Teriyaki Glazed Salmon (Printable Version)

Oven-baked salmon brushed with sweet-savory teriyaki glaze and garnished with toasted sesame seeds.

# What You'll Need:

→ Fish

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

→ Teriyaki Glaze

02 - 1/4 cup soy sauce, low sodium preferred
03 - 1/4 cup mirin
04 - 2 tablespoons honey or brown sugar
05 - 1 tablespoon rice vinegar
06 - 2 teaspoons fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 teaspoon sesame oil
09 - 1 tablespoon cornstarch
10 - 2 tablespoons cold water

→ Garnish

11 - 2 teaspoons toasted sesame seeds
12 - 2 spring onions, thinly sliced

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil.
02 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
03 - Mix cornstarch and cold water to create a slurry. Stir into the saucepan and simmer for 2-3 minutes, stirring constantly, until sauce thickens and becomes glossy. Remove from heat.
04 - Pat salmon fillets dry and place skin-side down on prepared tray. Brush each fillet generously with teriyaki glaze, reserving portion for serving.
05 - Bake for 10-12 minutes until cooked through and flakes easily with a fork. Optional: broil for 1-2 minutes for caramelized finish.
06 - Transfer salmon to serving plates. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Expert Advice:

01 -
  • The salmon stays impossibly moist while that teriyaki glaze gets thick, glossy, and slightly caramelized in just 15 minutes of oven time.
  • You'll feel like you're cheating because something this restaurant-worthy comes together faster than ordering takeout.
  • It's naturally pescatarian and dairy-free, so it works for almost any dinner table without special adjustments.
02 -
  • Patting the salmon completely dry before cooking is non-negotiable—any moisture on the surface keeps the glaze from setting and caramelizing properly.
  • Don't skip the cornstarch slurry step; it's what separates a proper teriyaki glaze from just a thin, runny sauce that slides off before you can take a bite.
03 -
  • Use a pastry brush to apply the glaze rather than pouring it, so you get an even coat that sticks instead of pooling on the tray.
  • If you broil at the end, watch it like a hawk—the glaze can go from caramelized to burnt in about 30 seconds under high heat.
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