Okay, so you’re craving something easy but, like, seriously delicious, right? That’s where this Baked Teriyaki Salmon – Garlic Ginger Sesame recipe comes in! I’ve made salmon a million different ways, and honestly? This one is a total winner. It’s one of those meals that feels fancy but is secretly super simple. The garlic, ginger, and sesame just explode with flavor, turning plain ol’ salmon into something you’d totally order at a restaurant. Trust me, even if you’re not a salmon pro, you can nail this. It’s my go-to when I want something healthy and impressive without spending hours in the kitchen.

Why You’ll Love This Baked Teriyaki Salmon – Garlic Ginger Sesame

Quick and Easy

Seriously, this Baked Teriyaki Salmon is FAST. We’re talking minimal prep time, and the oven does most of the work. Perfect for when you’re hangry and need food, like, NOW.

Flavorful and Healthy

Salmon is already good for you, but the teriyaki glaze? It takes it to another level! You get that delicious sweet and savory combo without all the guilt. It tastes amazing and is good for you – win-win!

Perfect for Weeknights

Forget takeout! This recipe is designed for busy weeknights. I can whip it up after work without feeling stressed. It’s way better (and healthier) than ordering pizza… most of the time!

Garlic Ginger Sesame Infusion

Okay, this is my *favorite* part. The garlic, ginger, and sesame create this incredible flavor explosion. It’s like a party in your mouth! The aroma alone is enough to make your stomach rumble.

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Ingredients for Baked Teriyaki Salmon – Garlic Ginger Sesame

Alright, let’s gather our goodies! This Baked Teriyaki Salmon recipe is all about fresh flavors, so try to grab the best stuff you can find. Don’t skimp! And hey, measuring is important, but don’t stress *too* much. We’re going for delicious, not perfect, right?

For the Teriyaki Glaze

3 tablespoons low sodium soy sauce

Definitely go for the low sodium stuff, trust me. You don’t want it too salty!

1 tablespoon rice vinegar

This gives the glaze a little zing. Don’t skip it!

2 cloves garlic, minced (about 2 teaspoons)

I *love* garlic, so I usually go a little overboard. Mince it up nice and fine!

2 teaspoons grated fresh ginger

Fresh ginger is key here! The powdered stuff just doesn’t have the same kick.

1 teaspoon honey

Adds a touch of sweetness and helps the glaze get all sticky and delicious.

½ teaspoon garlic chili paste (sriracha), or ¼ teaspoon red pepper flakes

Okay, spice lovers, this is where you can play! I like a little kick, so I use the chili paste. But red pepper flakes work great too if you want something milder.

For the Salmon

1 pound skin on salmon fillet at room temperature, cut into 3 to 4 portions

Skin-on is the way to go! It gets nice and crispy in the oven. Make sure it’s at room temperature so it cooks evenly. Oh, and portion it out so everyone gets a nice piece!

2 teaspoons canola oil

Just a little to help the salmon get that beautiful sear!

Chopped green onions, for serving

These add a pop of freshness and color. Don’t be shy!

Toasted sesame seeds, for serving

These are optional, but they add a lovely nutty flavor and a little crunch. Plus, they look pretty!

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How to Prepare Baked Teriyaki Salmon – Garlic Ginger Sesame: Step-by-Step Instructions

Okay, here’s where the magic happens! Don’t be intimidated by the steps. I promise, it’s easier than it looks. Just follow along, and you’ll have amazing Baked Teriyaki Salmon in no time!

Preparing the Salmon and Glaze

Preheat and Prepare

First things first: crank that oven up to 425 degrees F. We’re going for hot and fast here! Also, get your skillet ready. You want it hot enough that a drop of water sizzles like crazy, but doesn’t just disappear. Careful, it splatters!

Make the Teriyaki Glaze

Grab a small saucepan, and throw in the soy sauce, rice vinegar, garlic, and ginger. Simmer it over medium-high heat – you’ll start to smell that amazing garlic-ginger aroma. Once it’s simmering, take it off the heat and stir in the honey and chili paste (or red pepper flakes). Now, this is important: scoop out a few spoonfuls of that glaze into a separate bowl. That’s for serving later, and we don’t want it contaminated by raw salmon!

Searing and Baking the Salmon

Sear the Salmon

Drizzle the salmon with the canola oil – make sure it’s coated evenly. Now, place the salmon skin-side UP in that hot skillet. Leave it alone for about 3 minutes. Don’t poke it! Don’t prod it! Just let it do its thing until the skin gets nice and crispy. You’ll see the salmon turning opaque on the sides, too.

Bake the Salmon

Okay, using a flexible spatula (this is key, or you’ll make a mess!), flip the salmon so it’s skin-side DOWN. Then, brush or spoon the rest of that glorious teriyaki glaze all over the top. Now, carefully transfer the whole skillet right into the oven. Bake it for about 6 minutes. It might look a little undercooked in the center, but don’t worry – it’ll finish cooking while it rests.

Finishing and Serving the Baked Teriyaki Salmon

Rest and Serve

Take the skillet out of the oven and cover it with foil. Let it rest for 4 to 5 minutes. This lets the juices redistribute, making the salmon super moist and tender. Finally, serve it up immediately, topped with that reserved glaze, some chopped green onions, and a sprinkle of toasted sesame seeds. Boom! Restaurant-quality Baked Teriyaki Salmon, right in your own kitchen!

