Teriyaki Salmon Recipe

If you crave a quick, restaurant-quality dinner that’s sticky-sweet, savory, and bursting with citrusy flavor, this Teriyaki Salmon recipe will absolutely steal your heart (and your taste buds)! Each flaky, oven-baked bite is glazed with a homemade pineapple-orange teriyaki sauce—so simple yet wildly satisfying.

Ingredients You’ll Need

This Teriyaki Salmon recipe is joyfully straightforward—every ingredient has a purpose, adding a pop of flavor, texture, or color to the final dish. Even better, you probably have most of these at home already!

• Salmon filet (or 4 portions, skin on): Fresh, wild-caught if possible, delivers maximum flaky texture and flavor.
• Coconut aminos (or soy sauce/tamari): This is the backbone of the sauce, offering a deep umami punch—pick gluten-free for special diets!
• Apple cider vinegar or rice wine vinegar: A splash of acid balances sweetness and tenderizes the salmon as it bakes.
• Honey (or maple/date syrup, or sugar-free sweetener): The natural sweetener gives the teriyaki its iconic, glossy finish.
• Sesame oil: A little goes a long way in adding that toasty, nutty essence.
• Fresh ginger and minced garlic: Bright, aromatic zing that makes the sauce pop!
• Orange juice: Adds citrusy brightness and deepens the flavor profile. Don’t skip it!
• Arrowroot starch: Just enough to thicken the sauce into a gorgeous glaze without cloudiness.
• Chopped pineapple: The secret to juicy bites and irresistible tropical sweetness (skip if keto or Whole30).
• Salt and freshly cracked black pepper: Essential for balancing and seasoning the fish perfectly.
• Water (as needed): For adjusting the sauce texture to just the right consistency.
• Orange slices: Slide these under your salmon for a tender, citrus-infused bake (and bonus eye appeal).
• Green onions & cilantro: Optional garnishes that add a colorful, fresh flourish to your Teriyaki Salmon.

Variations

Don’t be afraid to make this Teriyaki Salmon your own! With just a few tweaks, you can tailor the sauce and toppings to fit your mood, dietary needs, or even what you happen to have in the fridge tonight.

• Keto/Low-Carb Version: Swap honey for a sugar-free sweetener, and skip the pineapple and orange—still lushly flavorful!
• Whole30 Friendly: Omit any sweetener and pineapple for a tangy, savory version that keeps you on track.
• Spicy Kick: Add a drizzle of sriracha or a pinch of chili flakes to the sauce for gentle heat.
• Veggie-Packed: Scatter snap peas, bell peppers, or broccoli around the salmon for an all-in-one pan dinner.

How to Make Teriyaki Salmon

Step 1: Prep Your Pan & Salmon

Preheat your oven to 400°F. Line a baking sheet with parchment or foil (trust me, this makes cleanup a breeze!). Lay your salmon on top, pat it dry, and season generously with salt, black pepper, and a drizzle of sesame oil. Tuck your orange slices halfway underneath the fillet for a touch of natural perfume and juiciness as it bakes.

Step 2: Make the Homemade Teriyaki Sauce

Whisk together the coconut aminos, vinegar, sweetener, sesame oil, orange juice, garlic, ginger, and arrowroot in a saucepan. Cook over medium-high heat, stirring frequently, until it gently bubbles and thickens. Stir in chopped pineapple, letting it simmer just until everything is glossy and fragrant. If the sauce looks too thick, add a tablespoon or two of water—easy does it!

Step 3: Glaze & Bake

Pour most of the luscious teriyaki sauce over the salmon, reserving a bit for drizzling at the end. Fold up the edges of your parchment or foil to keep all that delicious sauce pooled around the salmon. Bake in your preheated oven for 12–16 minutes, depending on the thickness of your fish, until just cooked through and oh-so-tender.

Step 4: Broil for the Magic Finish

Unwrap the salmon and slide it under the broiler for 3–5 minutes. This step is pure gold—the sugars caramelize, the edges char ever-so-slightly, and the whole kitchen will smell incredible. Keep a close eye so it doesn’t burn!

Step 5: Garnish & Serve

Cut the salmon into portions, gently remove the skin, and arrange on plates. Drizzle with the reserved teriyaki sauce, then sprinkle on sliced green onions and fresh cilantro for that final, flavor-popping touch. Enjoy every sticky, vibrant bite!

How to Serve Teriyaki Salmon

Garnishes

An extra scattering of green onions and fresh cilantro right before serving will make your Teriyaki Salmon look as vibrant as it tastes. For even more wow factor, sprinkle on toasted sesame seeds or a tiny drizzle of chili oil for a hint of heat—totally optional, but always appreciated.

Side Dishes

This dish shines with fluffy white rice or jasmine rice for soaking up that delicious sauce. But don’t stop there! Try it with coconut rice, soba noodles, or a tangle of stir-fried vegetables like bok choy, snap peas, or broccoli for a wholesome, colorful plate.

Creative Ways to Present

Take your Teriyaki Salmon up a notch by serving it over a bed of Asian slaw or tucked into rice bowls with pickled veggies and avocado. For party appetizers, cut the salmon into cubes and thread onto skewers with pineapple chunks for easy, interactive bites!

Make Ahead and Storage

Storing Leftovers

Once cool, store leftover Teriyaki Salmon in an airtight container in the refrigerator for up to 2 days. Spoon any extra sauce into a separate small container so you can refresh the flavors when reheating!

Freezing

You can absolutely freeze cooked salmon: wrap tightly and store for up to 2 months. For the best taste and texture, freeze without the garnishes and add a splash of fresh sauce after thawing.

Reheating

Gently reheat your Teriyaki Salmon in a 300°F oven (loosely covered) for about 10 minutes or until just warmed through. A quick microwave works in a pinch—just be careful not to overcook, as salmon dries out quickly.

FAQs

Final Thoughts

If you’ve been craving an easy dinner that feels truly special, Teriyaki Salmon is a must-try! I hope this recipe brings joy and bold flavor to your table—don’t forget those garnishes and extra sauce for drizzling. Happy cooking!

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