Teriyaki Glazed Salmon (Printable Version)

Salmon fillets brushed with a sweet-savory glaze, oven-baked and finished with toasted sesame seeds.

# What You'll Need:

→ Fish

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

→ Teriyaki Glaze

02 - 1/4 cup soy sauce, low sodium preferred
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

# How to Prepare:

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, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
03 - Mix cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the saucepan and simmer for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.
04 - Pat salmon fillets dry and place skin-side down on the prepared tray. Brush each fillet generously with teriyaki glaze, reserving some for serving.
05 - Bake salmon for 10-12 minutes, or until cooked through and easily flakes with a fork. For a caramelized finish, broil for 1-2 minutes at the end.
06 - Transfer salmon to plates. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Expert Suggestions:

01 -
  • The glaze caramelizes into this glossy, restaurant-worthy finish that tastes far more complicated than the 10 minutes it actually takes to make.
  • Salmon stays moist and tender inside while the top gets that beautiful lacquered appearance that makes plating feel effortless.
  • It's genuinely simple enough for a weeknight but impressive enough to serve when people you want to impress are coming over.
02 -
  • Drying the salmon before glazing is genuinely the difference between a glossy caramelized finish and a pale steamed fillet—moisture is the enemy of that restaurant-quality appearance you're after.
  • Don't skip the cornstarch slurry; without it, you have a thin sauce that slides off the fish, and with it, you have a cling-on glaze that looks intentional and tastes professional.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for exactly 2 minutes, stirring constantly—this unlocks their nutty flavor and transforms the garnish from an afterthought to an essential accent.
  • Reserve a little extra glaze before cooking to drizzle on top at the end; this second coating adds shine and flavor concentration that makes the dish taste more intentional.
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