Tips for Perfect Baked Teriyaki Salmon – Garlic Ginger Sesame

Don’t Overcook the Salmon

Seriously, overcooked salmon is sad salmon. It’s dry and rubbery…yuck! The key is to pull it out of the oven when it’s *almost* done. It should still be a little translucent in the very center. It’ll keep cooking as it rests, I promise!

Use Fresh Ingredients

This Baked Teriyaki Salmon recipe really shines when you use fresh garlic, ginger, and green onions. The flavor is just so much brighter and more vibrant. Trust me on this one!

Adjust the Spice Level

Not a fan of spice? No problem! Just use a tiny pinch of red pepper flakes instead of the chili paste. Or, if you’re feeling brave, add a little extra chili paste for a serious kick! It’s your salmon, so make it how you like it!

Ingredient Notes and Substitutions for Baked Teriyaki Salmon

Okay, so sometimes you gotta make do with what you’ve got, right? No stress! Here are a few notes on the ingredients and some easy swaps for this Baked Teriyaki Salmon recipe. We’re all about making it work!

Salmon Type

I usually use Atlantic salmon because it’s easy to find, but you can totally use other types. Just remember that thinner fillets, like sockeye, will cook faster, so keep an eye on them!

Soy Sauce

Low sodium soy sauce is my go-to to keep the salt in check. But if you only have regular soy sauce, that’s fine! Just maybe use a little less, or skip adding extra salt elsewhere. You could even try tamari if you’re avoiding gluten!

Sweetener

Honey is my favorite for that sticky-sweet glaze, but maple syrup or even brown sugar will work in a pinch. Just add a little at a time and taste as you go until it’s perfect!

Serving Suggestions for Baked Teriyaki Salmon – Garlic Ginger Sesame

Alright, so you’ve got this amazing Baked Teriyaki Salmon… now what do you serve it with? Here are a few of my favorite sides that go perfectly with that garlic-ginger-sesame goodness!

Rice

Seriously, you can’t go wrong with rice! White rice is classic, but I also love it with brown rice for a little extra nutty flavor and fiber. It soaks up all that yummy teriyaki sauce!

Vegetables

Steamed broccoli or asparagus are always a win. Or, for something a little fancier, try roasted Brussels sprouts! The slight bitterness balances out the sweetness of the salmon perfectly.

Salad

If you’re looking for something lighter, a simple side salad is the way to go! I like using mixed greens with a light vinaigrette. Keeps things fresh and healthy!

Storing and Reheating Your Baked Teriyaki Salmon

Okay, so you *might* have leftovers (though, honestly, I rarely do!). Here’s how to keep that Baked Teriyaki Salmon tasting its best if you’re lucky enough to have some for later!

Storage

Pop any leftover salmon into an airtight container and stash it in the fridge. It’ll keep for up to 3 days, but it’s definitely best enjoyed sooner rather than later!

Reheating

Okay, reheating salmon can be tricky! I usually prefer eating it cold in a salad, but if you *must* reheat it, do it gently. A low oven (like 275°F) is your best bet. Or, you can microwave it in short bursts, but be careful not to overcook it! Nobody likes rubbery salmon!

Frequently Asked Questions About Baked Teriyaki Salmon

Can I use frozen salmon?

Sure, you can use frozen salmon for this Baked Teriyaki Salmon recipe! Just make sure it’s fully thawed before you start cooking. I usually put it in the fridge the night before, or you can thaw it quickly in a cold water bath. Just pat it dry really well before you sear it!

How do I know when the salmon is done?

The best way to tell if your Baked Teriyaki Salmon is done is to gently flake it with a fork. If it flakes easily and is opaque throughout (except for maybe a tiny bit in the very center), it’s ready! Remember, it’ll keep cooking as it rests, so don’t overdo it!

Can I grill the salmon instead of baking?

Totally! Grilled Teriyaki Salmon is amazing! Just preheat your grill to medium-high heat and grill the salmon skin-side down for about 5-7 minutes, then flip and cook for another 3-5 minutes, or until it’s cooked through. Keep an eye on it, though, because grills can be tricky!

Can I make the teriyaki sauce ahead of time?

You bet! The teriyaki sauce can be made a day or two in advance. Just store it in an airtight container in the fridge. It’ll actually give the flavors a chance to meld together even more! Just give it a quick whisk before you use it. Easy peasy!

Nutritional Information for Baked Teriyaki Salmon – Garlic Ginger Sesame

Alright, let’s talk numbers! Here’s the thing: nutritional info can vary *a lot* depending on the exact ingredients you use (like, different brands of soy sauce can have wildly different sodium levels!). So, take this with a grain of salt, okay? This is just an estimate based on the ingredients I usually use. I’m not a nutritionist, so don’t come at me if your macros are slightly different!

Enjoyed this Baked Teriyaki Salmon? Leave a Comment!

Did you love this Baked Teriyaki Salmon? Let me know in the comments! I’d love to hear how it turned out and if you made any fun tweaks. Oh, and don’t forget to rate the recipe!