Baked Salmon Teriyaki Glaze

The first time I made teriyaki salmon at home, I stood over the stove watching the sauce bubble, convinced I'd ruined it when it suddenly transformed into this glossy, thick coating that clung perfectly to the fish. Now it's the recipe I turn to when I want something that looks impressive but actually takes minutes to prepare.

Last summer, my sister came over after a particularly rough week at work, and I served this salmon with just some plain rice. She took one bite and actually stopped mid-conversation, eyes closed, and said this was exactly what she needed. Sometimes food really does comfort people in ways nothing else can.

Ingredients

• 4 skinless salmon fillets (6 oz each): Fresh salmon makes all the difference here, and I've found that slightly thicker fillets stay juicier in the oven without drying out at the edges
• 1 tablespoon olive oil: This creates a subtle barrier between the fish and the glaze, helping everything cook evenly without sticking
• Salt and black pepper: Keep these nearby before you start, since you'll want to season both sides generously before the glaze goes on
• 1/4 cup low-sodium soy sauce: I switched to low-sodium after one batch turned out so salty we couldn't finish it, and now the other flavors actually shine through
• 2 tablespoons honey: Honey gives a deeper, more complex sweetness than white sugar, though I've used maple syrup in a pinch and it still works beautifully
• 2 tablespoons mirin: This Japanese sweet rice wine adds a subtle depth you can't quite replicate, though dry sherry will work if you're in a bind
• 1 tablespoon rice vinegar: Just enough acidity to cut through all that sweetness and balance the sauce perfectly
• 1 tablespoon brown sugar: The molasses in brown sugar gives the glaze a gorgeous amber color and a slightly caramelized flavor
• 2 teaspoons sesame oil: Don't skip this, that nutty aroma when the sauce heats up is absolutely intoxicating
• 2 cloves garlic, finely minced: Fresh garlic is non-negotiable here, since powdered garlic never gives you that punchy, aromatic kick
• 1 teaspoon fresh ginger, grated:I've tried skipping the ginger when I didn't have any, and the sauce just tasted flat, so keep a piece of ginger in your freezer specifically for recipes like this
• 1 teaspoon cornstarch mixed with 2 teaspoons water: This little slurry is what transforms the sauce from thin to glossy, and make sure to mix it until completely smooth before adding
• 1 tablespoon sesame seeds: Toast these in a dry pan for just 30 seconds before sprinkling, and the nutty flavor becomes so much more pronounced
• 2 scallions, thinly sliced: These add a fresh bite that cuts through the rich glaze, and the green makes everything look restaurant-worthy

Instructions

Preheat your oven to 400°F:

Line a baking sheet with parchment paper, which means zero cleanup later, or give it a light coating of oil

Season the salmon fillets:

Pat the fish completely dry with paper towels, drizzle with olive oil, and season generously with salt and pepper on both sides

Arrange the salmon:

Place the fillets skin-side down on the baking sheet, leaving a bit of space between each piece so the heat can circulate evenly

Start the teriyaki glaze:

In a small saucepan over medium heat, combine the soy sauce, honey, mirin, rice vinegar, brown sugar, sesame oil, garlic, and ginger, stirring as it warms

Simmer until dissolved:

Let everything come to a gentle bubble and stir for about 2-3 minutes until the sugar completely dissolves and the mixture smells amazing

Thicken the sauce:

Stir in the cornstarch mixture and keep cooking for another 1-2 minutes, stirring constantly, until the sauce thickens enough to coat a spoon

Glaze before baking:

Spoon about half the teriyaki sauce over the salmon fillets, reserving the rest for later, and try to coat each piece evenly

Bake until perfect:

Bake for 12-15 minutes, checking at the 12-minute mark, until the salmon flakes easily when you test it with a fork

Finish with remaining glaze:

Transfer the salmon to serving plates, drizzle with the remaining teriyaki sauce, and sprinkle with sesame seeds and sliced scallions

Save

This recipe has become my go-to for bringing to friends who just had babies or are recovering from surgery. It travels well, heats up beautifully, and somehow feels like a genuine act of care in a way that lasagna or casserole never quite does.

Making It Ahead

The teriyaki glaze keeps for about a week in the refrigerator and actually tastes better after a day or two when all the flavors have time to meld. I often double the sauce portion and keep the extra in a jar for quick weeknight dinners.

Choosing The Right Salmon

I've learned to look for fillets that are the same thickness so they finish cooking at the same time. Wild salmon has a stronger flavor that stands up beautifully to the bold teriyaki, while farmed salmon stays a bit more tender and mild.

Serving Suggestions

Steamed jasmine rice is my classic pairing, but I've also served this over cauliflower rice for a lighter version and it works surprisingly well. Sautéed bok choy or roasted broccoli both complement the sweet glaze perfectly.

• The glaze also works beautifully on cod or tilapia if salmon isn't your thing
• Leftover salmon flaked into rice bowls with extra sauce makes the best next-day lunch
• If you're feeding a crowd, you can easily double the recipe and use two baking sheets

Save

Theres something so satisfying about making a sauce from scratch that you know youll never buy bottled teriyaki again. This salmon might just become one of those recipes you memorize because you make it so often.

Recipe FAQs

→ Can I marinate the salmon before baking?

Yes, marinating the salmon in half the teriyaki glaze for 15–30 minutes enhances flavor and tenderness.

→ What can I use instead of mirin?

Dry sherry or a combination of rice vinegar and a pinch of sugar can be good substitutes for mirin.

→ How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and is opaque throughout, usually after 12–15 minutes at 400°F (200°C).

→ Can I prepare the teriyaki glaze ahead of time?

Yes, the glaze can be made in advance and refrigerated. Reheat gently before using.

→ Are there allergy considerations to keep in mind?

This dish contains fish, soy, and sesame, which are common allergens. Use tamari for a gluten-free soy sauce option.