Baked Salmon with Teriyaki Glaze (Print version)

Succulent salmon fillets baked with a glossy homemade teriyaki glaze.

# What you need:

→ Fish

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

→ Teriyaki Glaze

02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp honey or maple syrup
04 - 1 tbsp rice vinegar
05 - 1 tbsp mirin
06 - 1 tbsp fresh ginger, finely grated
07 - 2 cloves garlic, minced
08 - 1 tsp toasted sesame oil
09 - 1 tsp cornstarch mixed with 2 tsp water

→ Garnish

10 - 2 green onions, finely sliced
11 - 1 tsp toasted sesame seeds
12 - Lemon wedges

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.
02 - In a small saucepan, combine soy sauce, honey, rice vinegar, mirin, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
03 - Stir in the cornstarch slurry and cook, stirring, until the glaze thickens (about 1-2 minutes). Remove from heat.
04 - Arrange salmon fillets on the prepared baking sheet, skin-side down. Brush generously with half of the teriyaki glaze.
05 - Bake for 12–15 minutes, or until salmon flakes easily with a fork and is just cooked through.
06 - Remove salmon from the oven and brush with the remaining teriyaki glaze.
07 - Garnish with green onions and sesame seeds. Serve with lemon wedges.

# Expert advice:

01 -
  • The sticky glaze creates a restaurant quality finish without any fancy techniques
  • It comes together so fast that it saves week night dinners from being boring
02 -
  • Do not overcook the glaze in the pan because it will become too sticky to brush later
  • Patting the fish dry before brushing ensures the sauce sticks rather than sliding right off
03 -
  • Using a fresh ginger root instead of paste brings a brighter zing to the sauce
  • Room temperature salmon cooks more evenly than cold fillets straight from the fridge

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