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Baked Salmon Fillet Recipe

Author Sharon Wong at Nut Free Wok


  • 4 pieces of salmon fillets about 6 oz each
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 1/4 cup teriyaki sauce
  • non-stick cooking spray or brush your baking sheet with a little oil at step 2
  • 4 tablespoons rice crispy cereal I use Erewhon Crispy Brown Rice


  1. Preheat oven 350°F.
  2. Line a baking sheet with foil for easy clean up.
  3. Scale and rinse fillets with cold water, pat dry with paper towels.
  4. Sprinkle each fillet with garlic powder and dried parsley.
  5. Pour teriyaki sauce on the foil lined tray, place the salmon fillets down on the sauce to coat the flesh, spray the skin with non stick cooking spray, and then flip and arrange the fillets skin side down.
  6. Sprinkle each fillet with rice cereal, pressing down gently.
  7. Bake for 8-10 minutes on the middle rack, adjusting for the thickness of the fillets, the salmon is ready when the sides of the fillets look cooked and the seasonings on top of the fillet turn slightly brown.
  8. Optional: Broil on high for 1 minute to crisp up the cereal, do not move the tray (leave it on the middle shelf) and set a timer.