Baked Salmon Teriyaki Glaze (Printable Version)
Tender salmon fillets glazed with a sweet-savory teriyaki sauce and baked to perfection.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (6 oz each), 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
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, mirin, ginger, garlic, and sesame oil. Bring to a gentle simmer.
03 - Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the glaze thickens to a glossy consistency. Remove from heat.
04 - Arrange salmon fillets on the prepared baking sheet, skin-side down. Brush generously with half of the teriyaki glaze, ensuring even coverage.
05 - Bake for 12-15 minutes until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove salmon from the oven. Brush with the remaining teriyaki glaze for a glossy finish.
07 - Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lemon wedges on the side.
# Expert Insights:
01 -
- The homemade glaze puts bottled teriyaki to shame and comes together in minutes
- Salmon stays perfectly moist while developing those gorgeous caramelized edges
02 -
- Don't skip the cornstarch step or you'll end up with watery glaze that won't cling to the fish
- Watch the salmon closely during the last few minutes, as the honey in the glaze can burn quickly
03 -
- Pat the salmon really dry before brushing on glaze for better adhesion
- Room temperature salmon cooks more evenly than cold from the fridge