instructions

Prepare the Marinade: In a bowl, combine the minced fresh ginger, sesame oil, teriyaki sauce, hoisin sauce, light brown sugar, soy sauce, minced garlic, and white vinegar. Mix thoroughly until the brown sugar dissolves and the mixture is well blended.
Marinate the Salmon: Place the salmon filet, skin-side down, in a shallow dish or zip-lock bag. Pour the marinade over the salmon, ensuring it is fully coated. Cover the dish or seal the bag and refrigerate for at least 20-30 minutes to allow the flavors to infuse the fish.
Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
Bake the Salmon: Remove the salmon from the marinade and place it skin-side down on a baking sheet lined with parchment paper or foil for easy cleanup. Brush some of the reserved marinade over the top of the salmon. Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary slightly depending on the thickness of the filet.
Garnish and Serve: Once baked, transfer the salmon to a serving plate. Garnish with sliced green onions and sprinkle sesame seeds over the top for extra flavor and a beautiful presentation. Serve immediately with your choice of sides.

Notes

Skin-on salmon helps to retain moisture and flavor but can be removed after cooking if preferred.
Marinating the salmon for longer (up to 1 hour) intensifies the flavor.
If you prefer a thicker glaze, reduce the marinade on the stove over medium heat until thickened before brushing onto the salmon.
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
This recipe pairs well with steamed rice or sautéed vegetables.