This Teriyaki Salmon is supremely tender, juicy and flavorful and paired with a sweet and savory pineapple orange sauce. This will easily become your new favorite baked salmon recipe. Gluten-free, paleo with low carb, keto and Whole30 option.
Updated March 2021
Easy Baked Teriyaki Salmon with Homemade Teriyaki Sauce
Make baked salmon like never before with this simple recipe! Drizzled with a citrusy homemade teriyaki glaze, these fish fillets are kid-friendly and holiday dinner worthy. The crowning glory of this healthy entree? It only takes about 20 minutes to make!
Not only is this recipe great for weeknight dinners, but the leftovers are amazing, too. You can bake your salmon fillets in either foil or parchment paper. And when it comes to the sauce, you can slice up your pineapples as large or as small as you’d like, or just use crushed pineapple!
How to Choose Salmon
Now sure what kind of salmon to use? Go for a variety like Chinook, sockeye, or another type of salmon with a high fat content. These varieties make for more tender and juicy meat. Salmon with a higher fat content is also less fussy in terms of cook time.
Should You Choose Fresh or Farmed Salmon?
As with any other kind of fish, I recommend using wild-caught rather than farmed salmon. The flavor of fresh salmon is much better, and the meat is higher quality in general. You can find wild-caught salmon at most grocery stores or pick some up at your local fish or farmer’s market.
You really don’t need much to make this teriyaki baked salmon. Just the fruit, the salmon, some spices and a little sesame oil!
For the Teriyaki Sauce
- Coconut aminos: Use gluten free tamari or low sodium soy-sauce if you don’t have coconut aminos or don’t require a paleo-friendly baked salmon.
- Rice Wine Vinegar: This type of vinegar is less acidic than regular distilled vinegar but you can also sub with apple cider vinegar.
- Honey: Or sub with preferred liquid sweetener of your choice. Maple syrup, date syrup or a sugar-free sugar substitute to make a low carb or keto salmon. Leave out for Whole30 Baked Salmon.
- Sesame Oil: Packed with antioxidants, sesame oil adds so much more than just flavor!
- Fresh Ginger: Grated.
- Garlic Cloves: Minced.
- Orange Juice: From about half an orange.
- Arrowroot starch: A paleo-friendly alternative to cornstarch.
- Pineapples: Chopped or crushed. Drain or leave out the water if you’re using the juice. Leave out for low carb or keto.
- Water: As needed to thin out the sauce.
For the Salmon
- Salmon Fillets: Skin on.
- Salt & Pepper: We like using sea salt and freshly cracked black pepper.
- Sesame Oil
- Orange Slices: Cooking your salmon with orange slices emphasizes the citrus flavor of this dish.
- Garnishes of Choice: We like to garnish our baked salmon with sliced green onions and chopped cilantro.
How to Make Baked Teriyaki Salmon
This flavorful fish dinner is a weeknight regular at our house for a reason. It’s so easy to prepare!
- Prep for Baking: Preheat the oven to 400°F and line a baking sheet with a large sheet of parchment paper or aluminum foil.
- Season Salmon: Lay the salmon fillets on top of the foil and season them with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon, as pictured.
- Make Sauce: In a saucepan over medium-high heat, whisk together coconut anions, vinegar, sweetener, sesame oil, orange juice, garlic, ginger and arrowroot starch. Bring the mixture to a boil and allow it to thicken and bubble. Add pineapple (and water as needed if the sauce is too thick), then pour enough sauce to evenly cover the salmon (reserving some for drizzling before serving). Fold the parchment paper or foil sides up to prevent the juices from leaking through (does not have to cover salmon).
- Bake: Bake in the preheated oven for 12-16 minutes (depending on how large your fish is), or until the salmon is cooked to your desired temperature. Unwrap the salmon and turn the oven to broil, cooking for an additional 3-5 minutes, or until caramelized and slightly charred.
- Serve & Enjoy: Cut the salmon into sections, discard the skin and serve immediately with extra sauce drizzled on top and your favorite sides. Garnish with green onions and cilantro, if desired.
Tips For Baking Salmon in Foil
You don’t want to miss out on these recipe tips and tricks. Take note of them to ensure baked salmon perfection every time!
