This baked salmon is a simple, flavorful dinner with a sweet and savory teriyaki glaze. With minimal prep and a quick cook time, it’s an easy option for busy nights when you still want something everyone will enjoy.
I’ve tested a lot of salmon recipes over the years, and this one stands out for how reliable and easy it is make. A quick, homemade marinade adds plenty of flavor, without extra work, and baking keeps the process simple while ensuring consistent results every time. I really like that the homemade teriyaki sauce gives you more control over the ingredients and baked salmon flavor which is helpful when cooking for the whole family.
What You Will Love About This Recipe
- Low Carb and Low Calorie. I provide options to make this salmon recipe using a homemade sugar-free teriyaki sauce. It is also about 200 calories per serving using brown sugar or even less if opting for the sugar-free teriyaki sauce.
- Bold Flavor. The homemade teriyaki sauce balances sweet and savory flavors. Each bite will excite your taste buds!
- Easy Prep. This baked salmon uses common ingredients and simple instructions. There is minimal prep and only 15 minutes of cook time.
Key Ingredients
Below is a quick overview of the primary ingredients you will need to make this recipe. Scroll to the recipe card at the bottom of the page to see a complete list of ingredients and amounts.
- Soy Sauce: I recommend using a low-sodium soy sauce, though traditional soy sauce works if desired. Be sure to choose a gluten free soy sauce if following a gluten free diet.
- Sweetener: To make a low carb salmon marinade use golden monkfruit sweetener. For classic teriyaki sauce, use brown sugar.
- Garlic: Use fresh garlic cloves for the most robust flavor. You can also use pre-minced store-bought garlic for convenience.
- Ginger: Freshly minced ginger adds incredible flavor to the marinade. Alternatively, you could use ginger paste or pre-minced ginger.
- Sesame Seeds: Use raw or toasted sesame seeds per your preference to top your salmon dinner with a pop of crunchy flavor.
- Xanthum Gum: This is an optional ingredient, but it helps to thicken the sauce so it is not too thin or watery.
How to Bake Salmon
- First, in a large bowl, combine the soy sauce, water, sweetener, garlic, and ginger. Then place the salmon in the sauce. Cover and allow to marinate for 30 minutes.
- Meanwhile, preheat the oven to 400 degrees and line a baking sheet with parchment paper. Spray with cooking spray and set aside.
- Reserving the marinade, remove the salmon and place skin side down on the baking sheet. Then bake the salmon in the oven for 10-15 minutes, or until it reaches an internal temperature of 145 degrees.
- While the salmon is baking, pour the remaining marinade into a saucepan along with the xantham gum and heat over medium heat. Simmer the sauce for about 5-10 minutes, or until thickened, whisking frequently. Then set aside.
- Once the salmon is fully cooked, remove from the oven and drizzle the thickened sauce over it. Top with green onions and sesame seeds. Now you are ready to serve!
Storage and Reheating Instructions
This baked salmon recipe is best served fresh, but you can store leftovers in the refrigerator for up to 3 days if desired. Allow the salmon to cool completely prior to storing in an airtight container. I recommend storing the baked salmon filets and the leftover teriyaki sauce recipe in separate airtight containers until ready to reheat and serve.
To reheat, warm the sauce in a skillet over medium heat until warmed through or in the microwave. Meanwhile heat the salmon in the oven at 350ºF for 5-10 minutes or until heated-through.
Tips and Tricks
- For the best flavor and texture, look for fresh filets that are firm, moist, and have a vibrant color, and opt for wild-caught salmon for superior taste.
- Pat the salmon dry with paper towels to remove all excess moisture before seasoning. This helps the filets absorb the marinade better, infusing the salmon with more flavor.
- Adjust the sauce to taste to find your perfect balance of sweet, salty, and savory. Add more of anything you need to suit your preferences.
- Let the salmon rest for a few minutes before serving to allow the marinade juices to settle for a juicer and more flavorful dish.
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Baked Salmon Recipe
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Ingredients
Sauce
- ¼ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar/golden monkfruit sweetener
- 2 cloves garlic minced
- 2 tsp fresh minced ginger
- ¼ tsp xantham gum
Salmon
- 1 lb salmon filets skin on
- Green onions sliced
- Sesame seeds
Instructions
-
In a large bowl, combine the soy sauce, water, monkfruit, garlic, and ginger and place the salmon in the sauce. Cover and allow to marinate for 30 minutes.
-
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Spray with cooking spray and set aside.
-
Reserving the marinade, remove the salmon and place skin side down on the baking sheet. Bake the salmon in the preheated oven for 10-15 minutes, or until it reaches an internal temperature of 145 degrees.
-
While the salmon bakes, pour the remaining marinade into a saucepan along with the xantham gum and heat over medium heat. Simmer for about 5-10 minutes, or until thickened, whisking frequently. Set aside.
-
Once the salmon is fully cooked, remove from the oven and drizzle the thickened sauce over it. Top with green onions and sesame seeds. Serve!
Notes
- Nutrition calculated using golden monkfruit sweetener
- Xantham gum is optional but helps the sauce thicken and not be so watery.
- Leftovers keep in the fridge for up to 3 days. I recommend storing the sauce and salmon separately until ready to heat and serve.