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Weeknight dinners do not get any easier than this Teriyaki Glazed Salmon Recipe. Fresh salmon marinated in an easy, homemade sauce that is just 5 ingredients, then broiled until the top is browned and caramelized.

Pouring teriyaki sauce over cooked salmon

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.

2 freshly cooked teriyaki salmon filets on a board

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.

Using a fork to get a bite of teriyaki glazed salmon on a white plate with broccoli

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Yield: 4 servings

Teriyaki Glazed Salmon Recipe

Teriyaki Glazed Salmon on a white plate with green onion and broccoli

Fresh salmon is marinated in an easy, homemade sauce then broiled until the top is browned and caramelized.

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1/3 cup (78 ml) soy sauce
  • 1/3 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

  1. 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.
  2. Place the top shelf of oven 6 inches from the top and preheat the broiler (oven grill if you’re in the UK).
  3. Remove the salmon from the marinade and pat dry. Discard the marinade.
  4. 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.
  5. 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.
  6. Finish with remaining sauce.

Notes

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

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 607Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 143mgSodium 1296mgCarbohydrates 29gFiber 0gSugar 15gProtein 53g
© Janette
Cuisine: Asian / Category: Dinner Ideas