Baked Salmon with Teriyaki Glaze (Printable)
Perfectly baked salmon fillets glazed with homemade teriyaki sauce. Elegant, flavorful, and ready in just 30 minutes.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets, 6 oz 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
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
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat salmon fillets dry with paper towels. Lightly brush both sides with olive oil and season generously with salt and black pepper. Arrange on prepared baking sheet.
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.
04 - Stir in the cornstarch slurry and cook for 1-2 minutes until sauce reaches desired thickness. Remove from heat.
05 - Brush approximately half of the teriyaki glaze over salmon fillets.
06 - Bake for 12-15 minutes depending on fillet thickness, until salmon is cooked through and flakes easily with a fork.
07 - Remove salmon from oven and brush with remaining teriyaki glaze.
08 - Garnish with sliced green onions, toasted sesame seeds, and lime wedges. Serve immediately.
# Tips from dashanddishes:
01 -
- The glaze creates this incredible caramelized crust that makes even picky eaters reach for seconds.
- You can prep everything in advance and just pop it in the oven 15 minutes before dinner, perfect for those evenings when youre juggling work calls and hungry family members.
02 -
- Never reuse the glaze that touched the raw salmon - keep half separate from the beginning for that final brushing.
- The salmon continues cooking after you take it out of the oven, so pull it slightly earlier than you think for perfectly moist results.
03 -
- Line your baking sheet with foil or parchment extending beyond the edges to create a little dam that keeps the glaze from burning onto your pan.
- For restaurant-quality presentation, run your knife under hot water before each cut to get those clean, precise portions that make everyone think youve been taking secret culinary classes.