Skip to main content

Salmon Teriyaki with Leek Panko Bread Crumbs

teriyaki leek salmon

This salmon recipe is super simple and full of flavor. And it's perfect for make aheads...just store it covered in the refrigerator for up to 2 days.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • ⅓ cup Kikkoman® Teriyaki Marinade & Sauce1 tablespoon Dijon-style mustard1 (2-pound) side salmon ½ cup Kikkoman® Panko Bread Crumbs½ cup chopped leeks (white & pale green parts only)1 tablespoon extra virgin olive oil ½ teaspoon kosher salt


  1. Preheat oven to 400°F. Place salmon in a large oven proof baking dish.
  2. Whisk teriyaki marinade and mustard in a small bowl. Pour over salmon.
  3. In another small bowl, combine panko bread crumbs, leeks, olive oil and salt. Sprinkle over fish. Roast at 400°F for 20 minutes, until crust is golden brown.
  4. Serve warm or room temperature. Store, covered in the fridge for up to 2 days.