Baked Salmon Teriyaki Glaze

My neighbor knocked on my door one evening with a bottle of mirin and a desperate look—she'd bought salmon on sale but had no idea what to do with it. I remembered watching my friend's mother in Tokyo glaze fish with this exact technique, the kitchen filling with that intoxicating aroma of soy and ginger. Twenty minutes later, we were sitting on her porch with perfectly baked fillets that tasted like we'd been cooking Asian food our whole lives. That night taught me that some of the most impressive dishes are the simplest ones.

I made this for a weeknight dinner when my family was tired of the same old rotation, and my teenage son actually put his phone down without being asked. The kitchen smelled so good that my partner wandered in three times before we even sat down, stealing tastes of the glaze. Small moments like that are why I keep coming back to this recipe.

Ingredients

• Salmon fillets (4, about 150g each): Look for firm, bright flesh with no dull spots; skin-on keeps the fillet intact, but skinless works just fine if that's what you prefer.
• Soy sauce (80 ml or ⅓ cup): Low-sodium varieties let the glaze shine without making everything taste like a salt lick; if you need gluten-free, swap in tamari without changing amounts.
• Mirin (2 tbsp): This sweet rice wine is the secret to that glossy finish; if you can't find it, a splash of apple juice or honey will stand in, though the depth changes slightly.
• Honey or brown sugar (2 tbsp): Either works, though honey dissolves more smoothly into the warm sauce and adds subtle complexity.
• Rice vinegar (1 tbsp): The acid that cuts through richness and keeps the sauce from feeling cloying; white wine vinegar works in a pinch.
• Fresh ginger (2 tsp, grated): There's no substitute for the real thing here—it gives the glaze personality and a gentle warmth that processed ginger powder can't match.
• Garlic cloves (2, minced): Freshly minced tastes noticeably brighter than jarred, though jarred won't ruin anything if that's what you have.
• Sesame oil (1 tsp): A tiny amount goes a long way; this is about fragrance and depth, not cooking fat.
• Cornstarch slurry (1 tbsp mixed with 2 tbsp water): This thickens the glaze from loose sauce to clingy gloss without any flour or fancy techniques.
• Toasted sesame seeds (2 tbsp): Toast them yourself if possible—they'll taste nutty and alive instead of flat and dusty.
• Spring onions (2, thinly sliced): These add a fresh bite and color, but honestly, the dish works beautifully without them too.
• Fresh coriander or parsley (1 tbsp, optional): A garnish for brightness, but not essential if herbs aren't your thing.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking tray with parchment paper so cleanup is effortless and nothing sticks.

Build the glaze:

Combine soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil in a small saucepan. Bring to a simmer over medium heat—you'll smell it immediately, and that's your signal that something good is happening.

Thicken it up:

Stir the cornstarch slurry into the simmering sauce and keep stirring for about 2 minutes until it transforms from liquid to glossy and clingy. Once it coats the back of a spoon, remove it from heat.

Prepare the salmon:

Place salmon fillets on your prepared tray and brush them generously with the teriyaki glaze, keeping some back for drizzling later. Don't be shy—this glaze is delicious.

Bake:

Slide into the oven for 12-15 minutes; the salmon is done when it flakes easily with a fork and the flesh has turned opaque. If you like a bit of char on top, switch to broil for 1-2 minutes at the end, but watch carefully so it doesn't burn.

Finish and serve:

Transfer to plates, drizzle with reserved glaze, then scatter toasted sesame seeds, spring onions, and coriander over the top. The warmth of the fish will release their aromas.

Save

One evening I served this to friends who'd never had homemade teriyaki before, and watching them realize how simple it was to make at home changed something in how they thought about cooking. That's when I understood this recipe isn't just about dinner—it's about permission to trust yourself in the kitchen.

The Magic of the Glaze

The reason this dish works so well is that the glaze does almost all the heavy lifting. While the salmon sits in the oven doing its thing, the glaze becomes this shiny, complex-tasting coating that tastes like you've been cooking all day. The mirin and honey balance the salty soy, the ginger and garlic add depth, and the cornstarch transforms it from sauce to something that actually clings to the fish instead of sliding off. I've learned that a good glaze is worth spending those extra few minutes to get right, because it's the difference between plain baked salmon and something people remember.

Timing and Temperature

Getting the oven temperature right matters more than you'd think. Too low and the fish steams instead of bakes; too high and the outside chars before the inside cooks through. At 200°C, you hit that sweet spot where the fish stays moist inside and the glaze gets tacky and caramelized on top. I've also found that bringing the salmon to room temperature for just 5 or 10 minutes before baking helps it cook more evenly, though honestly, if you forget to do that, it still turns out fine.

Serving and Pairing

This dish feels elegant enough for guests but easy enough for a regular Tuesday night, which is why I keep making it. The richness of the salmon and glaze pairs beautifully with something light like steamed jasmine rice or sautéed bok choy, though I've also served it over cold noodles with cucumber on the side and it was just as good. The key is not overcomplicating the sides—let the teriyaki be the star.

• Serve with jasmine or sushi rice to soak up any extra glaze drippings.
• Steamed broccoli or bok choy on the side keeps things fresh without competing for attention.
• A simple cucumber salad with rice vinegar balances the richness perfectly.

Save

This recipe proved to me that restaurant-quality food doesn't require complicated techniques or a long list of ingredients—just good quality basics cooked with attention and care. Once you've made it a few times, you'll have it memorized, and it becomes the kind of dinner you pull together when you want something that tastes special without the stress.

Recipe Questions & Answers

→ How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 63°C (145°F).

→ Can I use other fish for this dish?

Yes, white fish like cod or halibut works well, though cooking times may vary slightly.

→ Is this gluten-free?

Use tamari instead of regular soy sauce to ensure this dish is gluten-free.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days.

→ Can I make the glaze ahead of time?

Yes, prepare the teriyaki glaze in advance and store it in the fridge; reheat gently before using.