If you’re craving a dish that bursts with flavor yet feels effortlessly elegant, this Teriyaki Glazed Salmon Recipe is an absolute must-try. The salmon is perfectly flaky and tender, generously coated with a luscious, sticky teriyaki glaze that strikes the ideal balance of sweet, savory, and a hint of warmth from ginger and garlic. It’s one of those recipes that feels special but comes together quickly, making it perfect for both weeknight dinners and impressing guests without the fuss.
Ingredients You’ll Need
This Teriyaki Glazed Salmon Recipe keeps things wonderfully simple with ingredients you might already have in your pantry. Each component plays a vital role in creating a sauce that’s rich, balanced, and beautifully sticky, while the salmon shines as the star of the dish.
- Salmon (1-1 ¼ pounds): Fresh, skin-on fillets ensure moist, tender texture and hold up well under the glaze.
- Soy Sauce or Tamari (⅓ cup): Provides the salty umami backbone – Tamari is perfect if you want it gluten-free.
- Rice Vinegar (1 tablespoon): Adds a subtle tang that brightens the sauce beautifully.
- Brown Sugar (2 tablespoons): Gives natural sweetness and deep molasses notes, though coconut sugar is a great alternative.
- Honey (2 tablespoons): Creates that perfect sticky glaze; maple syrup works well if you want a plant-based option.
- Garlic (2 cloves, crushed): Infuses a savory warmth that complements the salmon perfectly.
- Ginger Paste (1 teaspoon): A punch of fresh spice that lifts the entire flavor profile.
- Sesame Oil (1 teaspoon, toasted): Adds a toasty, nutty depth that makes the sauce feel decadent.
- Sriracha (1 teaspoon, optional): For just a touch of heat that wakes up your taste buds.
- Cornstarch (2 tablespoons): Helps thicken the sauce into that irresistible sticky glaze.
- Water (¾ cup + 2 tablespoons, divided): Used to balance the sauce and create the starch slurry.
- Toasted Sesame Seeds (optional): For garnish, adding crunch and visual appeal.
- Green Onions (optional): Adds freshness and color on top to brighten each bite.
How to Make Teriyaki Glazed Salmon Recipe
Step 1: Preheat and Prep
First things first, get your oven heated up to 400 degrees so it’s ready once the salmon is glazed. Meanwhile, lightly spray your baking dish to prevent sticking – this makes cleanup just a breeze!
Step 2: Whip Up the Teriyaki Sauce
In a saucepan over high heat, combine the soy sauce (or Tamari), rice vinegar, brown sugar, honey, crushed garlic, ginger paste, toasted sesame oil, and Sriracha if you’re using it. Bring this flavorful mix to a boil, then reduce heat to low and let it simmer just until the sugar dissolves, which only takes a minute or two.
Step 3: Thicken the Sauce
Mix together the cornstarch and 2 tablespoons of water in a small bowl until smooth to create a starch slurry. Slowly whisk this into your sauce and continue to cook on low heat for 2 to 3 minutes until it thickens to a glossy, luscious glaze. Remember, it will thicken even more once it starts to cool.
Step 4: Coat the Salmon
Place your salmon filets in the prepared pan. Generously drizzle about half to two-thirds of your teriyaki sauce over the salmon, making sure every piece is well coated—including underneath—so the flavors seep into every bite.
Step 5: Bake to Perfection
Pop your salmon in the oven and bake uncovered for 13 to 16 minutes. You’ll know it’s perfectly cooked when the thickest part flakes easily with a fork, yet stays moist inside. This step lets the glaze caramelize just a bit, adding extra richness.
Step 6: Final Touch and Serve
Once out of the oven, drizzle the remaining teriyaki sauce over the salmon for an extra hit of flavor and gloss. Sprinkle with toasted sesame seeds and chopped green onions for that irresistible finishing touch. Now, it’s ready to enjoy!
How to Serve Teriyaki Glazed Salmon Recipe
Garnishes
Adding toasted sesame seeds and fresh green onions on top of your Teriyaki Glazed Salmon Recipe not only looks gorgeous but also balances the richness with a slight crunch and fresh, peppery notes. If you want a little more pop, a sprinkle of finely chopped cilantro or a wedge of lime can brighten it even further.
Side Dishes
This salmon pairs beautifully with a variety of sides. Think fluffy steamed jasmine rice to soak up that irresistible sauce or a crisp Asian slaw for contrast in texture and a refreshing bite. For a lighter option, roasted or steamed broccoli tossed with a touch of toasted sesame oil complements the flavors and adds a vibrant green touch.
Creative Ways to Present
For a fancier presentation, serve the salmon atop a bed of wilted baby spinach or alongside delicate soba noodles drizzled in a hint of extra teriyaki sauce. You can even plate it with a mango salsa for a sweet and tangy contrast that makes this dish a true showstopper.
Make Ahead and Storage
Storing Leftovers
Got some salmon left over? Store it in an airtight container in the refrigerator for up to 3 days. The teriyaki glaze keeps the salmon moist and flavorful, making for a delicious next-day meal.
