Description

Teriyaki Salmon features tender salmon fillets glazed with a sweet and savory homemade teriyaki sauce made from soy, ginger, garlic, and brown sugar or honey. This easy recipe delivers a sticky, caramelized finish perfect for weeknight dinners or special occasions, pairing wonderfully with rice and vegetables.

Ingredients

4 salmon fillets
½ cup soy sauce (use gluten-free if needed)
¼ cup brown sugar or honey
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

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Instructions

In a small saucepan, combine soy sauce, brown sugar or honey, garlic, ginger, rice vinegar, and sesame oil. Bring to a simmer over medium heat.
If using, add cornstarch slurry and cook until sauce thickens to desired consistency. Remove from heat.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place salmon fillets on the baking sheet and brush generously with teriyaki sauce.
Bake for 12-15 minutes until salmon flakes easily with a fork.
Baste salmon once or twice with additional sauce during baking for extra glaze.
Garnish with sliced green onions and sesame seeds before serving.

Notes

Marinate salmon in sauce for 30 minutes prior to cooking for deeper flavor.Grill salmon for a smoky variation.Add pineapple juice or orange zest to the sauce for a fruity twist.Serve with steamed broccoli, jasmine rice, or stir-fried vegetables.Store leftovers in an airtight container in the fridge up to 2 days; reheat gently.