Easy Teriyaki Salmon Dish

This teriyaki salmon recipe transforms ordinary salmon into a flavor-packed dinner with minimal effort. The sweet and savory glaze caramelizes beautifully in the oven, creating an irresistible coating that pairs perfectly with the rich salmon flesh.

I first created this recipe during a busy weeknight when I needed something impressive but effortless. My family was so captivated by the glossy glaze and bold flavors that it quickly became our go-to salmon preparation for both casual dinners and entertaining guests.

Ingredients

• 3lb salmon fillet: Fresh salmon provides the best texture and flavor, look for vibrant pink flesh and a clean ocean scent
• 1/4 cup teriyaki sauce: Provides the foundational flavor profile, choose a high quality brand like Bachans for best results
• 3 tbsp honey: Creates beautiful caramelization and balances the saltiness, use local raw honey if available
• 2 tbsp soy sauce: Adds depth and umami dimension, low sodium works fine if preferred
• 2 tbsp stone ground mustard: Offers subtle texture and tangy contrast, regular Dijon can substitute in a pinch
• 1/2 tsp garlic powder: Infuses aromatic depth without overpowering, fresh minced garlic can be substituted

How To Make Easy Teriyaki Salmon

Prepare the oven:

Set your oven to 400°F and take a moment to line your baking sheet with parchment paper. This prevents sticking and makes cleanup effortless. Allow the oven to fully preheat which ensures even cooking.

Position the salmon:

Place your beautiful salmon fillet skin side down on the prepared baking sheet. If your fillet has a thinner tail end consider tucking it under slightly to create more even thickness for consistent cooking.

Create the glaze:

In a small bowl combine the teriyaki sauce, honey, soy sauce, stone ground mustard, and garlic powder. Whisk thoroughly until the honey is fully incorporated and the mixture looks glossy and uniform. This magical combination creates the perfect balance of sweet, savory, and tangy flavors.

Apply the coating:

Using a pastry brush generously coat the entire surface of the salmon fillet with the glaze. Take your time here ensuring every inch gets covered for maximum flavor impact. The natural valleys in the salmon will collect extra sauce creating pockets of intense flavor.

Bake to perfection:

Slide the baking sheet into your preheated oven and bake for 18 to 22 minutes. The exact time depends on the thickness of your fillet and your preferred doneness. Look for the salmon to flake easily with a fork while still maintaining a slightly translucent center for optimal moisture and texture.

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The stone ground mustard is truly my secret weapon in this recipe. While many teriyaki recipes rely solely on the typical sweet soy combination, the textured mustard adds complexity and a subtle tang that elevates this dish beyond ordinary teriyaki salmon. I discovered this addition accidentally when trying to use up pantry ingredients during a snowstorm and now I would never make it any other way.

Perfect Pairings

This teriyaki salmon begs to be served with fluffy white rice to soak up the extra glaze. For vegetables, steamed broccoli or asparagus provide the perfect color contrast and nutritional balance. The slight bitterness of these green vegetables complements the sweet glaze beautifully creating a restaurant-worthy plate with minimal effort.

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Storage And Reheating

Leftover salmon will keep well in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a 275°F oven just until heated through, about 10 minutes. Avoid microwaving which can dry out the salmon and create an unpleasant fishy aroma. For a delicious cold option, flake chilled leftover salmon over a salad with some additional teriyaki sauce drizzled on top.

Ingredient Substitutions

No teriyaki sauce? Create your own by combining equal parts soy sauce and brown sugar with a splash of rice vinegar and a pinch of ground ginger. Missing stone ground mustard? Dijon works wonderfully though the texture will be smoother. For a gluten free version, simply substitute tamari for the soy sauce and ensure your teriyaki sauce is gluten free certified.

Cultural Context

Teriyaki cooking originated in Japan where the term refers to a cooking technique in which foods are grilled or broiled with a glaze of soy sauce, mirin, and sugar. This American adaptation incorporates additional ingredients for a bolder, sweeter profile that appeals to Western palates while maintaining the essence of the traditional preparation method. The addition of stone ground mustard represents a fusion element that adds complexity not found in traditional Japanese teriyaki.

Frequently Asked Questions

→ Can I use a different fish instead of salmon?

Yes, you can substitute salmon with other firm fish like trout or cod. Just adjust the cooking time if needed.

→ What kind of teriyaki sauce works best?

Any teriyaki sauce will work, but a high-quality, flavorful option like Bachan’s BBQ sauce enhances the dish significantly.

→ Can I prepare this dish ahead of time?

Yes, you can mix the marinade ahead of time and brush it on just before baking for a fresh, flavorful finish.

→ What sides pair well with teriyaki salmon?

This dish pairs wonderfully with steamed rice, roasted vegetables, or a crisp cucumber salad for a balanced meal.

→ How do I know if the salmon is fully cooked?

The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).