Teriyaki Salmon

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Teriyaki Salmon is such a delicious and healthy dinner. You are going to love this simple recipe!

Prep Time5

Cook Time12

Marinate Time30

Total Time47

Servings: servings

Calories: 227kcal

2 cups water (236.6 ml)
2/3 cup soy sauce please see my section in the post on how to replace soy sauce to make gluten free teriyaki sauce (78.9 ml)
2 teaspoons rice wine vinegar optional, see note 1
1/3 cup brown sugar (71 grams)
2 tablespoons honey
1 1/2 tablespoons freshly grated ginger
6 cloves garlic minced, see note 2
1 tablespoon corn starch
sesame seeds
green onions thinly sliced

In a bowl, whisk together the water, soy sauce, vinegar, brown sugar, honey, ginger, and garlic. Please note that we won't be using the cornstarch for a few steps.
2 cups water, 2/3 cup soy sauce, 2 teaspoons rice wine vinegar, 1/3 cup brown sugar, 2 tablespoons honey, 1 1/2 tablespoons freshly grated ginger, 6 cloves garlic
Place the salmon fillets in a reusable container or a ziplock bag. Add half of the sauce to the bag. Reserve the remaining sauce. Toss to combine. Place the bag in the refrigerator for the salmon to marinate for 30 minutes.
1 pound salmon
Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
Remove the salmon pieces from the marinade. Place on the prepared baking sheet. Bake for 12 to 15 minutes or until the salmon registers 145 degrees Fahrenheit. (The USDA recommends a minimum internal temperature of 145 degrees. For rare salmon, cook to 110 degrees. For medium cook to 120 degrees.)
While the salmon is cooking, combine the remaining sauce with the cornstarch in a small saucepan over medium heat. Bring to a boil and then reduce to a simmer for five minutes. Serve with the cooked salmon and top the salmon with sesame seeds and sliced green onions. Enjoy!
1 tablespoon corn starch

We love the tang that the rice wine vinegar brings to this recipe. That being said, if it is not something you keep on hand, you can skip it or replace it with 1/2 a teaspoon white vinegar. However, it is also great in my Bang Bang Shrimp.
As you can see from the photos, the garlic and ginger are visible in the final sauce. If you would like a sauce that is uniform in color and texture, you can replace the fresh ginger and garlic with 1 teaspoon EACH of ground garlic and ground ginger.