Baked Teriyaki Salmon (Printable)
Salmon fillets brushed with a honey-mirin teriyaki glaze, baked until tender and finished with sesame and spring onion.
# What You’ll Need:
→ Fish
01 - 4 salmon fillets (approximately 5 to 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 It:
01 - Preheat 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 sugar is dissolved and the sauce thickens slightly, about 3 to 4 minutes. Remove from heat and allow to cool for 2 minutes.
03 - Arrange salmon fillets evenly on the prepared tray. Brush half of the teriyaki sauce over the fillets, coating them thoroughly.
04 - Place tray in the center of the oven and bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
05 - Brush the remaining teriyaki sauce over the baked salmon. Sprinkle with sesame seeds and sliced spring onions before serving.
# Expert Tips:
01 -
- The sticky, caramelized sauce clings to the fish in a way that makes every bite unforgettable.
- It comes together so quickly that you can treat yourself to takeout-level flavor without ever leaving your kitchen.
02 -
- If you try to rush the sauce, it can burn or turn bitter before it thickens — patience is essential.
- Brushing on more sauce after baking gives the salmon that irresistible, sticky sheen.
03 -
- If you double the sauce, keep some in a clean jar for stir-fries or bowls all week long.
- For extra flavor, marinate the salmon in the cooled teriyaki at least 15 minutes before baking.