Teriyaki salmon sounds like it should be simple, but homemade sauces can get sticky and time-consuming. I made a version that’s incredibly easy: two ingredients and the oven do the work. As a busy mom of three, I don’t have time to babysit a sauce while helping with homework. Using a good bottled teriyaki sauce and baking the fish gives tender salmon with a glossy, sweet-savory glaze that actually sticks.
Use your favorite bottled teriyaki sauce, pour it over the salmon, bake, and you’ll have a reliable weeknight dinner. This approach follows the same simple philosophy as my 2-ingredient BBQ salmon and other minimalist salmon recipes my kids request again and again.
TL:DR – Baked Teriyaki Salmon
- ✨ The takeaway: A minimal-ingredient method—salmon plus bottled teriyaki sauce—makes a fast, flavorful dinner.
- 🐟 What it is: Baked salmon glazed with bottled teriyaki sauce. No separate sauce to cook.
- 🥣 Why it works: Bottled teriyaki brings sweetness, salt, and umami. Baking lets the sauce glaze the fish evenly without burning.
- ⏱️ How long it takes: About 15 minutes start to finish (including prep).
- 🔥 Method: Place salmon on a lined baking sheet, score the top, pour or brush on teriyaki sauce, and bake until just cooked through.
Ingredients You’ll Need
- Salmon: Fresh or fully thawed frozen salmon. Pat dry before adding sauce.
- Teriyaki sauce: Any bottled teriyaki you like. It supplies the balance of sweet, salty, and umami so you can keep this recipe simple.
My Tips for Perfect Teriyaki Salmon Every Time
- Score the salmon lightly. Shallow diagonal cuts let the teriyaki penetrate instead of just sitting on the surface.
- Cook as one fillet when possible. Baking a whole piece is easy—portion after cooking so everyone serves themselves.
- Line the pan. Teriyaki contains sugar and will caramelize. Parchment or foil prevents sticking and makes cleanup quick.
How to make teriyaki salmon
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Place the salmon on the prepared sheet. Lightly score the top with shallow diagonal cuts. Brush a generous layer of teriyaki sauce, making sure it gets into the scored areas.
Step 3: Bake for 10–15 minutes, depending on thickness, until the salmon is opaque and flakes easily. Remove from the oven and brush with a little more teriyaki for extra gloss before serving.
Recipe FAQs
Yes. A good bottled teriyaki already balances sweet, salty, and umami, so it works perfectly for this simple baked method.
Marinating isn’t necessary. If you have time, brush the sauce on and let it sit for 10–15 minutes, then add another coat before baking. Light scoring and baking with sauce also give plenty of flavor.
The salmon should flake easily with a fork and be opaque in the thickest part. If using a thermometer, aim for about 125–130°F for medium doneness.
More Super Easy Salmon Recipes You’ll Love
-
Easy Baked Sesame Ginger Salmon
-
Easy 2-Ingredient Miso Butter Salmon
-
20-Minute Baked Chili Lime Salmon
-
2-Ingredient Baked BBQ Salmon
Did you try this recipe and love it? Let me know by leaving a comment or a 5-star rating!
Recipe
Simple Baked Teriyaki Salmon (2 Ingredients)
Marni Katz
Ingredients
- 1½ pounds Salmon, patted dry (if using frozen salmon, defrost completely first)
- ½ cup Teriyaki sauce (use your favorite)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Place the salmon on the sheet and lightly score the top with shallow diagonal cuts.
- Brush the salmon generously with teriyaki sauce. Bake for 10–15 minutes, until the salmon reaches about 125–130°F or flakes easily. Remove from the oven and brush with additional teriyaki before serving.
Notes
Line the baking sheet with parchment to prevent sticking and make cleanup easy. Avoid broiling since bottled teriyaki contains sugar and can burn under high heat.
Serving suggestions:
- Serve over steamed rice with green beans for a simple dinner.
- Pair with roasted sweet potatoes for a balanced sheet-pan meal.
- Turn it into a rice bowl with cucumber, avocado, sesame seeds, or scallions.
Nutrition
Carbohydrates: 6 g
Protein: 36 g
Fat: 11 g
Sodium: 1454 mg