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}

5 from 14 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:

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

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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