This teriyaki baked salmon in foil recipe is a super easy and healthy dinner that takes 20 minutes to make! Plus, learn how to make your own teriyaki sauce at home.
Teriyaki Baked Salmon
I love salmon. Especially when it’s smothered in a sweet and garlicky teriyaki sauce. This teriyaki baked salmon takes less than 20 minutes to put together and is loaded with tons of flavor. No marinating required!
Cooking salmon in the oven is so quick and easy. It also makes for an easy clean up. You can use this method to prepare any type of fish, although I have to admit salmon and teriyaki go pretty well together.
To make this teriyaki baked salmon in foil simply place the salmon on a baking sheet lined with foil and brush with the Teriyaki Sauce. Baked in a 400 degree oven for 12-15 minutes or until it reaches an internal temperature of 140 degrees.
If you love this recipe, then you’ll love my Salmon Teriyaki!
What’s in Teriyaki Sauce?
Making your own teriyaki sauce at home is super easy! It’s also a great way to control the sweetness and saltiness of the sauce. The teriyaki sauce gives the salmon so much flavor. I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs.
To make your own teriyaki sauce at home, you’ll need:
- Soy sauce: I always use low sodium soy sauce. You can use regular soy sauce with a splash of water to combat some of the saltiness.
- Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
- Garlic: I always add garlic to pretty much everything. 3 cloves if added to this sauce!
- Sugar: Adds the perfect amount of sweetness. Use more or less depending on how sweet you like your teriyaki sauce.
- Rice wine vinegar: Adds a nice acidity / tang and balances out the sweetness of the brown sugar.
- Sesame oil: Gives the sauce a hint of nuttiness. A little goes a long way!
- Cornstarch slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. This thickens up the sauce!
How To Make Teriyaki Baked Salmon
- Preheat oven: Start by preheating your oven to 400 degrees F. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray.
- Make the sauce: Add cornstarch and water to a small bowl and whisk until smooth and lump free. Add oil to a medium saucepan and heat over medium high heat. Stir in garlic and ginger and cook for two minutes stirring frequently. Stir in soy sauce, water, brown sugar, vinegar and sesame oil. Bring to a simmer and add in slurry (cornstarch water mixture.) Simmer whisking constantly until thickened 1-2 minutes. Keep an eye on the sauce because it can burn. The sauce is thick enough when it can coat the back of a spoon. Also it will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to a week.
- Bake: Place in the oven and cook for 12-15 minutes or until the internal temperature reaches 140 degrees.
- Serve: Immediately with sesame seeds and enjoy!
What Type of Salmon Should I Use?
I’ve used both sockeye salmon and wild caught salmon for this baked teriyaki salmon recipe.
I personally recommend using wild caught salmon if you can find it. (This is true for all fish.) Wild-caught salmon is rich in long-chain omega-3 fatty acids, which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for disease. It’s also rich in B vitamins, protein, selenium, and astaxanthin (which gives it its deeply red hue).
My trick for cooking the best salmon!
Cooking time can be longer or shorter depending on the thickness of the salmon. I prefer to go by internal temperature when I am checking my salmon for doneness. I always cook my salmon to 140 degrees. The salmon will continue to cook while it rests on the baking sheet. This ensures the salmon will always be moist and not overcooked! It’s my fool proof method for cooking salmon.
This easy teriyaki baked salmon recipe is perfect for meal-prepping ahead of a busy week! Store cooled leftovers in an airtight container for up to 4 days. I like to assemble by containers with a bed of rice, the teriyaki salmon on top, and a side of green veggies so I can let it come to room temperature before eating and enjoy for lunch.
More Recipes Using Homemade Teriyaki Sauce
- Easy Chicken Teriyaki
- 20 Minute Teriyaki Shrimp
- Baked Teriyaki Chicken
- Beef Teriyaki Noodles
- Orange Teriyaki Salmon
- Slow Cooker Teriyaki Chicken
Teryaki Baked Salmon
- 4 salmon filets
Homemade Teriyaki Sauce
- 1 tbsp oil
- 1 clove garlic, minced
- 1/2 tsp ginger, minced
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1/8 cup light brown sugar
- 1 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
- 1/2 tbsp cornstarch
- 1/2 tbsp water
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray.Place salmon on to prepared baking sheet and brush with homemade teriyaki sauce.
- Place in the oven and cook for 12-15 minutes or until the internal temperature reaches 140 degrees. Serve immediately with sesame seeds.
Homemade Teriyaki Sauce
- Add cornstarch and water to a small bowl and whisk until smooth and lump free.Add oil to a medium saucepan and heat over medium high heat. Add in garlic and ginger and cook for two minutes stirring frequently.
- Stir in soy sauce, water, brown sugar, vinegar and sesame oil. Bring to a simmer and add in slurry (cornstarch water mixture.)
- Simmer whisking constantly until thickened 1-2 minutes. Keep an eye on the sauce because it can burn. The sauce is thick enough when it can coat the back of a spoon. Also it will continue to thicken as it cools.Store in an airtight container in the refrigerator for up to a week.