Toaster Oven in 7 Minutes: Easy Teriyaki Salmon

Simple, flavorful, and packed with savory-sweet goodness, this Teriyaki Salmon meal feels fancy but requires barely any effort. Marinated in a quick homemade mix and cooked to flaky perfection in just 7 minutes, it's a weeknight win. Bonus: no stove is needed—the HeatMate toaster oven does all the work!

Did you know? 

Salmon has been a culinary favorite for hundreds of years, with evidence of salmon fishing dating back over 5,000 years in regions like Scandinavia and the Pacific Northwest. In Japan, where teriyaki sauce originated, salmon has long been prized for its rich flavor and versatility. It is often grilled over charcoal or cooked in bento-friendly portions. This recipe pays homage to those traditions—just updated for the modern kitchen. 

Ingredients

🐟 Two medium size salmon fillets (3–4 oz each)

🍶 1/2 cup teriyaki sauce (any brand you love)

🧄 3 cloves garlic, thinly sliced

🥄 1 tbsp roasted sesame oil

🍶 1/2 oz sake

🍶 1 tsp mirin

🌱 1 tbsp green onion, finely sliced (for garnish)

⚪ 1 tsp sesame seeds (for garnish)

🍚 1/2 cup precooked rice (as a side dish)

Instructions

Prep Your Ingredients

Gather all your ingredients and get ready for some simple kitchen magic.

Mix Up the Marinade

Slice garlic cloves and add them to a bowl with teriyaki sauce. Then add sesame oil, sake, and mirin. Stir well to combine.

Marinate the Salmon

Place salmon fillets in the marinade and let them sit for 15 minutes to soak up all that flavor.

Prep the Pan

Line a HeatMate griddle pan with aluminum foil. Place the marinated salmon fillets on the foil. Brush the leftover marinade on top, and ensure the garlic slices sit on the fish. The fish will caramelize beautifully while baking.

Bake It to Perfection

Bake in your toaster oven at 400°F for 7 minutes. If you're using a HeatMate toaster oven, no preheating is needed.

Plate the Rice

While the salmon cooks, plate your 1/2 cup precooked rice in a neat mound (use a small bowl as a mold if you want it fancy).

Finish and Garnish

Place the cooked salmon fillet on top of the rice. Sprinkle sesame seeds over the salmon for a little crunch and garnish with green onion rings for a pop of color.

Dive In

Grab a fork, cut into the fillet, and enjoy that flaky, moist texture.

Chef's Notes

• Teriyaki Sauce: If you're feeling ambitious, you can make your own, but store-bought totally works. If possible, pick one with clean ingredients and no added corn syrup.
• Marinade Time: Even 15 minutes is enough, thanks to the intensity of teriyaki. But if you’ve got 30, go for it.
• Rice Tip: Leftover rice works like a charm here. Just heat it up before serving.

Wrapping It Up

A perfectly cooked salmon fillet with crispy roasted garlic and rich teriyaki glaze over a simple rice base — all from your toaster oven. Quick cleanup, minimal prep, maximum flavor. This is how weeknight dinners should be.

Hungry for more? Check out our Full Guide to Cooking Salmon in a Toaster Oven for more tips, techniques, and flavor twists.

Nutrition per Serving:

[External Reference - USDA FoodData Central]

Calories: ~320 | Protein: 24g | Carbs: 12g | Fat: 18g

(Values estimated for one fillet with 1/4 cup teriyaki sauce and 1/2 cup rice)