Baked Salmon Teriyaki Glaze (Printable)

Tender baked salmon with a sweet-savory teriyaki glaze and toasted sesame seeds for extra flavor.

# What You Need:

→ Fish

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

# How-To:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or grease lightly.
02 - Pat salmon fillets dry, season both sides with salt and pepper, and place skin-side down on the baking sheet.
03 - Combine soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, and ginger in a small saucepan; bring to a gentle simmer over medium heat.
04 - Stir in cornstarch slurry and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove from heat.
05 - Brush half of the teriyaki glaze evenly over the salmon fillets.
06 - Bake fillets in the preheated oven for 12 to 15 minutes until cooked through and flaky.
07 - Remove from oven, brush remaining glaze over salmon, then sprinkle with toasted sesame seeds and green onions.
08 - Serve immediately, optionally with lime wedges.

# Expert Tips:

01 -
  • It's ready in less than half an hour, yet tastes like you spent real time on it.
  • The glaze is your secret weapon—sweet and savory in perfect balance, with that silky texture that coats every bite.
  • Salmon becomes so tender and flaky when you brush it halfway through baking, almost melting on your tongue.
02 -
  • Don't skip patting the salmon dry—wet fillets won't sear properly and your glaze will slide right off instead of sticking.
  • Watch that cornstarch slurry closely; even an extra 30 seconds of cooking can turn it from silky to slightly gluey, so stir constantly the moment you add it.
  • If your salmon seems thick, don't be afraid to tent it loosely with foil for the first 10 minutes so it cooks through gently without the edges drying out.
03 -
  • Bring your salmon to room temperature for 10 minutes before baking so it cooks evenly from edge to center instead of the outsides overcooking.
  • Use a meat thermometer if you're nervous—salmon is perfectly cooked at 145°F internal temperature, and knowing this takes away all the guesswork.

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