Teriyaki Glazed Salmon
User Reviews
5
Teriyaki Glazed Salmon
Description
This recipe for Teriyaki Glazed Salmon begins with preparing a sauce combining soy or tamari, rice vinegar, brown sugar, honey or maple syrup, garlic, ginger, sesame oil, and an optional touch of sriracha for spice. The sauce is brought to a boil then simmered briefly to dissolve sugar before adding a cornstarch slurry to thicken it to a shiny glaze consistency.
Salmon fillets are lightly sprayed with non-stick spray and placed in a baking dish. Most of the warm teriyaki sauce is poured over the fish, ensuring it is well coated, then baked at 400°F for about 13 to 16 minutes. The fish is done when it flakes easily with a fork and is tender inside. Garnishes like toasted sesame seeds and chopped green onions elevate the presentation and add contrasting textures.
This preparation produces a moist, flavorful salmon with a balanced sweet and salty glaze. The sauce can also be made ahead and reheated as needed. Leftovers store well in the refrigerator for several days or freeze up to three months. Reheating gently is recommended to prevent drying.
Ingredients
- 1-1 ¼ lbs. salmon cut into 4-5 oz. portions
Teriyaki Sauce:
- ⅓ cup soy sauce gluten-free, or Tamari sauce
- 1 Tbsp. rice vinegar
- 2 Tbsp. brown sugar or coconut sugar
- 2 Tbsp. honey or pure maple syrup
- 2 cloves garlic crushed
- 1 tsp. ginger or minced ginger, paste
- 1 tsp. sesame oil toasted
- 1 tsp. Sriracha sauce optional
- 2 Tbsp. cornstarch or tapioca starch
- ¾ cup water 2 Tbsp., divided
Serving:
- sesame seeds optional, toasted
- green onions optional
Instructions
- Preheat oven to 400 degrees.
To Make Teriyaki Sauce:
- Add all of the ingredients except for the starch and 2 tablespoons of water to a medium-sized saucepan over high heat. Bring sauce to a boil and then reduce heat to low. Simmer for 1-2 minutes or until sugar begins to dissolve.
- Make a starch slurry by whisking together the starch and water in a small bowl until smooth. Add starch slurry to the saucepan.
- Whisk sauce for 2-3 minutes over low heat until it is thickened to your desired consistency. (Sauce will thicken even more once it cools.)
To Make Teriyaki Salmon:
- Place the four salmon filets into a 13 x 9 inch baking dish that has been lightly sprayed with non-stick cooking spray.
- Drizzle ½ to ⅔ of the teriyaki sauce over all of the filets, making sure to pick up each one so the sauce gets underneath.
- Bake salmon, uncovered, in the preheated oven for 13-16 minutes. You’ll know the fish is done cooking when the thickest portion flakes easily with a fork.
- Just before serving, drizzle the remaining teriyaki sauce over all of the salmon and sprinkle with toasted sesame seeds and green onions. Enjoy!
Notes
- Prepare the teriyaki sauce in advance and reheat before baking the salmon to save time.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 3 months.
- Reheat gently by baking covered at low temperature or microwaving at reduced power to keep salmon moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 1179mg | 49% |
| Potassium | 757mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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