Teriyaki Glazed Salmon (Print Version)

Salmon fillets brushed with teriyaki glaze, oven-baked and finished with toasted sesame and spring onions.

# Components:

→ 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

# Directions:

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 or brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
03 - In a small bowl, mix cornstarch and cold water to create a slurry. Stir the slurry into the saucepan and simmer for 2 to 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 the teriyaki glaze, reserving some for serving.
05 - Bake salmon for 10 to 12 minutes, or until just cooked through and easily flakes with a fork. For a caramelized finish, broil for 1 to 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 Advice:

01 -
  • Ready in 25 minutes flat, which means weeknight dinners actually feel doable without compromises.
  • That sticky-sweet glaze caramelizes just enough to make your salmon look like it came from a proper restaurant kitchen.
  • The sesame seeds add this incredible textural contrast that keeps each bite interesting.
02 -
  • Patting the salmon dry before glazing is non-negotiable because moisture prevents the sauce from adhering and caramelizing properly on the surface.
  • Don't skip the cornstarch slurry step even though it seems like an extra fuss, because without it you'll end up with a thin sauce that runs right off the fish instead of coating it beautifully.
  • The broil step at the end is optional but worth doing if you have time, as it creates those gorgeous caramelized edges that people photograph and post about.
03 -
  • If your salmon fillets are particularly thick, tent them loosely with foil for the first 8 minutes of baking to prevent the outside from cooking too quickly while the inside stays raw.
  • The reserved glaze for drizzling at the end creates that restaurant-quality presentation moment, so don't skip it just because you're cooking at home.
  • Toasted sesame seeds make all the difference in both flavor and visual appeal, so don't substitute raw ones or buy pre-toasted seeds that have been sitting in a jar for months.
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