Baked Teriyaki Salmon with Green Beans and Carrots
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This Baked Teriyaki Salmon with Green Beans and Carrots is an irresistible dinner that’s healthy and flavorful – moist salmon coated with a homemade sticky and sweet teriyaki sauce and baked to tender flaky perfection. The best Baked Salmon recipe ever!
This Baked Teriyaki Salmon with Green Beans and Carrots is a feast! Definitely one of our favorite teriyaki recipes along with Teriyaki Chicken, Teriyaki Shrimp and Pan-fried Teriyaki Salmon. You can make it in less than half an hour for a quick and healthy meal. Everyone loves the sticky sweet flavors in the glaze.
As salmon provides excellent source of healthy Omega-3 fatty acids and is low in mercury, rich in B12, Vitamin D and selenium, this recipe has been on my family dinner rotation for quite a while.
Select the Right Salmon for Baked Teriyaki Salmon
The secret to getting the tender and melt-in-your mouth texture of your salmon is to select the right salmon first. Look for salmon that’s bright and moist; the skin should be silvery and shiny. If you buy fresh salmon, it should be firm to the touch and never smells fishy.
I prefer wild caught salmon and would recommend buying wild-caught Alaskan salmon.
Secret Sauce for Making the Most Flavorful Baked Teriyaki Salmon
The sticky, sweet and savory teriyaki sauce compliments the salmon perfectly. The secret ingredients are Mirin, Sake(or white wine), soy sauce and sugar. The golden rule is to use 1-1-1 ratio for the first 3 ingredients. Then you add in sugar to taste.
The best part of this homemade Teriyaki Sauce is that you can control the sweetness and salt level easily, and it tastes so much better than the store-bought bottles.
Use half of the sauce to marinate the salmon fillets, and thicken the other half to make the sticky and thick Teriyaki Glaze. To marinate the salmon fillets, place salmon fillets into a large Ziplock bag and pour half of the marinade teriyaki sauce. Shake well. Squeeze air and seal the bag.
Marinate the salmon in the refrigerator for at least 30 minutes (and up to 2 hours). Discard used marinade and bake your salmon in the oven at 400 F degrees for 12-15 minutes (baking time varies depending on the thickness of the salmon fillets).
You can make teriyaki glaze while your salmon is in the oven. Bring the other half of teriyaki sauce to boil, and let it simmer. Reduce the temperature and stir frequently until it has thickened. Remove from heat. Just keep in mind that it will be thicker when it cools down.
Note: If you like the bright and shiny look of the glaze, DON’T add cornstarch and water mixture (called slurry) to your sauce. 
How to Bake Salmon?
Preheat the oven to 400 F degrees and set aside a baking sheet. Place the marinated salmon fillets skin-side down in the center of the baking sheet. Position rack in the middle of your oven. Bake for 12-15 minutes until salmon is flaky and cooked through. Remove the salmon from the oven and brush with teriyaki glaze.
Note: If you’d like to cook the vegetables in the same sheet pan as I did, you can bake the vegetables for 5 minutes before adding the salmon. Remember to pour some teriyaki sauce over the vegetable while they are roasting.
Temperature to Bake Salmon
The best temperature to bake salmon is 400 F degrees. Cook time varies depending on the thickness of your salmon fillet.
How Long to Bake Salmon?
At 400 F degrees in the oven, it takes about 4-6 minutes per ½ inch of thickness. As most fillets are about 1-inch thick in the thickest part, you should start checking your salmon after about 10 minutes. If your salmon starts to flake easily with a fork, it’s done.
How to Grill Teriyaki Salmon?
This recipe can be easily made on the grill instead of baking. You can just place the marinated salmon on the grill and baste it occasionally with teriyaki glaze.
How to Serve Baked Teriyaki Salmon
Drizzle your baked salmon and vegetables with teriyaki glaze, garnish with sesame seeds and green onions. Serve warm with rice or potatoes for a quick and easy weeknigh meal.
I used carrots and green beans, but you can substitute your favorite veg. Tomatoes and potatoes are nice additions too if you want more variation.
If you want to make this dish ahead of time, you can make the teriyaki sauce the night before. The Teriyaki sauce actually gets better as it sits longer. This dish is also a great option for Meal Prep. Divide your salmon, vegetables and rice among 4 containers. Let the food cool down before you close the lid.
Leftovers can be stored for up to 5 days in the refrigerator. To reheat, remove the lid and microwave for 2 to 3 minutes.
Baked Teriyaki Salmon with Green Beans and Carrots
Ingredients
- 4 wild caught salmon fillets, about 1/2 pound or 250 grams each, skin on
- 1/2 lb green beans, trimmed
- 2 cups carrots, sliced thin
Teriyaki Sauce
- 1/2 cup mirin
- 1/2 cup white wine, see note
- 1/2 cup soy sauce
- 1/4 tbsp sugar
Instructions
- In a medium bowl, mix together Mirin, white wine, soy sauce and sugar to make teriyaki sauce
- Place salmon fillet into a large ziplock bag and pour half of the teriyaki sauce into the bag. Shake well. Marinate for 30 minutes in the refrigerator. If you are in a rush, you can reduce it to 5 or 10 minutes. Don't marinate for more than 2 hours.
- Preheat oven to 400°F, and set aside a large baking sheet. Add green beans and carrots to the sheet pan and brush with teriyaki sauce. Cook for 5 minutes.
- Remove the sheet pan from the oven. Place the marinated salmon fillets skin-side down in the center of the baking sheet, and arrange the vegetables around the salmon. (Discard used marinade)
- Position rack in the middle of your oven, and bake for 12-15 minutes. Meanwhile, start making the teriyaki glaze...
- Place a medium saucepan over medium heat. Add the rest of the teriyaki sauce and bring it to boil. Then let it simmer. Reduce the temperature and stir frequently.
- When thick enough to coat a spoon, remove from heat.
- When the salmon and vegetables are cooked, brush the salmon one more time with the thickened teriyaki glaze. Serve and enjoy!
Notes
Please read our nutrition disclaimer.
Editor Note: Post updated on 3/14/2018 with additional details.
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