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close up of baked salmon on tray
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Glazed Teriyaki Salmon

This easy salmon dish is the perfect combination of fresh fish and tangy sauce.  Baking is the best way to prepare salmon for weeknight dinners because it is super quick and easy to clean up.
Course Dinner, Main Course, Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 325kcal
Author Diana Reis

Equipment

  • Baking Sheet or Baking Dish

Ingredients

  • 1.5 Pounds Salmon Fillets 4 pieces

Teriyaki Glaze Recipe

  • ½ Cup Soy Sauce
  • ¼ Cup Brown Sugar
  • 2 Cloves Garlic grated
  • 1 Teaspoon Ginger grated
  • 1 Teaspoon Sesame Oil
  • 1 Teaspoon Corn Starch
  • Sesame Seeds garnish, optional
  • Diced Green Onions garnish, optional

Instructions

  • Preheat oven to 400°
  • Mix together soy sauce, brown sugar, sesame oil, corn starch, grated garlic, and grated ginger in a small bowl.
  • Microwave the sauce for 30 seconds at a time until it heats up and begins to simmer. This will activate the cornstarch and cause it to thicken slightly. Set aside half for serving with the meal. (This can be done in a small saucepan on the stove as well.)
  • Lay salmon fillets on a baking sheet or baking dish skin side down. Pat dry with a paper towel.
  • Then, brush each fillet with teriyaki glaze and place in a preheated oven.
  • After 12 minutes has passed, the fish should be nearly cooked through. Take it out of the oven and brush it one more time with glaze.
  • Turn the oven on a low broil, and return the pan to the oven on a middle rack for three - five minutes.
  • Sprinkle a few sesame seeds and some diced green onions over the top of the Baked Teriyaki Salmon serve with a side of steamed vegetables and white rice. (The sesame and green onions are optional, but it's the little things that make the difference.)

Notes

What is the difference between teriyaki sauce and teriyaki marinade?
Teriyaki sauce ingredients are nearly identical to a marinade ingredients. Marinade doesn’t have any added thickener and is very thin. Sauce or glaze has a thickening agent, usually cornstarch, and is thick and sticky. 
Should I marinate Teriyaki Salmon before baking it?
It is not necessary to soak salmon in a marinade before cooking. You should be especially careful not to leave anything too acidic on the fish before cooking because it will ruin the texture. Brushing on a thick layer of sauce right before cooking will coat the salmon and add loads of flavor. 
Tips For Success
  • I recommend grating or pressing the fresh garlic and ginger for this recipe. When the ginger and garlic pieces are too big they do not integrate well into the sauce and you can end up with little hot spots in your glaze. By that I mean you can have bites that taste too strong instead of having an even flavor in every piece of salmon.
  • When mixing the teriyaki sauce, you should combine all of your ingredients cold or at room temperature. Add the cornstarch last and make sure to mix it in until it is fully dissolved. Cornstarch will not dissolve in hot liquid.
  • Extra safety tip! Do not line your sheet pan with parchment paper if you are going to use the broiler. Parchment paper will catch on fire! Trust me; it will!

Nutrition

Calories: 325kcal | Carbohydrates: 16g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1699mg | Potassium: 913mg | Fiber: 1g | Sugar: 14g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg