Description
This Teriyaki Salmon recipe features tender, flaky salmon filets marinated in a homemade teriyaki sauce made from soy sauce, brown sugar, honey, garlic, and ginger. Baked to perfection and finished with a luscious glaze and optional sesame seeds and green onions, it’s a delicious and easy way to enjoy flavorful salmon in under 1 hour 15 minutes.
Ingredients
Scale
Salmon
- 2 1/2 lbs salmon filet (sliced into 2″ wide slices)
Teriyaki Sauce
- 1 cup water
- 5 tablespoons dark brown sugar (packed)
- 1/4 cup soy sauce (reduced-sodium)
- 2 tablespoons honey
- 4 cloves garlic (finely minced)
- 1 teaspoon fresh ground ginger
- 1 tablespoon rice vinegar
- 1/8 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1/4 cup water (cold)
Garnishes (Optional)
- Sesame seeds
- Green onion (chopped)
Instructions
- Prepare Baking Sheet: Grease a large rimmed baking sheet. For easier cleanup, cover it with foil first, then grease the foil.
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot enough for baking the salmon.
- Make Teriyaki Sauce Base: In a medium saucepan over medium heat, combine 1 cup water, dark brown sugar, honey, reduced-sodium soy sauce, rice vinegar, minced garlic, fresh ground ginger, and red pepper flakes. Stir the mixture and bring it to a gentle simmer.
- Prepare Cornstarch Slurry: In a small bowl, whisk together 2 tablespoons cornstarch with 1/4 cup cold water until fully dissolved, ensuring no lumps remain.
- Thicken Sauce: Add the cornstarch slurry to the simmering sauce in the saucepan. Continue heating and stirring until the sauce thickens to your preferred consistency. If it becomes too thick, gradually add small amounts of water to thin it out.
- Cool Sauce: Remove the sauce from heat and allow it to cool to room temperature before using it to marinate the salmon.
- Marinate Salmon: Place the salmon slices into a large mixing bowl. Pour the cooled teriyaki sauce over the salmon, cover with plastic wrap, and refrigerate for at least 20 minutes or up to a few hours to allow the flavors to infuse.
- Prepare Salmon for Baking: Transfer the marinated salmon slices onto the prepared baking sheet, arranging them evenly. Do not discard the leftover marinade.
- Bake Salmon: Bake the salmon in the preheated oven for 12-16 minutes, or until the fish is flaky and cooked through. Baking time will vary depending on the thickness of the salmon slices.
- Simmer Remaining Marinade: While the salmon is baking, pour the leftover marinade into a small saucepan and bring it to a boil. Reduce heat to low and simmer for 3-4 minutes, then remove from heat.
- Glaze and Garnish: Once the salmon is cooked, brush it generously with the simmered teriyaki sauce. Sprinkle with chopped green onions and sesame seeds if desired for extra flavor and presentation.
- Serve: Serve the teriyaki salmon immediately while warm alongside your choice of sides.
Notes
- Marinating the salmon for longer than 20 minutes (up to a few hours) will deepen the flavor.
- Use reduced-sodium soy sauce to control sodium levels.
- If you don’t have rice vinegar, white vinegar or apple cider vinegar can be used as substitutes.
- Keep an eye on the salmon while baking; thicker pieces may require a few extra minutes.
- The leftover marinade is simmered to make a safe, delicious glaze and should not be used raw.
- Serve with steamed rice and vegetables for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Keywords: teriyaki salmon, baked salmon, homemade teriyaki sauce, easy salmon recipe, healthy fish dish, Japanese salmon recipe
