Fresh salmon is marinated in an easy, homemade sauce then broiled until the top is browned and caramelized. Weeknight dinners do not get any easier than this Teriyaki Glazed Salmon Recipe.
I know I always say this, but homemade sauces are always best and when a sauce is this easy and inexpensive to make, it just drives the point home. My teriyaki sauce is just 5 ingredients that is made in a matter of minutes.
I have 3 favorite ways to prepare salmon, this teriyaki glazed salmon, Lemon Parmesan Crusted and Mediterranean Lemon Pesto Salmon.
The pesto salmon is a recent addition to the website, but in constant rotation in my house. The teriyaki salmon has been on rotation since I came up with the recipe in 2016 and I just recently updated the pictures.
The salmon is marinated for at least 1 hour in the teriyaki sauce. This gives a chance for all the flavors to permeate throughout the meat of the fish instead of just have all the flavor on the top.
If you’ve tried this Teriyaki Glazed Salmon or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 1/3 cup soy sauce
- 1/3 cup 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
- 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.
Recipes yields ¾ cup (250 g) teriyaki sauce
You can substitute the mirin using a mix of 4 tablespoons rice vinegar and 1 tablespoon honey
Amount Per Serving: Calories: 607 Total Fat: 28g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 143mg Sodium: 1296mg Carbohydrates: 29g Fiber: 0g Sugar: 15g Protein: 53g