Teriyaki Glazed Salmon is a quick and easy recipe that gets dinner sorted any night of the week! Cook then pair simply with store bought rice or quinoa for fuss free, well balanced and effortless meal sorting after a long day at work! Maple teriyaki salmon is full flavoured, sweet and succulent with soft, flaky melt in your mouth salmon.
Recipes like my Air Fryer Salmon with Skin and Teriyaki Salmon Air Fryer give us quick ways to cook salmon that don't take hours!!
My Honey Glazed Pork Chops create a simple process for glazing protein and oven baking to perfection for easy, breezy dinners.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Smart easy: we take this recipe back to basics by creating a healthy, flavour filled salmon recipe that pairs easily with simple options to balance it into a well rounded dinner.
- Alternative proteins: pork and chicken are great for quick dinners. Salmon is another great protein that gives you diversity and allows for healthy mid week meals that don't leave you feeling 'too full'.
- Quick cook time: when using a moderate oven, the salmon will only take 18 minutes to cook. This saves spending hours in the kitchen after a busy week day and gets dinner on the table stat!
- Taste and texture: there is so much flavour in the teriyaki glaze and this seeps into the salmon fillets contrasting with the flaky succulent flesh. The maple teriyaki sauce slips and slides over the fish creating an absolutely delicious dinner dish.
- Homemade teriyaki sauce: whilst using the sauce straight from the bottle is an easy option, adding some delightful pairings enhances the taste and texture for an ultra delicious tasting fillet of fish!
- Simple serving suggestions: some dinner recipes with oven baked sides can take a long time to prepare!! I have consciously cut that out with this recipe for you 🥰❤😍. With simple options such as precooked store bought rice, cucumber and green onions, you can bring this together without spending hours on your feet in the kitchen when you have already worked all day!
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salmon with skin: this is a wonderful ingredient to cook with that delivers taste and flavour without hours of time and energy. I like the skin on fillets as the skin will dry out and become crispy once flipped during the cooking process. See my substitutions and variations for more information and options 😘.
- Teriyaki sauce: one of the main components of the sticky glaze and helping to bring the delightful flavour to the salmon, this is a store bought sauce. See my tasty tip below on this ingredient.
- Dark soy sauce: this is a different ingredient to standard soy sauce and is how we get the lovely golden brown colour into the salmon fillets. You will find it in the same section of the supermarket as the regular soy sauce. Look for the label 'dark soy sauce'. If you hold the bottle up to the light, you will see that it is not translucent at all, whereas regular soy sauce will be light brown and somewhat see through when held to the light.
- Maple syrup: this is a great ingredient to use as an alternative to honey! Whilst also sweet and sticky, the flavour when paired with the other sauces is strong and subtle. If you have a read of my substitutions and variations, you will see that you can switch in honey if you prefer or don't have maple syrup on hand!
- Salt and pepper: a little of each of these 2 for seasoning. We add them to the honey and soy glaze, simply by whisking to combine.
Tasty Tip: You will find a variety of teriyaki sauces when at the shops. There are some that are thick, like an oyster sauce texture and labelled 'marinade'. Other versions are thin, labelled 'teriyaki sauce' and have the consistency of soy sauce. For this recipe you can use either. As we use the maple syrup and it has a robust consistency, the sauce will have that regardless of the teriyaki sauces thick or thinness. I am using the thicker style sauce (for your info).
Here at the step by step instructions to make the recipe. We start by creating the glaze to coat the salmon.
- Gather the glaze ingredients (Photo 1).
- Whisk to combine (Photo 2).
- Coat the salmon fillets with teriyaki glaze (Photo 3).
- Flip and coat the other side also (Photo 4).
👩🍳 How to Make Teriyaki Glazed Salmon
To make the salmon, start by gathering the ingredients to make the teriyaki glaze. Add the teriyaki sauce, dark soy sauce, maple syrup, salt and pepper to a glass jug and whisk to combine. Set this aside temporarily as you prepare the salmon.
Spray a baking dish with cooking oil to prevent the sauce from sticking and creating a long clean up! Use kitchen tongs to place the salmon fillets into the dish skin side up.
