Baked Teriyaki Salmon

Need a quick, healthy weeknight meal? This Easy Teriyaki Salmon is a must for your weeknight rotation. The glaze is sticky sweet and a perfect topper to this mild roasted salmon. {gluten-free}

4.87 from 60 votes

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: baked teriyaki salmon

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 74kcal

Ingredients

4 pieces of salmon
¼ cup tamari or soy if not gluten free
1 tablespoon sesame oil
2 tablespoon brown sugar or honey
3 garlic cloves chopped
1 tablespoon corn starch

Instructions

Whisk all sauce ingredients together in a small bowl.
Place salmon in a bowl and pour marinade over. Marinate in the fridge for 30 minutes.
Preheat oven to 400 degrees and spray a sheet pan with cooking spray.
Place salmon on pan and cook for 15-20 minutes or until salmon flakes easily. (It helps to have equal sized salmon pieces.)
Put all the marinade in a small pot and bring to a full boil. You must bring it to a boil before eating it since it was used on raw salmon.
Turn to a simmer and cook until thickened.
Brush on cooked salmon and serve.

Notes

Notes: If you want this to be gluten free, you must use tamari. I went ahead and added the corn starch to the marinade right away. It's a shortcut and it works. I know corn starch is not regularly put in marinades but it helps the sauce thicken when you boil it on the stove.

Nutrition

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