A homemade soy, ginger, and honey glaze coats these baked teriyaki salmon fillets.
Ingredients
Measure the ingredients below before you begin. Optional additions are marked in the list.
- 1/4 cup soy sauce (or coconut aminos)
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, chopped
- 1 teaspoon cornstarch (optional, for thickening)
- 1/4 teaspoon ground black pepper
- 4 salmon fillets, each around 6 ounces
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional, for garnish)
- 1 tablespoon chopped green onions (optional, for garnish)
How to make it
In a small pot, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, grated ginger, chopped garlic, ground black pepper, and cornstarch (if using).
Bring the mixture to a simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly. If you desire a thicker sauce, simmer for a few more minutes. Remove from heat and let it cool.
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly coat it with cooking spray.
Place the salmon fillets on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
Generously spread the cooled teriyaki sauce all over the salmon fillets, ensuring they are well coated.
Bake the salmon in the preheated oven for 12 to 15 minutes, or until it is fully cooked and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
For added flavor, you can brush the salmon with more teriyaki sauce halfway through baking.
Serve immediately, garnished with sesame seeds and chopped green onions if desired. Pairs well with steamed rice, quinoa, or roasted vegetables.
Tips and serving
Simmer the glaze as directed and check the salmon for 145°F (63°C), or until opaque and easily flaked.
For more ideas, try Easy Honey Garlic Butter Baked Salmon Recipe for Weeknights or Easy Teriyaki Chicken Recipe for Quick Weeknight Dinners.
Easy Baked Teriyaki Salmon with Sweet and Savory Glaze
A homemade soy, ginger, and honey glaze coats these baked teriyaki salmon fillets. Makes 4 servings.
- 1/4 cup soy sauce (or coconut aminos)
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, chopped
- 1 teaspoon cornstarch (optional, for thickening)
- 1/4 teaspoon ground black pepper
- 4 salmon fillets, each around 6 ounces
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional, for garnish)
- 1 tablespoon chopped green onions (optional, for garnish)
In a small pot, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, grated ginger, chopped garlic, ground black pepper, and cornstarch (if using).
Bring the mixture to a simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly. If you desire a thicker sauce, simmer for a few more minutes. Remove from heat and let it cool.
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly coat it with cooking spray.
Place the salmon fillets on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
Generously spread the cooled teriyaki sauce all over the salmon fillets, ensuring they are well coated.
Bake the salmon in the preheated oven for 12 to 15 minutes, or until it is fully cooked and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
For added flavor, you can brush the salmon with more teriyaki sauce halfway through baking.
Serve immediately, garnished with sesame seeds and chopped green onions if desired. Pairs well with steamed rice, quinoa, or roasted vegetables.
Simmer the glaze as directed and check the salmon for 145°F (63°C), or until opaque and easily flaked.