Oven-Baked Teriyaki Salmon with Hoisin, No Marinating

This teriyaki salmon recipe delivers restaurant-caliber flavor with minimal effort. Ready in about 20 minutes, the salmon fillets are brushed with smoky hoisin and finished with a simple homemade teriyaki glaze. I’ve prepared this for personal chef clients for more than 20 years, and it’s a consistent crowd-pleaser.

I’ve served this dish to hundreds of clients over the years, and my husband can’t get enough—he jokes he’d eat the teriyaki sauce on anything. The salmon stays tender and rich, and it stands up well to the bold Asian-inspired flavors.

This quick family favorite is ideal for weeknight dinners or casual entertaining. The recipe was inspired by my love of Asian-flavored dishes and my hibachi shrimp recipe.

Why You’ll Love This Teriyaki Salmon Recipe

• Restaurant-quality at home — Bold Asian flavors and a simple glaze make this taste like something from a favorite restaurant.
• Fast and easy — The glaze comes together in minutes and there’s no long marinating required, so the whole meal is quick.
• Big flavor — Hoisin plus a homemade teriyaki glaze give the salmon a sweet, salty, slightly smoky finish.

Teriyaki Salmon Ingredients (Including Hoisin Glaze)

Alongside salmon fillets, this recipe uses common Asian pantry staples that are easy to find. Scroll to the recipe card for exact quantities.

• salmon fillets — skin on or skinless, as you prefer
• hoisin sauce — a smoky, slightly sweet Asian sauce (gluten-free options available)
• water
• reduced sodium soy sauce — or regular soy sauce; use tamari to make this gluten free
• light brown sugar — or dark brown or granulated sugar
• honey
• ginger powder
• garlic powder
• cornstarch — to thicken the glaze
• green onions — thinly sliced for garnish
• sesame seeds — for finishing

Homemade Teriyaki Sauce for Salmon

I prefer a quick homemade teriyaki sauce to bottled varieties. It takes only a few minutes and thickens to a glossy glaze.

1. Combine soy sauce, water, brown sugar, honey, ginger powder, and garlic powder in a small saucepan.
2. Bring the mixture to a boil and let it bubble for about 1 minute while watching it closely.
3. Mix cornstarch with a small amount of water, then stir that slurry into the boiling sauce. Continue cooking until the sauce thickens enough to coat a spoon.

The sauce is ready to drizzle over the salmon or to brush on during the final minutes of cooking.

How Long Does Homemade Teriyaki Sauce Keep?

Let the sauce cool, then store it in an airtight container in the refrigerator for up to two weeks. If it thickens when chilled, warm it briefly to loosen the texture before using.

1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment. Place the salmon fillets on the sheet and brush each piece with hoisin sauce.

2. For the teriyaki glaze, combine 1/2 cup water, reduced sodium soy sauce, light brown sugar, honey, ginger powder, and garlic powder in a small saucepan.

3. Bring the mixture to a boil and let it simmer for about a minute. In a small bowl, whisk the remaining 1/4 cup water with the cornstarch, then stir that into the sauce. Cook until thickened, about 1–2 minutes more.

4. Drizzle about 2 teaspoons of the teriyaki sauce over each fillet and sprinkle with sesame seeds.

5. Bake at 400°F for 12–15 minutes, depending on thickness, until the fish reaches your preferred doneness.

6. Remove from the oven, drizzle with any remaining teriyaki sauce, garnish with green onions, and serve.

How Long to Bake Teriyaki Salmon (and How to Tell When It’s Done)

Proper timing is the difference between moist, flavorful salmon and dry fish. Use these guidelines:

• Bake at 400°F for best results.
• As a rule of thumb, bake about 10–12 minutes per inch of thickness. Farm-raised fillets are often thicker and may take a few minutes longer than wild salmon.
• When the internal temperature reaches about 130–140°F, remove the salmon from the oven — it will continue to cook while resting.
• Check doneness by gently pressing the top with a fork: the fish should flake easily along the white lines of fat.

Teriyaki Salmon Variations and Serving Ideas

• Try other fish — Swordfish, halibut, mahi mahi, bluefish, haddock or cod all work well with this glaze.
• Add heat — Stir red pepper flakes into the teriyaki sauce if you like a spicy kick.
• Gluten-free — Substitute gluten-free hoisin and tamari for soy sauce.
• Sandwich — Place the baked salmon on a roll with shredded lettuce, pineapple slices and tartar sauce.
• Rice bowl — Serve over rice with sesame seeds, green onions and shredded carrots.
• Noodles — Try udon, rice noodles, or even linguine tossed with a little of the sauce.
• Grill instead — Grill the salmon and brush with sauce toward the end of cooking so it caramelizes without burning.

How to Store Teriyaki Glazed Salmon

Refrigerate leftovers in an airtight container for 3–4 days.

To reheat, use the microwave on medium power in short intervals (about 60% power for 1–2 minutes), checking and continuing in 30-second bursts until warmed through.

Amy’s Personal Chef Tips for Perfect Teriyaki Salmon

• Match thickness — Choose fillets that are uniform in thickness (around 2 inches is ideal) so they cook evenly.
• Use a thermometer — For consistent results, check the internal temperature. Aim for about 130–140°F for moist, medium doneness.
• Extra sauce? — Serve any leftover teriyaki sauce alongside the fish or brush it on other proteins and roasted vegetables.

What To Serve with Teriyaki Salmon

Simple sides let the salmon shine: fluffy white rice, garlic broccoli, fried rice, or cauliflower rice pilaf are favorites. Garlic sesame noodles, steamed or roasted green beans, broccoli, or asparagus are excellent choices too.

Vegetable spring rolls with a peanut dipping sauce are a fresh starter to pair with this entrée.

Yes — thaw the fish completely before beginning the recipe so it cooks evenly.

No. Bake uncovered so the teriyaki glaze can caramelize on the surface.

More Seafood Recipes

If you enjoy this salmon, try other recipes such as:

• Lump Crab Cake Stuffed Salmon
• Baked Cod with Panko
• Salmon Baked in Foil
• Roasted Salmon Caesar
• Pecan Crusted Honey Mustard Salmon
• Fresh Salmon and Caper Cakes

One More Thing

Did you try this recipe?

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Thanks — Amy