Go Back
–+ servings
two teriyaki glazed salmon fillets over white rice topped with green onion and sesame seeds on plate..
Print Recipe Pin
5 from 7 votes

Teriyaki Glazed Salmon (Bake, Grill, Sous Vide)

Transform mild fish into a delicious teriyaki glazed salmon with a sweet, garlicky, gingery umami homemade teriyaki sauce. An elegant meal in just 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Japanese
Servings (change as needed): 2 -3
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 1 pound salmon fillets 2-3 filets or one piece
  • salt and pepper to taste
  • 1 green onoin, chopped

Teriyaki Marinade/Glaze

  • 1/4 cup soy sauce (use low sodium if you have)
  • 1/4 cup water
  • 3 tablespoon maple syrup or honey or brown sugar
  • 1/2 teaspoon minced garlic (1 clove)
  • 1/2 teaspoon grated ginger
  • 1 tablespoon Chinese wine like Shioxang or mirin, sherry or fortified wine
  • pinch of red pepper flakes (optional) if you like some heat
  • 1 teaspoon cornstarch (to be added after if marinating)

Garnish options

  • chopped green onions , sesame seeds. chives, thinly shredded nori seaweed or orange zest.
US Measures - Metric

Instructions

  • HEAT OVEN to 425F/218C.
  • MAKE MARINADE/SAUCE: Mix together all marinade/glaze ingredients EXCEPT cornstarch in a microwavable measuring cup or small bowl. You will add the cornstarch later to turn the marinade into a thickened glaze.
  • MARINATE SALMON: (OPTIONAL) Pour half of marinade in a ziploc bag or shallow bowl. Set aside remaining marinade to make glaze. Add salmon to bag and marinate it for 20-30 minutes. If salmon has skin on one side, let it sit in marinade, flesh side down.
    You can skip the marinating step if you're in a rush.
  • BAKE SALMON: Place salmon fillets skin side down on baking sheet lined with parchment paper or aluminum foil sprayed with oil (for easy cleanup). Sprinkle with salt, pepper and green onions. Roast salmon for about 10-12 minutes (rule of thumb is 10 minutes per inch/2.5 cm of thickness) or until salmon is mostly opaque with some warm pink in middle. Note 1 to grill or sous vide.
  • FINISH DISH: While salmon is baking, whisk cornstarch into remaining marinade. Microwave on high for one minute until glaze has thickened. Stir. Taste and adjust seasonings if needed. If too thick, add a splash of water.
    Transfer salmon to serving plate (on top of rice if desired) by slipping spatula between salmon and skin to easily lift salmon off and separate from skin. Pour glaze over salmon. Sprinkle with sesame seeds and green onion. Serve immediately or at room temperature.

Notes

  1. Instead of baking salmon, try one of these options:
    • Sous vide method.  Marinate salmon for 30 minutes with 3 tablespoon glaze, sprinkle of salt and a teaspoon oil. Sous Vide at 130-132F with the following timing:  if salmon is 1/2-1 inch thick, cook minimum 20 minutes (maximum 30 minutes); if salmon is 1-2 inches thick, cook 30-40 minutes.  When finished, remove skin from salmon, pour on glaze and add garnishes.
    • Grill: heat grill to medium-high heat. Place salmon skin side down and grill for 10-13 minutes (depending on thickness), basting with glaze. 
  2. Shortcuts
    • Skip the marinating step
    • Use bottled Teriyaki sauce
    • Use frozen ginger cubes or ginger paste. 
    • Use frozen garlic cubes or minced garlic in a jar. 
  3. Make ahead
    • The salmon can be served cold or at room temperature. 
    • Make earlier in day or a day ahead, cool it then keep in the fridge. Bring to room temperature before serving. Sprinkle sesame seeds and green onion before serving.
 
Nutrition values are estimates for a good size portion of salmon.
     
    Calories: 347kcal | Carbohydrates: 23g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 676mg | Potassium: 953mg | Fiber: 1g | Sugar: 19g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg