Baked Salmon Teriyaki Glaze (Printable version)

Salmon fillets baked to perfection and coated with a flavorful teriyaki glaze.

# What you'll need:

→ Fish

01 - 4 (6 oz each) skinless salmon fillets
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

# Directions:

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 Advice:

01 -
  • The homemade teriyaki sauce comes together in minutes but tastes like you spent hours perfecting it
  • That sticky, sweet, and savory glaze transforms simple salmon into something that feels restaurant special
  • You probably have everything you need in your pantry right now
02 -
  • Resist the urge to overcook the salmon, it continues cooking slightly after it comes out of the oven
  • The glaze thickens quickly once you add the cornstarch, so dont walk away from the stove
  • If your sauce gets too thick, just add a splash of water to thin it back out
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge about 20 minutes before you start
  • Pat the fish really dry before seasoning, wet fish steams instead of getting that nice golden color

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