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Five Spice Teriyaki Salmon

Five Spice Teriyaki Salmon. A tasty twist on teriyaki salmon with the flavourful addition of Chinese five spice powder to the sauce. Delicious!

Five Spice Teriyaki Salmon close up photo for post featured image

Five Spice Teriyaki Salmon.

We normally eat our fish quite simply prepared at our house. Baked, pan fried or light poached with a squeeze of lemon is usually enough for me.

However, sometimes a change of pace is in order. This great baked teriyaki salmon is one of the ways we really enjoy pumping up the flavour of that beautiful fish.

Three pieces of salmon fillet for Pan Seared Salmon with Dijon Maple Butter Sauce

Try to choose salmon fillets of approximately the same thickness so they gook evenly in the same amount of time.

Chinese five spice powder gives this recipe a little extra exotic flavour. It pairs exceptionally well with the teriyaki flavours and the robust taste of the fresh salmon.

Of course, the five spice powder can be omitted from this Teriyaki salmon recipe if you so choose. There is still plenty of flavour in the Teriyaki sauce to make this an outstanding meal.

20 Best Seafood Dinner Recipes photo collage with title text for Pinterest

If you’re looking for more great ideas like this, check out this collection of 20 of Our Favourite Seafood Dinners.

Originally published April 2012. Updated April 2020 to include nutritional information and a new print page.

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Five Spice Teriyaki Salmon close up photo for post featured image
Yield: 4 servings

Five Spice Teriyaki Salmon

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Five Spice Teriyaki Salmon. A tasty twist on teriyaki salmon with the flavourful addition of Chinese five spice powder to the sauce. Delicious!


  • Four 6 ounce salmon fillet portions, about 1 1/2 inches thick

For the marinade/sauce base

  • 1/2 cup soy sauce, preferably reduced salt soya sauce
  • 1/2 cup honey
  • 1/4 tsp five spice powder, or cinnamon
  • 1/2 cup brown sugar
  • 2 tsp sesame oil
  • 4 tbsp rice wine vinegar, or apple cider vinegar
  • 1 tbsp fresh ginger, very finely grated (freezing ginger makes it easier to grate)
  • 1/2 tsp freshly ground black pepper

To be added to the marinade to later make the sauce

  • 2 cloves minced garlic
  • 2 tbsp olive oil
  • 1/4 cup water


For the marinade

  1. Mix together the soy sauce, honey, brown sugar, five spice powder, rice wine vinegar, ginger and black pepper.
  2. Place the salmon fillets in a Ziploc bag with the marinade and let rest in the fridge for about an hour.
  3. In a small saucepan lightly saute together the minced garlic and olive oil.
  4. Drain the marinade from the fish and add to the garlic and oil. Add the 1/4 cup water and simmer until the sauce thickens to a glaze-like consistency.
  5. Preheat oven to 425 degrees F. Place the marinated salmon fillets on a parchment lined baking sheet and bake for about 15 minutes.
  6. At his point begin brushing the marinade on the salmon and returning it to the oven for a couple of minutes between coatings. I normally glaze it about 3 times. You can always add more of the sauce to the fish when serving.
  7. Very good served with jasmine rice.


  • The nutritional information includes the sauce which is enough to serve over the salmon and with rice or your favourite noodles.
  • If cutting back on the sugar and honey in this recipe be sure to cut the soy sauce back proportionally to maintain the balance between sweet and salty , important to a teriyaki salmon recipe.

Nutrition Information



Serving Size

4 servings

Amount Per Serving Calories 579Total Fat 30gSaturated Fat 5gUnsaturated Fat 22gCholesterol 94mgSodium 1148mgCarbohydrates 66gFiber 1gSugar 62gProtein 36g

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Five Spice Teriyaki Salmon on Black Rice with Sesame Pak Choi – no ordinary cook

Friday 26th of February 2021

[…] The recipe for the salmon came from […]

Paula Janes

Wednesday 8th of April 2020

Going to try this recipe at the cabin this weekend. If served with noodles, what kind would you recommend?

Barry C. Parsons

Tuesday 22nd of April 2014

No, do not cover it. The time depends on how quickly it is boiling. When it coats the back of a spoon it should be ok.


Friday 11th of April 2014

How long usually until the sauce is to a glaze-like consistency while simmering? And do you cover it or not?


Saturday 28th of July 2012

Made this 3 times! Its amazing!!!!!

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