Teriyaki Salmon Recipe with Avocado Crema

Teriyaki salmon is an easy, flavor-packed dinner that combines tender salmon with a sweet and savory homemade sauce. Our baked teriyaki salmon with avocado crema comes together in about 25 minutes and works well for both weeknights and special meals.

The oven method helps keep the salmon moist, while the avocado crema adds a smooth, fresh finish. If you want a salmon dinner that feels polished without being complicated, this recipe is a great one to keep on repeat.

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How to Make Teriyaki Salmon

Start by choosing salmon fillets that are close in size and thickness so they cook at the same rate. A quick check before cooking makes a big difference here. The fish should smell fresh and the flesh should feel firm, not soft or sticky.

Once the salmon is prepped, the rest of the process is straightforward. Season the fillets, coat them with teriyaki sauce, and bake until just cooked through. The sauce adds a glossy finish and deep flavor, while the oven method helps keep the salmon tender.

This recipe works well for a full dinner, but it can also be adapted for smaller portions if you want to serve it as an appetizer.

Salmon Skin Tips for Better Texture and Presentation

Here's a simple technique to add flavor and improve presentation if you choose to keep the skin on. The skin helps keep the salmon moist and less likely to dry out while cooking. It can always be removed after cooking if preferred. Everything comes down to technique.

The key to making sure your salmon looks and tastes its best is in the preparation. Here are a few tips:

• When shopping for salmon, look for evenly thick fillets so they cook evenly.
• If you're planning on serving the salmon skin-side up, make 3 straight cuts on the skin side. This helps the heat penetrate the skin and prevents it from curling during cooking.
• Season the salmon generously with salt and pepper to bring out the natural flavor of the fish.
• Preheat your oven before cooking the salmon so it cooks evenly throughout.

The cuts resemble the salmon's gills.

`Pour two teaspoons of high-quality olive oil into a glass casserole dish to lightly coat the bottom. Then place the salmon in the dish and coat it fully with the sauce.`

Avoid regular table salt here if possible. Kosher salt gives you better control when seasoning and is commonly used in professional kitchens.

Best Oven Method

Here's where things get interesting, because this may not be a method you've tried before. Glazed salmon is delicious, but it can be tricky to keep moist. This oven-baked technique helps produce tender salmon every time.

Place a roasting rack on top of the casserole dish and set the salmon on the rack. Before putting the salmon in the oven, pour ½ cup to 1 cup of water into the bottom of the dish.

As the salmon bakes, the water in the dish creates steam underneath the rack, helping the fish stay moist and tender while the teriyaki glaze caramelizes on top.

By the end of cooking, much of the water will have evaporated, showing how the oven method helps protect the salmon from drying out.

Easy Homemade Teriyaki Sauce

Teriyaki sauce is a slightly sweet, savory sauce that works well for baking, grilling, or stir-frying. This homemade version is easy to make and can be adjusted to your taste.

What You Need

• ½ cup soy sauce
• ¼ cup rice wine vinegar
• ½ cup sake
• ½ cup mirin
• ¼ cup pineapple juice
• 2 tablespoons honey
• 3 to 4 tablespoons brown sugar
• 1 ½ teaspoons fresh ginger

Instructions

1. Combine all ingredients in a small saucepan over medium heat.
2. Cook until the sauce begins to thicken.
3. Remove from heat and let cool before using.

Baking Teriyaki Salmon

Temperature is one of the most important factors when cooking salmon. Preheat your oven to 375 degrees, then bake the salmon for 10 to 14 minutes. Remember that the fish will continue to cook slightly after it comes out of the oven, so keep that in mind when timing your meal.

If you're cooking more than two pieces of salmon, the cooking time may be slightly longer. Just keep an eye on it and adjust as needed.

Finishing the Teriyaki Glaze

Use fresh teriyaki sauce for finishing. Do not use the same bowl that held the raw salmon, as that could contaminate the sauce. Once the salmon is cooked, brush on a generous amount of sauce before serving.

Avocado Crema Recipe

Ingredients:

• Avocados
• Chopped shallots
• Lime juice
• Fresh ginger
• Kosher salt
• Serrano pepper
• Sour cream, yogurt, or heavy cream

Directions:

1. Add all the ingredients to a food processor and blend until smooth.
2. Taste, season, and adjust as needed.
3. Transfer to a bowl and serve.

How to Grill Teriyaki Salmon

Make sure the salmon is at room temperature. Season it with salt and coat it lightly with olive oil.

