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.
- 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.
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