Teriyaki Glazed Salmon (Printable Version)

Crispy salmon with homemade teriyaki glaze and sesame topping

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Teriyaki Glaze

02 - 1/4 cup low sodium soy sauce
03 - 1/4 cup mirin
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
10 - 2 tablespoons cold water

→ Garnish

11 - 2 teaspoons toasted sesame seeds
12 - 2 spring onions, thinly sliced

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil.
02 - In a small saucepan, combine soy sauce, mirin, honey or brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
03 - In a small bowl, mix cornstarch and cold water to make a slurry. Stir the slurry into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.
04 - Pat salmon fillets dry and place them skin-side down on the prepared tray. Brush each fillet generously with the teriyaki glaze, reserving some for serving.
05 - Bake salmon for 10 to 12 minutes, or until just cooked through and easily flakes with a fork. For a caramelized finish, broil for 1 to 2 minutes at the end.
06 - Transfer salmon to plates. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Additional Tips::

01 -
  • The teriyaki glaze is thick, glossy, and coats the salmon like it was made in a professional kitchen, except you made it in twenty minutes.
  • It's forgiving enough for weeknight cooking but impressive enough to serve when people are actually paying attention to what they're eating.
02 -
  • Patting the salmon dry isn't just a suggestion—wet salmon refuses to brown properly, and you'll end up with a steamed fillet instead of the caramelized beauty you're after.
  • The cornstarch slurry is what separates a runny sauce from a proper glaze; I learned this the hard way by skipping it, and the result was salmon swimming in liquid.
03 -
  • Make extra glaze if you're feeding people who love it—I always double the batch because someone will ask for more on the side.
  • If you have an instant-read thermometer, salmon is perfectly done at 48–50°C internal temperature, which takes the guesswork out entirely.
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