5-Ingredient Teriyaki Baked Salmon

This healthy five-ingredient teriyaki baked salmon is an easy dinner recipe that takes just 30 minutes to cook.

I’ll be honest: I don’t really like cooked fish. But this teriyaki salmon is an exception as it’s not at all fishy tasting and has a melt-in-your-mouth texture that even non-fish lovers will enjoy. 

Written as is, this recipe is low-carb and paleo-friendly. To keep it low-carb, feel free to add an additional non-starchy side dish, like cauliflower rice or raw spinach. 

If you’re not on a low-carb diet, then I recommend pairing this simple teriyaki baked salmon with a cooked whole grain like whole grain couscous, quinoa, brown rice, or farro. 

Teriyaki Sauce Options 

Teriyaki sauce is delicious, but it can also get quite high in sodium and sugar. 

My go-to brand is Primal Kitchen No Soy Teriyaki. 

Not only do I love the flavor, but it’s also one of the lowest sugar options out there. Plus, it’s gluten-free, soy-free, vegan, paleo-friendly, keto-friendly, and Whole30 approved, so it’s perfect if you or anyone in your family is on a special diet. 

However, it can be quite expensive. For less costly options, I recommend Simple Truth Organic Sesame Teriyaki Marinade or Soy Vay Veri Veri Teriyaki Sauce. Of course, you can also make your own. 

Here’s my go-to quick, no-fuss teriyaki sauce: 

• ¼ cup coconut aminos (you can use low-sodium soy sauce, but it’ll have more sodium and won’t be gluten-free) 
• 3 tablespoons maple syrup or honey
• 1 tablespoon minced garlic
• 2 teaspoons freshly grated ginger

Makes 4 servings, about 2 tablespoons each.

One serving provides 40 calories, 0.5 grams fat (0 grams saturated), 0 mg cholesterol, 35 mg sodium, 11 grams carbohydrates, 10 grams sugar, and 0 grams protein. 

Tips for cooking salmon 

• No one likes overcooked, dry fish. And while you can do the flake test with a fork, I highly recommend using a meat thermometer to tell when your salmon is done cooking. 
• In general, salmon will take 12-15 minutes to cook at 400 degrees F. However, the most precise way to estimate cooking time is to cook for 6 minutes for every 1 inch of thickness. For example, if the thickest part of your fillet is 2 inches thick, check your salmon after 12 minutes. 
• To measure the internal temperature, make sure to insert the thermometer into the thickest part of the fish. While the FDA recommends cooking salmon to 145 degrees F, I like my salmon a little more medium to medium-rare and take it out at 135 degrees F.