Oven baked salmon belly teriyaki is an irresistible main dish everyone is sure to love! The melt-in-your mouth tender strips of salmon bellies are quick and easy to prepare with a sweet, savory, and tangy teriyaki and honey sesame marinade, and bake for only 15 minutes.

Broiled salmon with skin is another great quick salmon recipe for you to try.

I absolutely love all things salmon, quite literally from head to tail. The lightly sweet meat is easy to compliment with a great variety of seasonings and cook any number of ways! This baked salmon belly teriyaki is one of my favorite recipes for enjoying an exceptionally succulent piece of fish with lots of bold, exciting flavors. It's always a hit at the dinner table!

The fatty belly is the most delectable cut of salmon: The meat is soft and flakes easily wit a fork, but oven baking also gives the outside of the strips a nice bit crispness. To enhance the natural sweetness of the bellies, we first marinate them in a vibrant teriyaki marinade...

It's quick and easy to whip up with simple ingredients like teriyaki sauce, honey, maple syrup, and sesame oil - plus a generous bit of fresh ginger and garlic for a delightful kick of spice. If you're a seafood lover, you might also want to try red fish tacos, another delightful dish that's sure to impress!

Although the dish tastes wonderfully decadent it is actually super convenient to make, even on a busy weeknight. The salmon marinates for as little as 20 minutes, or quickly prep when you get home in the evening and marinate the fish for up to 2 hours (you can even whisk up the marinade itself up to a week in advance and keep it in the fridge until ready to use).

Then bake for 15 minutes or less, and serve with your favorite carb and veggie side dishes. Avocado tartare would be a great elegant side dish.

Recipe ingredients

Salmon belly strips. Long strips will be 1 to 2 inches wide and several inches long. Thaw overnight in the fridge if frozen. Pat dry with a clean towel before cooking.

Teriyaki sauce. The tanginess, plus sweet and salty flavors of the thick sauce compliments the richness of the belly meat.

Honey. Or maple syrup, if you prefer. Either option provides a nice sweetness to bring together the tangy teriyaki and spicy ginger.

Sesame oil. A light yet luscious oil with a slight nutty taste.

Ginger. Freshly peeled and minced is best.

Garlic. Minced garlic adds a bold punch of sharp earthy flavor.

Garnishes. Top the fish with fresh slices of green onions and/or sesame seeds, if you like. They finish the dish with a nice bit of crisp texture.

How to make this salmon belly recipe

Start by gathering a mixing bowl large enough to comfortably hold your salmon belly strips (you can also use a zip lock bag). In this bowl, blend together the teriyaki sauce, your choice of honey or maple syrup for a touch of sweetness, sesame oil for a nutty undertone, and the aromatic duo of freshly minced ginger and garlic. Stir the mixture until all the ingredients meld into a marinade.

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Next, add the salmon belly strips to this flavorful bath. Gently mix, ensuring each strip is thoroughly coated in the marinade. For the flavors to truly penetrate the salmon, let the strips rest in the marinade for a minimum of 20 minutes. However, for a deeper flavor profile, consider marinating for up to 2 hours. If marinating for longer duration, cover the bowl and place it in the refrigerator.

While the salmon is marinating, preheat your oven to a moderate 375°F. To simplify the cleanup process later, line a baking sheet with either parchment paper or aluminum foil.

Once the salmon has sufficiently marinated, arrange the strips on your prepared baking sheet. It's crucial to lay them out in a single layer, ensuring they don't overlap, so each piece cooks evenly.

Slide the baking sheet into the preheated oven. Let the salmon belly strips bake for about 12-15 minutes. You'll know they're ready when the edges take on a caramelized appearance, and the centers are fully cooked, yielding easily to a fork.

After taking the salmon out of the oven, enhance its appearance and flavor by sprinkling toasted sesame seeds over the top. For a burst of color and a fresh bite, add thinly sliced green onions over the baked salmon belly strips. The dish is now ready to be served and enjoyed!

