Teriyaki Glazed Salmon Recipe
Looking for a new go-to salmon recipe for weeknight dinners? Try this Teriyaki Glazed Salmon. Marinate the fillets in a simple, homemade sauce packed with delicious Asian flavors—perfect for a quick, healthy meal.
This really is an easy teriyaki salmon recipe that your family will love. It is prepared in the oven in one baking dish (which, in my opinion, is the best way), so there’s no mess from pan-frying and a cleaner cooking method. In addition, as the salmon cooks, this leaves you free to prepare your favorite side dish.
We all know that salmon is one of the healthiest proteins to enjoy (for the fatty acids, vitamins, and great for weight management). So, taking this into consideration, why would you want to serve this healthy protein with a sauce that is not good for you?
Making a simple homemade teriyaki sauce is very easy, and you get to control the sauce ingredients. It’s straightforward to take a classic sauce and use a few simple ingredients to make it healthier. The teriyaki marinade has only six ingredients: soy sauce, mirin (similar to sake), honey, fresh ginger, and garlic, thickened with a cornstarch slurry. This is a better-for-you sauce because this is a no sugar teriyaki sauce (white or brown sugar).
Serving salmon skin side up or down
I learned in culinary school that there are two ways to present fish, and it all depends on which side you want as the presentation side. If you’re serving skin-on fish and the skin is fried and crispy, it’s nice to serve skin side up to keep the skin crispy. If, like in this case, the salmon is marinated and served with a sauce, skin side down is better because the skin will not be crispy and the presentation with the skin-side up with sauce is not as appealing. You can also remove the skin completely.
For presentation and extra flavor, you can serve this topped with sesame seeds and chopped green onions or scallions.
The best fresh salmon to buy
The type of salmon is up to you (Atlantic and sockeye being the most common in grocery stores). However, wild salmon is always the best choice for sustainability, quality, and flavor. Farmed salmon can be contaminated with toxins.
A great prepare ahead meal
The salmon is marinated for at least 1 hour in the teriyaki sauce. You can marinate and refrigerate it before you leave for work in the morning. It will be fine covered and refrigerated until you get home. This gives a chance for all the flavors to permeate throughout the meat of the fish instead of just having all the flavor on the top.
Side dishes for salmon
You can serve over a bed of toasted coconut rice, brown rice, vegetable fried rice, cauliflower rice or your favorite vegetable like green beans or broccoli.
Making a salmon dinner once a week is a great way to diversify your eating plan. But a person can’t just survive on one salmon recipe.
More salmon recipes
Lemon Parmesan Crusted Salmon and Mediterranean Lemon Pesto Salmon.
Leftover teriyaki salmon
Store in an airtight container and consume the next day. Perfect for lunch.
Teriyaki Glazed Salmon Recipe
Video
Ingredients
- ⅓ cup (78 ml) soy sauce
- ⅓ cup (78 ml) mirin (sweet rice wine) , * see note
- 1 ½ tablespoons honey
- 1 teaspoon freshly grated ginger
- 1 garlic clove, grated
- 4 salmon fillets
- 1 teaspoon corn starch
- Finely sliced scallion for garnish
Instructions
- To a mixing bowl add the soy sauce, mirin, honey, ginger and garlic. Whisk to mix well. Add half of the marinade to a bowl add the salmon, flesh-side down, marinate for 1 hour.
- Place the top shelf of oven 6 inches from the top and preheat the broiler (oven grill if you’re in the UK).
- Remove the salmon from the marinade and pat dry. Discard the marinade.
- Add the unused marinade to a small saucepan and whisk in the corn starch until dissolved. Bring to a simmer over medium heat until thickened, remove from the heat.
- Place the salmon skin side down onto a baking sheet covered with foil. Broil for 5 minutes. Brush more marinade onto the salmon and return to the broiler for 5-6 more minutes until browned.
- Finish with remaining sauce.
I was looking for a salmon recipe and found your recipe. This was a month ago, I have honestly made this recipe at least 10 times. My husband is absolutely obsessed !! Thank you for posting your recipe its absolutely outstanding!!!!!!!! Giving this recipe a 10/10.
If anyone is looking a salmon recipe this is the BEST !!!!
Thank you so much!
Came out smashingly. I used salmon steak and it was fine. I did misread and added all the sauce at once to the fish, and also I added the cornstarch beforehand. Perhaps the cornstarch is why it got quite blackened on both sides, even though I turned the heat down after flipping and seeing the scorch? But it came out fine.
Not willing to throw away the sauce, I poured the used marinade into the pan afterwards and boiled it some in case of icky raw fish blues, then sauced the fish. Everybody happy!
I suppose you could use this on anything, like steak, but for a steak I think I would only paint it with the marinade, maybe flipping a few times.
I had never made my own teriyaki sauce until this recipe and I was very happy with the result.
Thank you.
I made this for date night last night and the sauce is so good. I’ll never buy teriyaki sauce again. my date loved it too 🙂
Wow, I hope my dish had a hand in turning a date into wedding bells 🙂
I used this sauce over tofu and crisped it in the oven, this sauce is so good. I’m trying it with salmon this weekend.
Delicious. Thank you for the feedback and enjoy the salmon.