Baked Salmon Teriyaki Glaze (Printable)

Succulent salmon baked with sweet teriyaki sauce and toasted sesame seeds.

# What you'll need:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless

→ Teriyaki Glaze

02 - 1/3 cup low sodium soy sauce
03 - 2 tbsp mirin or dry sherry
04 - 2 tbsp honey or brown sugar
05 - 1 tbsp rice vinegar
06 - 2 tsp fresh grated ginger
07 - 2 garlic cloves, minced
08 - 1 tsp sesame oil
09 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Garnish

10 - 2 tbsp toasted sesame seeds
11 - 2 spring onions, thinly sliced
12 - 1 tbsp fresh coriander or parsley, chopped (optional)

# Directions:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Combine soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil in a small saucepan and bring to a simmer over medium heat.
03 - Stir in the cornstarch slurry and cook, stirring continuously, until the sauce thickens, about 2 minutes. Remove from heat.
04 - Place salmon fillets on the prepared tray and brush generously with the teriyaki glaze, reserving some for serving.
05 - Bake for 12 to 15 minutes, or until salmon is cooked through and flakes easily with a fork.
06 - Switch oven to broil and broil salmon for 1 to 2 minutes to achieve a caramelized finish, if desired.
07 - Transfer salmon to plates, drizzle with remaining teriyaki glaze, and sprinkle with toasted sesame seeds, spring onions, and chopped coriander if using. Serve immediately.

# Expert Suggestions:

01 -
  • The glaze caramelizes beautifully in the oven, creating a sticky-sweet coating that tastes nothing like effort.
  • Salmon cooks so quickly that you can have dinner ready faster than most takeout arrives.
  • Toasted sesame seeds add a crunch that makes you feel like you've done something fancy, even though it's genuinely easy.
02 -
  • Don't skip toasting the sesame seeds yourself—the difference between raw and properly toasted is the difference between a nice dish and one that makes people ask for the recipe.
  • The glaze will thicken more as it cools, so if it seems slightly loose when you brush it on, that's actually correct.
03 -
  • Brush the glaze on in two coats—one before baking, one in the last few minutes—this builds flavor depth and creates that glossy finish.
  • If your salmon fillets are very thick, check them at 10 minutes to avoid overcooking; if they're thin, they might be done in 11 minutes.

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