Teriyaki Glazed Salmon (Printable)

Salmon fillets oven-baked with sweet-savory teriyaki glaze and a sprinkle of 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

# Directions:

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 in a small bowl to create a slurry. Stir the slurry into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.
04 - Pat salmon fillets dry and place them skin-side down on the prepared tray. Brush each fillet generously with the teriyaki glaze, reserving some for serving.
05 - Bake salmon for 10 to 12 minutes, or until just cooked through and easily flakes with a fork. For a caramelized finish, broil for 1 to 2 minutes at the end.
06 - Transfer salmon to plates. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Expert Tips:

01 -
  • The glaze creates this restaurant-quality shine and flavor without any fussy techniques or special equipment.
  • It comes together in the time it takes to cook rice, making weeknight dinners feel impressive without the stress.
  • Salmon here stays tender and moist while the edges get just a touch of caramelization that makes every bite feel intentional.
02 -
  • Drying your salmon before it hits the tray is non-negotiable; wet fish won't let the glaze adhere, and you'll end up with steamed salmon instead of the caramelized beauty you're after.
  • Don't skip the cornstarch slurry—it transforms the glaze from a thin sauce into something that actually clings to the fish and looks polished.
  • Reserve some glaze before baking so you can drizzle it fresh at the end; the cooked-on glaze caramelizes on the fish, but the fresh drizzle adds brightness and prevents it from tasting one-dimensional.
03 -
  • If your glaze seems too thick after it cools, add a splash of water to loosen it; it will thicken again slightly as it hits the warm fish.
  • The broil step at the end is optional but worth the two minutes—it caramelizes the glaze's edges and adds complexity that pushes the dish into impressive territory.
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