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This oven-baked soy glazed salmon is a quick, easy, and healthy meal perfect for any day of the week! Fresh and tender salmon fillets coated in a sweet, savory, and incredibly flavorful soy sauce glaze, prepped and baked in just 30 minutes!
Salmon is easily one of my favorite proteins to cook and eat! It’s healthy, versatile, and so simple to prepare, even on a busy weeknight. I can pan-fry, bake, grill, or poach salmon, and it always turns out delicious!
When I only have 30 minutes to make dinner, this baked soy sauce salmon recipe is my go-to. The ingredients are simple and easy to find, the prep takes almost no time, and the flavors are absolutely amazing!
Want to try some of my best fish recipes ever? Consider Ginger Soy Fish, Baked Cod, or Lemon Butter Swai Fish next time!
Ingredients
- Salmon – I use fresh, skin-on salmon fillets for this recipe. They’re not as thick as other cuts so they cook faster and more evenly in the oven. Frozen salmon works just as well!
- Soy sauce – gives the dish its signature salty and umami flavor. I use regular or light soy sauce in most of my recipes.
- Oyster sauce – adds a depth of flavor to the glaze. It’s also slightly sweet, so it balances out the saltiness from the soy sauce.
- Sesame oil – a must in most Asian dishes! It adds a nutty, toasty, and aromatic flavor to the glaze. You can easily find this in regular supermarkets or Asian grocery stores.
- Brown sugar – gives the glaze its sweet and caramelized taste. I prefer using brown sugar over white for a more complex flavor.
See the recipe card for full information on ingredients.
Variations
- Sweetener. Substitute the brown sugar with honey for a sticky and sweet glaze, just like in Honey Teriyaki Salmon and Honey Garlic Butter Salmon. Maple syrup is another good option for a deeper, more complex flavor.
- Extra spicy. Instead of red pepper flakes, use sriracha to make Honey Sriracha Salmon or Garlic Sriracha Salmon.
- Miso. Add some miso paste to the glaze for an extra umami flavor, similar to my Miso Glazed Salmon.
- Citrus. Squeeze in some fresh lime juice for a zesty and tangy twist like in this Sriracha Lime Salmon. You can also mix in orange juice to make an Orange Teriyaki Glaze.
- Veggies. Make this sheet pan soy glazed salmon with bok choy, broccoli, or asparagus. Just toss the vegetables in olive oil and place them around the salmon fillets before baking.
What To Buy: Wild Or Farmed Salmon
I have lived in California for 25 years, and the salmon I always get is Pacific salmon. Most Pacific salmon are wild, but some are farmed.
There’s also Atlantic salmon, which is now an endangered species due to over fishing and habitat destruction.
If you can find wild-caught Pacific salmon, that is always the best option. It has a more vibrant color, firmer texture, and richer flavor compared to farmed salmon.
However, farmed salmon can still be a good alternative. Make sure to buy from a reputable source such as those imported from Norway. You can also look for labels that indicate sustainable farming practices.
Which Cut Of Salmon To Buy
If you have access to a fish market, you can buy a whole salmon and cut it into fillets yourself. But if that’s not an option, you can always buy pre-cut fillets from your local supermarket or grocery store.
Here are a few of the most common cuts you can choose from:
- Salmon fillet – flat and not as thick as other cuts. I recommend using salmon filler for this baked salmon soy sauce recipe.
- Salmon steak – a thick, cross-section cut around the fish that looks like a piece of steak. It usually has a bone in the center. You may need to increase the cooking time if you’re using it in this recipe.
- Supreme cut – a boneless cut from salmon fillet, which is usually rectangular in shape. It’s considered a prime cut for fillets, so it’s also a good option for this recipe.
How To Make Soy Glazed Salmon
I have tried all kinds of salmon recipes, from pan-seared to grilled ones, but this baked salmon with soy sauce and brown sugar glaze is by far my favorite!
The Asian soy sauce glaze is so easy to make, even for beginners, and it has a savory, caramelized flavor that pairs perfectly with the mild yet buttery flavor of salmon.
Here’s how to make this easy soy glazed salmon in the oven:
Preheat your oven to 375°F (190°C). Rinse the salmon under cold water and pat it dry with paper towels. If the fillets are too big, go ahead and cut them in half. Place the salmon fillets skin side down on a baking sheet lined with parchment paper or aluminum foil.