Grill Marks: Once the salmon is placed on the grill, avoid moving it if you want clean grill marks. The fish will stick to the grill grate at first, then release after 2 to 3 minutes as the skin cooks.

During grilling, brush on the teriyaki sauce. Use as much or as little as you like, and add more once cooked if needed.

Grill Cooking: Cook the fish on the side of the grill that is not the hottest. A grill temperature of 375 to 450 degrees works well.

Cook Time: High-heat grilling will cook the salmon faster than the conventional oven method. It should be done in about 10 minutes.

FAQs

📖 Recipe

Teriyaki Salmon Recipe with Avocado Crema

Steven Pennington

Sweet-savory teriyaki salmon baked until tender and finished with avocado crema. A restaurant-style salmon dinner ready in about 25 minutes.

5 from 6 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 people

Calories 580 kcal

Suggested Equipment

Ingredients

  

Teriyaki Sauce

• ½ cup Soy Sauce
• ¼ cup Rice Wine Vinegar
• ½ cup Sake
• ½ cup Mirin
• ¼ cup Pineapple Juice
• 2 Tablespoon Honey
• 2 Tablespoon Brown Sugar
• 1 ½ Tablespoon Fresh Ginger Grated
• 1 teaspoon Garlic Minced

Avocado Crema

• 2 whole Avocados
• 1 Tablespoon Shallot Minced
• 2 Tablespoon Greek Yogurt
• 1 ½ teaspoon Serrano Pepper Seeded
• 1 teaspoon Fresh Ginger Grated
• ½ teaspoon Kosher Salt
• ½ juice Lime

Salmon

• 4 filets Salmon
• 5 Tablespoon Teriyaki Sauce
• 2 Tablespoon Olive Oil
• 1 Tablespoon Kosher Salt

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Instructions

 

• Prepare the Teriyaki Sauce

  Combine the soy sauce, rice wine vinegar, sake, mirin, pineapple juice, honey, brown sugar, and ginger in a small saucepan over medium heat. Cook until the sauce begins to thicken. Remove from the heat and let cool. Add a little water if needed to adjust the consistency.

• Prepare the Salmon

  Inspect the salmon and remove any pin bones. Pat the salmon dry, then season with kosher salt and black pepper. Lightly coat the bottom of a glass casserole dish with olive oil.

  Place the salmon in the dish and coat with teriyaki sauce. Set a roasting rack over the dish and place the salmon on the rack. Add ½ cup to 1 cup of water to the bottom of the dish to create steam while baking.

• Bake the Salmon

  Start by lightly coating a glass casserole dish with two teaspoons of olive oil. Place the salmon in the dish and coat it fully with teriyaki sauce so the glaze can cook onto the fish.

  Bake at 375°F for 10 to 15 minutes, depending on thickness. As the salmon cooks, the sauce will begin to caramelize and deepen in flavor.

  During the last 5 to 10 minutes, re-glaze the salmon with additional teriyaki sauce to build more flavor and create a richer finish.

  Once the salmon is cooked through, brush with a small amount of fresh sauce just before serving for a clean, glossy finish.

Serving / Plating

• Take the plates and warm them up in the oven for a few minutes.

  Warning: placing a warm piece of fish on a cold plate will suck the heat out of your salmon very quickly.

• Make the Avocado Crema

  Add 2 avocados, half of 1 serrano or jalapeno pepper, fresh ginger 1 to 2 teaspoons, 2 tablespoons of Greek yogurt, ½ teaspoon of kosher salt or more to taste, the juice of ½ of one lime, add more if needed.
• Plating

  Spoon a few tablespoons of avocado crema onto the center of the plate and spread gently with the back of a spoon.

  Place the cooked salmon on top of the crema or slightly off-center for a more refined presentation.

  Drizzle a small amount of fresh teriyaki sauce over the salmon. Garnish with chopped parsley or microgreens. Finish with a light squeeze of fresh lime or lemon juice.

Video

Notes

• Use evenly thick salmon fillets for more even cooking.
• Keeping the skin on can help protect the fish from drying out during baking.
• Bake time will vary based on thickness, so start checking around the 10-minute mark.
• Use fresh teriyaki sauce for finishing, not the sauce that touched the raw fish.
• To check doneness, insert a metal skewer or cake tester into the thickest part of the fish for a few seconds, then touch it to your chin or lower lip. If it feels hot, the salmon is ready.
• Salmon is typically done at about 140°F in the center.
• Leftover salmon can be refrigerated for up to 3 days.

Keyword Baked Teriyaki Salmon, Teriyaki Salmon, Teriyaki Salmon with Avocado Crema