An easy teriyaki marinade gives this homemade Teriyaki Salmon tons of flavor. The salmon is marinated for 2 to 6 hours to really soak up the flavor of the marinade and then it is quickly seared in a pan and placed in the oven to finish cooking under low heat.
The outside gets a little crispy from searing but finishing it in a 300 degree oven keeps it super moist.
The marinade is sweet, salty, and spicy and made from sesame oil, rice vinegar, soy sauce, brown sugar, garlic, ground mustard and ginger, and red pepper flakes. It only takes a few minutes to prepare. You can just dump all the ingredients in a ziptop bag, give the bag a good shake to mix everything and add the salmon.
Once the salmon is done marinating, I combine the marinade with a little cornstarch and bring it to a boil to thicken it some. Just before placing the salmon in the oven, I give it a nice, thick coating.
Place the pan (make sure you use an oven-proof pan) directly in a 300 degree oven. Ten to twelve minutes is all the salmon should need to finish cooking but this time could vary some based on the thickness of your salmon and how long you seared it.
How To Serve Teriyaki Salmon
Sprinkle with green onions and sesame seeds and serve with rice and sauteed snow peas for a quick and easy weeknight meal.
I love to make extra and eat it on top of a salad the next day for lunch.
More Salmon Recipes
- Salmon with Creamy Dill Sauce
- Salmon with Bourbon-Peach Glaze
- Firecracker Baked Salmon
- Chipotle Lime Salmon
- Baked Parmesan Salmon
- Honey BBQ Salmon
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup soy sauce
- 3 tablespoons packed brown sugar
- 1 clove garlic, minced
- 1 teaspoon ground mustard
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 4 salmon fillets
- 2 tablespoons vegetable oil
- 1/2 teaspoon cornstarch
- 2 green onions, sliced
- sesame seeds
- Mix together sesame oil, rice vinegar, soy sauce, brown sugar, garlic, ground mustard, ground ginger, and red pepper flakes and pour into a large ziptop bag.
- Add salmon to bag and refrigerate 2 to 6 hours.
- Remove salmon from marinade and pat dry with paper towels.
- Pour marinade into a small saucepan. Whisk in cornstarch. Bring to a boil for 1 minute and remove from heat.
- Heat vegetable oil in an oven-proof skillet. Add salmon with skin facing up. Cook until seared and flip over. Baste with sauce and place in 300 degree oven for 10 to 12 minutes.
- Baste with more sauce and sprinkle with green onions and sesame seeds.
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Originally posted December 31, 2015.