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Easy Teriyaki Salmon

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}
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: baked teriyaki salmon
Servings: 3
Calories: 74kcal
Author: Karen Kelly


  • 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


  • 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 14-18 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: 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. 


Calories: 74kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Sodium: 812mg | Potassium: 39mg | Sugar: 6g | Vitamin C: 0.7mg | Calcium: 12mg | Iron: 0.3mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.