Baked Teriyaki Salmon (Printable)
Tender teriyaki-glazed salmon, caramelized and garnished with sesame and spring onions. Ready in 30 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (approximately 5.5–6.3 ounces 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:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or lightly oil it.
02 - In a small saucepan, combine soy sauce, mirin, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring to a gentle simmer over medium heat, stirring until sugar dissolves and the mixture slightly thickens, about 3–4 minutes. Remove from heat and allow to cool for 2 minutes.
03 - Place salmon fillets on the prepared baking tray. Brush half of the teriyaki sauce generously over the fillets to coat evenly.
04 - Bake in the center of the oven for 12–15 minutes or until salmon is opaque and flakes easily with a fork.
05 - Brush remaining teriyaki sauce over the cooked salmon. Scatter sesame seeds and sliced spring onions on top before serving.
# Expert Tips:
01 -
- The sticky, glazy sauce clings to the salmon like a secret weapon, making every bite unforgettable.
- You only need one tray, so cleanup is almost as satisfying as the meal itself.
02 -
- Walk away from the oven for too long and you risk salmon that's more jerky than juicy.
- Swapping maple syrup for honey brings a subtle nutty richness I hadn't expected—now I alternate on purpose.
03 -
- Don't try to rush the thickening step—the extra minute on the stove really makes the sauce coat.
- Toasted sesame seeds take the finish from good to unforgettable.