Flavorful glazed teriyaki salmon is a simple and delicious dish that combines tender, flaky salmon with a sweet and tangy teriyaki sauce. The glaze, made from soy sauce, honey, garlic, and ginger, caramelizes beautifully on the fish, giving it a lovely shine and a punch of flavor with every bite.
I love making this recipe because it’s quick to prepare but feels special enough for any dinner. The rich taste of the salmon pairs so well with the salty-sweet glaze, and I find that marinating it for just 20 minutes really makes the flavors pop. Plus, the kitchen smells amazing while it cooks!
One of my favorite ways to enjoy this teriyaki salmon is served over a bed of steamed rice and some crunchy steamed broccoli or snap peas. It’s a simple dinner that always feels balanced and satisfying. Whenever I make it, everyone asks for seconds, and I’m happy to keep serving because it’s that good!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best for this recipe. If unavailable, frozen salmon can be used—just thaw completely before marinating. Wild-caught salmon has a richer flavor, but farmed salmon is fine too.
Soy Sauce: I prefer low-sodium soy sauce to keep the dish from getting too salty. If you want a gluten-free option, try tamari instead.
Honey or Brown Sugar: Both add sweetness and help with the caramelized glaze. Use maple syrup or agave nectar if you want a vegan-friendly alternative.
Rice Vinegar or Mirin: Mirin adds sweetness and depth, but rice vinegar is a great substitute with a bit more tang. If neither is on hand, a splash of apple cider vinegar with a pinch of sugar works.
Garlic and Ginger: Fresh is best for bright, punchy flavors. Powdered versions can work in a pinch but won’t be as vibrant.
Sesame Oil: Adds a nutty aroma. Toasted sesame oil is preferred, but if you don’t have it, a light vegetable oil will work, though the flavor will be milder.
Green Onions & Sesame Seeds: Great for garnishing and extra flavor. If you’re short on time, chopped chives or even fresh herbs like cilantro can be used instead.
How Do You Get That Perfect Sticky Teriyaki Glaze on Salmon?
The key to that beautiful glaze is both marinating and thickening the sauce after baking. Here’s how I do it:
- Marinate the salmon for 20-30 minutes to let the flavors soak in without cooking the fish.
- After baking, take the leftover sauce from the baking dish to a small pan.
- Add a cornstarch slurry (mix cornstarch with cold water) to the sauce.
- Simmer gently while stirring until it thickens and becomes glossy, about 2-3 minutes.
- Then spoon this thickened glaze back over the salmon just before serving to get that gorgeous shine and sticky texture.
Patience here makes all the difference—don’t rush the simmering step. This technique helps the flavors concentrate and cling to the salmon, making every bite taste amazing.
Equipment You’ll Need
- Baking dish – perfect for cooking the salmon evenly and catching the glaze as it cooks.
- Mixing bowl – to whisk together the teriyaki sauce easily without spills.
- Whisk or fork – helps blend the sauce ingredients smoothly.
- Small saucepan – great for thickening the glaze if you want it sticky and shiny.
- Measuring spoons and cups – keep sauce ratios just right for balanced flavor.
- Fish spatula or wide spatula – makes lifting salmon fillets gentle and easy without breaking.
Flavor Variations & Add-Ins
- Try swapping salmon for mahi-mahi or cod for a different white fish with that same sweet glaze.
- Add a splash of orange juice to the sauce for a citrus twist that brightens the teriyaki flavor.
- Mix in some red pepper flakes for a subtle spicy kick if you like a bit of heat.
- Top with thinly sliced fresh ginger or toasted nuts for extra texture and zing.
How to Make Flavorful Glazed Teriyaki Salmon?
Ingredients You’ll Need:
For the Salmon and Sauce:
- 4 salmon fillets (about 6 oz each)
- 1/3 cup soy sauce (preferably low sodium)
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or mirin
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
For Thickening and Garnish:
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 2 green onions, chopped (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare the sauce and marinate the salmon for 20–30 minutes. Baking will take 10 to 15 minutes more. If thickening the glaze, add an extra 5 minutes. Overall, plan for roughly 40 to 50 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Teriyaki Sauce:
In a small bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar or mirin, minced garlic, grated ginger, and sesame oil until blended well.
2. Marinate the Salmon:
Place the salmon fillets in a shallow dish or zip-top bag. Pour half of the teriyaki sauce over the salmon, making sure each fillet is coated. Cover and refrigerate for 20 to 30 minutes to let the flavors sink in.
3. Preheat Oven and Prepare Pan:
Set your oven to 400°F (200°C). Lightly grease a baking dish or line it with foil to keep cleanup easy.
4. Bake the Salmon:
Place the marinated salmon, skin-side down, in the baking dish. Pour the remaining teriyaki sauce evenly over the fillets. Bake for 10 to 15 minutes, or until the salmon is cooked through and flakes easily when tested with a fork.
5. Optional – Thicken the Glaze:
If you want a sticky, shiny glaze, carefully pour the baking dish juices into a small saucepan. Stir in the cornstarch mixed with water. Warm the sauce gently on medium-low heat, stirring until it thickens, about 2 to 3 minutes. Spoon the thickened glaze back over the salmon.
6. Garnish and Serve:
Sprinkle the cooked salmon with chopped green onions and toasted sesame seeds if desired. Serve right away, ideally with steamed rice and fresh vegetables for a balanced meal.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to thaw it completely in the refrigerator overnight before marinating. This helps the salmon cook evenly and allows the flavors to penetrate.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! You can prepare the sauce up to 2 days in advance and store it in an airtight container in the fridge. Just whisk it again before using.
How Should I Store Leftover Teriyaki Salmon?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.
What Can I Serve with Teriyaki Salmon?
Steamed rice and vegetables like broccoli, snap peas, or bok choy pair perfectly. You can also add a fresh salad or noodles for a wider variety.
