Teriyaki Salmon Glaze
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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dinner
Cuisine: Japanese
Diet: Gluten Free
Servings: 4
Calories: 279kcal
- 20 oz salmon cut into 4 even-sized fillets; see note 1
Teriyaki Sauce
- 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.
1- cook times are for 5 oz fillets that are 2-3 inches thick; if you have a thinner tail portion, I recommend pan frying them.
2- mirin is a Japanese cooking wine; if you can't find it, swap for sherry or white wine, or just leave it out.
3- these directions will get you medium-rare salmon. For medium well- add the cornstarch when the salmon is 130°F, then cook to 145°F.
Storage
This salmon is best served fresh.
Serving: 5oz salmon fillet | Calories: 279kcal | Carbohydrates: 19g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 660mg | Potassium: 723mg | Fiber: 0g | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1.5mg