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A Close-Up Shot of a Baked Teriyaki Salmon Fillet Garnished with Fresh Herbs

Teriyaki Salmon

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.

Course Main Course
Cuisine Asian
Keyword baked teriyaki salmon, homemade teriyaki sauce, how to bake salmon in foil, salmon in foil, teriyaki glazed salmon, teriyaki salmon, teriyaki sauce for salmon
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4
Calories 223 kcal
Author Kelly

Ingredients

For the Teriyaki Sauce

  • 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

For the Salmon

  • 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

Optional Garnishes

  • green onions sliced
  • fresh cilantro chopped

Instructions

  1. 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.

    Raw salmon on a baking sheet with a parchment paper lining

  2. 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).

    Stir fry sauce in a pot
  3. 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.
    Pineapple Orange Teriyaki Salmon baked in foil or parchment – the perfect easy weeknight dish. Best of all, this healthy recipe takes just 20 minutes to make in just ONE sheet pan so you can totally skip the takeout!
  4. Cut into sections, discard skin and serve immediately with extra sauce drizzled on top and your favorite sides, garnished with green onions and cilantro.
    Six Baked Salmon Fillets on a Pan with Orange Slices Slid Halfway Underneath Them
Nutrition Facts
Teriyaki Salmon
Amount Per Serving (1 filet)
Calories 223 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 27g9%
Protein 13g26%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.