Side dishes

Steamed Rice: The simplest and most classic side. The plain rice balances the rich flavors of the teriyaki.
Stir-Fried Vegetables: Use a mix of bell peppers, snap peas, broccoli, and carrots. Sauté in a pan with a bit of oil, garlic, and a splash of soy sauce.
Cucumber Salad: Thinly slice cucumbers and toss with rice vinegar, a pinch of sugar, and sesame seeds.
Miso Soup: This traditional Japanese soup with tofu, seaweed, and green onions is both comforting and light.
Edamame: Boiled young soybeans lightly salted are easy to prepare and make a great snack or side.
Sautéed Spinach: Quickly sauté spinach in garlic and a bit of sesame oil for a healthy and easy side.
Grilled Asparagus: Lightly oil and grill asparagus until tender. Sprinkle with sesame seeds if desired.

Storage and leftovers

Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for about 40 seconds. This method will not dry out the fish because of the high fat content.

Expert tips

When placing the salmon bellies on the baking sheet, ensure they don't overlap or touch. This ensures even cooking and caramelization.
If you're using sesame seeds for garnish, toast them lightly on a dry pan for a minute until they're fragrant. This releases their natural oils and enhances their flavor.
If you prefer a thicker glaze, you can reduce the marinade in a saucepan for a few minutes until it's syrupy. This intensified glaze can be drizzled over the salmon after baking.
Feel free to add ingredients to your marinade or glaze, such as a touch of chili for heat, or orange zest for a citrusy twist.

Frequently asked questions

Is it better to bake salmon covered or uncovered?

Salmon is best cooked uncovered in the oven. Covering the fish will trap in moisture, which can make the delicate flesh mushy.

What is salmon belly?

It is one of the best parts of the salmon, in my opinion! The belly is a fatty section of meat located just under the loin. There is very little muscle here, so the flesh is super tender.

Is it good to eat salmon belly?

Belly meat is the richest part of the fish with a fairly high concentration of fat. However, it is still much leaner than red meat or other "heavy" proteins.

How long can you marinate salmon?

I recommend marinating the fish belly for up to 2 hours, max. It needs at least 20 minutes to infuse the meat with all of those delicious teriyaki flavors. But too long and the marinade will go from tenderizing to pulverizing the salmon... Not good!

Should you marinate in the fridge or out?

Salmon should be kept covered in the refrigerator when marinating. This is regardless of ingredients being used.

How long does homemade teriyaki marinade last?

Unused honey sesame teriyaki sauce can be stored in a container with a lid and kept in the fridge for up to 2 weeks.

Discard any used leftover marinade that the salmon was in.

Baked Salmon Belly Teriyaki

Yield: 3

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 40 minutes

Ingredients

1 lb salmon belly strips
¼ cup teriyaki sauce
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 green onion, thinly sliced (for garnish)
Toasted sesame seeds (for garnish)

Instructions

In a bowl, combine teriyaki sauce, honey (or maple syrup), sesame oil, minced ginger, and minced garlic. Mix well.
Add salmon belly strips to the marinade, ensuring each strip is well-coated. Let them marinate for at least 20 minutes (the longer, the better, up to 2 hours).
Set your oven to 375°F. On a baking sheet lined with parchment paper or aluminum foil, lay out the marinated salmon belly strips. Make sure they don't overlap.
Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are caramelized and the center is cooked through.
After removing from the oven, sprinkle the baked salmon belly with toasted sesame seeds and sliced green onions.

Notes

When placing the salmon bellies on the baking sheet, ensure they don't overlap or touch. This ensures even cooking and caramelization.
If you're using sesame seeds for garnish, toast them lightly on a dry pan for a minute until they're fragrant. This releases their natural oils and enhances their flavor.
If you prefer a thicker glaze, you can reduce the marinade in a saucepan for a few minutes until it's syrupy. This intensified glaze can be drizzled over the salmon after baking.
Feel free to add ingredients to your marinade or glaze, such as a touch of chili for heat, or orange zest for a citrusy twist.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 95mgSodium: 1016mgCarbohydrates: 18gFiber: 2gSugar: 13gProtein: 37g