Grab a pastry brush and use this with the glaze to coat the skin and sides of the salmon fillets. Then use kitchen tongs to flip each fillet to the other side.
- Cook for 10 mins, flip, then cook for 8 mins (Photo 5).
Glaze this side also with the sauce then place the baking dish into the oven (middle shelf 😁) for 10 minutes.
Tasty tip: if you look at the photo above you will see all of the sauce and how it cooks in the dish. Don't worry, as long as you oil the baking dish, this will rinse right out 👍. Who has time for scrubbing dishes these days!!
🍽 Serving Suggestions
To serve the salmon I like to use store bought rice or quinoa. It is so easy as you can tear open the packet, pour a portion onto the plate and heat in the microwave.
You can also cook your own rice or quinoa if you wish. There are microwave rice cookers that make this super easy and it will last for a couple of days in the fridge!
If you are not a fan of green onions, you can toast some sesame seeds and sprinkle those over the top of the salmon as an alternative garnish! ❤😁.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use skinless salmon fillets or a larger piece of salmon if you prefer.
- Switch out the honey and use maple syrup as an alternative if you wish.
- If you want to use regular soy sauce instead of the dark soy sauce, you can, the colour will be slightly lighter (of the cooked fish).
- The sauce will work for chicken, pork and tofu also, so if you want to change the protein you can.
- Other quick serving pairings are cherry tomatoes, cous cous or chives in place of the green onions.
👍 How to Guide
How to Guide
Whilst it is not necessary to marinate the salmon, you can choose to coat the fillets in the glaze, cover them with cling wrap and refrigerate as an option prior to cooking.
Store leftover cooked salmon in a sealed air tight container in the fridge for up to 2 days.
How to Freeze
You can marinate the salmon fillets in the teriyaki sauce, then place in a zip lock bag, push to remove the air and seal. They can be frozen for up to 3 months.
This saves time if you want for an easy dinner after work!
How to Reheat
To cook salmon fillets that have been frozen, allow them to thaw and then place into the oven as per the recipe instructions.
To reheat cooked salmon fillets, place on a plate in the microwave for 2 to 3 minutes.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Don't worry too much about the size of the baking dish, it doesn't matter what size you use as long as the salmon fits and the fillets are not overlapping each other.
- Spray the baking dish with olive oil or cooking spray (this will save you scrubbing the stuck sauce off for hours when you just want to chill on the couch 😉👍😁 !!).
- Regarding coating the salmon fillets, a pastry brush is a handy way to achieve this. You can get silicon ones from Walmart, Safeway, Tesco, Aldi or your local supermarket that won't break the budget.
- Kitchen tongs are super handy to have to handle the salmon. This way you can be 'hands off' and flip and rotate with ease.
- Leftover teriyaki sauce can be drizzled on top of the salmon and rice for serving.
🤓 Frequently Asked Questions
What is teriyaki glaze made of?
The teriyaki glaze is made of store bought teriyaki sauce, dark soy sauce, maple syrup, salt and pepper.
What goes well with teriyaki salmon?
Rice and quinoa are great to pair with the salmon as well as cucumber ribbons, sliced green onions, lime wedges, chives and remaining sauce drizzled over the top.
How long should you marinate salmon?
Salmon can be marinated anywhere from 1 minute to over night. For a quick recipe, there is no need to marinate the salmon for a long period of time. However, marinading does impart more flavor into the salmon, so an option to consider if you are not time conscious.
What flavors pair with teriyaki?
Honey and soy are 2 hugely popular flavours that pair well with teriyaki. Japanese flavours such as mirin, sake and rice wine vinegar work well too and brown sugar is commonly used.
Do you wash salmon before marinating?
No. It is not necessary or recommended to wash the salmon before marinating.
How long should I cook salmon for?
The salmon will be cooked in less than 20 minutes. Start with the skin side down and cook for 10 minutes, then flip and cook skin side up for a further 8 minutes.
