Teriyaki glazed salmon fillets (Printable)

Salmon fillets baked with a glossy teriyaki glaze and topped with sesame seeds and spring onions.

# Ingredient List:

→ 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

# Steps:

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 - In a small bowl, mix cornstarch and cold water to form a slurry. Stir 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 for 10-12 minutes 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 and sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Tips from the Pros:

01 -
  • It takes only 25 minutes from preparation to serving, making it perfect for busy weeknights.
  • The homemade glaze is far superior to store-bought versions, using fresh ginger and garlic for depth.
  • It is a healthy, pescatarian, and dairy-free main dish that feels indulgent.
  • The simple baking method ensures the salmon remains succulent and easily flakes with a fork.
02 -
  • Use low-sodium soy sauce if you prefer to control the salt content of your glaze.
  • Make sure the cornstarch slurry is well-mixed before adding it to the saucepan to avoid lumps.
  • Reserve a portion of the thickened sauce before brushing the raw fish to ensure you have clean glaze for drizzling at the end.
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