Baked Teriyaki Salmon (Printable Version)
Glazed teriyaki salmon fillets baked until tender and caramelized, finished with sesame and sliced spring onions.
# What You Need:
→ Fish
01 - 4 salmon fillets (5.3–6.3 oz each), skin-on or skinless
→ Teriyaki Marinade
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin or dry sherry
04 - 3 tablespoons honey or maple syrup
05 - 2 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 garlic cloves, minced
08 - 1 tablespoon freshly grated ginger
09 - 1 teaspoon sesame oil
→ Garnish
10 - 2 tablespoons sesame seeds
11 - 2 spring onions, finely sliced
# How To Make It:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - In a small saucepan, combine soy sauce, mirin, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Bring gently to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3–4 minutes. Remove from heat and let the sauce cool for 2 minutes.
03 - Arrange salmon fillets on the prepared tray. Brush half of the teriyaki sauce evenly over the fillets to fully coat.
04 - Bake in the center of the oven for 12–15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
05 - Brush the hot salmon with the remaining teriyaki sauce. Sprinkle with sesame seeds and spring onions just before serving.
# Helpful Hints:
01 -
- The salmon stays melt-in-your-mouth tender and soaks up all that glossy, garlicky teriyaki sauce like a dream.
- It takes less time to make than most takeout orders, but tastes like a special night in.
02 -
- Baking the salmon too long dries it out, so check a minute early the first time.
- Let the sauce cool for a couple minutes before brushing it on or it'll slide right off the fish.
03 -
- Always taste the glaze before brushing—it’s your nod to balance and makes minor adjustments easy.
- Reserve a spoonful of the finished sauce to drizzle at the table for the silkiest finish.