A fabulous dinner to add to your weeknight rotation, this healthy baked teriyaki salmon is flavorful thanks to aromatic ginger and garlic and sweet thanks to pure maple syrup. This dinner is yours in about 20 minutes.
This baked teriyaki salmon is a perfect weeknight dinner because it requires 5-10 minutes of your time to prep and then the salmon bakes for about 15 minutes. Not a lot of fuss for an incredibly flavorful, healthy meal the whole family will love.
Healthy Teriyaki Salmon
This salmon is much healthier than your average teriyaki salmon for a couple of different reasons:
- It doesn’t use store-bought teriyaki sauce that’s loaded with salt, sugars, and other processed ingredients.
- It’s baked not fried in oil. (Side note: this teriyaki salmon would also be delicious grilled)
- You can easily leave out the hoisin sauce at the very end if you want to keep this salmon refined sugar free. It’s naturally sweetened thanks to some maple syrup. There’s no brown sugar like you’ll find in most teriyaki recipes.
What’s in the Marinade?
- pure maple syrup (provides some sweetness and caramelizes beautifully on the salmon)
- soy sauce (I like the low sodium kind because soy sauce already has a lot of sodium in it)
- extra virgin olive oil
- fresh ginger (because we could all use some immunity support)
- ground black pepper
- hoisin sauce (This is 100% optional. You can leave it out if you want to keep this refined sugar free. It doesn’t need hoisin by any means because you have the maple syrup based marinade, but because hoisin has a fair amount of sugar in it, it caramelizes beautifully on the salmon once you stick it under the broiler)
How to Make Baked Teriyaki Salmon
Mix all of the marinade ingredients in a small bowl and pour 3/4 of the marinade over the salmon. It’ll run all over the pan, but that’s okay.
Stick the salmon in a 375˚F oven for 15 minutes. Take the salmon out, brush with the remaining marinade and stick under the broiler for another 2 minutes for the sugars to caramelize on top.
It’s that simple.
What to Serve with Teriyaki Salmon
We love serving the salmon over jasmine rice and roasted asparagus. It’s kind of our default dinner at this point.
However, if you’re trying to go low-carb, a simple Asian-inspired slaw would be delicious, too. And NO need to make a dressing because the marinade is absolutely delicious over the rice and/or with vegetables.
While salmon is best fresh, I eat salmon leftovers all the time. Consider making teriyaki salmon stir fry or use the rest in an Asian-inspired salad with cabbage and carrots. That would be absolutely delicious. The sauce is more than enough to qualify as a dressing, too.
Other Salmon Recipes
- Roasted Salmon with Corn, Tomato, and Avocado
- Wild Caught Salmon with Dill Tzatziki
- Slow Roasted Salmon with Yogurt Tahini Dressing
- Salmon with Pea and Basil Pesto
- Salmon with Melon, Prosciutto, and Mozzarella
Healthy Baked Teriyaki Salmon
- 2 pounds salmon
- 3 tablespoons pure maple syrup
- 3 tablespoons low sodium soy sauce
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 4 tsp hoisin sauce (optional)
- 1/4 teaspoon ground black pepper
- Toasted sesame seeds (optional for garnish)
- Heat oven to 375 degrees F. Line a large baking dish with parchment paper and place salmon on top.
- In a small bowl, whisk the maple syrup, soy sauce, olive oil, ginger, garlic, hoisin (optional), and black pepper. Drizzle 3/4 all over the top of the salmon. The sauce will spread all over — thats' okay. Keep the remaining 1/4 for later.
- Bake for 15 minutes or until it salmon is cooked through. Remove from the oven, add remaining marinade on top. Stick under the broiler for 1-2 more minutes until remaining sauce caramelizes.
- Sprinkle with toasted sesame seeds and serve immediately.