From the Cook

From Tom Bradley

1/5

Baked Teriyaki Salmon Recipe

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Ingredients

Warning0 allergens identified

Baked Teriyaki Salmon Recipe

¼ cup reduced sodium soy sauce

¼ cup water

4 tablespoons pure maple syrupadd 1-2 more tablespoons for a sweeter sauce

½ orange juiced

1 ½ tablespoons rice wine vinegar

1 tbsp gingerfreshly grated

1 clove garlicminced

1 tbsp cornstarch

4 salmon filets

½ tsp salt

¼ tsp pepper

Instructions

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Prepare the teriyaki sauce:

Place the soy sauce, water, maple syrup, orange juice, vinegar, ginger and garlic into a small sauce pan and whisk well to combine. Cook over medium heat until it just begins to boil.

Combine the cornstarch with 1 tablespoon of water in a small bowl to create a slurry, then add it to the sauce. Stir the sauce and boil until thickened, about 1 minute, and remove from heat.

Prepare the salmon:

Preheat the oven to 400 degrees and spray a medium-sized baking dish with cooking spray or line with foil. Sprinkle the salmon with salt and pepper, and spoon half of the teriyaki sauce over the filets.

Bake for 8-12 minutes, depending on the thickness of the fish. A good rule of thumb is 4-6 minutes per 1/2 inch thickness.

Remove from heat and top with additional teriyaki sauce and garnish with scallions and sesame seeds if desired. Enjoy!

Nutrition

My Calorie Intake

1
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All Reviews
5.0

Tom Bradley

Loved trying a new salmon recipe. I ended up thickening the sauce by reducing with heat for about 10 minutes and it tasted great! I can’t wait to make it again for my in laws.

Nov 12, 2025

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Tips & Tricks (5)

Pat Salmon Dry for Perfect Glaze Adhesion 🎯
Use paper towels to thoroughly dry the salmon fillets before baking; this removes surface moisture that prevents the teriyaki sauce from sticking and caramelizing properly.
Cornstarch Slurry for Glossy Sauce Coating ✨
Mix cornstarch with a small amount of water before adding to your teriyaki sauce to create a smooth slurry, preventing lumps and ensuring a silky, restaurant-quality glaze that clings beautifully to the fish.
Fresh Ginger and Garlic Timing Strategy 🧄
Mince ginger and garlic finely and add them to the sauce just 5 minutes before serving to preserve their sharp, pungent flavors rather than cooking them down into a muted taste.
Monitor Internal Temperature for Optimal Moisture 🌡️
Check salmon doneness at 120-125°F internal temperature (it will continue cooking slightly while resting); this ensures moist, tender fish instead of dry, overcooked flesh.
Orange Juice Balance Prevents Over-Sweetness 🍊
Use fresh-squeezed orange juice rather than bottled to add bright acidity that balances the maple syrup's sweetness, creating a more sophisticated teriyaki flavor profile with depth.