Baked Salmon with Teriyaki Glaze (Print)
Succulent salmon baked with glossy teriyaki glaze for perfect sweet-savory balance.
# Ingredient List:
→ Fish
01 - 4 salmon fillets (6 oz each), skin-on or skinless
→ Teriyaki Glaze
02 - 1/4 cup low-sodium soy sauce
03 - 2 tablespoons honey or maple syrup
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon mirin (optional)
06 - 1 tablespoon fresh ginger, finely grated
07 - 2 cloves garlic, minced
08 - 1 teaspoon toasted sesame oil
09 - 1 teaspoon cornstarch mixed with 2 teaspoons water
→ Garnish
10 - 2 green onions, finely sliced
11 - 1 teaspoon toasted sesame seeds
12 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, mirin (if using), grated ginger, minced garlic, and sesame oil. Bring the mixture to a simmer over medium heat.
03 - Stir in the cornstarch slurry and cook, stirring constantly, until the glaze thickens noticeably, about 1-2 minutes. Remove from heat and set aside.
04 - Place salmon fillets on the prepared baking sheet, skin-side down. Brush each fillet generously with half of the teriyaki glaze, ensuring even coverage.
05 - Bake for 12-15 minutes, or until salmon flakes easily with a fork and is just cooked through. The internal temperature should reach 145°F.
06 - Remove salmon from the oven and brush with the remaining teriyaki glaze for a glossy finish.
07 - Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- The homemade teriyaki glaze comes together in minutes and tastes infinitely better than anything from a bottle
- Salmon emerges impossibly tender while the edges get beautifully caramelized
02 -
- Don't overcook the salmon—it keeps cooking after it leaves the oven and dry salmon is a tragedy
- Let the glaze cool slightly before brushing so it clings to the fish instead of running right off
03 -
- Pat your salmon completely dry before glazing for the best caramelization
- Line your baking sheet with foil first, then parchment—this saves you from scrubbing baked-on glaze later