Freezing
While fresh salmon tastes best, you can freeze cooked Teriyaki Glazed Salmon Recipe leftovers by wrapping them tightly in plastic wrap and then foil or placing in a freezer-safe container. It’s best to enjoy frozen portions within a month to maintain optimal flavor and texture.
Reheating
Reheat your leftovers gently in the oven at 275 degrees for about 15 minutes or until warmed through to keep the salmon tender. Avoid the microwave if you want to keep the texture flaky and delicious without drying it out.
FAQs
Can I use fresh ginger instead of ginger paste?
Absolutely! Freshly grated ginger works wonderfully and gives the sauce a vibrant, zesty kick. Just use about a teaspoon of freshly grated ginger in place of the paste for the best flavor.
Is there a substitute for soy sauce in this recipe?
Yes, Tamari is a fantastic gluten-free alternative and delivers a similarly rich umami flavor. Coconut aminos can also be used if you’re looking for a soy-free option, though the taste is slightly sweeter and less salty.
How do I know when the salmon is done baking?
The salmon is perfectly cooked when it flakes easily with a fork at the thickest part and has turned opaque. Be careful not to overcook it, as the fish can become dry, but a little translucency inside means it’s beautifully moist.
Can I make the teriyaki sauce ahead of time?
Definitely! You can prepare the teriyaki sauce a day in advance and store it in the refrigerator. Just give it a good stir or gentle reheat before using it to glaze your salmon.
What can I add if I want a spicier glaze?
Great question! You can increase the amount of Sriracha or add a pinch of red pepper flakes while simmering the sauce to bring the heat up. Adjust to your taste so it complements without overwhelming the salmon’s delicate flavor.
Final Thoughts
This Teriyaki Glazed Salmon Recipe is truly a crowd-pleaser that brings together simple ingredients and straightforward steps to create something extraordinary. The combination of flavors is familiar yet elevated, making each bite a delight. Whether you’re cooking for yourself or dinner guests, this recipe is sure to become a fast favorite worth making again and again.
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Teriyaki Glazed Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free
Description
This Teriyaki Glazed Salmon recipe features tender salmon fillets baked to perfection and coated with a rich, sweet, and savory homemade teriyaki sauce. With a balance of soy sauce, brown sugar, garlic, ginger, and a touch of spice from Sriracha, this dish is both flavorful and easy to prepare. Topped with toasted sesame seeds and fresh green onions, it’s a simple yet elegant meal perfect for a healthy weeknight dinner or special occasion.
Ingredients
Salmon
- 1 to 1¼ pounds salmon, cut into 4–5 oz. portions
- Non-stick cooking spray, for the baking dish
Teriyaki Sauce
- ⅓ cup soy sauce or Tamari (gluten-free option)
- 1 tablespoon rice vinegar
- 2 tablespoons packed brown sugar or coconut sugar
- 2 tablespoons honey or pure maple syrup
- 2 cloves garlic, crushed
- 1 teaspoon ginger paste or minced ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha sauce (optional)
- 2 tablespoons cornstarch or tapioca starch
- ¾ cup plus 2 tablespoons water, divided
Garnish
- Toasted sesame seeds (optional)
- Green onions, sliced (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the salmon.
- Combine Teriyaki Sauce Ingredients: In a medium saucepan, add soy sauce (or Tamari), rice vinegar, brown sugar (or coconut sugar), honey (or maple syrup), crushed garlic, ginger paste, toasted sesame oil, and Sriracha sauce if using. Bring the mixture to a boil over high heat.
- Simmer Sauce: Once boiling, reduce heat to low and simmer for 1-2 minutes until the sugar begins to dissolve, stirring occasionally.
- Prepare Starch Slurry: In a small bowl, whisk together cornstarch (or tapioca starch) with 2 tablespoons of water until smooth.
- Thicken Sauce: Slowly add the starch slurry to the saucepan while whisking continuously. Cook over low heat for 2-3 minutes until the sauce thickens to your desired consistency. Remember the sauce will thicken further as it cools.
- Arrange Salmon: Lightly spray a 13 x 9-inch baking dish with non-stick cooking spray. Place the salmon fillets in the dish, spaced out adequately.
- Apply Teriyaki Sauce: Drizzle about half to two-thirds of the prepared teriyaki sauce over the salmon pieces, making sure to coat the tops and get some sauce underneath each fillet for maximum flavor.
- Bake Salmon: Place the baking dish in the preheated oven and bake uncovered for 13-16 minutes. The salmon is done when it flakes easily with a fork at the thickest portion.
- Finish & Serve: Just before serving, drizzle the remaining teriyaki sauce evenly over the baked salmon. Garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately and enjoy your flavorful teriyaki glazed salmon!
Notes
- For gluten-free option, use Tamari sauce instead of regular soy sauce.
- Adjust the sweetness by varying the amount of brown sugar and honey according to taste.
- Sriracha is optional; add it only if you prefer a spicy kick.
- Ensure not to overcook the salmon; it should remain moist and flaky.
- You can substitute fresh ginger for ginger paste by finely mincing it.
- If cornstarch or tapioca starch is unavailable, potato starch can be used as a thickener.
- Leftover teriyaki sauce can be refrigerated for up to 4 days and used as a marinade or glaze for other dishes.
