Baked Teriyaki Salmon

Ingredients

• 340 g (12 oz)salmon fillets, skin on, fresh or frozen
• 45 ml (3 tablespoons)teriyaki sauce, or soy-free teriyaki sauce
• 30 ml (2 tablespoons)avocado oil, olive oil or sesame oil
• 30 ml (2 tablespoons)minced spring onion, green parts only
• 2 clovesgarlic, minced
• 1 pinchsalt and pepper, or more or less to taste

Instructions

1. 1

   Mix the marinade

   Put all the ingredients in a small bowl and whisk to combine. You can make the marinade up to a day ahead; cover and keep it in the refrigerator until needed.

2. 2

   Prepare the salmon

   Pat the salmon fillets dry with paper towels, then place them in a glass baking dish or a sturdy, sealable food bag.

3. 3

   Coat the fillets

   Pour the marinade over the salmon and turn the fillets so both sides are coated.

4. 4

   Marinate the fish

   Leave the salmon in the marinade at room temperature for 30 minutes, or cover and refrigerate it for up to 1 hour. Alternatively, seal the bag or container and freeze the salmon in the marinade for up to 4 months.

5. 5

   Heat the oven

   Preheat the oven to 204°C (400°F). Take the salmon out of the marinade, shaking off any excess, and arrange it skin-side down in a foil-lined baking dish.

6. 6

   Add marinade

   Spoon a little marinade over the fish to help keep it moist as it cooks. Discard the rest; it is not safe to reuse.

7. 7

   Bake the salmon

   Bake for 13–15 minutes, or until the fish is cooked through and flakes easily when tested with a fork.

What is baked teriyaki salmon?

Teriyaki is a Japanese cooking style in which food is coated with a glossy, savoury-sweet sauce. This version uses a quick marinade and oven baking for an easy fish supper.

Salmon’s rich flavour stands up well to teriyaki sauce, while garlic and spring onion add savoury notes. Baking it skin-side down helps keep the fillets together as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 84 calories, 1g protein, 4g carbs, 7g fat.

The salmon supplies most of the protein and some of the fat, while the oil contributes additional fat. Teriyaki sauce provides most of the carbohydrate; serve the fillet with vegetables and a measured portion of rice if you want to balance the plate.

Choosing the ingredients

Teriyaki sauce: The sauce brings the main sweet and savoury flavour, so choose one you enjoy. A soy-free teriyaki sauce is an option if needed.

Cooking oil: Avocado, olive or sesame oil can be used. Sesame oil gives the marinade a more pronounced toasted flavour.

Salmon: Skin-on fillets are specified here; fresh or frozen salmon can be used. If using frozen fish, thaw it before patting it dry and marinating.

Making the marinade

Mixing: Whisk the ingredients together until the oil and teriyaki sauce are combined as evenly as possible. The marinade can be made up to a day ahead and kept covered in the refrigerator.

Coating: Turn the fillets so the marinade reaches both sides. A glass dish or sturdy food bag keeps the fish contained while it marinates.

Marinating safely

Room temperature: The method gives a 30-minute room-temperature marinade. For a longer marinade, cover the fish and refrigerate it for up to 1 hour.

Freezing: The salmon can be sealed in the marinade and frozen for up to 4 months. Thaw it safely before cooking, then follow the baking instructions.

Getting the texture right

Before baking: Shake off excess marinade and place the fillets skin-side down. Spoon only a little fresh marinade over the fish, and discard what remains after the raw fish has been in it.

Doneness: Start checking at 13 minutes. The salmon is ready when it is cooked through and flakes easily when gently tested with a fork; thicker fillets may need the full 15 minutes.

What to serve with it

A bowl of rice makes a straightforward partner for the savoury sauce. Add steamed or roasted vegetables, such as broccoli or green beans, for a more complete plate.

For a lighter accompaniment, serve the salmon with a crisp salad or sliced cucumber. Keep the sides simple so the teriyaki flavour remains the focus.

Recipe notes & tips

• Pat the salmon dry before adding the marinade so it coats the surface rather than sliding off.
• Use a dish or bag that holds the fillets snugly to keep them in contact with the marinade.
• Line the baking dish with foil to make it easier to clean.
• Check the salmon at 13 minutes, especially if the fillets are on the thinner side.
• Discard marinade that has touched the raw fish rather than serving it at the table.

Variations

• Use sesame oil: Swap in sesame oil for a deeper toasted aroma.
• Choose soy-free sauce: Use soy-free teriyaki sauce as the recipe allows.
• Add a garnish: Scatter extra sliced spring onion over the salmon after baking.
• Serve with greens: Pair the fillets with steamed broccoli or green beans.
• Make it a bowl: Serve over rice with vegetables and spoon over any safe cooking juices from the dish.

Common mistakes to avoid

• Skipping the drying: Wet fish can dilute the marinade; pat the fillets dry first.
• Leaving fish uncovered in the refrigerator: Cover the dish or seal the bag while the salmon marinates.
• Using all the marinade after contact with raw fish: Spoon a little over the fish before baking and discard the remainder.
• Overbaking: Begin checking at 13 minutes and take the salmon out once it flakes easily.
• Placing the fish skin-side up: Set the fillets skin-side down in the lined baking dish.

How to store

Refrigerate leftover cooked salmon in a covered container and use within 2 days. Reheat gently in the oven or microwave until piping hot; avoid prolonged heating, which can dry out the fish.

Frequently asked questions