Baked Salmon Teriyaki Glaze Sesame

My neighbor once stopped by my kitchen mid-afternoon, drawn in by the aroma of something caramelizing in the oven. That was the day I first made this teriyaki salmon, and watching her eyes light up as the glaze caught the light made me realize I'd stumbled onto something special. It's the kind of dish that tastes like restaurant-quality effort but comes together in under thirty minutes, leaving your kitchen smelling like something wonderful happened there.

I made this for my family last spring when my dad came home from a long work trip, and I remember him closing his eyes on the first bite like he was transported somewhere. The teriyaki glaze had just the right balance of sweet and savory, and the salmon was so tender it barely needed the fork. That's when I knew this recipe had something beyond the sum of its ingredients.

Ingredients

• Salmon fillets (150 g each, skin-on or skinless): Four generous pieces are perfect for serving, and skin-on fillets stay moister during baking though either works beautifully.
• Soy sauce (low sodium preferred): The foundation of your glaze, and low sodium gives you control so the salt doesn't overpower the sweetness.
• Mirin: This sweet rice wine creates the glossy finish and that subtle umami depth that makes people ask for your recipe.
• Honey or brown sugar: Either one works, though honey dissolves more smoothly and adds a cleaner sweetness.
• Rice vinegar: Just enough to brighten everything and keep the glaze from feeling too heavy.
• Fresh ginger (grated) and garlic (minced): These two are what give the glaze personality and warmth.
• Sesame oil: A small amount adds richness and that unmistakable toasted note you can't fake.
• Cornstarch slurry: This is your thickening secret, turning loose sauce into something that clings to the salmon instead of running off.
• Toasted sesame seeds: Toast them yourself if you can; the difference between store-bought and freshly toasted is noticeable and worth the thirty seconds it takes.
• Spring onions and fresh coriander or parsley: The bright finish that cuts through the richness and makes every bite feel fresh.

Instructions

Prepare your oven and tray:

Preheat to 200°C (400°F) and line your baking tray with parchment paper so cleanup is effortless and nothing sticks. This simple step makes a difference in how evenly your salmon bakes.

Build your glaze:

Combine soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil in a small saucepan and bring to a simmer over medium heat. You'll notice the kitchen fill with this incredible aroma as soon as the ginger and garlic hit the warm liquid.

Thicken and finish the sauce:

Stir in your cornstarch slurry and keep stirring for about two minutes until the sauce coats the back of a spoon and looks glossy. Once it thickens, remove from heat immediately so it doesn't become gluey.

Glaze the salmon:

Place your salmon fillets on the prepared tray and brush generously with the teriyaki glaze, but hold back some for drizzling at the end. The brush strokes should be confident; there's no such thing as too much glaze here.

Bake until just cooked:

Slide into the oven for 12 to 15 minutes, watching until the salmon flakes easily with a fork and the flesh turns opaque. Timing depends on thickness, so start checking at twelve minutes rather than walking away.

Optional broil for caramel finish:

Switch your oven to broil and give the salmon just 1 to 2 minutes under the high heat for a caramelized glaze that looks like it came from a restaurant. Watch it carefully; this step is quick and easy to overdo.

Plate and serve:

Transfer salmon to plates, drizzle with reserved glaze, and crown with toasted sesame seeds, spring onions, and fresh coriander if you're using it. Serve immediately alongside steamed rice or sautéed greens for something light and complete.

Pin It

There's a moment right when you pull this salmon out of the oven when the glaze is still glistening and the sesame seeds are catching the light, and you know before anyone takes a bite that you've made something people will actually want to eat. That's the feeling this recipe gives me every time.

The Glaze is Everything

I learned early on that a great teriyaki glaze is what separates this dish from plain baked salmon. The balance matters: too much soy sauce and it becomes one-note salty, too much honey and it's cloying. The recipe hits that sweet spot where every flavor is present but nothing dominates, and the ginger and garlic keep things lively and interesting.

Why This Works as a Weeknight Dinner

Most nights I'm torn between wanting something that tastes impressive and something I can actually pull off without stress. This recipe splits the difference perfectly because the glaze does almost all the work while you're just managing the heat and timing. Once the glaze is made, you're really just baking fish, which is hard to mess up.

Serving and Flexibility

I've served this over jasmine rice, alongside stir-fried vegetables, and even cold the next day with a cucumber salad. The beauty is that the salmon stands on its own, so you can build the plate however makes sense for what you have on hand or what you're in the mood for.

• For a spicy version, add a pinch of chili flakes to the glaze before simmering.
• If you need gluten-free, swap tamari for regular soy sauce and you're there.
• Mirin can be replaced with apple juice in a pinch, though the result will be slightly less deep and rich.

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This salmon has become my go-to for the nights when I want to feel like I've cooked something real. It takes almost no time and tastes like you cared.

Recipe FAQs

→ How can I make this dish gluten-free?

Swap the regular soy sauce for tamari to ensure the dish is gluten-free while maintaining the savory flavor profile.

→ Can I make the glaze spicier?

Add a pinch of chili flakes or a dash of sriracha into the simmering sauce to give the teriyaki glaze a spicy kick.

→ What is a good substitute for mirin?

If mirin is unavailable, a splash of apple juice or a small amount of dry sherry can be used to mimic the sweetness.

→ How do I tell when the salmon is fully cooked?

The salmon is ready when it flakes easily with a fork and the flesh turns opaque throughout the center.

→ What side dishes pair well?

Steamed jasmine rice or sautéed greens like bok choy and broccoli pair perfectly with the rich teriyaki flavors.