Baked Teriyaki Black Cod
Here I include the amount of teriyaki sauce I like to use per pound of fish. You may easily adjust the quantities to suit one person or a big crowd. Purchased teriyaki makes a speedy meal, but consider making your own to have on hand using the recipe that follows.



  • 1 pound cod (I have used regular wild cod, black cod, and salmon)
  • 1/3 cup teriyaki sauce
  • Optional garnish: sesame seeds or sliced green onions
  • For serving: rice and steamed broccoli or edamame, if desired


  1. Preheat the oven to 350 degrees.
  2. In a lightly-greased baking dish, pour the teriyaki sauce over the fish, flipping the fish to coat. You many also use a zipper-top bag and move the fish around a bit to fully coat with the sauce. Let marinate for 20 minutes or up to a few hours.
  3. Bake in the greased baking dish, with the excess marinade, for about 20-30 minutes or until fish flakes easily. Although the fish won’t stick to the pan, greasing it makes cleanup easier. For cod, I find 20-23 minutes perfect in my oven. Black cod usually takes a few minutes longer and salmon will vary depending on type of salmon used. Don’t hesitate to cut into fish and look for the center to be just barely cooked through. Basically, as soon as all the flesh looks opaque, you want to remove it from the oven immediately.
  4. (As an option, you may grill the fish until just cooked through, basting with additional sauce. This may be done on an outdoor grill or a grill pan.)
  5. Serve with residual marinade from the baking dish or extra on the side, and garnish with sesame seeds or sliced green onions, if desired.

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