Teriyaki Baked Salmon

Sue L


Simple island version of teriyaki baked fish. You can also use this on other baked fish. or even chicken. Makes 1-1/2 cups sauce, you can keep refrigerated up to one week.


★★★★★ 1 vote

10 Min
20 Min


  • 3/4 c
    pineapple juice
  • 3/4 c
    light soy sauce
  • 2 Tbsp
    dry white wine
  • 1/2
    lime (just the juice)
  • 6 Tbsp
    brown sugar
  • 1 Tbsp
    minced garlic
  • 1 Tbsp
    grated ginger root
  • 2 Tbsp
    corn starch
  • 2 tsp
    toasted sesame oil
  • 1 1/2 lb
    fresh salmon fillets (4 ounces each)

How to Make Teriyaki Baked Salmon


  1. Whisk sauce ingredients together in a saucepan and bring to a boil. Boil one minute or until thickened; remove from heat.
  2. Preheat oven to 425ºF.
  3. Place salmon fillets on a baking sheet and brush liberally with teriyaki sauce.
  4. Bake 12-15 minutes or until fish flakes easily.

Printable Recipe Card

About Teriyaki Baked Salmon

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian

Show 2 Comments & Reviews

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