Save Bring the elegance of a Japanese steakhouse to your home with this glossy Teriyaki Glazed Salmon. These salmon fillets are brushed with a luxurious, sweet-savory glaze and oven-baked until perfectly tender. Topped with a sprinkle of toasted sesame seeds and fresh spring onions, this dish offers a restaurant-quality experience that is both healthy and impressively easy to prepare.
Save The key to this dish is the balance of flavors in the homemade teriyaki sauce. By simmering soy sauce, mirin, and honey with fresh ginger and garlic, you create an aromatic glaze that caramelizes beautifully under the broiler. This simple technique ensures the fish remains moist on the inside while developing a sticky, flavorful crust on the outside.
Ingredients
- → Fish
- 4 salmon fillets (about 170 g / 6 oz each), skin-on or skinless
- → Teriyaki Glaze
- 60 ml (1/4 cup) soy sauce (low sodium if preferred)
- 60 ml (1/4 cup) mirin
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp cold water
- → Garnish
- 2 tsp toasted sesame seeds
- 2 spring onions, thinly sliced
Instructions
- Step 1
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper or foil.
- Step 2
- In a small saucepan, combine soy sauce, mirin, honey (or brown sugar), rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
- Step 3
- In a small bowl, mix cornstarch and cold water to make a slurry. Stir the slurry into the saucepan and simmer for 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.
- Step 4
- Pat salmon fillets dry and place them skin-side down on the prepared tray. Brush each fillet generously with the teriyaki glaze, reserving some for serving.
- Step 5
- Bake salmon for 10–12 minutes, or until just cooked through and easily flakes with a fork. For a caramelized finish, broil for 1–2 minutes at the end.
- Step 6
- Transfer salmon to plates. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and sliced spring onions. Serve immediately.
Zusatztipps für die Zubereitung
For the best results, always ensure the salmon is patted completely dry before glazing to help the sauce adhere. If you need a gluten-free version of this dish, simply substitute the soy sauce with tamari or coconut aminos. The cornstarch slurry is the secret to achieving that perfect restaurant-style thickness in the sauce.
Varianten und Anpassungen
To add a spicy kick to your meal, stir a pinch of chili flakes into the glaze during the simmering process. You can also customize the sweetness by using brown sugar instead of honey, or add a dash of citrus juice for a brighter, tangy profile. For those with sesame allergies, coconut aminos and a neutral oil can replace the soy and sesame components.
Serviervorschläge
Serve this flavorful salmon alongside a bowl of steamed jasmine rice or quinoa to soak up the extra teriyaki glaze. It also pairs wonderfully with sautéed greens, stir-fried vegetables, or a fresh cucumber salad. To round out the meal, consider serving with a glass of chilled sake or a crisp white wine like a Riesling or Pinot Grigio.
Save This Teriyaki Glazed Salmon is a nutritional powerhouse, offering 30g of protein and only 315 calories per serving. With its perfect balance of textures and savory-sweet notes, it is a versatile recipe that is sure to become a staple in your healthy cooking repertoire.
Recipe Guide
- → How do I make the teriyaki glaze glossy?
Simmer soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil, then add a cornstarch slurry and cook until thickened and shiny.
- → Can I bake the salmon skin-on or skinless?
Both skin-on and skinless fillets work well; skin helps hold the fillet together and crisps nicely when baked.
- → What can I use instead of soy sauce for gluten-free needs?
Tamari is an excellent gluten-free alternative that maintains the glaze's savory depth.
- → How long should I bake the salmon to keep it moist?
Bake for 10–12 minutes at 200°C (400°F), then optionally broil for 1–2 minutes for a caramelized top without drying out.
- → What sides complement this teriyaki salmon?
Steamed rice, sautéed greens, or stir-fried vegetables pair beautifully, balancing the glaze's rich flavors.
- → Can I add spice to the glaze?
Yes, a pinch of chili flakes stirred into the glaze adds a pleasant spicy kick.