Baked Salmon Teriyaki Glaze (Printable)

Tender baked salmon topped with a sweet and savory teriyaki glaze, garnished with sesame seeds and scallions.

# What You Need:

→ Fish

01 - 4 salmon fillets (6 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Teriyaki Glaze

04 - 1/4 cup low-sodium soy sauce
05 - 2 tablespoons honey
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon brown sugar
09 - 2 teaspoons sesame oil
10 - 2 cloves garlic, finely minced
11 - 1 teaspoon fresh ginger, grated
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water

→ Garnish

13 - 1 tablespoon sesame seeds
14 - 2 scallions, thinly sliced

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry. Drizzle with olive oil and season both sides with salt and pepper. Arrange fillets skin-side down on the prepared baking sheet.
03 - In a small saucepan over medium heat, combine soy sauce, honey, mirin, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Bring to a gentle simmer, stirring until sugar dissolves (about 2-3 minutes).
04 - Stir in the cornstarch-water mixture. Continue cooking for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
05 - Spoon half the teriyaki glaze over the salmon fillets, reserving the rest.
06 - Bake for 12-15 minutes, or until salmon flakes easily with a fork and is just cooked through.
07 - Transfer salmon to plates. Drizzle with remaining teriyaki glaze. Garnish with sesame seeds and sliced scallions.

# Expert Suggestions:

01 -
  • The homemade teriyaki sauce comes together in under 10 minutes and tastes infinitely better than anything from a bottle
  • This salmon manages to feel elegant enough for dinner guests while being easy enough for a Tuesday night
02 -
  • The sauce continues to thicken as it cools, so remove it from the heat just slightly before it reaches your desired consistency
  • Salmon keeps cooking after it comes out of the oven, so take it out when it's still slightly translucent in the very center
03 -
  • Let the salmon rest for about 5 minutes after baking, which allows the juices to redistribute and keeps the fish from drying out when you cut into it
  • If the glaze thickens too much in the pan, whisk in a teaspoon of warm water to bring it back to the perfect consistency

Go Back