Teriyaki Glazed Salmon (Printer-friendly)

Oven-baked salmon with a shiny teriyaki glaze topped with toasted sesame seeds and spring onions.

# Required Ingredients:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Teriyaki Glaze

02 - 1/4 cup soy sauce (low sodium if preferred)
03 - 1/4 cup mirin
04 - 2 tablespoons honey or brown sugar
05 - 1 tablespoon rice vinegar
06 - 2 teaspoons fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 teaspoon sesame oil
09 - 1 tablespoon cornstarch
10 - 2 tablespoons cold water

→ Garnish

11 - 2 teaspoons toasted sesame seeds
12 - 2 spring onions, thinly sliced

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil.
02 - In a small saucepan, combine soy sauce, mirin, honey or brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
03 - In a small bowl, mix cornstarch and cold water to make a slurry. Stir the slurry into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.
04 - Pat salmon fillets dry and place them skin-side down on the prepared tray. Brush each fillet generously with the teriyaki glaze, reserving some for serving.
05 - Bake salmon for 10 to 12 minutes, or until just cooked through and easily flakes with a fork. For a caramelized finish, broil for 1 to 2 minutes at the end.
06 - Transfer salmon to plates. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Expert Suggestions:

01 -
  • The glaze does all the heavy lifting, turning ordinary salmon into something that tastes like it came from a proper Japanese restaurant.
  • It's genuinely quick, which means you can go from craving something special to eating it in less than half an hour.
  • Watching that glossy sauce cling to the fish as it bakes feels like cooking magic, even though you barely lifted a finger.
02 -
  • Don't skip drying the salmon; moisture on the surface prevents proper caramelization and makes the glaze slide right off instead of sticking beautifully.
  • Make your cornstarch slurry with cold water before adding it to the hot sauce, otherwise you'll end up with lumpy, grainy sauce instead of silky gloss.
03 -
  • Invest in a good pastry brush for applying the glaze evenly; cheap brushes shed bristles into your food and uneven application means some spots get glossy while others stay matte.
  • Keep the broiler option in your back pocket for nights when you want extra caramelization, but watch the glaze like a hawk because it can go from golden to burnt in about ninety seconds.
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