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This baked teriyaki salmon transforms ordinary weeknight meals into fancy restaurant-style dining without much work. The flavors blend perfectly—sweet, salty, and tangy all soak into the fish while baking, making a glaze that turns golden brown in your oven.
I came up with this dish while trying to copy my go-to restaurant salmon at home. After testing it a few times, it became the family's top pick—even my nephew who usually avoids fish asks for it whenever he stops by.
What You'll Need
- Salmon fillet 3lb: Go for a middle section with vibrant color and solid texture for the best outcome
- Teriyaki sauce 1/4 cup: Try Bachans BBQ sauce if you can find it—it's got that real-deal taste and just the right thickness
- Honey 3 tbsp: Grab some from your area for those flower hints and that unbeatable sticky glaze
- Soy sauce 2 tbsp: Brings that deep savory kick that works so well with the sweet stuff
- Stone ground mustard 2 tbsp: Adds a bit of zip and extra layers that really make the whole dish pop
- Garlic powder 1/2 tsp: Gives that nice garlic flavor without risking the burn you might get with fresh chunks
How To Make Delicious Teriyaki Salmon
- Get your oven hot:
- Turn your oven to 400°F and put parchment on a baking tray. The paper stops sticking and makes cleanup super easy. Give your oven about 10 minutes to get fully hot for the best cooking results.
- Get the fish ready:
- Put your salmon skin-down on the paper-lined tray. Run your fingers along the meat to feel for any small bones and pull them out with tweezers if you find any.
- Stir up your sauce:
- In a little bowl, mix together the teriyaki sauce, honey, soy sauce, stone ground mustard, and garlic powder. Stir it all up until the honey blends in completely and everything looks smooth.
- Cover the fish:
- Use a brush to spread a thick layer of sauce all over the top and sides of the salmon. Save a little bit of sauce for later if you want.
- Cook it just right:
- Put the salmon in your hot oven and let it cook for 18-22 minutes. The time depends on how thick your fish is and how well-done you like it. You'll know it's ready when you can easily break off flakes with a fork but it's still juicy inside.
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The stone ground mustard is really the hidden gem in this recipe. I found out how important it was by chance when I ran out of Dijon one night and threw in stone ground instead. The little bits of texture and rich flavor it adds totally changed the dish for the better.
Keeping Leftovers
Any extra teriyaki salmon stays good in a sealed container in your fridge for up to 3 days. When you want to warm it up, wrap it in foil and put it in a 275°F oven for about 15 minutes until it's just warmed through. This slow heating keeps the salmon from drying out. You can also enjoy it cold, broken into pieces over a salad for a tasty lunch the next day.
Do-Ahead Options
You can mix up the sauce up to 3 days early and keep it in your fridge. This speeds up cooking on busy nights. Just let the sauce sit out until it reaches room temp before using it. Another option is soaking the salmon in half the sauce for up to 2 hours before cooking to get even more flavor inside, then brush the rest on before it goes in the oven.
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What To Serve With It
This teriyaki salmon goes great with a pile of white rice that soaks up all the extra sauce. For veggies, try some steamed broccoli, quick-fried bok choy, or asparagus as perfect partners. Sprinkle some toasted sesame seeds and sliced green onions on top for that fancy look. To make it a full dinner experience, start with a basic miso soup and end with some fresh fruit for something sweet.
Frequently Asked Questions
- → Why does this dish taste so good?
The secret is in the marinade! With teriyaki sauce, honey, soy sauce, mustard, and garlic powder, it creates a delightful savory-sweet flavor that sticks to the salmon beautifully.
- → What can I use instead of mustard?
Dijon mustard is a perfect swap! It has a similar tangy touch—just tweak the amount if needed.
- → What’s the best way to know if it’s cooked?
The fish should look opaque and flake easily when poked with a fork. Baking at 400°F for 18–22 minutes is usually ideal for most fillets.
- → Can frozen salmon work for this?
Absolutely, just make sure to let it thaw in the fridge beforehand for the best results.
- → What should I serve with it?
It pairs great with fluffy rice, roasted vegetables like broccoli or asparagus, and a fresh, crunchy salad.