Dinner

Baked Sesame Teriyaki Salmon Recipe

ByMaya bella February 25, 2026February 25, 2026

Introduction

This baked sesame teriyaki salmon is a flavorful and easy dinner option that combines a sweet and savory sauce with tender, flaky fish. Perfect for busy weeknights, it’s quick to prepare and sure to impress.

A white plate with a piece of glossy dark brown teriyaki salmon placed in the center, coated with a thick, shiny sauce and sprinkled with small white and black sesame seeds and chopped green onions. Surrounding the salmon are two mounds of white rice, slightly fluffy and textured, also sprinkled lightly with black sesame seeds and green onion pieces. The plate sits on a white marbled surface, and in the background, a blurred green onion is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 6-ounce salmon fillets
½ cup packed brown sugar
½ cup low-sodium soy sauce (regular soy sauce will work; reduce salt to ¼ teaspoon)
¼ cup apple cider vinegar
2 teaspoons minced garlic
¼ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon water
Thinly sliced green onions for garnish
Sesame seeds for garnish

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. Spray a 9 x 13 x 1-inch sheet pan or baking dish with nonstick cooking spray and set aside.
Step 2: In a small saucepan, whisk together brown sugar, soy sauce, apple cider vinegar, minced garlic, black pepper, salt, and sesame oil. Cook over medium heat for 3 minutes until simmering and the brown sugar has dissolved.
Step 3: In a small bowl, combine cornstarch and water. Slowly whisk this mixture into the saucepan.
Step 4: Bring the sauce to a boil and cook for 1-2 minutes until it starts to thicken. Remove from heat and set aside ¼ cup of the sauce for later.
Step 5: Place salmon fillets in the prepared pan and pour the remaining sauce evenly over the top. Brush it evenly if desired.
Step 6: Cover the pan with aluminum foil and bake for 15-17 minutes until the salmon is opaque in the center or reaches 145°F. Remove foil in the last few minutes if you want a browned top.
Step 7: Brush the salmon with the reserved sauce, garnish with green onions and sesame seeds, and serve immediately with rice.

Tips & Variations

For extra flavor, marinate the salmon in the sauce for 30 minutes before baking.
Substitute honey for brown sugar for a lighter sweetness.
Serve with steamed vegetables or a side salad for a complete meal.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to prevent drying out. The sauce may thicken upon cooling; stir in a splash of water when reheating to loosen it.

How to Serve

Four thick salmon fillets with a shiny, sticky orange-brown glaze cover a metal baking tray. Each fillet is placed side by side in a single row, with the glaze showing small bits of spices and slightly caramelized areas. The salmon's texture looks soft, with crispy edges slightly darker than the rest of the fish. The tray has some cooked sauce pooled around the fillets, adding a glossy look to the scene. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of fillets?

Fresh salmon fillets are best for this recipe because they cook evenly and absorb the sauce well. If you have a whole salmon, cut it into fillets before baking.