Baked Salmon Teriyaki Glaze (Printable Version)

Tender salmon baked with a sweet-savory teriyaki glaze and sprinkled with toasted sesame seeds.

# What You'll Need:

→ Fish

01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Teriyaki Glaze

04 - 1/3 cup low-sodium soy sauce
05 - 3 tablespoons honey or maple syrup
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon rice vinegar
08 - 2 teaspoons toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon freshly grated ginger
11 - 1 teaspoon cornstarch mixed with 2 teaspoons cold water

→ Garnish

12 - 1 tablespoon toasted sesame seeds
13 - 2 green onions, thinly sliced
14 - Lime wedges, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.
02 - Pat salmon fillets dry and season both sides with salt and pepper. Arrange skin-side down on the baking sheet.
03 - Combine soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer gently over medium heat.
04 - Add cornstarch slurry and stir constantly until glaze thickens, about 1–2 minutes. Remove from heat.
05 - Brush half of the teriyaki glaze evenly over the salmon fillets.
06 - Bake for 12–15 minutes, until salmon is just cooked through and flakes easily with a fork.
07 - Remove from oven, brush remaining glaze on top, then sprinkle with toasted sesame seeds and sliced green onions.
08 - Serve immediately with optional lime wedges.

# Expert Advice:

01 -
  • The glaze transforms simple salmon into something that tastes like you spent hours on it, but takes maybe 15 minutes of actual work.
  • It's the kind of dish that works for a casual dinner or when you need to impress without stress.
  • Toasted sesame seeds and green onions add that final touch of restaurant-quality finish right in your own kitchen.
02 -
  • Don't skip patting the salmon dry—wet fish steams instead of bakes, and you lose all that potential caramelization.
  • The glaze needs that cornstarch slurry to stick; without it, it'll pool at the bottom of the pan instead of clinging to the fish.
  • Timing matters more than temperature with salmon; overcooked salmon is dry salmon, so check at 12 minutes the first time you make this.
03 -
  • For deeper flavor, let the salmon sit in half the glaze for 30 minutes before baking—the fish absorbs those flavors and becomes even more complex.
  • If your glaze breaks or seizes, just whisk in a splash of water off heat and it'll come back together every time.

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