Baked Salmon Teriyaki Glaze (Printable)
Succulent salmon glazed with sweet teriyaki and sesame seeds.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (approximately 5 oz each), skin-on or skinless
→ Teriyaki Glaze
02 - 1/3 cup soy sauce (low sodium preferred)
03 - 2 tablespoons mirin (or dry sherry)
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 mixed with 2 tablespoons water (slurry)
→ Garnish
10 - 2 tablespoons sesame seeds, toasted
11 - 2 spring onions, thinly sliced
12 - 1 tablespoon fresh cilantro or parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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 - Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, approximately 2 minutes. Remove from heat.
04 - Arrange salmon fillets on the prepared baking sheet. Brush generously with the prepared teriyaki glaze, reserving some sauce for serving.
05 - Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
06 - Switch the oven to broil and cook for an additional 1–2 minutes to caramelize the glaze.
07 - Transfer salmon to serving plates. Drizzle with reserved glaze and sprinkle with toasted sesame seeds, spring onions, and fresh cilantro if desired. Serve immediately.
# Expert Advice:
01 -
- The teriyaki glaze creates a glossy, caramelized shell that tastes restaurant-quality but takes just minutes to make.
- Salmon practically cooks itself in the oven, leaving you free to set the table or breathe instead of hovering over the stove.
- Those toasted sesame seeds add the kind of textural surprise that makes people ask for seconds before they've finished their first bite.
02 -
- Don't skip toasting the sesame seeds yourself—raw ones taste dull and slightly bitter, but toasted ones add a nutty crunch that elevates the whole dish.
- If your glaze isn't thickening, your cornstarch slurry might be sitting too long; mix it fresh right before adding it to the hot sauce.
- Salmon cooks fast, and overcooked salmon is dry salmon; err on the side of slightly underdone, because residual heat will keep cooking it on the plate.
03 -
- Make the glaze ahead of time and store it in the fridge; it keeps for days and actually tastes better the next day as flavors meld together.
- If you want heat, add a pinch of chili flakes to the glaze right before simmering, or a tiny drizzle of hot sauce on top when serving—trust your instincts about how spicy you like things.