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

Scale

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)

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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.