There’s a reason why teriyaki salmon is such a popular bento option at Japanese restaurants. These rich fillets are full of sweet and savory bites of flavor that keeps you coming back for more. If you want more protein options for your next meal prep, add this teriyaki salmon recipe to your weekly lineup because it’s easy to make and it’s delicious.
Background
I grew up eating teriyaki salmon a lot with my parents. We did bento boxes regularly for lunch at a local Japanese spot in the Bay Area, where there was always a wait on weekends. It was a “different” cuisine for us at the time, although looking back on it now it was a pretty safe play. We often had chicken teriyaki or salmon teriyaki which was paired with miso soup, tempura shrimp and veggies, rice, and a cabbage slaw. It was my childhood and it was delicious.
The name teriyaki comes from Japan and is a cooking technique where protein is cooked with the sweet and savory sauce of soy sauce, sake, rice vinegar, and sugar. The Japanese word “teri” means to shine, and “yaki” is the cooking method to grill or broil. The simple sauce comes from tare, a traditional sauce often used in yakitori and kushiyaki (grilled and skewered foods) to season the pieces of skewered meats and vegetables.
Types of salmon to use
When shopping for salmon for recipes like air fryer salmon bites or broiled salmon filets, we prefer sustainable salmon and wild-caught salmon for health and environmental reasons. We like to use the Seafood Watch Guide to know what types of salmon are good to purchase.
We typically buy sockeye salmon at nearby grocery stores because it’s always wild-caught. Sockeye salmon is often leaner than farmed salmon, like Atlantic salmon, so this recipe and marinade reflect this flavor characteristic. I honestly prefer the richness of farmed salmon, but after learning how they are farmed, I don’t eat it anymore.
Marinade ingredients
Add lots of flavor to your teriyaki salmon by making this easy marinade:
- Light soy sauce seasons the salmon perfectly, and we prefer it over regular soy sauce because it doesn’t overpower the other ingredients.
- Rice vinegar adds acidity and brightness to the sauce and balances out the saltiness of the soy sauce.
- Sake is a rice wine that adds acidity and a slightly fruity flavor to the marinade. You can also use mirin if you don’t have sake on hand.
- Dark brown sugar rounds out the umami flavors and acidity of the other ingredients with a caramelized sweetener. You can also use light brown sugar, honey, maple syrup, or regular cane sugar. However, you may need to reduce the volume a tad if using cane sugar since it’s sweeter.
Glaze ingredients
We use the same ingredients as the marinade for the teriyaki salmon glaze and add a hint of aromatics with a couple of smashed garlic cloves. You can also use other ingredients like shallots, ginger, or lemongrass. We don’t use the leftover marinade that has been sitting in the salmon, so we don’t need to worry about food safety cooking that down. If you want a fancier option with more layered flavors of miso and oyster sauce, you can also make our Asian soy glaze recipe.
While the salmon is marinating, make the sauce over the stove. The trick with glazes is to remove them from the stove BEFORE they get too thick. Glazes will get thicker as they cool down and intensify the longer you cook them. We reduce the sauce for five minutes until it reaches a consistency similar to maple syrup and a dark brown color.
Cooking tips for salmon teriyaki
Here are some tips to make perfect teriyaki salmon:
- Marinate the salmon for at least 30 minutes, flipping halfway to ensure all sides are coated. You can leave the salmon on the counter with a lid during this time, but if you want to marinate for longer, place it in the fridge so it doesn’t spoil. Bring the fish to room temperature before baking; otherwise, the center will cook unevenly.
- Don’t use a container that’s too large while marinating. For two 6 oz filets, we used a 24 oz food storage container measuring 7 ½” length x 5 ½” width x 1 ¾ ” high. This small-sized container allowed us to almost entirely cover the filets with the ½ cup marinade amount from this recipe.
- Use a silicone baking mat to make cleanup easier. We’ve used parchment, foil, and silicone baking mats for salmon, but we prefer the latter because it’s easier to clean and remove the salmon after it’s cooked.
- Bake and then broil. This method evenly cooks the salmon and creates a caramelized glazed topping. After baking the salmon for about 6-8 minutes (or until the center reaches 120°F), drizzle the teriyaki glaze on top and broil for another 1-2 minutes (or until the center reaches 135°F).
- Use an instant-read thermometer to check on the internal temperature of the salmon. USDA guidelines state that salmon finishes at 145°F. However, we like to pull the salmon at 135°F and let the residual heat finish as it rests for 1-2 minutes before serving. This ensures the salmon is still tender and moist inside.
What to serve with teriyaki salmon
Teriyaki salmon is a versatile protein and is easy to reheat in the microwave or oven. I like to pair it with carbs and veggies. Here are some of my favorite sides to eat with teriyaki salmon:
- veggie kabobs
- sautéed green beans with garlic & butter
- cold broccolini salad with sesame dressing
- quinoa with black beans and corn
- brown rice or white rice
Teriyaki Salmon Recipe
Ingredients
Marinade
- 2 6 oz sockeye salmon filets
- 3 tbsp light soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sake
- 5 tsp dark brown sugar
Glaze
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sake
- 3 tsp dark brown sugar
- 2 cloves garlic smashed
Equipment Used
- measuring cups and spoons
- mixing bowl
- food storage container or shallow bowl
- sheet pan
- parchment paper or silicone slip
- fish turner
- saucepan
- spatula
Instructions
- In a small bowl, combine the marinade ingredients: 3 tbsp light soy sauce, 3 tbsp rice vinegar, 3 tbsp sake, and 5 tsp dark brown sugar. Whisk together until the sugar dissolves.
- Place the 2 6 oz sockeye salmon filets in a food storage container and pour in the marinade. Make sure the marinade coats all the fish. Marinade for 30 minutes on the counter with the lid closed. Flip the salmon halfway into marinating.
- While the fish is marinating, make the glaze by adding all the ingredients in a saute pan: 2 tbsp light soy sauce, 2 tbsp rice vinegar, 2 tbsp sake, 3 tsp dark brown sugar, and 2 cloves garlic. Turn on the heat to medium and mix for 5-6 minutes or until the sauce becomes thick like maple syrup and a dark brown color. Remove from the heat and set aside.
- After marinating, preheat the oven to 350°F.
- Place the fish, skin-side down on a lined sheet pan. Bake for 8 minutes or until the internal temperature reaches 120°F.
- Pour the glaze over the salmon and broil the salmon for 1-2 minutes on the top rack of the oven.
- When the internal temperature reaches 135°F, remove the salmon from the heat and let rest for 1-2 minutes. The residual heat should finish cooking the salmon, however, you can broil until it reaches 145°F if you prefer.
- Serve.
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