Baked Teriyaki Salmon (Printable)
Oven-baked salmon fillets brushed with sweet-savory teriyaki glaze, finished with sesame and spring onions.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (approximately 5–6 ounces each), skin-on or skinless
→ Teriyaki Marinade
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin or dry sherry
04 - 3 tablespoons honey or maple syrup
05 - 2 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 garlic cloves, minced
08 - 1 tablespoon freshly grated ginger
09 - 1 teaspoon sesame oil
→ Garnish
10 - 2 tablespoons sesame seeds
11 - 2 spring onions, finely sliced
# How To Make:
01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease with oil.
02 - In a small saucepan, combine soy sauce, mirin, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
03 - Arrange salmon fillets on the prepared baking tray. Brush half of the teriyaki sauce generously over the fillets to coat evenly.
04 - Place tray in the center of the oven and bake for 12–15 minutes, or until the salmon is just cooked and flakes easily with a fork.
05 - Brush the remaining teriyaki sauce over the cooked salmon. Sprinkle with sesame seeds and sliced spring onions prior to serving.
# Expert Tips:
01 -
- This dish brings restaurant-style flavor straight to your home oven with almost no effort at all.
- The teriyaki sauce clings to the salmon, creating fork-tender fish with salty-sweet depth that keeps you coming back for just one more bite.
02 -
- I once left the salmon in the oven for too long—don’t do that; pulling it out just as it starts to flake is the difference between juicy and dry.
- Brushing half the sauce before baking and half after makes sure you get a glossy glaze without burning the sugars.
03 -
- Always let the cooked salmon rest for two minutes so the juices settle and flavors meld.
- Toasting the sesame seeds in a dry pan first really brings out their aroma—don’t skip if you have a minute to spare.