Ingredients and Substitutions
Salmon. I used fresh salmon fillets but frozen and thawed salmon can also be used. Teriyaki sauce. I prefer making the teriyaki sauce from scratch. This way I control the amount of sweetness and salt in the recipe. I use soy sauce (low sodium soy sauce can be used too), rice vinegar, fresh garlic and ginger, honey and brown sugar. Store-bought teriyaki sauce can be substituted. To keep this recipe gluten-free, use coconut aminos or tamari instead of the soy sauce. Maple syrup can be used to sweeten the sauce instead of honey and sugar.
How to make teriyaki salmon
This easy teriyaki salmon recipe couldn’t be simpler and is quick and easy to make. Make the teriyaki sauce by combining the sauce ingredients together in a small saucepan. Simmer until thickened then remove from the heat. Line a sheet pan or baking dish with parchment paper. It’s very important that you don’t skip this step as the teriyaki sauce will definitely caramelize in the oven and this makes cleaning up a breeze. Pat the salmon fillets dry with paper towels then add to the lined tray. Brush over the teriyaki sauce then bake in a hot oven for 7-10 minutes until the salmon is cooked through and caramelized. Remove from the oven. Garnish with sesame seeds and green onion/spring onion then serve.
Can I make this ahead?
The salmon can be marinated in the teriyaki sauce for up to a day in the fridge. Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Salmon Recipes
