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One-Pan Teriyaki Salmon Recipe

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4.2 from 8 reviews

This One-Pan Teriyaki Salmon recipe features tender salmon slices baked to perfection with a homemade rich and flavorful teriyaki sauce. The dish is easy to prepare, requiring minimal cleanup thanks to baking on a rimmed, foil-lined pan, and offers a delicious balance of sweet, savory, and tangy flavors. Garnished with sesame seeds and chopped green onions, it’s perfect for a healthy weeknight meal or dinner guests.

Ingredients

Salmon

  • 2 1/2 lbs salmon filet, sliced into 2″ wide slices

Homemade Teriyaki Sauce

  • 1 cup water
  • 5 tablespoons dark brown sugar, packed
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons honey
  • 4 cloves garlic, finely minced
  • 1 teaspoon fresh ground ginger
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

To Serve (Optional)

  • Sesame seeds
  • Chopped green onion

Instructions

  1. Prepare Baking Sheet: Grease a large rimmed baking sheet and cover it with foil for easier cleanup. Grease the foil lightly to prevent sticking.
  2. Preheat Oven: Set your oven to 400°F (204°C).
  3. Make Teriyaki Sauce: In a medium saucepan over medium heat, combine 1 cup water, dark brown sugar, honey, soy sauce, rice vinegar, minced garlic, fresh ground ginger, and red pepper flakes. Stir and bring the mixture to a simmer.
  4. Thicken Sauce: In a small bowl, mix cornstarch with 1/4 cup cold water until fully dissolved. Slowly whisk this cornstarch mixture into the simmering sauce. Continue heating and stirring until the sauce thickens to your desired consistency. If it becomes too thick, add additional water gradually to thin it out.
  5. Cool Sauce: Remove the sauce from heat and let it cool completely to room temperature to prevent prematurely cooking the salmon during marinating.
  6. Marinate Salmon: Place salmon slices in a large mixing bowl. Pour the cooled teriyaki sauce over the salmon, cover with plastic wrap, and refrigerate for at least 20 minutes or up to a few hours for better flavor absorption.
  7. Bake Salmon: Transfer the marinated salmon slices to the prepared baking sheet, reserving the marinade. Bake in the preheated oven for 12-16 minutes or until the salmon is flaky and cooked through. Oven times may vary depending on the thickness of the salmon slices.
  8. Simmer Leftover Marinade: While the salmon bakes, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce heat and simmer gently for 3-4 minutes to fully thicken and ensure it’s safe to serve.
  9. Glaze and Garnish: Once salmon is cooked, brush the fillets generously with the thickened teriyaki sauce. Sprinkle with chopped green onions and sesame seeds if desired.
  10. Serve: Serve the glazed teriyaki salmon hot as a flavorful main dish.

Notes

  • Allow the teriyaki sauce to cool completely before marinating salmon to maintain tender texture and consistent cooking.
  • Lining the baking sheet with foil prevents sticking and makes cleanup simpler.
  • Slice salmon into uniform pieces for even cooking.
  • Use a food thermometer to check doneness; salmon is safe at an internal temperature of 145°F (63°C), but removing it earlier at 135-140°F (57-60°C) lets residual heat finish cooking and prevents dryness.
  • Simmer the leftover marinade fully after marinating to guarantee safety and proper thickness before brushing over cooked salmon.

Find it online: https://flavorspath.com/one-pan-teriyaki-salmon-recipe/