I’m so glad a bottle of Teriyaki sauce happened to find its way into my shopping cart about 6 months ago. The result was the super EASY baked Teriyaki Salmon recipe.
As a minimalist I’m hesitant to add single use ingredients to my pantry. But after my first night of Teriyaki bliss, I haven’t looked back.
As soon as my Teriyaki supplies get low, I immediately add it to my shopping list.
This extremely simple salmon dish is my Teriyaki of choice but chicken and tofu teriyaki come in equal second.
I’ve just had the brilliant idea to use the sauce on roast vegetables.
Teriyaki carrots. Teriyaki roast cauliflower. Teriyaki cabbage wedges. Endless possibilities.
If you’re not a salmon fan – definitely try this with chicken thigh fillets or diced firm tofu.
You won’t regret letting that bottle of Teriyaki marinade ‘fall’ into your shopping cart.
But if you really do prefer to make everything from scratch I’ve got you covered in the variations below.
And as always you don’t really need the PLUS ingredients – I’ve eaten this plenty of times as the 3 ingredient version and have been 1000% happy.
3+ Ingredient Teriyaki Salmon
Teriyaki Salmon (3+ Ingredients)
- 1 salmon fillet
- 250 g frozen cauliflower rice
- 1 tablespoon teriyaki sauce
- small handful sliced green onion OR toasted sesame seeds, optional
Turn your oven to 250C (480F). Line a large baking sheet / tray with baking paper. Spread the frozen cauli rice (no need to defrost first) in a single layer leaving room for the fish.
Place the fish skin side up next to the veggie rice. Making sure the fish is touching the oven tray not sitting on the cauli so it cooks quickly. Drizzle the fish with the teriyaki sauce.
Pop in the oven and set your timer for 10 minutes.
When the timer goes, check that the fish is cooked through. It might need a few more minutes depending on how thick it is.
When the fish is cooked (cut into it if you're not sure). Place the hot veggie rice on a plate. Top with the fish. Spoon over any juices.
If you're using the PLUS ingredients sprinkle them over the top.
Variations & Substitutions for
3+ Ingredient Teriyaki Salmon
homemade teriyaki sauce – for homemade teriyaki sauce combine 2 tablespoons soy sauce, 2 tablespoons rice vinegar or wine vinegar, 1 tablespoon maple syrup, honey or brown sugar. It will be runnier because it doesn’t contain thickeners but still delicious! This makes more than you need – for a 1 person amount change the quantities from tablespoons to teaspoons.
thicker homemade sauce – For a thicker homemade sauce stir in 1/2 teaspoon cornstarch to the soy sauce / vinegar / maple mixture and simmer on a medium heat in a small saucepan until thickened.
gluten-free – most teriyaki contains some wheat so make your own using the recipe above with GF soy sauce.
plan-B (pantry) – use frozen fish (no need to defrost first – just bake straight from frozen and allow an extra 2-3 minutes).
more time – you can marinate the fish in the sauce in bowls before cooking – it’s slightly nicer but not a whole world apart so mostly I don’t bother unless I’m cooking chicken which becomes more tender with the marinating step.
crispy salmon skin – instead of putting the sauce on the salmon filets skin – drizzle it over the pink parts of the salmon before turning it skin side up on the oven tray. Pat the skin dry with paper towel and sprinkle with a pinch of sea salt. The hot oven will help crisp up – but you may have to over cook the salmon slightly to get the crispness. It’s a trade off! I prefer my salmon on the less cooked side so I don’t worry about crispy skin. The other option is to remove the skin and place it separately on the baking tray so it crisps up.
vegetarian – amazing with tofu and I’m keen to experiment with baked eggs drizzled with the teriyaki sauce and also the other veg I mentioned above.
different protein – chicken thigh fillets are brilliant, sockeye salmon, any white fish fillets will work and really there’s no reason why you couldn’t go for meatballs or sausages (apart from the fact that it’s not traditional – but sometimes tradition is over-rated).
more substantial (carb lovers) – serve with steamed rice, Japanese short grain rice, brown rice, quinoa or noodles.
more substantial (low carb) – avocado wouldn’t go astray or use a larger piece of salmon.
