Baked Salmon Teriyaki Glaze

I burned my first teriyaki glaze so badly the smoke alarm went off and my neighbor knocked on the door. Now I know to keep the heat gentle and never walk away from simmering sugar. This baked salmon has since become my go-to for impressing dinner guests without breaking a sweat.

The first time I made this for my family, my sister scraped the baking sheet clean with her fork, chasing every last bit of that sticky glaze. She still texts me asking when I'm making it again. That's when I knew this recipe was a keeper.

Ingredients

• Salmon fillets: Look for fillets with firm, bright flesh and no fishy smell. Skin-on helps the fish hold together during baking, but skinless works just as well if you prefer.
• Olive oil: A light coating prevents sticking and helps the seasoning adhere, plus it keeps the fish moist as it bakes.
• Soy sauce: The salty backbone of the glaze. Low sodium gives you better control over the final flavor, and tamari swaps in seamlessly for a gluten-free version.
• Honey or maple syrup: This is what gives the glaze its shine and gentle sweetness. Maple syrup adds a slightly earthier note if you want to skip refined sugar.
• Brown sugar: It deepens the caramel flavor and helps the glaze cling to the fish as it bakes.
• Rice vinegar: A splash of acidity cuts through the richness and brightens the whole dish.
• Mirin: Optional but wonderful. It adds a subtle sweetness and a hint of complexity that makes the glaze taste more authentic.
• Sesame oil: Just a teaspoon brings a toasty, nutty aroma that makes the kitchen smell incredible.
• Garlic and ginger: Freshly minced and grated, these two are the aromatic soul of the glaze. Don't skip them.
• Cornstarch slurry: This is the magic thickener that turns a thin sauce into a glossy, spoonable glaze in minutes.
• Sesame seeds and green onions: They add crunch, color, and a fresh finish that makes the dish look as good as it tastes.

Instructions

Prep the oven and salmon:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Pat the salmon fillets completely dry with paper towels, then rub them with olive oil and season both sides with salt and pepper before placing them skin-side down on the sheet.

Simmer the glaze:

In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, mirin, sesame oil, garlic, and ginger. Bring it to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves and the kitchen smells sweet and savory.

Thicken it up:

Mix the cornstarch with cold water until smooth, then stir it into the simmering sauce. Let it cook for 2 to 3 minutes, stirring constantly, until the glaze thickens enough to coat the back of a spoon.

Glaze the salmon:

Use a pastry brush to coat each fillet generously with the teriyaki glaze, saving a little extra for drizzling later. The glaze should pool slightly around the edges of the fish.

Bake until flaky:

Slide the baking sheet into the oven and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the edges start to caramelize. If you want a darker, stickier top, switch to broil for the last 1 to 2 minutes, watching closely so it doesn't burn.

Finish and serve:

Drizzle the remaining glaze over the fillets, then scatter sesame seeds and sliced green onions on top. Serve immediately with lemon wedges on the side for a bright, citrusy squeeze.

Save

One evening I served this with jasmine rice and snap peas, and my partner looked up mid-bite and said it tasted like our favorite takeout spot, only better. That's the moment this recipe went from experiment to weeknight staple.

What to Serve It With

I usually pair this salmon with fluffy steamed rice to soak up every drop of glaze, plus a quick side of sautéed bok choy or roasted broccoli. A crisp cucumber salad with rice vinegar dressing also cuts through the richness beautifully and keeps the meal feeling light.

How to Store and Reheat

Leftover salmon keeps in an airtight container in the fridge for up to three days. Reheat it gently in a 300°F oven for about 8 minutes, or enjoy it cold flaked over greens. Microwaving works in a pinch, but the texture won't be quite as tender.

Ways to Make It Your Own

This recipe is endlessly adaptable. Swap the honey for maple syrup or agave, add a pinch of chili flakes if you like heat, or stir in a tablespoon of orange juice for a citrusy twist. I've also used this same glaze on grilled chicken thighs and roasted tofu with great results.

• Try broiling the salmon for the last minute or two if you want a deeper caramelized crust.
• Substitute tamari for soy sauce to make it gluten-free without losing any flavor.
• Double the glaze recipe and save half in the fridge for drizzling over grain bowls or stir-fried vegetables later in the week.

Save

This dish has a way of turning a regular Tuesday into something special. I hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ How do you achieve a caramelized glaze on baked salmon?

Brush the salmon with teriyaki glaze before baking and broil for 1-2 minutes at the end to caramelize the top.

→ Can I use maple syrup instead of honey in the glaze?

Yes, maple syrup can replace honey to create a refined sugar-free glaze with similar sweetness.

→ What is the purpose of cornstarch in the teriyaki glaze?

Cornstarch mixed with cold water thickens the glaze, helping it adhere to the salmon during baking.

→ Is it necessary to use skin-on salmon fillets for this dish?

Both skin-on and skinless fillets work well; skin-on helps retain moisture during baking.

→ How can I make this dish gluten-free?

Swap soy sauce for tamari or another gluten-free soy alternative to keep the glaze gluten-free.