Baked Salmon Teriyaki Glaze (Printable)
Tender salmon fillets baked with a sweet teriyaki glaze and toasted sesame topping for an Asian-inspired dish.
# What You Need:
→ Fish
01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Teriyaki Glaze
04 - 1/3 cup low-sodium soy sauce
05 - 3 tablespoons honey or maple syrup
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon rice vinegar
08 - 2 teaspoons toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon freshly grated ginger
11 - 1 teaspoon cornstarch mixed with 2 teaspoons cold water
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 2 green onions, thinly sliced
14 - Lime wedges (optional)
# How To Make:
01 - Heat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry and season evenly with salt and pepper on both sides. Arrange fillets skin-side down on the baking sheet.
03 - Combine soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Warm over medium heat until it simmers gently.
04 - Mix the cornstarch with cold water and stir into the simmering sauce. Cook, stirring constantly, until glaze thickens, about 1 to 2 minutes. Remove from heat.
05 - Brush half of the teriyaki glaze over the salmon fillets evenly.
06 - Bake the fillets for 12 to 15 minutes, depending on thickness, until cooked through and flaky.
07 - Remove from oven, brush with remaining glaze, then sprinkle with toasted sesame seeds and sliced green onions.
08 - Serve immediately, optionally accompanied by lime wedges.
# Expert Tips:
01 -
- Salmon cooks in under 20 minutes, so you can have a restaurant-quality dinner before you've finished setting the table.
- The teriyaki glaze is sweet enough to feel indulgent but balanced with salty, tangy notes that keep it from tasting like dessert.
- It impresses people without requiring special skills or obscure ingredients you'll never use again.
02 -
- Don't overwork the cornstarch slurry or your glaze will become lumpy; mix it just before you need it, and add it slowly while stirring.
- The glaze will thicken more as it cools, so stop cooking it when it looks slightly looser than you want the final result to be.
- Salmon keeps cooking after you pull it from the oven, so take it out just before you think it's fully done to avoid dry, overcooked fish.
03 -
- If you don't have mirin, dry sherry or even a splash of orange juice will work in its place; you're looking for that subtle sweetness and depth.
- Toast your own sesame seeds in a dry pan for 2 to 3 minutes if you want the most intense flavor, and keep an eye on them because they go from golden to burnt in about 10 seconds.