To make the soy sauce mixture, mix together the soy sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes in a bowl. Give it a good stir to combine everything well.
Brush the soy sauce mixture all over the surface of the salmon fillets. Make sure each piece gets a good coating.
Bake the salmon in the oven for about 20 minutes or until it’s cooked through. Once done, sprinkle the top with white sesame seeds and a bit of parsley. Serve it up hot and enjoy!
Helpful Tips
- The fresher the salmon, the better! I love using wild-caught salmon for maximum flavor, but farmed salmon works well too.
- I don’t cover the salmon while baking because the glaze needs time to thicken and caramelize. Covering it would prevent that from happening in just 20 minutes.
- I’m careful not to overcook the salmon—it should be tender and flaky, not dry. I take it out of the oven when the internal temperature is close to 145°F.
- Another way I check for doneness is by gently flaking the salmon with a fork. If it flakes easily, it’s ready to come out of the oven.
Frequently Asked Questions
In this recipe, I’m only using glaze on the salmon, so there is no need for marination. However, you can still marinate the salmon for no longer than 30 minutes.
Some people prefer to bake their salmon covered with foil, while others prefer to leave it uncovered. I chose to bake this soy salmon uncovered as it allows the glaze to caramelize in just 20 minutes. The glaze gives the salmon a nice finish while keeping it moist and tender on the inside.
The white substance that sometimes oozes out of salmon while cooking is called albumin. It is a natural protein in fish, and it tends to coagulate when heated, causing it to leak out of the flesh. While it may not look the most appetizing, it is completely harmless and can be easily wiped off after cooking.
This soy glazed salmon recipe has 267 calories per serving.
What To Serve With This Recipe
For a quick yet wholesome dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Soy Glazed Salmon
Ingredients
- 1 1/2 lbs. salmon fillet
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- white sesame, for garnishing
- chopped parsley, for garnishing
Instructions
- Preheat the oven to 375°F (190°C). Rinse the salmon with cold water and pat it dry with paper towels. If the salmon fillets are too large, cut them into two pieces. Transfer the fillets (skin side down) to a baking sheet lined with parchment paper or aluminum foil.
- Combine the soy sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes. Stir to mix well.
- Brush the soy sauce mixture over the surface of the salmon fillets.
- Bake in the oven for 20 minutes or until the salmon is cooked through. Top the salmon with white sesame seeds and parsley, and serve immediately.
Video
Notes
- The fresher the salmon, the better! I love using wild-caught salmon for maximum flavor, but farmed salmon works well too.
- I don’t cover the salmon while baking because the glaze needs time to thicken and caramelize. Covering it would prevent that from happening in just 20 minutes.
- I’m careful not to overcook the salmon—it should be tender and flaky, not dry. I take it out of the oven when the internal temperature is close to 145°F.
- Another way I check for doneness is by gently flaking the salmon with a fork. If it flakes easily, it’s ready to come out of the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was such an easy fantastic recipe! Thank you for sharing! I made sticky rice and topped mine with some green onion and sliced cucumber
Thank you for your comment, Hannah. Very glad you liked the salmon recipe.
I always come back to this recipe when I crave salmon for lunch/dinner. It’s SO good, I do baste the salmon a few times during the cooking process to help up the flavor of the sauce.
A wonderful sauce…yes…I tweaked a tad…put in 1 Tablespoon of lime juice in to balance out the sweetness. (It was also wonderful without…but I love limes.)
This was a delicious glaze but it would probably be better if I marinated the salmon in the sauce for 30 minutes before grilling. I will definitely use this again!
Thank you so much for this recipe!! It was delish and I even did not have two of the ingredients (red pepper flakes and the oyster sauce) which I will buy so I can make it again next week. So good and twenty minutes was perfect in our oven.
:)
Made this last week and everyone loved it so much that I’m doing it for dinner again tonight. Thank you for the recipe
Awesome!
Tried this simple recipe last night. I saved some of the sauce for sauteed Bok Choy. Two thumbs up from the guests for both the salmon & Bok Choy. Delicious.
Awesome! :)
Hi, I always end up with a lot of juice in the pan when I bake any fish. Will this recipe do the same? In any case what do to with that liquid?
The problem with liquid is you have to defrost the fish and pat very dry with paper towels.
I made this last night and it was so easy and so delicious!!! thanks for sharing!
I served it with Basmati rice, kimchi, roasted red pepper and a mixed green salad.
:)