This easy teriyaki salmon recipe features salmon baked in a sweet and spicy ginger miso teriyaki glaze. Made with only 9 simple ingredients and ready in just 30 minutes, it is a perfect dinner recipe to make for any night of the week that the whole family will enjoy!
This post is sponsored by NAKANO® Rice Vinegar. I’m thrilled to be partnering with them this winter to bring you several vibrant and healthy Asian-inspired dishes like this easy recipe featuring their portfolio of high-quality rice vinegars. The NAKANO brand has been brewing quality rice vinegar since 1804. Each variety of NAKANO Rice Vinegar starts with the finest ingredients and is always made with real rice, and is brewed according to traditional practices, creating a clean flavor that is mild and mellow.
This teriyaki baked salmon has quickly become of our favorite salmon recipes in our rotation of weeknight dinners. The easy homemade teriyaki sauce is made with pantry staples and is full of umami, salty and sweet flavors that pair perfectly with the refreshing mild flavors of fresh salmon. Roasting salmon fillets slowly at a low temperature ensures perfectly tender, juicy and flaky salmon. Serve with white rice and baby bok choy for an easy dinner idea. Any leftovers will make a perfect lunch the next day.
Table of contents
Salmon – Use any type of salmon for this recipe such as high quality farmed Atlantic salmon or wild-caught salmon like King salmon. Cut the salmon filet into portions at home or ask the fish monger to portion them out for you. Leave the salmon skin intact while the salmon cooks and remove it of you wish before serving by simply sliding a spatula between the salmon flesh and the skin.
Tamari or Soy Sauce – Tamari is one of the main sauce ingredients and adds salty umami flavor. Tamari is the Japanese version of soy sauce and is made with very little to no wheat. You can use regular or reduced-sodium soy sauce or tamari as you prefer.
Seasoned Rice Vinegar – Seasoned rice vinegar is simply rice vinegar with added sugar and salt. It adds the perfect amount of acidity and sweetness to the teriyaki salmon glaze. Rice vinegar has always been a staple in my pantry. I use it nearly every day to prepare my son’s favorite lunch: tofu and veggie sushi rolls and/or bowls. Just a splash of NAKANO Rice Vinegar adds a light twist to your favorite dishes. Discover the full range of NAKANO Rice Vinegars at your local grocery store and bring the tastes of faraway flavors to your dinner table.
Mirin – Mirin is a Japanese sweet cooking wine that’s made from rice. Along with the seasoned rice vinegar, it adds sweetness and acidity to the tangy sauce.
Miso – Miso paste adds body to the teriyaki marinade and an explosion of rich umami flavor. Miso is a flavorful paste made of soybeans that are fermented with koji-mold and salt. There are tons of varieties of miso but are the mainly classified into white, yellow and red varieties. White miso is mild and sweet, yellow miso and red miso are have a more pronounced saltiness and stronger flavor. You can use any type of miso in the sauce.
Ginger – Grated fresh ginger add a zingy flavor to the sauce that goes well with salmon. Dried powdered ginger can also be used if you don’t have fresh ginger root on hand.
Garlic – Grated fresh garlic adds a delicious aromatic flavor to the classic sauce. You can substitute it with garlic powder if you prefer.
How to Make Teriyaki Baked Salmon
Step 1: Prep the Salmon and Make the Sauce
First preheat the oven and line a quarter sheet pan or baking dish with 2 layers of aluminum foil.
Cut the salmon fillet into 4 portions. Place salmon filets on the baking sheet. If adding baby bok choy, cut them in half, rinse and dry them, then place them cut side up on the sheet pan with the salmon.
Combine all of the teriyaki sauce ingredients together with a fork in a mixing bowl then pour the sauce all over the fish and bok choy.
Step 2: Bake the Salmon
Bake the salmon in a preheated oven for about 15-20 minutes until it reaches an internal temperature of 120˚F(48.8˚C) for medium rare or 145˚F (62.8˚C) for well done. Check the temp first at 15 minutes and then every 3-5 minutes until the salmon is cooked to your liking.
Switch the oven to broil and broil the the salmon for about 30 seconds to give it some charred color.
What to Serve with Teriyaki Salmon
Serve this simple baked teriyaki salmon recipe over sticky rice, long grain white or brown rice or even cauliflower rice and garnish it with green onions. Try it served over a noodle bowl with vegetables or paired with a simple smashed cucumber salad or sautéed green beans for a delicious weeknight meal that is sure to be a big hit for those who love salmon.
Store the leftovers in an airtight container in the refrigerator and enjoy within 3 days. The leftover salmon is delicious cold or can be reheated before serving it.
Teriyaki was invented by Japanese chefs in the 1600s. It’s a cooking method that involves grilling or broiling foods that are cooked or basted in a glaze made of soy sauce, mirin and sugar.
Teriyaki sauce is not typically spicy. You could add chile peppers or red pepper flakes to the sauce to make it spicier.
To make gluten free teriyaki salmon just be sure to use certified gluten-free tamari in the sauce instead of soy sauce.
Depending on the size of the air fryer cook 1-2 portions of salmon at a time at the same temperature and time listed in the recipe card.
More Easy Dinner Recipes
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- 1 lb fresh salmon fillet 454 g
- 2 whole baby bok choy 287 g (optional)
- 4 tablespoons low sodium tamari or soy sauce 60 g
- 2 tablespoons NAKANO Seasoned Rice Vinegar 28 g
- 2 tablespoons mirin 30 g
- 2 tablespoons white miso paste 36 g
- 1 tablespoon grated ginger 8 g
- 1 teaspoon grated garlic clove 5 g
- 3-4 stalks scallions chopped on bias, for garnish
- Preheat oven to 275˚F (135˚C). Line a sheet pan with 2 layers of tinfoil
- Cut salmon fillet into four 4 oz. (113.5 g) pieces and place on the tinfoil lined sheet pan.
- If adding baby bok choy, cut them in half lengthwise and soak for a few minutes in a bowl of water to clean out any sand or soil particles, then rinse under cool water and dry on a dish towel.
- In a medium bowl add tamari, NAKANO Seasoned Rice Vinegar, mirin, miso, finely grated ginger and garlic (use a microplane grater). Stir everything together until combined, about 30 seconds.
- Place bok choy pieces cut side up on the sheet pan and fold ends of the tinfoil up on all sides.
- Spoon all of the sauce over salmon fillets and bok choy. Then place pan in the oven on middle rack and bake until salmon fillets reach an internal temperature of 120˚F(48.8˚C) for medium rare and 145˚F (62.8˚C) for well done. Check the temp first at 15minutes and then every 5 minutes.
- When salmon is done to your liking, remove pan from oven and switch the oven to broil. When broiler is ready place sheet pan back in oven on the uppermost rack and broil for about 30 seconds to give the salmon and bok choy a little color.
- Serve by itself or with rice or noodles or salad and spoon some of the pan sauce over the salmon then garnish with chopped scallions.
- Store leftover cooked salmon in an airtight container in the refrigerator and eat within 2-3 days.
This post was in collaboration with and sponsored by NAKANO Rice Vinegar. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.