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Fork cutting teriyaki salmon fillet on bed of rice with side of broccoli.
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5 from 1 review

Flaky Oven-Broiled Teriyaki Salmon Filets

This quick and easy Teriyaki Salmon recipe is a flavorful meal that cooks in 8 minutes or less. The salmon can marinate overnight or for just a few minutes in our homemade teriyaki sauce before broiling. Perfect for busy weeknights! Serve over rice or with noodles and your favorite vegetables for a quick seafood dinner with minimal effort. Dairy-free.
Prep17 minutes
Cook8 minutes
Inactive Time30 minutes
Total55 minutes
Course: Dinner
Cuisine: Japanese
Diet: Gluten Free
Keyword: broiled salmon, chef-tested dinner, elevated salmon recipe, restaurant-worthy salmon dish
Servings: 4 servings
Calories: 305kcal
Author: Ari Laing

Video

Equipment

Saucepan
Whisk or spatula
Large tupperware with lid
Rimmed baking sheet
Parchment paper

Ingredients

  • 4 (6oz) salmon fillets skin on or off
  • ½ cup teriyaki sauce homemade or store-bought
  • Sesame seeds for serving
  • Scallions thinly sliced, for serving

Instructions

  • Make the teriyaki sauce. If you haven't already, make our teriyaki sauce. This can be done up to 1 week in advance.
  • Marinate the salmon. Place fillets in a large tupperware or in a large Ziploc bag. Reserve 2 Tbsp teriyaki sauce, then pour the rest on top of the fish. Seal, then marinate for 20-30 minutes.
  • Cook the salmon. When ready, place an oven rack about 6-inches from the heat source, then preheat the broiler to high. Coat a baking sheet lined with parchment with cooking spray, then place the marinated salmon fillets skin side down, allowing excess marinade to drip off. Broil for 6-8 minutes, rotating the pan once halfway through, or until the internal temperature of the fish reaches 120°F/49°C.
  • Finish, then serve. Brush the fillets with the remaining teriyaki sauce, then serve immediately with sesame seeds and thinly sliced scallions.

Notes

  • Make ahead: Marinate salmon up to 24 hours ahead; cook just before serving.
  • Storage: Refrigerate leftovers up to 3 days.
  • Freezing: Freeze cooked salmon up to 2 months. Thaw overnight, then reheat gently.

Nutrition

Calories: 305kcal | Carbohydrates: 14g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 908mg | Potassium: 926mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 0.5mg | Calcium: 37mg | Iron: 2mg
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