Low FODMAP – serve with steamed rice and some baby spinach.
different vegetables – frozen broccoli rice or other veggie rice, fresh cauliflower rice (will cook in about the same time), frozen green beans, frozen peas, bok choy, chinese broccoli, broccoli, frozen kale, frozen spinach – I LOVE this with frozen spinach. Also good with shaved brussels sprouts.
more fancy / for entertaining – use the ‘plus’ ingredients. You could also make it prettier with shredded nori (seaweed) sheets or sprinkle over schichimi togarashi or furikake. Not traditional but roast cashews or walnuts are really good. Also great with extra flavors like grated fresh ginger, ground ginger, garlic powder or crushed garlic or sesame oil mixed in with the sauce.
Waste Avoidance Strategy
salmon fillet – freeze them.
frozen cauliflower rice – keep it frozen and it will last for months.
teriyaki sauce – keeps unopened in the pantry and opened in the fridge.
green onions – keep in the fridge in a plastic bag for weeks. Can be frozen.
sesame seeds – keep them in the pantry.
Problem Solving Guide
bland – add some salt, red pepper flakes, freshly ground black pepper or serve with more sauce, lemon juice or lime juice. Or add in a flavour bomb.
too dry – overcooked salmon – this is hard to do so you must have a super hot oven. Next time get it out earlier. For now a drizzle of Japanese mayonnaise will help.
no oven – you can pan fry the salmon skin-side down and rice separately then serve with the teriyaki drizzled over – I don’t like to add the teriyaki to the frying pan because it tends to burn.
taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
Can Teriyaki Salmon be made ahead of time?
Yes! Just cook as per the recipe but get the salmon out of the oven before it’s fully cooked. Keep the plus ingredient separately. Either keep the salmon and cauliflower at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve pop back in a super hot oven (250C / 480F) for 5-10 minutes until everything is hot.
How long does Teriyaki Salmon last in the fridge?
Leftovers will keep in an airtight container in the refrigerator for at least a week or can be frozen.
Is Teriyaki Salmon good for me?
Absolutely. From a nutrition perspective it contains loads of fiber and vitamins from the cauliflower. It’s low in cholesterol and saturated fat. Then there is the excellent quality protein from the salmon. And also the Omega-3s fatty acids from the fish. While there is some sugar in the sauce you’re only using a small amount so even though I have diabetes, I’m happy to eat this on a regular basis.
If you’re worried about sodium, make your own homemade teriyaki using low sodium soy sauce. For those avoiding gluten use a gluten-free tamari instead of the soy sauce.
It’s perfect for anyone following a low carb or keto diet because the cauliflower rice contains a tiny fraction of the carbohydrate that would normally accompany a rice based meal. For low calorie diets just be mindful of your portion sizes.
What do you eat with Teriyaki Salmon?
I love to eat this on its own. But you could serve with rice or quinoa if you want a more substantial carb based meal. It’s also lovely with some avocado if you want to bulk it out without adding carbohydrates.
What wine goes with teriyaki salmon?
As a former wine maker, my favorite alcohol to have with this dish is a dry sake. But if I was going to have wine I would choose a crisp dry Riesling or pinot gris.
When do you put teriyaki sauce on salmon?
If cooking int he oven like this I like to add the sauce just before cooking or even marinate the salmon with the skin side up in the sauce so the sauce covers the flesh but doesn’t cover the skin. This flavors and tenderizes the flesh while keeping the skin dry so the skin crisps up when cooking. If cooking in a frying pan I add the sauce after the salmon has cooked to avoid buring the sauce on the bottom of the skillet or pan.
How to cook teriyaki salmon in the air fryer?
Pour the sauce over the salmon as per the recipe then cook in the air fryer at 200C (400F) for about 10 minutes or until the skin is crisp and the salmon is cooked to your liking.
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3+ Ingredient Teriyaki Salmon
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Have fun in the kitchen!