Baked Salmon with Teriyaki Glaze (Printable)

Perfectly baked salmon fillets glazed with a savory-sweet teriyaki sauce. An elegant, flavorful Asian-inspired main dish ready in 30 minutes.

# What goes in:

→ Salmon

01 - 4 skinless salmon fillets, 6 ounces each
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

→ Teriyaki Glaze

04 - 1/3 cup low-sodium soy sauce
05 - 2 tablespoons honey
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon brown sugar
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

→ Garnish

12 - 2 green onions, thinly sliced
13 - 1 teaspoon toasted sesame seeds
14 - Lime wedges

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Pat salmon fillets dry with paper towels. Lightly brush both sides with olive oil and season evenly with salt and black pepper. Arrange on the prepared baking sheet in a single layer.
03 - In a small saucepan, combine soy sauce, honey, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally for 2-3 minutes.
04 - Stir the cornstarch slurry into the simmering sauce and cook for 1-2 minutes until the glaze reaches desired consistency and coats the back of a spoon. Remove from heat.
05 - Brush approximately half of the teriyaki glaze evenly over the salmon fillets using a basting brush.
06 - Place salmon in the preheated oven and bake for 12-15 minutes depending on fillet thickness, until cooked through and flesh flakes easily when tested with a fork.
07 - Remove baking sheet from oven. Brush the remaining teriyaki glaze over the salmon fillets.
08 - Transfer salmon to serving plates. Top with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The glaze creates this gorgeous lacquered finish that makes everyone think you spent hours in the kitchen, when really you just need 30 minutes from start to finish.
  • Every forkful delivers that perfect balance of savory and sweet that somehow manages to satisfy even the pickiest eaters at my table.
02 -
  • I once completely ruined this dish by using regular soy sauce instead of low-sodium and not adjusting the rest of the seasonings, creating something so salty it was inedible.
  • The thickening power of cornstarch completely transforms the texture of the sauce, turning what would be a thin liquid into that perfect clingy glaze that adheres beautifully to the salmon.
03 -
  • The salmon continues cooking slightly after you take it out of the oven, so remove it when it still looks slightly underdone in the very center for perfectly moist results.
  • Reserve a small amount of the uncooked glaze ingredients and mix them with a bit of mayonnaise for an incredible dipping sauce that elevates simple steamed vegetables served alongside.

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