Description
This Teriyaki Glazed Salmon recipe offers a deliciously sweet and savory glaze made from a homemade teriyaki sauce. Featuring tender oven-baked salmon with a glossy, thick teriyaki coating, it’s perfect for a flavorful weeknight meal or an impressive dinner. Garnished with toasted sesame seeds and fresh spring onions, it pairs wonderfully with steamed vegetables and rice.
Ingredients
Teriyaki Sauce
- 1 tablespoon toasted sesame seeds (or untoasted)
- ½ cup Japanese soy sauce (like Kikkoman) (125ml)
- ½ cup mirin (125ml)
- ⅓ cup brown sugar (70g / 2 ½oz)
- 1 teaspoon fresh minced ginger
- 2 tablespoons rice wine vinegar
- 3 teaspoons cornflour (US cornstarch)
Salmon
- 675 g slab of salmon (1 ½ lb)
- 2 spring onions (green onions / scallions)
- Vegetable oil, for rubbing the baking tray
Instructions
- Make the Teriyaki Sauce: In a medium saucepan, combine soy sauce, brown sugar, mirin, and fresh minced ginger. Bring the mixture to a simmer over medium heat, stirring frequently until the sugar dissolves completely. Allow it to simmer gently for five minutes to reduce slightly and develop flavor.
- Thicken the Sauce: Mix rice wine vinegar with cornflour to form a smooth slurry. Stir this slurry into the simmering sauce, then continue cooking for an additional minute while stirring until the sauce thickens. Remove from heat and let it cool for at least 30 minutes before using to allow flavors to meld.
- Prepare the Salmon: Remove the salmon from the refrigerator 15-30 minutes prior to cooking to bring it close to room temperature, ensuring even cooking. Preheat the oven to 200°C (180°C fan forced) / 395°F. Line a rimmed baking tray with baking paper or foil, then lightly rub with vegetable oil to prevent sticking.
- Position the Salmon: Pat the salmon dry with a paper towel to remove excess moisture, then place it skin side down on the prepared baking tray.
- Glaze and Bake: Reserve ⅔ cup of teriyaki sauce to serve later. Brush half of the remaining sauce evenly over the salmon. Bake in the preheated oven for 15-20 minutes, depending on thickness, basting with the remaining sauce two more times throughout the cooking process. Bake until the salmon reaches your desired doneness.
- Rest the Salmon: Remove the salmon from the oven and let it rest for 5 minutes to allow juices to redistribute for moist and tender results.
- Garnish and Serve: Sprinkle toasted sesame seeds and finely chopped spring onions over the rested salmon. Serve the salmon over steamed rice with reserved teriyaki sauce and your choice of steamed vegetables for a complete meal.
- Enjoy and Share: Take a moment to leave a comment and rating to share your experience and help others discover this delicious recipe.
Notes
- The teriyaki sauce can be made 3-4 days in advance and stored in the refrigerator, making meal preparation quicker.
- Adjust baking time according to the thickness of the salmon slab to prevent overcooking; thicker cuts may require closer to 20 minutes, while thinner pieces may cook faster.
- Using room temperature salmon helps it cook more evenly and prevents the outside from overcooking before the inside is done.
- Serving the salmon with steamed vegetables and rice balances the meal and compliments the rich flavors of the teriyaki glaze.
- If you prefer a less sweet sauce, you can reduce the brown sugar slightly without compromising flavor much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
