Baked Salmon Teriyaki Glaze Sesame (Printable Version)

Succulent salmon fillet glazed with sweet and savory teriyaki sauce and topped with toasted sesame seeds.

# What You Need:

→ Fish

01 - 4 salmon fillets (approx 5 oz each), skin-on or skinless

→ Teriyaki Glaze

02 - 1/3 cup soy sauce (low sodium preferred)
03 - 2 tbsp mirin (or dry sherry)
04 - 2 tbsp honey or brown sugar
05 - 1 tbsp rice vinegar
06 - 2 tsp fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 tsp sesame oil
09 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

→ Garnish

10 - 2 tbsp sesame seeds, toasted
11 - 2 spring onions, thinly sliced
12 - 1 tbsp fresh coriander or parsley, chopped (optional)

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
03 - Stir in the cornstarch slurry and cook, stirring, until the sauce thickens (about 2 minutes). Remove from heat.
04 - Place salmon fillets on the prepared tray. Brush generously with the teriyaki glaze, reserving some for serving.
05 - Bake for 12–15 minutes, or until salmon is just cooked through and flakes easily with a fork.
06 - Switch oven to broil, and broil salmon for 1–2 minutes for a caramelized finish.
07 - Transfer salmon to plates, drizzle with extra teriyaki glaze, and sprinkle with toasted sesame seeds, spring onions, and coriander if using.
08 - Serve immediately with steamed rice or sautéed greens.

# Expert Tips:

01 -
  • The glaze does the heavy lifting, transforming simple salmon into something that tastes like you've been cooking all day.
  • Those toasted sesame seeds add a satisfying crunch that people won't stop talking about.
  • It's genuinely fast enough for a Tuesday dinner but feels special enough for guests.
02 -
  • Don't skip toasting your own sesame seeds if you can; they transform from flat and forgettable to fragrant and alive, and it takes less time than boiling water.
  • The cornstarch slurry is non-negotiable for that restaurant glaze finish; without it, your sauce stays thin and runs right off the fish instead of clinging to it.
  • Check your salmon thickness before it goes in the oven, as a thick fillet might need closer to eighteen minutes while a thin one could be done in twelve.
03 -
  • Make your glaze first and let it cool slightly before brushing; a warm brush coats more evenly than a cold one.
  • If you prefer a crispier exterior, broil for those final two minutes, but watch carefully since high heat moves fast.

Go Back