Teriyaki Glazed Salmon (Printable Version)

Salmon fillets brushed with sweet-savory teriyaki glaze, oven-baked, finished with toasted sesame seeds.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Teriyaki Glaze

02 - 1/4 cup soy sauce (low sodium preferred)
03 - 1/4 cup mirin
04 - 2 tablespoons honey or brown sugar
05 - 1 tablespoon rice vinegar
06 - 2 teaspoons fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 teaspoon sesame oil
09 - 1 tablespoon cornstarch
10 - 2 tablespoons cold water

→ Garnish

11 - 2 teaspoons toasted sesame seeds
12 - 2 spring onions, thinly sliced

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil.
02 - In a small saucepan, combine soy sauce, mirin, honey or brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
03 - In a small bowl, mix cornstarch and cold water to make a slurry. Stir the slurry into the saucepan and simmer for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.
04 - Pat salmon fillets dry and place them skin-side down on the prepared tray. Brush each fillet generously with the teriyaki glaze, reserving some for serving.
05 - Bake salmon for 10-12 minutes, or until just cooked through and easily flakes with a fork. For a caramelized finish, broil for 1-2 minutes at the end.
06 - Transfer salmon to plates. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Expert Hints:

01 -
  • The glaze caramelizes just enough to taste decadent while keeping the salmon tender and flaky inside.
  • It comes together in under 30 minutes, so weeknight dinners suddenly feel fancy without the fuss.
  • Leftover glaze is pure gold poured over rice or roasted vegetables the next day.
02 -
  • Don't skip patting the salmon dry—moisture is the enemy of that beautiful glaze adhering properly and creating that restaurant-quality finish.
  • The cornstarch slurry must be smooth before it hits the hot sauce, or you'll end up with lumps that no amount of stirring will fix.
03 -
  • If your glaze looks too thick, loosen it with a tiny splash of water—it will continue to thicken slightly as it cools on the warm salmon.
  • Make the glaze up to a day ahead and refrigerate it, then gently reheat before brushing onto the fish—this saves stress on busy nights and lets the flavors deepen.
Go Back