Dinner

Baked Sesame Teriyaki Salmon Recipe

Name: Baked Sesame Teriyaki Salmon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 6-ounce salmon fillets; ½ cup packed brown sugar; ½ cup low-sodium soy sauce (regular soy sauce can be used with reduced 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; Sesame seeds

ByIsabella Vance February 16, 2026February 16, 2026

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Introduction

This baked sesame teriyaki salmon is a perfect blend of sweet, savory, and tangy flavors that come together in a simple homemade sauce. It’s easy to prepare and makes a delicious, healthy meal ready in under 30 minutes.

A white plate holds a serving of white rice spread in a rough circle as the base layer. On top of the rice, there is a thick rectangular piece of baked salmon coated with a shiny, dark brown teriyaki glaze, showing a caramelized texture. The salmon is sprinkled with small black and white sesame seeds and chopped green onions, adding contrast with black, white, and bright green dots over the fish and rice. The dish sits on a white marbled surface. 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, just 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, mix cornstarch and water to create a slurry, then slowly whisk it into the saucepan.
Step 4: Bring the sauce to a boil and cook for 1-2 minutes until it begins to thicken. Remove from heat and set aside ¼ cup of the sauce for later use.
Step 5: Place the salmon fillets in the prepared pan and pour the remaining sauce evenly over them. Use a pastry brush if you want an even coating.
Step 6: Cover the pan with aluminum foil and bake for 15-17 minutes until the salmon is opaque throughout or reaches 145 degrees Fahrenheit. Remove the foil for the last few minutes to brown the top if desired.
Step 7: Brush the salmon with the reserved sauce, then garnish with sliced green onions and sesame seeds. Serve immediately, ideally with rice.

Tips & Variations

For a spicier kick, add a teaspoon of grated fresh ginger or a pinch of red pepper flakes to the sauce.
Use regular soy sauce but reduce added salt in the recipe to prevent over-salting.
Serve with steamed vegetables or a side salad for a complete meal.

Storage

Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish. The sauce may thicken when cold, so stir well when reheating.