This Flavorful Glazed Teriyaki Salmon recipe brings together tender, flaky salmon with a shiny, sweet, and tangy teriyaki glaze that really wakes up your taste buds. The glaze is sticky and richly layered with soy sauce, honey, ginger, and garlic, making each bite deliciously satisfying. It’s a dish that’s simple enough for a weeknight but tasty enough to impress anyone sitting at the table.
I love making this salmon because it comes together quickly, and the glaze caramelizes perfectly while baking, giving the fish a beautiful gloss and a flavor that’s just spot-on. Plus, I find that marinating the salmon for even just 15 minutes helps the flavors sink in deep. It turns a basic dinner into something special without a lot of hassle or extra prep time.
My favorite way to serve it is over a bed of steamed rice or noodles with some sautéed veggies on the side. That way, the sauce from the salmon mingles with everything and you get a perfect balance of savory and sweet in each mouthful. It’s one of those meals that everyone seems to enjoy, and I’m always happy I made extra so there’s some left over for lunch the next day!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets bring tender, rich flavor and flaky texture. If you can’t find salmon, trout or Arctic char work well as substitutes. For a leaner option, try cod or tilapia, but they’ll be less rich.
Soy Sauce: Low sodium soy sauce balances saltiness without overpowering. Tamari or coconut aminos are great gluten-free alternatives that keep the umami depth.
Honey or Maple Syrup: These natural sweeteners create the characteristic sticky glaze. Brown sugar or agave syrup also work fine if you want a different kind of sweetness.
Mirin: This sweet rice wine adds authentic depth but is optional. If unavailable, add a bit more brown sugar or a splash of white wine vinegar to maintain balance.
Fresh Ginger and Garlic: These add vibrant warmth and zing. Avoid powdered forms here for the best fresh flavor impact in the glaze.
Cornstarch Slurry: This step thickens the glaze into a shiny syrup that sticks beautifully to the fish. You can use arrowroot as a gluten-free thickener.
How Do You Get That Perfect Sticky and Shiny Teriyaki Glaze on Salmon?
The secret lies in making and applying the glaze carefully.
- Simmer the glaze: Cook the soy sauce mixture slowly until sugars dissolve and flavor blends. Adding the cornstarch slurry at the right moment lets the sauce thicken without clumping.
- Coat the salmon well: Brush the glaze over the fillets before baking, and reserve some to brush on after cooking for maximum shine and flavor.
- Bake at 400°F: This temperature cooks the fish through while caramelizing the sugars nicely without burning. Keep an eye so the glaze stays glossy, not dry or burnt.
- Don’t skip marinating: Even 15 minutes lets the teriyaki flavors soak into the fish, making each bite tasty all the way through.
Following these tips will give you that appealing sticky, sweet finish like the salmon in the photo, with a balance of savory depth and fresh zing that works well on rice or veggies.
Equipment You’ll Need
- Baking sheet – perfect for easy cleanup and even cooking of salmon.
- Aluminum foil – helps keep the baking sheet clean and prevents sticking.
- Small saucepan – for simmering and thickening the teriyaki glaze.
- Whisk or spoon – to mix and stir the glaze smoothly.
- Basting brush – lets you evenly coat the salmon with glaze before baking.
- Sharp knife – for slicing green onions to garnish the finished dish.
Flavor Variations & Add-Ins
- Try using steelhead trout for a milder flavor and similar texture when salmon isn’t available.
- Add a pinch of red pepper flakes to the glaze for a subtle spicy kick.
- Mix in fresh orange juice or zest to the glaze for a bright citrus twist.
- Top with toasted chopped almonds or cashews to add crunch and a nutty flavor contrast.
Flavorful Glazed Teriyaki Salmon Recipe
Ingredients You’ll Need:
For the Salmon and Glaze:
- 4 salmon fillets (about 6 oz each)
- 1/4 cup soy sauce (preferably low sodium)
- 3 tablespoons honey or maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (optional, for authentic teriyaki)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- 2 tablespoons water
For Garnish and Serving:
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Cooked white rice (to serve)
- Cooking spray or oil (for baking sheet)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the glaze and marinate the salmon, plus 12-15 minutes baking time. In total, plan for around 25 to 30 minutes from start to finish, including a brief marinating period to infuse flavor.
Step-by-Step Instructions:
1. Prepare the Teriyaki Glaze:
In a small saucepan, mix together the soy sauce, honey (or maple syrup), brown sugar, rice vinegar, mirin (if using), minced garlic, and grated ginger. Bring this mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 3-4 minutes, until the sugars dissolve and the sauce is fragrant.
Next, stir in the cornstarch slurry (cornstarch mixed with water) to the saucepan. Keep simmering and stirring for another 1-2 minutes until the sauce thickens into a syrupy glaze. Remove the pan from heat and let it cool slightly.
2. Marinate the Salmon:
Line a baking sheet with aluminum foil and lightly grease it with cooking spray or oil. Place the salmon fillets skin-side down on the foil. Brush some of the teriyaki glaze generously over each salmon fillet, reserving a bit of glaze for later.
Let the salmon marinate for about 15 minutes at room temperature, or for a deeper flavor, cover and refrigerate for up to an hour.
3. Bake the Salmon:
Preheat your oven to 400°F (200°C). Place the baking sheet with the salmon into the oven and bake for 12-15 minutes. The salmon is done when it flakes easily with a fork and the glaze has caramelized and bubbled beautifully.
4. Serve Your Delicious Teriyaki Salmon:
Spoon a little of the reserved teriyaki glaze over the cooked salmon fillets. Garnish with thin slices of green onion and sprinkle toasted sesame seeds on top for a nice crunch and added flavor.
Serve each salmon fillet over a bed of warm cooked white rice, and enjoy your flavorful glazed teriyaki salmon!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before marinating and cooking. Pat the fillets dry with paper towels to remove excess moisture for better glazing.
Can I Make the Teriyaki Glaze Ahead of Time?
Absolutely! You can prepare the glaze up to 3 days in advance and store it in an airtight container in the fridge. Reheat gently before using to bring back its syrupy consistency.
How Should I Store Leftover Salmon?
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to keep the glaze from drying out.
Can I Substitute Soy Sauce in This Recipe?
Yes, tamari or coconut aminos are great gluten-free alternatives to soy sauce. They’ll provide a similar savory depth without compromising flavor.