Teriyaki salmon glaze that is sweet, sticky, and kid-friendly! No need to marinate means this baked teriyaki salmon recipe is ready in under 25 minutes.
We eat salmon once a week, and I’m always looking for new ways to mix it up. And sometimes you just neeeeed a sweet, sticky glaze that you can spoon over everything!
Today’s teriyaki salmon glaze fits the bill. I adapted it from my Crock Pot Teriyaki Chicken Recipe, and honestly? I may be slightly biased, but I think it’s WAY better than store-bought bottled teriyaki sauce.
Don’t forget to pin this post to save it for later!
We love this teriyaki salmon glaze because
- it’s made with clean pantry ingredients
- it is kid-approved
- it comes with extra sauce to spoon over your rice & veggies
- it’s ready in under 25 minutes!
How to make this teriyaki salmon recipe
You can take 30 minutes to marinate your salmon if you’d like, but the teriyaki salmon glaze has so much flavor that I skip this step.
- Shake together your teriyaki sauce
- Add salmon to a baking dish and drizzle with the teriyaki sauce (turn gently to coat)
- Bake in the oven for 10 minutes
- Add water + cornstarch to the pan, mix gently
- Return to the oven for 2-3 minutes, until sauce is bubbly and thickened and salmon is cooked through.
What if I can’t find mirin? Mirin is a Japanese rice wine, and I find it adds that final layer of flavor that is essential for a good teriyaki sauce. If you don’t have mirin or sake, you could swap for cooking sherry or white wine. And if you’d prefer, you can totally leave it out. It is a subtle change in flavor, and it’s still tasty without it!
How can I make this teriyaki salmon recipe gluten-free? Simply swap the soy sauce for tamari or coconut aminos, and make sure your mirin is truly gluten-free. Also be sure to check that your cornstarch is gluten-free!
Can I make this a low carb stir fry? While I have not tested with this particular recipe, I have had a lot of success replacing sweeteners with monk fruit sweetener
. You could start by replacing the maple syrup with 1 tablespoon of monk fruit sweetener, and adding more if you’d like it sweeter. And if you try, I’d love to hear how it works for you!
What to serve with baked teriyaki salmon?
I have tons of ideas for you!
- one of these 7 Cauliflower Rice Recipes or 7 Easy Rice Recipes
- how about some Brown Butter Broccolini?
- an Autumn Apple Farro Salad or our Staple Kale Salad
- Maple Cinnamon Roasted Butternut Squash or this Parmesan Roasted Cauliflower
- or this Shaved Brussels Sprouts Salad
A note about cook time- I used 5 oz 2-3 inch thick salmon fillets for this recipe; if you are using thinner salmon, you will need to reduce the cook time considerably. I’d start checking at 5 or so minutes. Remember you need 2-3 minutes to thicken the sauce so when your salmon is *just* about done, add the cornstarch & water.
Tips & equipment for teriyaki salmon glaze
- I used this 9 x 9 inch baking dish
- I recommend my trusty salad dressing shaker
or a simple half pint mason jar to shake up the teriyaki sauce - Looking for more salmon recipes? Try this Balsamic Salmon Marinade, this Herb Crusted Broiled Salmon, or this 3 Ingredient Maple Glazed Salmon.
- Psst! You may be interested in How To Cook Salmon, a post where I share tips to avoid dry, overcooked salmon!
or a simple 
to shake up the teriyaki sauce
Teriyaki Salmon Glaze
Ingredients
- 20 oz salmon (cut into 4 even-sized fillets)
Teriyaki Sauce
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons honey
- 3 tablespoons water
- 2 tablespoons mirin
- 1 clove garlic (minced)
- 1 teaspoon fresh ginger (minced; or 1/4 teaspoon powdered)
Last 2-3 Minutes
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Heat oven to 425°F.
- Shake together all teriyaki sauce ingredients.
- Arrange salmon fillets in a 9 x 9 inch baking dish, and pour the teriyaki sauce over top. Gently flip the salmon to coat.
- Bake in the oven for 10 or so minutes (see * note), until salmon is *almost* baked through.
- Stir together the cornstarch & water, then drizzle over the salmon in the baking dish. Using tongs, gently 'stir' up the sauce so the cornstarch is evenly distributed.
- Return salmon to the oven for 2-3 more minutes until sauce is bubbly and thickened and salmon is cooked through.
Lindsey
How long do you suggest that this salmon can last in the fridge after cooking?
Denise
Hi Lindsey! It depends on your personal preference. Salmon is safe to eat for up to 4 days, but I personally don’t enjoy it after 2 days in the fridge.
CWV
Will rice vinegar substitute for the mirin, or no?
Denise
Hi CWV! I’m not sure that rice vinegar would work quite the same. If you don’t have mirin or sake, you could swap for cooking sherry or white wine. And if you’d prefer, you can totally leave it out! It just adds a subtle bit of flavor.