Teriyaki Glazed Salmon
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Teriyaki Glazed Salmon has never been this good! This salmon recipe is hands-down our favorite go-to salmon recipe and is so easy to whip up for a weeknight meal.
If the teriyaki glazed salmon really isn’t your thing, this strawberry salsa on salmon , sheet pan salmon with pesto might be up your alley or even this stir fry recipe.
This salmon is baked in the oven and packed with flavor from the homemade teriyaki sauce. It’s packed with ginger and garlic, soy sauce, brown sugar and a few other pantry staple ingredients that create the most perfect for teriyaki glazed salmon.
We most often love this meal with steamy white rice and vibrant green broccoli, but it pairs perfectly with really any veggie.
Reasons why this teriyaki glazed salmon is everything:
- Easy weeknight dinner!
- Healthy
- Tender and flaky
- Contains lots of good for fats
- Fast
- No marinating necessary!
- Sweet and Salty Teriyaki flavor!
The goods for Teriyaki Glazed Salmon
(For the full recipe, scroll down to the recipe card below)
How to make Teriyaki Glazed Salmon
(For the full recipe, scroll down to the recipe card below)
- Preheat the oven to 350°F.
- Make the sauce by whisking all of the ingredients together in a small bowl and then pour into a small saucepan over medium heat on the stove.
- Bring to a simmer and then whisk in cornstarch and water slurry to thicken. Set aside.
- Place the fresh salmon fillets skin side down in an oven safe baking dish.
- Pour some of the teriyaki sauce over the salmon. (about 1-2 Tbsp. per fillet)
Bake in the oven for 12-15 minutes or until the salmon reaches an internal temperature of 145°F.
Serve with more sauce on top and garnish with green onions and sesame seeds. Serve with rice and broccoli.
What to look for when buying fresh salmon fillets
- The salmon should actually look fresh. So, no brown spots on the flesh and no bruising on the skin. The flesh should be firm and look smooth and glossy, without any slits or holes.
- It shouldn’t smell overly fishy or sour. It should be slightly like the ocean – fresh and a little salty.
- Frozen salmon works well too and sometimes is just as tasty as fresh depending on the source and quality.
- King salmon is usually what I buy. It’s rich and buttery. There is also sockeye salmon, pink salon and coho salmon varieties.
- If you’re ever unclear on what salmon to buy, ask the fishmonger for help and guidance.
What is the best way to thaw frozen salmon?
- If using frozen, you can thaw in the refrigerator overnight. Place on a plate or wrap the package in a paper towel.
- Place in a plastic baggie and thaw in cold water – this is a quick option and usually how we thaw our salmon. It takes anywhere from 30-60 minutes depending on the thickness and size of your salmon fillets.
I hope you love this teriyaki salmon recipe!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Teriyaki Glazed Salmon
Ingredients
- 4 (6 oz.) salmon fillets
For the Teriyaki Sauce:
- 1/2 cup soy sauce (get gluten-free if needed)
- 1/3 cup water
- 3 Tbsp. brown sugar
- 1 Tbsp. honey
- 1 Tbsp. mirin
- 2 tsp. garlic, minced
- 1 tsp. ginger, crushed
- 1 pinch red pepper chili flakes (optional)
Cornstarch Slurry:
- 2 tsp. cornstarch
- 2 tsp. water
Garnish:
- scallions (green onions) and sesame seeds for garnish
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F.
- Make the sauce by whisking all of the ingredients together in a bowl. Pour sauce into a small saucepan and heat on the stove on medium heat.1/2 cup soy sauce, 1/3 cup water, 3 Tbsp. brown sugar, 1 Tbsp. honey, 1 Tbsp. mirin, 2 tsp. garlic, minced, 1 tsp. ginger, crushed, 1 pinch red pepper chili flakes (optional)
- Bring to a simmer and then whisk in cornstarch and water slurry to thicken. If you'd like sauce thicker, add more cornstarch slurry. Set aside.2 tsp. cornstarch, 2 tsp. water
- Place the fresh salmon fillets skin side down in an oven safe baking dish or on a sheet pan. Pour some of the teriyaki sauce over the salmon to coat the tops. (about 1-2 Tbsp.)4 (6 oz.) salmon fillets
- Bake in the oven for 12-15 minutes or until the salmon reaches an internal temperature of 145°F.
- Pour more sauce on top and garnish with green onions and sesame seeds. Serve with rice and broccoli.scallions (green onions) and sesame seeds for garnish
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Made tonight. Very easy to make and the whole family enjoyed it! Served with rice and asparagus. 10/10 recommend.
Yummmm! Perfect sides for this salmon 🙂 thank you!!
Looks like a great summer dish to try! Thanks for sharing!
My family and I are such salmon lovers here. I cannot wait to try this dish.
The flavors in this salmon sound amazing, sweet, salty and sour. A great dinner meal!
My husband absolutely hates salmon, but I LOVE it. I think I can convince him with your recipe: this sauce will cut through any perceived “fishiness.” I can’t wait to try it!