Baked Salmon Teriyaki Glaze (Printer-friendly)
Tender salmon fillets baked with sweet teriyaki glaze and finished with sesame seeds and green onions.
# What You'll Need:
→ Fish
01 - 4 skin-on or skinless salmon fillets, each approximately 6 oz
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Teriyaki Glaze
04 - 1/3 cup low-sodium soy sauce
05 - 3 tablespoons honey or maple syrup
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon rice vinegar
08 - 2 teaspoons toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon freshly grated ginger
11 - 1 teaspoon cornstarch mixed with 2 teaspoons cold water
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 2 green onions, thinly sliced
14 - Lime wedges, optional
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and season evenly with kosher salt and black pepper on both sides. Arrange fillets skin-side down on the prepared baking sheet.
03 - Combine soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Gently simmer over medium heat.
04 - Add cornstarch slurry to the saucepan and stir constantly until glaze thickens, approximately 1 to 2 minutes. Remove from heat.
05 - Brush half of the teriyaki glaze over the top of the salmon fillets.
06 - Bake for 12 to 15 minutes until salmon is just cooked through and flakes easily.
07 - Remove from oven, brush remaining glaze over fillets, then sprinkle with toasted sesame seeds and sliced green onions.
08 - Serve warm with optional lime wedges.
# Expert Advice:
01 -
- Salmon goes from raw to restaurant-quality in under 20 minutes, and the glaze does all the heavy lifting.
- The sweet-savory balance is addictive enough to make people ask for your secret, but there's no fussing involved.
- You can prep the glaze while the oven preheats, so there's barely any cleanup.
02 -
- Wet salmon sticks to the pan and steams instead of baking; dry it thoroughly and your fillet will thank you.
- Cornstarch is the difference between sauce and glaze—skip it and you'll have beautiful-looking salmon with glossy sauce pooling on the plate instead of coating the fish.
03 -
- If you have an extra 30 minutes, marinate the seasoned salmon in half the glaze before baking—the flavors deepen and you get more caramelization.
- Toast your own sesame seeds in a dry pan for 2 minutes just before serving; they're exponentially better than ones that have been sitting in a jar for months.