- Use Pineapple Juice to Thin Out the Sauce: Instead of adding water to thin out your sauce, try using pineapple juice instead! It’ll give you even more fruity flavor.
- Make the Sauce in Advance: Make this weeknight dinner even quicker by preparing your sauce a day ahead of time and storing it in an airtight container in the fridge.
- Check the Salmon’s Internal Temperature: Use a meat thermometer to ensure the cooked salmon is at least 145°F. Any cooler and it’s not safe to eat.
- Don’t Forget to Broil! In order to get that lovely caramelization on your salmon, you’ll have to broil it in the oven for a few minutes after it’s cooked.
What to Serve with Teriyaki Salmon
This salmon is guaranteed to go great with all of your favorite sides. Need some inspiration? Here are some of our go-to pairings:
- Serve with Asparagus: Tender-crisp and full of savory seasonings, Air Fryer Asparagus is a great side dish for this citrusy salmon.
- Pair with Potatoes: These Slow Cooker Garlic Rosemary Tri-Color Potatoes are an amazing addition to your fish dinner. Not only do they taste great, but they also look beautiful on a plate with this salmon!
- Serve with Dinner Rolls: Something as simple as a toasted, buttered dinner roll is enough to complete this crave-worthy meal.
How to Store and Reheat Leftovers
Leftover salmon should be refrigerated in an airtight container. It will stay fresh for up to 3 days. To reheat your salmon fillets, place them on a foil-lined baking sheet and warm them up in a preheated, 275°F oven. Heat the fillets for about 15 minutes, then serve.
Can I Freeze Cooked Teriyaki Salmon?
Yes! Baked salmon can be frozen for up to 2 weeks. Be sure to keep it in a freezer-safe container. Thaw out frozen salmon in the fridge before reheating.
More Salmon Recipes To Try
There are tons of other tasty ways to make salmon. Get ready for more delicious weeknight dinner ideas!
This Teriyaki Salmon is supremely tender, juicy and flavorful and paired with a sweet and savory pineapple orange sauce. This will easily become your new favorite baked salmon recipe. Gluten-free, paleo with Whole30 option.
- 1/2 cup coconut aminos , you can also use gluten free tamari or low sodium soy sauce for a non paleo version
- 2 tablespoons apple cider vinegar OR 3 Tbs rice wine vinegar
- 3 tablespoons honey or sub with preferred liquid sweetener of your choice. Maple syrup, date syrup or a sugar-free sugar substitute to make a low carb or keto salmon. Leave out for Whole30 Baked Salmon.
- 2 teaspoons sesame oil
- 1/2 teaspoon fresh ginger , grated
- 2 cloves garlic minced
- 1/3 cup orange juice about half an orange
- 2 1/2 tablespoons arrowroot starch
- 2/3 cup chopped pineapples , can also use crushed, drain or leave out water if using the juice. Leave out for low carb or keto.
- 1-2 tablespoons water , as needed to thin out sauce
- 1 1/2 - 2 pound salmon filet or 4 salmon (4-6 ounce) filets, skin on
- kosher or sea salt and freshly cracked black pepper to taste
- 1 teaspoon sesame oil
- 3-4 orange slices
- green onions sliced
- fresh cilantro chopped
Preheat oven to 400 F degrees. Line a baking sheet with a large sheet of parchment paper or aluminum foil. Lay salmon on top and season with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon, as pictured.
In a saucepan over medium-high heat, whisk together coconut aminos, vinegar, sweetener, sesame oil, orange juice, garlic, ginger and arrowroot starch. Bring to a boil and allow to thicken and bubble. Add pineapple (and water as needed if sauce is too thick) then pour enough sauce to evenly cover salmon (reserving some for drizzling before serving). Fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon).
- Bake in preheated oven for 12-16 minutes (depending on how large your fish is), or until the salmon is cooked to your desired doneness. Unwrap the salmon, and turn to broil - cooking for an additional 3-5 minutes, or until caramelized and slightly charred.
- Cut into sections, discard skin and serve immediately with extra sauce drizzled on top and your favorite sides, garnished with green onions and cilantro.