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Orange Teriyaki Salmon

Orange Teriyaki Salmon

Flaky baked salmon with zesty orange teriyaki sauce. Done in thirty minutes!
Course Main Course
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 125kcal
Author Tiffany


  • 4 salmon fillets
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt


  • 1 tablespoon corn starch
  • 2 tablespoons cold water
  • cup sugar
  • cup orange juice
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ½ teaspoon sesame oil
  • 2 teaspoons minced garlic
  • 1 ½ tablespoons honey


  • Preheat oven to 400. Line a baking sheet with foil and grease with cooking spray.
  • Place salmon fillets on prepared cooking sheet side by side, but not touching. Sprinkle with garlic powder and salt. Fold the sides of the foil over the salmon (does not need to be tight, just loosely covering fillets). Bake 12-15 mins or until flaky and cooked through.
  • While salmon is cooking, prepare the sauce. In a small bowl combine cold water and corn starch and whisk until no lumps are present. Set aside. Add sugar, orange juice, soy sauce, rice vinegar, sesame oil, and garlic to another bowl and whisk to combine.
  • Pour mixture into a small sauce pan and bring to a boil, whisking throughout. Reduce to simmer and add honey. Mix in corn starch mixture and reduce heat to low. Whisk 1-2 minutes and allow to thicken.
  • When salmon is fully cooked, use a sharp knife to carefully remove skin from fillets. Serve hot and top generously with orange teriyaki sauce. Garnish with sesame seeds or fresh green onions if desired.


Make it spicy with a drizzle of sriracha or a pinch of red pepper flakes. 


Calories: 125kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 957mg | Potassium: 89mg | Fiber: 1g | Sugar: 25g | Vitamin A: 42IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 1mg