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Close up shot of a fork taking off a piece of teriyaki salmon with green beans next to it
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5 from 5 votes

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 mins
Cook Time15 mins
Total Time25 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.
    teriyaki sauce shaken up in 1 pint jar
  • 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).
    4 salmon fillets (unbaked) arranged in square baking dish with teriyaki sauce
  • 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.
    cornstarch water slurry in measuring cup about to be poured into baking dish with salmon and teriyaki sauce
  • Rest- Allow to rest for 3-4 more minutes before serving.
    four baked salmon fillets arranged in baking dish with thickened teriyaki sauce



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.
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