😍 More Easy Dinner Recipes
Dinner doesn't have to take hours to make. If you have some simple recipes that deliver taste and texture, you are away sailing. Here are some easy ideas to get you started:
- Pork Chops in Mushroom Soup
- Air Fryer Beef Kabobs
- Salmon Noodle Stir Fry
- Crispy Air Fryer Pork Belly
- Oven Chicken Kabobs
- Baked BBQ Chicken Thighs
- Honey Glazed Pork Chops
It is time to whip up a quick smart dinner with a healthy balance to get you off your feet and back onto the couch my friend!
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Teriyaki Glazed Salmon
- 1 Oil spray
- 1 Baking dish Note 1
- 1 Glass jug
- 1 Mini whisk
- 1 Kitchen Tongs
- 4 salmon fillets Note 2
- ⅓ cup teriyaki sauce Note 3
- 3 tablespoons maple syrup Note 4
- 1 tablespoon dark soy sauce Note 5
- ¼ teaspoon salt
- ½ tsp cracked black pepper
- rice optional to serve
- cucumber optional to serve
- sliced green onions optional to serve
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5. Note 6
- Glaze: combine teriyaki sauce, maple syrup, dark soy sauce, salt and pepper in a jug and whisk till consistently mixed.
- Olive oil: spray a baking dish with olive oil or cooking spray then set aside. Note 7
- Salmon fillets: use kitchen tongs to place each salmon fillet into the baking dish skin side up. Flat in one layer, touching ok, but no overlap or layering.
- Teriyaki sauce: use a pastry brush to coat 1 side of each salmon fillet with the teriyaki glaze. Then use kitchen tongs to pick up each fillet and flip to the other side. Use the pastry brush to coat this second side of each fillet.
- Cook: place the baking dish into the oven for 10 minutes. Allow the salmon to cook, then use oven mits to remove, place on heat proof surface and use tongs to flip fillets to skin side up. Use a pastry brush to reglaze the skin and both sides of the fillets. Return baking dish to the oven for a further 8 minutes.
- Serve: to serve the salmon, plate with cooked quinoa or rice, cucumber ribbons and chopped green onions. Drizzle with remaining teriyaki maple glaze (optional).
- Note 1 - Baking dish: the size of the baking dish you use doesn't matter too much. It only needs to fit the salmon so that the fillets can lay flay. I highly recommend spraying it with oil to aid clean up as the sauce is sticky and sweet. If you don't spray it with oil 1st, you will be in for a long clean up (and scrubbing time!).
- Note 2 - Salmon with skin: this is a wonderful ingredient to cook with that delivers taste and flavour without hours of time and energy. I like the skin on fillets as the skin will dry out and become crispy once flipped during the cooking process.
- Note 3 - Teriyaki sauce: You will find a variety of teriyaki sauces when at the shops. There are some that are thick, like an oyster sauce texture and labelled 'marinade'. Other versions are thin, labelled 'teriyaki sauce' and have the consistency of soy sauce. For this recipe you can use either. As we use the maple syrup and it has a robust consistency, the sauce will have that regardless of the teriyaki sauces thick or thinness. I am using the thicker style sauce (for your info).
- Note 4 - Maple syrup: you can use honey to the equivalent amount if you have it but not maple syrup.
- Note 5 - Dark soy sauce: this is a different ingredient to standard soy sauce and is how we get the lovely golden brown colour into the salmon fillets. You will find it in the same section of the supermarket as the regular soy sauce. Look for the label 'dark soy sauce'. If you hold the bottle up to the light, you will see that it is not translucent at all, whereas regular soy sauce will be light brown and somewhat see through when held to the light.
- Note 6 - Preheated oven: the oven being preheated is important as it allows you to follow my timing instruction in a straightforward manner. If you were to place the dish into the oven and it is not fully heated, the salmon will take longer to cook and you will wonder why that is. If you ensure that you wait will that light goes off and the oven is good to go, your salmon fillets will also be cooked to go! (❤ ❤).
- Note 7 - Oil spray: this is because the sauce is sticky and sweet and will stick and take hours to scrub off. If you spray the dish with oil 1st, the cooked sauce will rinse right out.
Looks amazing the sauce is making me want try it asap.
Thanks Belinda! I am happy to hear your feedback.