Baked Salmon with Teriyaki Glaze (Printable Version)
Succulent salmon fillets brushed with savory-sweet teriyaki glaze. An elegant, flavorful dish ready in just 30 minutes.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste
→ Teriyaki Glaze
04 - 1/3 cup low-sodium soy sauce
05 - 2 tablespoons honey
06 - 2 tablespoons mirin
07 - 1 tablespoon brown sugar
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 teaspoon toasted sesame seeds
14 - Lime wedges
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat salmon fillets dry with paper towels. Lightly brush both sides with olive oil and season generously with salt and black pepper. Arrange fillets on prepared baking sheet.
03 - Combine soy sauce, honey, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring occasionally for 2-3 minutes.
04 - Stir cornstarch slurry into simmering sauce and cook for 1-2 minutes until mixture thickens. Remove from heat and set aside.
05 - Brush approximately half of the teriyaki glaze evenly over salmon fillets using a basting brush.
06 - Place baking sheet in preheated oven and bake for 12-15 minutes until salmon is cooked through and flakes easily with a fork.
07 - Remove salmon from oven and brush remaining teriyaki glaze over fillets.
08 - Garnish with sliced green onions, toasted sesame seeds, and lime wedges. Serve immediately.
# Chef's Tips:
01 -
- The homemade teriyaki glaze develops an incredible depth of flavor that store-bought versions simply cant match, and youll find yourself wanting to put it on everything.
- Its that rare elegant dinner that feels restaurant-worthy but comes together in under 30 minutes on even your busiest weeknights.
02 -
- Overcooking salmon is the most common mistake, so start checking for doneness at the earliest suggested time, especially if your fillets are on the thinner side.
- Letting the glazed salmon rest for about 2 minutes after removing from the oven allows the glaze to set slightly and makes for a prettier presentation.
03 -
- The cornstarch slurry is crucial for that perfect glaze consistency, but always mix it with cold water first to prevent lumps, and add it to the hot sauce gradually while stirring constantly.
- If you find yourself with leftover teriyaki glaze, store it in a jar and use it throughout the week as a marinade for chicken or drizzled over roasted vegetables.