Baked Salmon Teriyaki Glaze (Printable Version)

Tender oven-baked salmon brushed with a sweet and savory teriyaki glaze for a quick flavorful meal.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, 6 ounces each, skin-on or skinless
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

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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry. Rub with olive oil, then season evenly with salt and black pepper. Arrange skin-side down on the prepared baking sheet.
03 - Combine soy sauce, honey or maple syrup, brown sugar, rice vinegar, mirin if using, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat.
04 - Stir cornstarch slurry into simmering sauce and cook for 2 to 3 minutes 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 just cooked through and flaky. Optionally broil 1 to 2 minutes for a caramelized finish.
07 - Drizzle with reserved glaze and garnish with toasted sesame seeds, sliced green onions, and lemon wedges. Serve immediately.

# Expert Insights:

01 -
  • It tastes like takeout but costs a fraction of the price and uses ingredients you probably already have.
  • The glaze caramelizes beautifully in the oven, giving you that glossy, restaurant-quality finish without any fuss.
  • Its flexible enough to swap honey for maple syrup or add chili flakes if you want heat.
02 -
  • Dont skip patting the salmon dry before seasoning, or the glaze wont stick and the skin wont crisp up properly.
  • Watch the broiler closely in those final minutes because the glaze can go from caramelized to burnt in seconds.
  • Always reserve some glaze before brushing it on raw fish so you have clean sauce for serving.
03 -
  • Let the glaze cool slightly before brushing it on so it thickens even more and clings to the fish beautifully.
  • If your salmon fillets are uneven in thickness, fold the thinner tail ends under so everything cooks evenly.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top for extra flavor and crunch.

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