Baked Salmon Teriyaki Glaze (Printable Version)
Salmon fillets baked and brushed with a glossy teriyaki glaze offering harmonious sweet-savory notes.
# What You 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, for serving
# Directions:
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 mixture to a gentle simmer, stirring occasionally to dissolve honey.
03 - Stir cornstarch slurry into simmering sauce. Cook for 1-2 minutes, stirring constantly until glaze thickens and coats the back of a spoon. Remove from heat.
04 - Place salmon fillets on prepared baking sheet, skin-side down. Brush each fillet generously with half of the prepared teriyaki glaze, ensuring even coverage.
05 - Bake for 12-15 minutes until salmon flakes easily when tested with a fork and internal temperature reaches 145°F. The flesh should be opaque and just cooked through.
06 - Remove baking sheet from oven. Brush salmon with remaining teriyaki glaze, creating a glossy finish on each fillet.
07 - Sprinkle sliced green onions and toasted sesame seeds over glazed salmon. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The glaze transforms simple salmon into restaurant quality with ingredients you probably have
- Everything comes together in under 30 minutes including the time it takes to preheat your oven
02 -
- The glaze continues to thicken as it cools so pull it slightly earlier than you think necessary
- Overcooking salmon is the only way to mess this up so check at 12 minutes even if it looks underdone
03 -
- Pat your salmon completely dry before brushing on glaze for better adherence
- Room temperature fish cooks more evenly so let it sit out for 15 minutes before baking