Baked Salmon Teriyaki Glaze (Print version)

Tender salmon fillets baked to perfection with a sweet and savory teriyaki glaze, ideal for weeknight meals.

# What you need:

→ Salmon

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

→ Teriyaki Glaze

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

→ Garnish (optional)

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

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry. Rub each with olive oil and season with salt and 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 - Mix cornstarch with cold water to create a slurry. Stir into the simmering sauce and cook for 2 to 3 minutes, stirring constantly until thickened. Remove from heat.
05 - Brush salmon fillets generously with the teriyaki glaze, reserving some for serving.
06 - Bake salmon for 12 to 15 minutes until opaque and flaky. For a caramelized finish, broil for 1 to 2 minutes if desired.
07 - Drizzle remaining glaze over the fillets and garnish with toasted sesame seeds, sliced green onions, and lemon wedges. Serve immediately.

# Expert advice:

01 -
  • The glaze caramelizes into a sticky, glossy coating that makes plain salmon taste like restaurant quality.
  • Everything comes together in 30 minutes, so you can have dinner on the table before anyone gets impatient.
  • It works just as well for a quiet dinner alone as it does for unexpected guests.
02 -
  • Pat the salmon completely dry before seasoning or the glaze won't stick properly and you'll end up with a watery mess.
  • Don't skip the cornstarch slurry, it's the only thing that keeps the sauce from sliding right off the fish.
  • If you broil, stay by the oven, because that beautiful caramelization can turn into char in seconds.
03 -
  • Use a pastry brush to apply the glaze in thin, even layers so it bakes into a shiny coating instead of pooling.
  • Let the salmon rest for a minute after baking, it finishes cooking gently and stays moist.
  • Double the glaze recipe and keep extra in the fridge, it's wonderful on grilled chicken or roasted vegetables all week.

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