Quick and Easy Teriyaki Salmon

This teriyaki salmon turns your weeknight dinner into a restaurant-worthy experience with minimal effort. The perfect balance of sweet, savory, and tangy flavors infuses into the salmon as it bakes, creating a glaze that caramelizes beautifully in the oven.

I first created this recipe when trying to replicate my favorite restaurant salmon at home. After several attempts, this version became a family favorite that even my fish-hesitant nephew requests when he visits.

Ingredients

• Salmon fillet 3lb: Choose a center cut piece with bright color and firm texture for best results
• Teriyaki sauce 1/4 cup: I recommend Bachans BBQ sauce for its authentic flavor profile and perfect consistency
• Honey 3 tbsp: Local honey adds floral notes and helps create that irresistible glaze
• Soy sauce 2 tbsp: Adds depth and umami that balances the sweetness perfectly
• Stone ground mustard 2 tbsp: Provides a subtle tang and complexity that elevates the entire dish
• Garlic powder 1/2 tsp: Infuses the sauce with aromatic flavor without burning like fresh garlic might

How To Make Easy Teriyaki Salmon

Preheat the oven:

Set your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup much easier. Allow at least 10 minutes for your oven to fully preheat for even cooking.

Prepare the salmon:

Place your salmon fillet skin side down on the prepared baking sheet. Take a moment to check for any pin bones by running your fingers along the flesh and removing any you find with tweezers.

Mix the glaze:

In a small bowl, combine teriyaki sauce, honey, soy sauce, stone ground mustard, and garlic powder. Whisk thoroughly until the honey is fully incorporated and the mixture is smooth and uniform.

Apply the sauce:

Use a pastry brush to generously coat the entire surface of the salmon with the glaze. Make sure to get the sides as well. Reserve a small amount of the glaze for serving if desired.

Bake to perfection:

Place the salmon in the preheated oven and bake for 18-22 minutes. The exact time depends on the thickness of your fillet and your preferred doneness. The salmon is done when it flakes easily with a fork but is still moist inside.

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The stone ground mustard is truly the secret ingredient here. I discovered its importance accidentally when I ran out of Dijon one night and used stone ground instead. The textural element and complex flavor it adds transformed the recipe completely.

Storage and Reheating

Leftover teriyaki salmon keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 275°F oven for about 15 minutes until just heated through. This gentle reheating prevents the salmon from drying out. Alternatively, enjoy it cold flaked over a salad for a delicious next-day lunch option.

Make-Ahead Tips

You can prepare the glaze up to 3 days in advance and store it in the refrigerator. This makes weeknight cooking even faster. Simply bring the glaze to room temperature before using. You can also marinate the salmon in half the glaze for up to 2 hours before cooking for even more flavor penetration, then brush with remaining glaze before baking.

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Serving Suggestions

This teriyaki salmon pairs beautifully with fluffy white rice which absorbs the extra glaze. For vegetables, steamed broccoli, sautéed bok choy, or asparagus make perfect companions. A sprinkle of toasted sesame seeds and sliced green onions adds a professional finishing touch. For a complete meal experience, start with a simple miso soup and finish with fresh fruit for dessert.

Frequently Asked Questions

→ What makes this salmon flavorful?

The marinade is the key! A combination of teriyaki sauce, honey, soy sauce, mustard, and garlic powder adds a bold, savory-sweet glaze to the salmon.

→ Can I substitute stone-ground mustard?

Yes! Dijon mustard works well as a substitute, offering a similar tangy flavor. Adjust to taste if necessary.

→ How do I know when the salmon is cooked?

The salmon should be flakey and opaque throughout. Baking for 18–22 minutes at 400°F typically cooks it perfectly, depending on thickness.

→ Can I use frozen salmon?

Yes, just thaw the salmon in the fridge before marinating and baking for the best texture and flavor.

→ What side dishes pair well with this salmon?

Steamed rice, roasted veggies like asparagus or broccoli, and a side salad pair perfectly with teriyaki salmon.