Baked Sesame Teriyaki Salmon is a five star salmon baked with the best homemade sesame teriyaki sauce. This is easily one of the best things that you will eat!
Salmon is a favorite and when combined with teriyaki sauce you know it is going to be good! If you love teriyaki sauce as much as we do try this Easy Teriyaki Chicken Casserole, Sheet Pan Teriyaki Chicken with Vegetables or Teriyaki Beef Skewers.
Baked Sesame Teriyaki Salmon
Some recipes I make and I hope that everyone tries. This recipe is one of them.
It is so simple to throw together and it tastes like you just made a 5 star meal.
I was in love with my first bite. I couldn’t wait to share the recipe with you!
The sesame teriyaki sauce is spot on and such a delicious homemade sauce.
I adapted it from this Baked Teriyaki Chicken Recipe here. It thickens up and coats the salmon perfectly.
I couldn’t stop eating it.
Our entire family couldn’t get enough of it! Including the baby. She devoured it! So if a baby likes it… just sayin’ 😉
This is sure to be a meal that the family will love.
And if you aren’t a huge salmon fan, start with this recipe!
I bet this could convert you into liking fish. It is one amazing 5 star meal!
What you need to make baked sesame teriyaki salmon
I could eat this salmon every day for the rest of my life.
Seriously. I have already made it twice since I created this recipe.
I combined two of my favorite flavors together. Sesame and sweet teriyaki.
The result blew my mind!
This thick, rich and on. so. sweet sauce is just what you need to later on your salmon.
Making a tender salmon, juicy and full of flavor!
- Salmon fillets: it is a subtle and refreshing taste with a mild flavored meat.
- Brown sugar: adds sweetness to the sauce.
- Low sodium soy sauce: regular soy sauce will work, just reduce salt if needed.
- Cider vinegar: slightly sweet vinegar with a hint of tanginess.
- Cloves: minced for a subtle hint
- Pepper and Salt: just a pinch!
- Sesame oil: has a nutty flavor that adds to this sauce perfectly!
- Cornstarch: thickens the teriyaki sauce and creates a slurry.
- Water: adds to the cornstarch to make it a little sticky.
- Green onions and sesame seeds: adds a great garnish and color on top of your salmon.
How to make baked sesame teriyaki salmon
The salmon gets baked to tender flaky perfection in the oven.
It is surrounded by the sweet and tangy sesame teriyaki sauce.
And just when you think that it can’t get any better, you drizzle it in some more teriyaki sauce on top as soon as it gets out of the oven!
- Prepare your oven and pan: Preheat oven to 400 degrees. Spray a 9×13 inch pan with non stick cooking spray and set aside.
- Make the teriyaki sauce: In a small saucepan, whisk together the brown sugar, soy sauce, cider vinegar, garlic, pepper, salt, and sesame oil.
- Whisk the cornstarch slurry: In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil: boil about 1-2 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Pour the teriyaki sauce over the salmon: Place the salmon in the pan and pour the sauce on top.
- Bake your salmon: Cover with aluminum foil and bake for 15-17 minutes until the salmon is opaque in the center. I like to remove the aluminum foil the last few minutes of baking to brown the tops. Remove from the oven.
- Add remaining teriyaki sauce: Brush the top of the salmon with the reserved ¼ cup of the sauce. Garnish with green onion and sesame seeds. Delicious served with rice.
Tips for making baked sesame teriyaki salmon
These are just the steps you need to make this simple and tasty teriyaki salmon.
You salmon will be baked to perfection in minutes and leaving you with one of the best salmon recipes ever!
Just know that it won’t last long and it is a 5 star rating salmon that will impress all of your family.
- Thicken your sauce: you will make a corn starch slurry that is added to the teriyaki sauce as it is heating up. Your liquid will slowly turn thick and sticky as you are whisking it in.
- How to know your salmon is cooked: The meat is cooked with the fat liquifies and runs out. Cook the salmon further only to get the degree of doneness that you desire. When flakes separate easily but the meat is translucent, its rare but edible.
- Bake or broil: This is a toss up. I do love baking my salmon and love having that tender juiciness. Broiling a salmon brings out its natural oiliness. Also, it creates a great glaze on the crust.
- Aluminum foil: this is a MUST to keep in all the juices and teriyaki sauce will soak in the salmon as it is baking. Plus an easier clean up for you!
Sides for your baked sesame teriyaki salmon
You can make this a complete meal with a few sides that you love.
I do love my fried rice to pair with this salmon or white rice is just as great.
This salmon is full of flavor and makes a great family meal for any night of the week.
- Asparagus: Perfectly Grilled Parmesan Asparagus
- Rice: Cheesy Zucchini Rice
- Green Beans: Garlic Parmesan Green Beans with Bacon
- Brussel Sprouts: Maple Roasted Brussels sprouts and Butternut Squash or Roasted Maple Brussel Sprouts with Bacon
- Side Salad: Summer Corn Salad
- Carrots: Glazed Carrots
- Corn: Grilled Mexican Street Corn
Storing baked sesame teriyaki salmon
If you have any salmon left, which is possible you won’t, then storing this salmon is easy.
You can make the sauce ahead of time and when ready to bake just add it to your salmon.
This is a great meal plan recipe to make ahead and add to containers for each day to reheat.
I like to add in some asparagus or rice to the side to make a more filling meal to get me through the day.
It is a simple recipe that doesn’t take long to reheat and enjoy again and again.
- Making ahead: really the only thing you need for this recipe is the sauce and the salmon. You can make the sauce ahead of time and when ready warm up to drizzle over top of your salmon before baking it.
- Refrigerating: when you have baked your salmon, let cool completely and add to an airtight container. Let rest in your refrigerator for 5 to 7 days.
- Freezing: let your salmon cool completely before storing it in the freezer. Add it to a ziplock bag and remove all the air out of it. Then, place in the freezer for 1 month. When ready to reheat, you can thaw for 24 hours in the refrigerator or cook at 425 degrees Fahrenheit for 8 to 10 minutes or until it is warmed up.
- Warming up: I prefer the oven to reheat my items but for meal planning the microwave is quicker and less hassle. Simply microwave for 1 to 2 minutes at a time not over heating it.
More salmon recipes
- Honey Garlic Dijon Broiled Salmon (15 minutes!)
- Garlic Brown Sugar Glazed Salmon (The Best Salmon Ever!)
- Awesome Grilled Salmon with Avocado Salsa
- Insanely Good Creamy Tuscan Garlic Salmon
- Sheet Pan Garlic Lime Salmon Fajitas
Baked Sesame Teriyaki Salmon
- 4 (6 ouncsalmon fillets
- 1/2 cup brown sugar
- 1/2 cup low sodium soy sauce regular soy sauce will work, just reduce salt
- 1/4 cup cider vinegar
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- green onions for garnish
- sesame seeds for garnish
- Preheat oven to 400 degrees. Spray a 9x13 inch pan with non stick cooking spray and set aside.
- In a small saucepan, whisk together the brown sugar, soy sauce, cider vinegar, garlic, pepper, salt, and sesame oil. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil and boil about 1-2 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Place the salmon in the pan and pour the sauce on top. Cover with aluminum foil and bake for 15-17 minutes until the salmon is opaque in the center. I like to remove the aluminum foil the last few minutes of baking to brown the tops. Remove from the oven.
- Brush the top of the salmon with the reserved ¼ cup of the sauce. Garnish with green onion and sesame seeds. Delicious served with rice.
Original Post Published on April 27, 2015
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.