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Baked Teriyaki Glazed Salmon Recipe

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4.4 from 1 review

This baked teriyaki glazed salmon features moist, tender, and flaky salmon fillets coated in a rich homemade teriyaki sauce. The sauce balances sweetness and umami with soy sauce, mirin, brown sugar, ginger, and a touch of rice wine vinegar. Quick and easy to prepare, this dish can be ready in about 40 minutes and is perfect for a tasty weeknight dinner or special occasion. The recipe includes hints on making the sauce ahead of time and ensures flavorful results with simple baking techniques.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

Teriyaki Sauce

  • 1 tablespoon toasted sesame seeds (or untoasted)
  • ½ cup Japanese soy sauce (like Kikkoman) (125ml)
  • ½ cup mirin (125ml)
  • ⅓ cup brown sugar (70g / 2 ½ oz)
  • 1 teaspoon fresh minced ginger
  • 2 tablespoons rice wine vinegar
  • 3 teaspoons cornflour (US cornstarch)

Salmon

  • 675 g slab of salmon (1 ½ lb)
  • 2 spring onions (green onions / scallions)
  • Vegetable oil (for greasing the baking tray)

Instructions

  1. Make the Teriyaki Sauce: In a medium saucepan, combine the soy sauce, brown sugar, mirin, and minced ginger. Bring the mixture to a simmer over medium heat, stirring frequently until the sugar dissolves completely. Let it simmer gently for 5 minutes to slightly reduce the liquid and concentrate the flavors.
  2. Thicken the Sauce: In a small bowl, mix the rice wine vinegar and cornflour to create a smooth slurry. Slowly add this slurry into the simmering sauce while stirring constantly. Cook the sauce for an additional 1 minute until it thickens to a glaze-like consistency. Remove from heat and allow it to cool for at least 20 minutes before using.
  3. Prepare the Salmon: Take the salmon out of the refrigerator 15-30 minutes before cooking to bring it closer to room temperature, ensuring more even baking. Preheat your oven to 200°C (180°C fan forced) / 395°F. Line a rimmed baking tray or half sheet pan with baking paper or foil, then lightly grease it with vegetable oil to prevent sticking.
  4. Position the Salmon: Pat the salmon dry with a paper towel to remove excess moisture. Place the salmon slab skin side down on the prepared baking tray.
  5. Glaze and Bake: Reserve ⅔ cup of the teriyaki sauce for serving. Brush half of the remaining sauce evenly over the salmon. Bake the salmon for 15-20 minutes depending on thickness and size, basting twice more with the remaining teriyaki glaze during baking to build up flavor and shine. Cook until the salmon flakes easily with a fork and reaches your preferred doneness.
  6. Rest and Garnish: Remove the salmon from the oven and let it rest for 5 minutes to allow juices to redistribute. Garnish the cooked fillet with toasted sesame seeds and finely chopped spring onions for added texture and flavor.
  7. Serve: Serve the teriyaki glazed salmon over steamed rice and vegetables alongside the reserved teriyaki sauce for drizzling. Enjoy your delicious and vibrant meal!

Notes

  • Make the teriyaki sauce up to 3-4 days in advance and store it refrigerated to save time on busy days.
  • Bringing the salmon to room temperature before baking ensures even cooking and prevents overcooking outside while undercooked inside.
  • The baking time may vary based on the thickness of your salmon slab; thinner pieces may require less time, so check doneness early.
  • Use toasted sesame seeds to add a deeper nutty flavor, or untoasted for a lighter taste.
  • For best texture, baste the salmon two times during baking to keep it moist and glossy.
  • Cooked salmon should flake easily and remain moist inside without drying out.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://dishiary.com/baked-teriyaki-glazed-salmon-recipe/