Oven Roasted Teriyaki Salmon
This restaurant quality oven roasted teriyaki salmon will have your entire family coming back for more. Roasted to perfection, the salmon is flaky, moist and tender. Coated with a simple yet flavorful teriyaki sauce, and finished with sesame seeds and sliced green onion, this combination is hard to resist.
I love serving this dish with a side of quick pickled cucumber. The acid from the cucumber goes so well with the sweet and sticky teriyaki sauce. Serve everything over a bed of tender rice for the ultimate weeknight dinner. If you decide to make the quick pickled cucumber, be sure to give yourself enough time to let the cucumber soften. You’ll need at least an hour.
How to Make Oven Roasted Teriyaki Salmon
Preheat the oven to 400 degrees. Lightly spray a baking dish or baking tray with avocado oil spray.
Pat salmon dry with paper towel. Drizzle with avocado oil on both sides, option to leave the skin on. Season with salt and black pepper. Bake for 12-14 minutes. Cooking time will vary based on the thickness of your fish.
While the salmon is baking, combine teriyaki sauce. Mix chicken broth or vegetable broth, low sodium soy sauce, pulp free orange juice, light browns sugar, avocado oil, minced garlic, red pepper flakes, and cornstarch. Whisk until well combined.
Heat a small sauté pan over medium heat. Add the sauce and gently whisk until it reduces and reaches your desired thickness. Coat the salmon in the teriyaki sauce. Sprinkle with sesame seeds and sliced green onion. Serve over a bed of your favorite rice and enjoy.
Option to Make Quick Pickled Cucumber
Grab a mixing bowl and whisk together warm water and sugar. Once the sugar is dissolved, add the rice vinegar. Next, add thinly sliced English cucumber. Make sure the cucumber is submerged in the pickling juice. Cover and refrigerate for at least one hour before serving.
Storage
Extra salmon or sauce can be stored in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Pickled cucumber can be stored in a separate airtight container (with the liquid) in the refrigerator for up to five days.
Looking for more salmon recipes? Try my Viral Spicy Hasselback Salmon.
Oven Roasted Teriyaki Salmon
Ingredients
Salmon
- 1 lb. salmon, skin on
- 1 tablespoon avocado oil
- salt, season the fish
- black pepper, season the fish
Teriyaki Sauce
- ½ cup chicken broth, or vegetable broth
- ¼ cup low sodium soy sauce
- 1.5 teaspoons garlic, minced
- 1 teaspoon avocado oil
- 2 tablespoons light brown sugar
- 1.5 tablespoons orange juice, pulp free
- ¼ teaspoon red pepper flakes
- 2 teaspoons cornstarch
Optional Sides / Garnishes
- rice, of choice
- green onion, sliced on a bias
- sesame seeds
Quick Pickled Cucumber
- 1 cup warm water
- 2 tablespoons cane sugar
- ¾ cup rice vinegar
- 1 English cucumber, thinly sliced
Equipment
- 1 baking tray or baking dish
- 1 saute pan
Instructions
How to Make Oven Roasted Teriyaki Salmon
- Preheat the oven to 400 degrees. Lightly spray a baking dish or baking tray with avocado oil spray.
- Pat salmon dry with paper towel. Drizzle with avocado oil on both sides, option to leave the skin on. Season with salt and black pepper. Bake for 12-14 minutes. Cooking time will vary based on the thickness of your fish.
- While the salmon is baking, combine teriyaki sauce. Mix chicken broth or vegetable broth, low sodium soy sauce, pulp free orange juice, light browns sugar, avocado oil, minced garlic, red pepper flakes, and cornstarch. Whisk until well combined.
- Heat a small sauté pan over medium heat. Add the sauce and gently whisk until it reduces and reaches your desired thickness. Coat the salmon in the teriyaki sauce. Sprinkle with sesame seeds and sliced green onion. Serve over a bed of your favorite rice and enjoy.
Option to Make Quick Pickled Cucumber
- Grab a mixing bowl and whisk together warm water and sugar. Once the sugar is dissolved, add the rice vinegar. Next, add thinly sliced English cucumber. Make sure the cucumber is submerged in the pickling juice. Cover and refrigerate for at least one hour before serving.
