Teriyaki Glazed Salmon

$- Salmon fillets: Use 4 fillets, each about 6 oz. Fresh salmon works best. - Marinade components: You'll need: - 1/4 cup soy sauce (low sodium is best) - 2 tablespoons honey or maple syrup - 2 tablespoons rice vinegar - 2 teaspoons sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 tablespoon cornstarch - 1 tablespoon water - Garnishing options: For a tasty finish, use: - 1 tablespoon sesame seeds - Chopped green onions Each ingredient adds depth to the dish. The salmon gives a rich flavor, while the marinade brings sweet and savory notes. The sesame seeds and green onions add crunch and color. This recipe is simple, yet it creates a big impact. You can serve it with rice or veggies for a complete meal. Enjoy making this dish with fresh, quality ingredients! {{ingredient_image_1}} To make the marinade, you start with a mixing bowl. Add 1/4 cup of soy sauce. I prefer low sodium for a lighter taste. Next, add 2 tablespoons of honey or maple syrup. This gives the dish a sweet touch. Then, pour in 2 tablespoons of rice vinegar for some tanginess. Add 2 teaspoons of sesame oil for a nutty flavor. Grate 1 tablespoon of fresh ginger and mince 2 cloves of garlic. These add depth to the marinade. Finally, whisk all these ingredients together until they blend well. Now it's time to marinate the salmon. Take 4 salmon fillets, about 6 ounces each. Place them in a shallow dish. Pour your marinade over the fillets. Make sure they are well coated. Cover the dish and let it sit in the fridge for at least 30 minutes. This helps the flavors soak into the fish. You can marinate it longer if you want even more flavor. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to make clean-up easy. After marinating, take the salmon out of the dish. Set the fillets aside. Pour the marinade into a small saucepan and bring it to a boil. In another bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Add this mixture to the boiling marinade to thicken it. Cook for 1-2 minutes until it coats the back of a spoon. Now, place the salmon skin-side down on the prepared baking sheet. Brush the thickened marinade generously over the fillets. Bake them for 12-15 minutes. The salmon is done when it flakes easily with a fork. For a nice glaze, switch on the broiler in the last 2 minutes. Watch closely to prevent burning. Once finished, remove the salmon from the oven. Drizzle any remaining marinade over the top for extra flavor. Finally, add sesame seeds and chopped green onions as garnishes before serving. To get that perfect glaze, start by thickening your marinade. After boiling it, mix cornstarch and water until smooth. Add this to the boiling marinade. This step gives your glaze a nice shine and thick texture. Brush the thickened glaze onto the salmon before baking. For an extra touch, turn on the broiler for the last 2 minutes. It caramelizes the glaze and enhances flavor. Bake your salmon at 400°F (200°C). This temperature works well for even cooking. It helps the salmon cook through while keeping it moist. Use a food thermometer to check the internal temperature. Aim for 145°F (63°C) for perfectly cooked salmon. If you don’t have a thermometer, look for the fish to flake easily with a fork. When selecting salmon fillets, look for fresh options. Wild-caught salmon often has better flavor. If you buy farmed salmon, ensure it is sustainably sourced. Fresh fillets should have a bright color and should not smell fishy. Choose fillets that are about 6 ounces each for even cooking. Skin-on fillets help retain moisture and flavor during baking. Pro Tips Choose Fresh Salmon: Always select the freshest salmon fillets you can find for the best flavor and texture. Fresh fish will have a bright color and a mild scent. Marinate Longer: For deeper flavor, consider marinating the salmon for 1-2 hours instead of just 30 minutes. Just be sure not to exceed 2 hours to prevent the fish from becoming too salty. Watch the Broiler: When using the broiler, keep a close eye on the salmon as it can go from perfectly glazed to burnt very quickly. A minute can make a big difference! Serve with Sides: Pair your teriyaki glazed salmon with steamed rice or sautéed vegetables to create a balanced meal that complements the bold flavors of the dish. {{image_2}} You can change the marinade for Teriyaki glazed salmon. Try using orange juice instead of rice vinegar. It adds a sweet, bright flavor. You can also use tamari for a gluten-free option. Mixing in some chili paste gives a spicy kick. Feel free to mix honey with brown sugar for a richer taste. Each option brings its own fun twist to the dish. Grilling teriyaki salmon gives it a smoky flavor. Start by marinating the salmon as usual. Preheat your grill to medium heat. Place the salmon skin-side down on the grill. Cook for about 6 to 8 minutes per side. Brush it with the thickened marinade while grilling. This adds a tasty glaze. Watch closely to avoid burning. Grilled teriyaki salmon is great for summer cookouts. You can serve teriyaki salmon with many veggies or grains. Try roasted broccoli, snap peas, or bell peppers. They add color and nutrition to your meal. You can also serve it over rice or quinoa for a hearty dish. For a lighter option, use cauliflower rice. Each veggie or grain complements the salmon's rich flavor. Mix and match to find your favorite combo! Store leftover teriyaki glazed salmon in an airtight container. This keeps the fish fresh. Place it in the fridge. Use it within two days for best taste. If you want to keep it longer, freezing is a good choice. To reheat salmon, use the oven. Preheat it to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15 minutes. This way, the salmon stays juicy. You can also use a microwave. Just heat for short bursts, checking often to avoid overcooking. Freezing is easy. Wrap individual salmon fillets tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. Label the bag with the date. Salmon can stay in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Salmon is fully cooked when it turns from bright pink to a lighter shade. The fish should flake easily with a fork. You can also check the internal temperature. It should reach 145°F (63°C) for safe eating. I recommend using a meat thermometer for the best results. This way, you won’t guess if it’s done. Yes, you can use other fish like trout or tilapia. These fish can absorb the teriyaki flavor well. Just make sure to adjust the cooking time. Thinner fillets will cook faster. Keep an eye on them to avoid overcooking. This way, you can enjoy a range of flavors with your teriyaki glaze. Teriyaki glazed salmon pairs well with rice, steamed veggies, or a fresh salad. You can serve it with white or brown rice for a filling meal. Stir-fried broccoli or snap peas add color and crunch. A light cucumber salad can balance the rich flavors, too. These sides will make your meal tasty and well-rounded. You learned how to make Teriyaki Glazed Salmon with simple steps and great tips. We covered key ingredients, marinating techniques, and cooking methods to get the best flavor. Remember to try different marinades and cooking styles for variety. Store leftovers properly for later use, and always check cooking doneness. With this knowledge, you can enjoy a tasty salmon dish anytime. Go ahead and make it your own!$

A delicious salmon dish glazed with a homemade teriyaki sauce, perfect for a quick and healthy meal.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine Japanese

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (about 6 oz each)
0.25 cup soy sauce (low sodium preferred)
2 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

In a mixing bowl, combine the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until well combined.
Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and marinate in the refrigerator for at least 30 minutes.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the salmon from the marinade and set aside. Pour the marinade into a small saucepan and bring to a boil over medium heat.
In a separate bowl, mix the cornstarch and water until smooth. Add this mixture to the boiling marinade to thicken it. Cook for another 1-2 minutes until it coats the back of a spoon. Remove from heat.
Place the salmon fillets skin-side down on the prepared baking sheet. Brush them generously with the thickened marinade.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
During the last 2 minutes of cooking, switch on the broiler to give the salmon a nice glaze. Keep a close eye to prevent burning.
Once done, remove from the oven and drizzle any remaining marinade over the salmon.
Garnish with sesame seeds and chopped green onions before serving.

Notes

For best results, marinate the salmon for longer if time allows.

Keyword glazed, healthy, salmon, teriyaki