This teriyaki salmon glaze is sweet, sticky, and so easy to prepare! No need to marinate means this recipe is ready in under 25 minutes.
Salmon is such a great protein for weeknight dinners; it requires a short marinade time, and cooks through quickly. Favorites of ours include maple glazed salmon and chili rubbed salmon with avocado salsa. We also love this teriyaki salmon glaze!
This recipe skips the marinade step, but delivers huge on flavor: as the salmon bakes in the teriyaki sauce, it infuses with a ton of flavor. Add a cornstarch slurry at the end of the cook time to thicken for a deliciously spoonable sauce!
You're going to ♡ this recipe because
- it is kid-approved and has so much flavor
- it comes with extra sauce to spoon over your rice & veggies
- it's ready in under 25 minutes
Watch the video below to see how I make this teriyaki salmon glaze! You can find more of my recipe videos on my YouTube channel.
- salmon- start with four 5-6 oz salmon portions of relatively equal size. This recipe works best with the thicker mid-section of salmon; if you have a thin tail portion, pan frying will work better for you! See how to cook salmon
- honey- can be swapped for brown sugar or maple syrup; alternative sweeteners have not been tested
- soy sauce- for a gluten-free version of this recipe, swap for tamari or coconut aminos
- mirin- is a Japanese cooking wine that adds a specific 'teriyaki' aftertaste to the recipe; you may swap for white wine, sake, or just leave it out.
- cornstarch- added during the last 2-3 minutes in the oven; you may swap for arrowroot powder (try ½ the amount)
Step by step directions
1. Shake up the sauce- in a 1 pint jar, combine the soy sauce, honey, water, minrin, garlic and ginger. Shake it up, and set aside.
2. Bake- Arrange the salmon fillets in a 9 x 9 inch baking dish. Pour the teriyaki sauce over top. Bake at 425°F for 12 minutes, or until the salmon reaches 110°F.
3. Thicken- Mix together cornstarch with 2 tablespoons of water. Pour it evenly over the teriyaki sauce in the baking dish, then use tongs to gently stir up the sauce. Return to the oven for 2-3 more minutes, until sauce is bubbly and thickened, and salmon reaches 125°F.
Allow to rest for 3-4 more minutes before serving.
Check salmon using an instant read thermometer
When overcooked, salmon can be dry and unenjoyable. Since salmon fillets can vary in thickness and size, using an instant read thermometer is the best way to avoid overcooking it. For this recipe, I suggest cooking the salmon to medium rare (125°F). If you prefer your salmon more medium/well, cook to 145°F.
- medium rare- add the cornstarch when the salmon is 110°F, then cook to 125°F
- medium well- add the cornstarch when the salmon is 130°F, then cook to 145°F.
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!
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!
Yes, but since it's already thickened, you'll want to add it during the last 2 minutes of cook time. Otherwise you risk over-reducing the sauce, making it dry and too concentrated.
Teriyaki glazed salmon does not keep well and should be served fresh. If you want to prep part of it ahead, you can shake up the sauce and store in the fridge 1-2 weeks ahead.
Serve it with
- 7 Cauliflower Rice Recipes
- 7 Easy Rice Recipes
- Broccolini 3 Ways
- Autumn Apple Farro Salad
- Staple Kale Salad
- Maple Cinnamon Roasted Butternut Squash
- Parmesan Roasted Cauliflower
- Shaved Brussels Sprouts Salad
More salmon recipes
☆ Did you make this recipe? I'd love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!
Teriyaki Salmon Glaze
- 20 oz salmon cut into 4 even-sized fillets; see note 1
- ¼ cup soy sauce I use reduced sodium
- 3 tablespoons honey or maple syrup
- 3 tablespoons water
- 2 tablespoons mirin see note 2
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced; or ¼ teaspoon powdered
Last 2-3 Minutes
- 2 tablespoons water
- 1 tablespoon cornstarch
- Shake up the sauce- in a 1 pint jar, combine the soy sauce, honey, water, mirin, garlic and ginger. Shake it up, and set aside.
- Bake- Arrange the salmon fillets in a 9 x 9 inch baking dish. Pour the teriyaki sauce over top. Bake at 425°F for 12 minutes, or until the salmon reaches 110°F (see note 3).
- Thicken- Mix together cornstarch with 2 tablespoons of water. Pour it evenly over the teriyaki sauce in the baking dish, then use tongs to gently stir up the sauce. Return to the oven for 2-3 more minutes, until sauce is bubbly and thickened, and salmon reaches 125°F.
- Rest- Allow to rest for 3-4 more minutes before serving.