Introduction

This Baked Sesame Teriyaki Salmon recipe offers a deliciously sweet and savory glaze that perfectly complements tender, flaky salmon fillets. It’s an easy dish to prepare, making it ideal for a quick weeknight dinner or a special occasion. Serve it with rice for a complete, satisfying meal.

Baked Sesame Teriyaki Salmon Recipe - Recipe Image

Ingredients

4 6-ounce salmon fillets
½ cup packed brown sugar
½ cup low-sodium soy sauce (regular soy sauce will work, just reduce salt to ¼ teaspoon)
¼ cup apple cider vinegar
2 teaspoons minced garlic
¼ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon water
Thinly sliced green onions (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. Spray a 9 x 13 x 1-inch sheet pan or baking dish with nonstick cooking spray and set aside.
Step 2: In a small saucepan, whisk together the brown sugar, low-sodium soy sauce, apple cider vinegar, minced garlic, ground black pepper, salt, and sesame oil. Cook over medium heat for 3 minutes until simmering and the brown sugar has dissolved.
Step 3: In a small bowl, mix the cornstarch and water until smooth. Slowly whisk this mixture into the saucepan.
Step 4: Bring the sauce to a boil and cook for 1-2 minutes until it just starts to thicken. Remove from heat. Reserve ¼ cup of the sauce for later use.
Step 5: Place the salmon fillets in the prepared pan and pour the remaining sauce evenly over the top. Use a pastry brush if you prefer to spread it more evenly.
Step 6: Cover the pan with aluminum foil and bake for 15-17 minutes, until the salmon is opaque in the center or reaches 145 degrees Fahrenheit on a thermometer. Optionally, remove the foil for the last few minutes to brown the top.
Step 7: Remove the pan from the oven. Brush the top of the salmon with the reserved sauce. Garnish with thinly sliced green onions and sesame seeds. Serve immediately with rice.

Tips & Variations

For a spicier kick, add a teaspoon of grated fresh ginger or a dash of red pepper flakes to the sauce.
If you prefer a thicker sauce, simmer it longer before adding the cornstarch mixture.
Try swapping apple cider vinegar with rice vinegar for a milder tang.
Use wild-caught salmon fillets for a more robust flavor.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying it out. The sauce may thicken when chilled; stir in a small splash of water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of frozen?

Yes, fresh salmon works well for this recipe. Just adjust the cooking time slightly depending on the thickness of the fillets.

What can I serve with baked teriyaki salmon?

This salmon pairs beautifully with steamed white or brown rice, sautéed vegetables, or a simple green salad for a balanced meal.

Baked Sesame Teriyaki Salmon Recipe

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★★★★★

4.9 from 149 reviews

This Baked Sesame Teriyaki Salmon is a quick and flavorful dish featuring tender salmon fillets baked in a rich and slightly sweet homemade teriyaki sauce. Perfectly balanced with brown sugar, soy sauce, and a touch of sesame oil, this recipe brings Asian-inspired flavors to your dinner table with minimal effort.

Author: Lena
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Japanese

Ingredients

Scale

Salmon

4 6-ounce salmon fillets

Teriyaki Sauce

½ cup packed brown sugar
½ cup low-sodium soy sauce
¼ cup apple cider vinegar
2 teaspoons minced garlic
¼ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon water

Garnish

Thinly sliced green onions
Sesame seeds

Instructions

Prepare the oven and pan: Preheat your oven to 400 degrees Fahrenheit. Lightly spray a 9 x 13 x 1-inch sheet pan or baking dish with nonstick cooking spray and set it aside.
Make the teriyaki sauce base: In a small saucepan, whisk together brown sugar, low-sodium soy sauce, apple cider vinegar, minced garlic, black pepper, salt, and sesame oil. Cook over medium heat for about 3 minutes until the mixture starts simmering and the sugar has fully dissolved.
Thicken the sauce: In a small bowl, mix the cornstarch with water until smooth. Gradually whisk this mixture into the simmering sauce.
Simmer to thicken: Bring the sauce to a boil and let it cook for 1 to 2 minutes until it begins to thicken. Remove from heat and reserve ¼ cup of the sauce in a separate bowl for finishing later.
Prepare salmon fillets: Place the salmon fillets into the prepared baking pan. Pour the remaining sauce all over the salmon, ensuring each piece is well coated. Optionally, use a pastry brush to spread the sauce evenly.
Bake the salmon: Cover the pan tightly with aluminum foil and bake for 15 to 17 minutes, or until the salmon is opaque throughout and registers 145°F on a meat thermometer. You may remove the foil during the last few minutes of baking if you’d like a browned top.
Finish and serve: Remove the salmon from the oven and brush the tops with the reserved sauce. Garnish with thinly sliced green onions and sesame seeds. Serve hot, ideally alongside steamed rice.

Notes

Using low-sodium soy sauce helps control the saltiness; reduce added salt if using regular soy sauce.
Make sure not to overbake the salmon to keep it moist and tender.
For a gluten-free version, use a gluten-free soy sauce or tamari.
Leftover sauce can be stored in the refrigerator for up to 3 days and used as a glaze or dipping sauce.
Adjust sweetness or acidity by varying the brown sugar or vinegar to taste.

Keywords: Baked Salmon, Teriyaki Salmon, Sesame Salmon, Easy Salmon Recipe, Asian-Inspired Salmon, Healthy Salmon Dinner