Baked Salmon Teriyaki Glaze (Printable)

Oven-baked salmon fillets brushed with a sweet and savory teriyaki glaze, ready in under 30 minutes.

# What You Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 1 tbsp olive oil
03 - 1/4 tsp salt
04 - 1/4 tsp freshly ground black pepper

→ Teriyaki Glaze

05 - 1/4 cup low sodium soy sauce
06 - 2 tbsp honey or maple syrup
07 - 1 tbsp brown sugar
08 - 1 tbsp rice vinegar
09 - 1 tbsp mirin (optional)
10 - 2 tsp sesame oil
11 - 2 cloves garlic, minced
12 - 1 tsp fresh ginger, grated
13 - 1 tsp cornstarch mixed with 1 tbsp cold water

→ Garnish (optional)

14 - 1 tbsp toasted sesame seeds
15 - 2 green onions, thinly sliced
16 - Lemon wedges

# How To Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry. Rub each with olive oil and season with salt and black pepper. Arrange skin-side down on the prepared baking sheet.
03 - In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, mirin if using, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
04 - Whisk together cornstarch and cold water, then stir the slurry into the saucepan. Cook for 2 to 3 minutes until the sauce thickens, stirring continuously. Remove from heat.
05 - Brush salmon fillets generously with the teriyaki glaze, reserving some for serving.
06 - Bake the salmon for 12 to 15 minutes until just cooked through and flaky. For a caramelized finish, broil for an additional 1 to 2 minutes.
07 - Drizzle with reserved glaze and garnish with toasted sesame seeds, sliced green onions, and lemon wedges. Serve immediately.

# Expert Suggestions:

01 -
  • The glaze clings to the salmon like a glossy, caramelized hug, with just enough sweetness to balance the salty-savory depth.
  • It takes less than half an hour from start to finish, which means you can have a restaurant-worthy meal on the table before your rice finishes steaming.
  • The leftovers (if there are any) taste incredible flaked over a salad or tucked into a grain bowl the next day.
02 -
  • Don't overbake the salmon or it will turn dry and chalky. Pull it from the oven as soon as it flakes easily at the thickest part.
  • If your glaze thickens too much while it sits, just whisk in a teaspoon of water to loosen it back up.
  • Always make the glaze first so it has time to cool slightly while you prep the fish, which makes brushing it on much easier.
03 -
  • Use a pastry brush to apply the glaze evenly, and don't be shy. The more you brush on, the stickier and more flavorful the salmon becomes.
  • Let the salmon rest for a minute after baking so the juices redistribute, which keeps every bite moist and tender.
  • If you're cooking for a crowd, double the glaze and bake the fillets on two sheets so they have room to caramelize properly.

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