Ingredients
- 4 salmon fillets (fresh or thawed), skin on or off
- Salt and pepper, to taste
- Olive oil or cooking spray (for greasing the baking dish)
- Teriyaki sauce:
- ½ cup soy sauce (use low-sodium if preferred)
- 3 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil (optional for nutty flavor)
- 1 teaspoon cornstarch
- 2 tablespoons water
- Sesame seeds and sliced green onions (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease or line a baking dish.
- Season salmon fillets with salt and pepper and place skin-side down in the dish.
- In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), garlic, ginger, vinegar, and sesame oil.
- Mix cornstarch with water to form a slurry, then whisk it into the sauce. Cook for 2–3 minutes until it thickens and becomes glossy.
- Pour about two-thirds of the sauce evenly over the salmon, reserving the rest for serving.
- Bake for 12–15 minutes, or until salmon flakes easily with a fork and the glaze is bubbling.
- Garnish with sesame seeds and green onions, and serve immediately with the extra sauce on the side.
Notes
- Add a splash of orange juice to the sauce for a citrus twist.
- Stir in sriracha or chili flakes for some heat.
- Use store-bought teriyaki if short on time—just bake salmon and glaze.
- Add vegetables (like bell peppers or broccoli) to the dish and bake together for a one-pan meal.
- For gluten-free, substitute tamari for soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 380
- Sugar: 12g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 90mg