Baked Teriyaki Salmon

This baked teriyaki salmon is glossy, sticky, and loaded with that sweet-salty teriyaki flavor that's addictive, with barely any effort. You coat the salmon, bake it hot and fast, then brush on a little extra sauce at the end so every bite tastes like it came from a restaurant. It’s ready in about 15 minutes, feels fancy enough for a dinner you’d serve guests, and is easy enough for a random weeknight when you want something healthy that still tastes amazing.

Why You’ll Love This Baked Teriyaki Salmon Recipe

This is one of those recipes that checks every box when you want dinner to be easy but taste elevated. It’s quick, it's hard to mess up, and the flavor hits every time. Salmon already has that rich, buttery thing going on, and teriyaki sauce gives it a sweet-savory glaze that would make anything taste good.

The method is reliable because it’s simple on purpose. High heat for a short bake keeps the salmon juicy, not dry. Then you finish with a fresh brush of teriyaki sauce at the end so the flavor stays bold and the top gets that glossy, sticky shine. That little step makes it taste and look way more “restaurant” than the effort required.

It’s also ridiculously versatile. Serve it with rice, noodles, or a quick veggie side, and you’ve got a full meal. Add green onions and sesame seeds, and suddenly it looks like you plated it to get judged on a cooking show, even though you basically just baked salmon and brushed it with sauce.

Baked Teriyaki Salmon Ingredients

• 4 salmon filets (about 4 oz each)
• ¾ cup teriyaki sauce, divided

Optional toppings:

• Green onions, sliced
• Sesame seeds
• Cilantro, chopped

How To Make Baked Teriyaki Salmon

Step 1: Preheat and prep

Preheat oven to 425°F. Lightly grease a baking dish with oil. Pat the salmon filets dry and place them in the baking dish. Let them sit at room temperature while the oven preheats.

Step 2: Sauce the salmon

Use about ½ cup teriyaki sauce to coat each salmon filet generously.

Step 3: Bake

Bake for 12 to 15 minutes, until it's flaky and cooked through. The recommended internal temperature for salmon is 145°F. If you prefer a juicier texture, you can pull it around 135 to 138°F and let carryover heat finish it as it rests.

Step 4: Finish with more sauce

Remove the filets from the baking dish and brush with the remaining teriyaki sauce. You can use as much as you want.

Step 5: Garnish and serve

Top with green onions, sesame seeds, and cilantro if you want, then serve immediately.

Expert Tips To Make The Best Baked Teriyaki Salmon

• Pat the salmon dry first: This helps the teriyaki sauce cling and keeps the salmon from steaming in excess moisture. Dry surface equals better texture and better glaze.
• Let it sit at room temperature briefly: Starting the salmon closer to room temp helps it cook more evenly, which means less risk of dry edges with an undercooked center.
• Use high heat for juicy salmon: 425°F cooks the salmon quickly so it stays tender and flaky instead of drying out. This is especially helpful for thinner 4-ounce filets.
• Use a thermometer if you want perfect doneness: Salmon can go from perfect to dry fast. Pull at 145°F for fully cooked, or pull around 135 to 138°F for a slightly juicier finish and let it rest for a few minutes so it rises.
• Add sauce twice for the best flavor: Coating before baking builds flavor into the surface, and brushing more sauce after baking gives you a fresh teriyaki punch and glossy finish.
• Watch out for sugar burn: Teriyaki sauce has sugar, and ovens can vary. If your sauce starts getting too dark around the edges, loosely tent the dish with foil for the last few minutes.

Baked Teriyaki Salmon FAQs

How long do you bake teriyaki salmon at 425°F?

Most 4-ounce salmon fillets bake in 12 to 15 minutes at 425°F. Thicker pieces can need 2 to 4 extra minutes. The best cue is when the salmon flakes easily with a fork and the center turns opaque.

What temperature should salmon be cooked to?

USDA says salmon is done at 145°F. If you like it a little juicier, pull it at 135 to 138°F and let it rest 3 to 5 minutes so carryover heat finishes it gently.

Can I use store-bought teriyaki sauce?

Yes, store-bought teriyaki sauce works great. If it’s very thick or very sweet, use a lighter brush during baking and save most of it for the final brush at the end so it stays glossy and doesn’t get too dark.

Why did my teriyaki salmon burn or get too dark?

Teriyaki sauce has sugar, so it can caramelize fast at high heat. Brush less sauce on at the start, keep the salmon on the middle rack, and finish with a fresh brush after it’s out of the oven. If your oven runs hot, tent loosely with foil for the last few minutes.

Should I marinate salmon in teriyaki sauce before baking?

You can, but you don’t have to. If you do marinate, keep it short, about 15 to 30 minutes, so the fish doesn’t get too soft. This recipe works well without marinating because you’re glazing during and after baking.

Can I make baked teriyaki salmon ahead of time?

It’s best fresh, but leftovers store really well. Keep it in an airtight container in the fridge and enjoy it cold on salads or rice bowls, or reheat gently so it doesn’t dry out.

How do I reheat teriyaki salmon without drying it out?

Reheat low and slow. Warm it in a 300°F oven for about 8 to 12 minutes (depending on thickness) or microwave in short bursts at lower power. Add a small brush of teriyaki sauce after reheating to bring back the shine and flavor.

Can I use frozen salmon for baked teriyaki salmon?

Yes. For the best texture, thaw it overnight in the fridge, then pat it very dry before adding sauce so the glaze sticks. If you’re baking from frozen, plan to add about 5 to 8 extra minutes and wait to brush on most of the teriyaki sauce until the last few minutes so it doesn’t burn.

Do you bake teriyaki salmon covered or uncovered?

Uncovered is best. Baking uncovered helps the glaze thicken and gives you that slightly caramelized, glossy finish. Covering traps steam and can make the salmon watery and the sauce thinner.

What should I serve with teriyaki salmon?

Rice is a classic side since it soaks up the extra sauce and is just delicious. It also pairs well with roasted broccoli, stir-fried veggies, or a quick cucumber salad.

More Salmon Recipes You'll Love

• Baked sockeye salmon 
• Miso salmon
• Salmon with cream cheese
• Salmon stew
• Salmon rice bowl