Baked Salmon Teriyaki Glaze (Print Version)

Oven-baked salmon fillets glazed with a sweet-savory teriyaki sauce, perfect for a quick dinner.

# What You Need:

→ Salmon

01 - 4 salmon fillets, 6 oz each (skin-on or skinless)
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Teriyaki Glaze

05 - 1/4 cup low sodium soy sauce
06 - 2 tablespoons honey or maple syrup
07 - 1 tablespoon brown sugar
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon mirin (optional)
10 - 2 teaspoons sesame oil
11 - 2 cloves garlic, minced
12 - 1 teaspoon fresh ginger, grated
13 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water

→ Garnish (optional)

14 - 1 tablespoon toasted sesame seeds
15 - 2 green onions, thinly sliced
16 - Lemon wedges

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry. Rub each fillet with olive oil, then season evenly with salt and pepper. Arrange fillets skin-side down on the baking sheet.
03 - Combine soy sauce, honey or maple syrup, brown sugar, rice vinegar, mirin (if using), sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat.
04 - Whisk cornstarch with cold water to form a slurry. Stir into the saucepan and cook for 2 to 3 minutes until the sauce thickens. Remove from heat.
05 - Brush each salmon fillet generously with the teriyaki glaze, reserving some glaze for serving.
06 - Bake for 12 to 15 minutes until the salmon is just cooked through and flakes easily. For a caramelized finish, broil for 1 to 2 minutes.
07 - Drizzle extra glaze over the fillets and garnish with toasted sesame seeds, green onions, and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • It tastes like takeout but you know exactly what went into it, and that matters more than I expected.
  • The glaze thickens into this glossy coating that clings to the salmon and makes every bite feel indulgent without any fuss.
  • Even on a weeknight when youre too tired to think, this comes together in thirty minutes and feels like you tried.
  • Leftovers reheat beautifully, and Ive eaten cold glazed salmon straight from the fridge more times than Ill admit.
02 -
  • Dont skip drying the salmon, wet fish steams instead of caramelizes and you lose that glossy glazed finish.
  • The cornstarch slurry needs to go into simmering liquid or it clumps, learned that the hard way with a lumpy sauce I had to strain.
  • Broiling at the end is optional but transformative, those caramelized edges are where all the magic happens.
03 -
  • Check doneness by gently pressing the thickest part of the fillet, it should feel firm but still give slightly, not rubbery.
  • If your fillets are uneven in thickness, fold the thinner tail ends under so everything cooks at the same rate.
  • Make a double batch of glaze and keep it in a jar, it lasts two weeks in the fridge and works on chicken, tofu, or roasted vegetables.

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