Let’s explore the rich flavors of Japan with my Baked Teriyaki Yellowtail recipe! Crafted with tender yellowtail fillets marinated in a homemade teriyaki sauce, baked to perfection, and finished with a delicious teriyaki glaze! It’s an easy-to-follow recipe that promises to delight your taste buds with its vibrant flavors. Say hello to this baked yellowtail recipe that’s sure to become a favorite in your household!
Table of Contents
Why I Love This Recipe
Let me tell you why I absolutely love this recipe! It’s a seamless fusion of authentic Japanese flavors with the convenience of simple preparation. Picture juice tender yellowtail fillets, similar to those I use in my popular Seared Hamachi Yellowtail and Japanese Baked Hamachi recipe, soaking up a homemade Teriyaki Sauce based marinade before being baked to perfection in the oven!
What sets this dish apart is my special technique—I don’t just drizzle the teriyaki sauce on top afterward like in my Teriyaki Salmon Bowl, but instead, I ensure maximum flavor infusion by marinating the yellowtail first and then brushing on a reduction of the marinade as a glaze!
This yields tender, sweet-savory yellowtail with a subtle hint of ginger, perfect for anyone seeking an easy, healthy, and utterly delicious Japanese-style fish dish. If you’re eager to impress your taste buds with bold flavors and minimal effort, this recipe is your ticket for a taste of authentic Japanese baked yellowtail right in your own kitchen!
Ingredients
Ingredients
- Yellowtail Fillet – Japanese Yellowtail Hamachi fillet found at most Asian or Japanese supermarkets.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Used as the base of the teriyaki sauce.
- Soy Sauce – low-sodium Soy Sauce preferred. Used as the base flavor in teriyaki sauce.
- Sweetener – sugar substitute or preferred sweetener.
- Ginger – freshly grated ginger, used in the teriyaki sauce marinade.
- Green Onions – chopped fresh green onions used as a garnish.
🍣 Hamachi Note
Note that Japanese Yellowtai is distinct from California/Baja yellowtail or kingfish. While they may appear similar, the texture and tenderness of yellowtail hamachi are unique and not interchangeable with the others.
🍶 Mirin Note
While Mirin is a traditional ingredient in teriyaki sauce, this recipe accommodates for the potential unavailability of mirin in certain locations by adjusting the ratio of Japanese sake and sweetener.
Essential Kitchen Equipment
- Toaster Oven (recommended for shorter preheating)
- Silicon Baking Mat or Parchment Paper
- Ziplock Bag
Directions
Step 1 Start by boiling Japanese sake in a skillet for 15-20 seconds.
🍶 Boiling Sake Pro Tip
For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.
Step 2 In a mixing bowl, combine boiled Japanese sake, sweetener, and soy sauce, stirring until all the sweetener has dissolved.
Step 3 Pat the yellowtail fillet dry as needed with a paper towel. Place the fillets in a ziplock bag, pour in the teriyaki marinade remove as much as air possible from the bag and close. Transfer to the fridge and marinate for 1-2 hours.
💡 Marinating Pro Tip
For maximum flavor, marinate the yellowtail fillets for the full 2 Hours.
🌀 Removing Air Pro Tip
Fully Submerge the Zip Lock Bag Underwater, allowing any air to escape before sealing it shut.
Step 4 Remove the yellowtail from the marinade and allow any extra marinade to drip off. Transfer the fillets to a baking sheet lined with a silicone baking mat and bake at 425°F for 8-10 minutes. Keep the extra marinade.
🌡 Internal Temperature Check
For fish, the safe internal temperature is 145°F, but it’s advisable to stop cooking at 140°F to avoid overcooking and maintain juiciness and tenderness.
Step 5 Add the leftover marinade into a sauce pan and boil over medium heat until slightly thickened like a glaze, about 2 minutes. Once the yellowtail is done baking, brush the glaze on the yellowtail and serve.
🌿 Garnishing Pro Tip
Garnish your yellowtail with chopped Green Onions before serving.
Recipe Variations
For a delightful twist, try my Teriyaki Salmon Bowl variation. Skip the marinade and instead, simply drizzle teriyaki sauce over salmon, then serve it atop a bed of fluffy rice.
Pairing Recommendations
Pair your baked teriyaki yellowtail with traditional Japanese sides like Japanese Spinach Salad or Japanese Cabbage Salad, along with a bowl of warm Tofu Miso Soup, rice of choice and a side of Japanese Soy Sauce Pickled Garlic for a complete Japanese style baked fish meal.
Frequently Asked Questions
How long should I marinate the yellowtail fillets for the best flavor?
For the best flavor, I recommend marinating the yellowtail fillets for at least 2 hours. This duration allows the flavors to penetrate the fish fully. However, if you prefer a stronger flavor, you can marinate for up to 4 hours.
Can I use store-bought teriyaki sauce instead of making my own?
While you can use store-bought teriyaki sauce as a substitute, I highly recommend making your own for this recipe. My version of the homemade teriyaki sauce used in this recipe is specially crafted to complement fish.
Is it necessary to reduce the marinade and use it as a glaze?
While it's not absolutely necessary to reduce the marinade and use it as a glaze, I highly recommend doing so for the fullest flavor experience. Skipping this step won't completely ruin the dish, but you may find that the flavors aren't as robust as they could be.
Storage Tips
Store any leftovers in an airtight container and refrigerate for up to 3-5 days.
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Watch How To Make It
Baked Teriyaki Yellowtail
Ingredients
- 1/2 lbs Japanese Yellowtail Fillet hamachi, 2 pieces
- 2 tbsp Japanese Sake
- 2 tbsp Soy Sauce
- 2 tbsp Sweetener your preferred sweetener
- 1/4 Inch Ginger grated
- 1 Stalk Green Onions chopped
Instructions
- Gather all the ingredients.
- Combine boiled Japanese sake, soy sauce, sweetener, and grated ginger in a mixing bowl.
- Pat dry the yellowtail fillets and place them in a ziplock bag. Pour in the marinade, remove excess air, and seal the ziplock bag. Marinate in the fridge for 1-2 hours.
- Remove the yellowtail fillets from the marinade and place them on a baking sheet lined with a silicone baking mat. Save the marinade. Bake at 425°F for 8-10 minutes.
- Pour the excess marinade into a saucepan and reduce it until a glaze forms over medium heat, around 2 minutes. Use this glaze to brush onto the yellowtail fillets before serving and garnish with chopped green onions.
