Teriyaki Baked Salmon in foil. A super easy and healthy dinner that takes 20 minutes to make!
I love salmon. Especially when it’s smothered in a sweet and garlicky teriyaki sauce. This salmon takes less than 20 minutes to put together and is loaded with tons of flavor.
Cooking salmon in the oven is so quick and easy. It also makes for an easy clean up.
The teriyaki sauce gives the salmon so much flavor. I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs.
This sauce is really easy to put together. I like to cook the sauce while the oven is preheating. The teriyaki sauce consists of soy sauce, water, ginger, garlic and brown sugar. The sauce gets nice and thick with a simple cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
I really love making my own teriyaki sauce at home. It’s so much easier to control the sweetness and the salt level.
To make this Baked Teriyaki Salmon simply place each piece of salmon in foil and brush with the Teriyaki Sauce. Fold up the edges and place on a baking sheet in a 400 degree oven. The salmon takes about 12-15 minutes to cook. Once cooked you can easily peel off the skin of the salmon.
You can use this method to prepare any type of fish although I have to admit salmon and teriyaki go pretty well together.
I used sockeye red salmon for this recipe with the skin on. They were in individual portions however you can do this same method for a large piece of salmon.
Serve this salmon with rice and a veggie to make it a meal.
Love this Teriyaki Baked Salmon? Here are a few other dishes you’ll love:
- Sweet and Spicy Baked Honey Sriracha Chicken
- Rainbow Vegetable Noodle Stir Fry
- Healthy Mexican Quinoa and Turkey Stuffed Peppers
Teryaki Baked Salmon
- 4 salmon filets, skin on
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- ¼ cup soy sauce
- 2 tablespoons water
- ½ tablespoon honey
- ½ tablespoon light brown sugar
- ½ teaspoon ginger, mined
- 1 teaspoon cornstarch
- 1 tablespoon water
- Preheat oven to 400 degrees.
- To make the sauce add oil and garlic to a medium saucepan. Cook for 1 minute.
- Add in soy sauce, water, honey, brown sugar and ginger. Bring to a simmer and cook for 2 minutes.
- In a small bowl mix together the cornstarch and water until combined. Slowly add this to the teriyaki sauce and whisk until the sauce has thickened. The sauce should be thick enough to coat the back of the spoon.
- Line out 4 sheets of aluminum foil lightly oil each. Place a salmon filet on each piece of aluminum foil and brush the salmon with the teriyaki sauce.
- Fold up the edges of the foil and place wrapped salmon filet on top of a baking sheet.
- Place in the oven and cook for 12-15 minutes, or until the fish is fully cooked.
- Take out of the oven and remove the skin from each salmon filet. The skin should be very easy to peel off.
- Serve immediately over rice or with a salad.