Description

This Teriyaki Salmon recipe features tender salmon fillets marinated and baked in a homemade, flavorful teriyaki sauce made from dark brown sugar, honey, soy sauce, garlic, ginger, and a hint of spice. Finished with a glaze of reduced sauce and garnished with sesame seeds and green onions, it’s a perfect dish for a delicious and healthy dinner.

Ingredients

Scale

Salmon

2 1/2 lbs salmon filet (sliced into 2″ wide slices)

Teriyaki Sauce

1 cup water
5 tablespoons dark brown sugar (packed)
1/4 cup soy sauce (reduced-sodium)
2 tablespoons honey
4 cloves garlic (finely minced)
1 teaspoon fresh ground ginger
1 tablespoon rice vinegar
1/8 teaspoon red pepper flakes
2 tablespoons cornstarch
1/4 cup water (cold)

Garnish (optional)

Sesame seeds
Green onion chopped

Instructions

Prepare baking sheet: Grease a large rimmed baking sheet; for easier cleanup, cover it with foil and grease the foil as well.
Preheat oven: Set your oven to 400°F (204°C) to get it ready for baking the salmon.
Make teriyaki sauce base: In a medium saucepan over medium heat, combine 1 cup water, dark brown sugar, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Stir the mixture and bring it to a simmer.
Mix cornstarch slurry: In a small bowl, whisk together the cornstarch and the 1/4 cup cold water until fully dissolved creating a slurry.
Thicken sauce: Add the cornstarch slurry to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. If it becomes too thick, add a little water gradually to thin it out.
Cool the sauce: Remove the sauce from heat and let it cool to room temperature before using it to marinate the salmon.
Marinate salmon: Place salmon slices into a large mixing bowl. Pour the cooled teriyaki sauce over the salmon, cover with plastic wrap, and refrigerate for at least 20 minutes or up to a few hours.
Arrange salmon for baking: Transfer marinated salmon slices to the prepared baking sheet. Do not discard the marinade.
Bake salmon: Bake in the preheated oven for 12 to 16 minutes, or until the salmon is flaky and cooked through; baking time depends on the thickness of the fillets.
Simmer leftover marinade: While salmon bakes, pour the remaining marinade into a small saucepan, bring it to a boil, then reduce heat to low and simmer for 3-4 minutes. Remove from heat once thickened.
Glaze and serve: After the salmon is cooked, brush it with the simmered teriyaki sauce. Garnish with chopped green onions and sesame seeds if desired, then serve immediately.

Notes

Marinate the salmon longer for deeper flavor infusion, up to 2-3 hours in the refrigerator.
You can substitute maple syrup or agave nectar in place of honey for a different sweetness profile.
Adjust red pepper flakes according to your spice preference or omit for no heat.
Use foil-lined baking sheets to make cleanup easier after baking.
Ensure not to overbake the salmon to keep it tender and moist.
If the sauce thickens too much after cooling, stir in a little water to loosen before marinating.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Japanese

Keywords: Teriyaki salmon, baked salmon recipe, homemade teriyaki sauce, healthy salmon dish, easy salmon dinner