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Glazed salmon fillet over roasted vegetables with a dark sauce drizzle, similar to this teriyaki salmon recipe
Chef Emma

Teriyaki Salmon

Baked salmon fillets brushed in two coats of a glossy homemade teriyaki sauce made with soy sauce, mirin, brown sugar, ginger and garlic.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Main Course
Cuisine: Japanese-American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets 6 oz / 170 g each, about 1 inch thick
  • 1 tbsp neutral oil 15 ml, such as avocado or canola
  • black pepper to taste
Homemade teriyaki sauce
  • 1/2 cup low-sodium soy sauce 120 ml; or gluten-free tamari
  • 1/4 cup mirin 60 ml; see notes for substitutes
  • 1/4 cup water 60 ml
  • 3 tbsp light brown sugar 40 g, or 2 tbsp honey
  • 1 tbsp rice vinegar 15 ml
  • 2 tsp fresh ginger grated
  • 2 cloves garlic grated or minced
  • 1 tbsp cornstarch 8 g, mixed with 2 tbsp cold water
  • 1/2 tsp toasted sesame oil optional
To finish
  • 1 tsp sesame seeds
  • 2 green onions thinly sliced

Equipment

  • Small saucepan
  • Rimmed sheet pan, lined with foil or parchment
  • Silicone pastry brush
  • Instant-read thermometer
  • Microplane or fine grater

Method
 

  1. Heat the oven to 400°F (200°C) and line a rimmed sheet pan with foil or parchment.
  2. Simmer the soy sauce, mirin, water, brown sugar, rice vinegar, ginger and garlic in a small saucepan over medium heat for 2 minutes, stirring until the sugar dissolves.
  3. Stir in the cornstarch slurry and simmer 1 to 2 minutes until glossy and thick enough to coat a spoon. Off the heat, add the sesame oil. Set aside about 1/2 cup in a separate bowl for serving.
  4. Pat the salmon very dry. Rub the lined pan with the oil, place the fillets skin side down 1 inch apart, and season with pepper.
  5. Brush about 2 tbsp sauce over the fillets and bake on the middle rack for 8 minutes.
  6. Brush with another 2 tbsp sauce and bake 4 to 6 minutes more, until the thickest part reaches 145°F (63°C). For a darker glaze, broil 30 to 60 seconds, watching closely.
  7. Rest 2 minutes, spoon over the reserved sauce, and finish with sesame seeds and green onions. Serve with rice and broccoli.

Notes

Pan-seared: sear in the oil over medium-high heat 3 to 4 minutes, flip, cook 2 minutes, lower to medium-low and simmer with 1/3 cup sauce for 1 to 2 minutes. Air fryer: 400°F (200°C) for 5 to 7 minutes, brush with sauce, then 2 minutes more. No mirin: use 3 tbsp dry sherry plus 1 tbsp sugar. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C). Calories are an estimate per serving from USDA FoodData Central values.