This Teriyaki Glazed Salmon is one of my go-to recipes for a fast, flavorful weeknight meal. The homemade glaze comes together in minutes and gives the fish a wonderful sweet and savory finish that beats any store-bought sauce. It’s a simple pan-sear and bake method that guarantees flaky, moist salmon every time.
What I love most is its reliability. The combination of searing for a slightly crisp exterior and finishing in the oven keeps the salmon incredibly tender. It’s a dish that feels special enough for guests but is genuinely easy enough for a busy Tuesday. Serve it with steamed rice and broccoli for a complete, satisfying dinner.
Achieving the Perfect Glaze
A great teriyaki glaze should be glossy and thick enough to coat the salmon without being heavy. The key is to fully dissolve the brown sugar in the soy sauce and mirin before it hits the heat. This prevents a grainy texture and ensures the sugars caramelize evenly in the pan and oven. Whisk the mixture until smooth before marinating the salmon. As it cooks, the glaze will reduce naturally, creating a sticky, concentrated flavor. Avoid a scorching hot pan, which can burn the sugars before the salmon is cooked through.
Selecting the Best Salmon
For this recipe, you can use any variety of salmon, but I find that fillets with a bit more fat, like King or Atlantic salmon, become especially tender. Opt for fillets that are about 1-inch (2.5 cm) thick for even cooking. Skin-on fillets are a great choice here; the skin protects the flesh from overcooking and gets wonderfully crisp. Always look for salmon that appears moist and vibrant, with a fresh, clean scent. Freshness is paramount to the final taste of the dish.
Adjusting for Dietary Needs
This recipe is easily adapted for a few common dietary requirements. For a gluten-free version, simply substitute the soy sauce with tamari or a certified gluten-free soy sauce, which provides the same savory depth. To make this dish lower in sugar, you can reduce the brown sugar by half or substitute it with a sugar-free alternative like a monk fruit sweetener blend. The glaze may be slightly less thick, but the flavor will still be delicious. Always check the labels on your ingredients to ensure they meet your specific needs.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- For the Salmon
- 1200g (about 2.6 lbs) Salmon fillets, 4 pieces
- 14g (1 tablespoon) Olive oil
- For the Teriyaki Glaze & Garnish
- 120g (1/2 cup) Soy sauce, low sodium recommended
- 60g (1/4 cup) Mirin, or rice vinegar
- 50g (1/4 cup) Brown sugar, lightly packed
- 15g (1 tablespoon) Ginger, freshly grated
- 6g (2 cloves) Garlic, minced
- 20g (2) Green onions, chopped
- 9g (1 tablespoon) Sesame seeds, toasted
- 1.5g (1/2 teaspoon) Red chili flakes, optional
Step-By-Step Instructions
- Prepare the Marinade
In a mixing bowl, combine the soy sauce, brown sugar, mirin, freshly grated ginger, and minced garlic. Whisk until the sugar completely dissolves. Place the salmon fillets in the mixture, turning to coat them well. Marinate in the refrigerator for at least 10 minutes or up to 1 hour for a deeper flavor.
- Preheat the Oven
Set your oven to 400°F (200°C). Having the oven fully preheated is crucial for finishing the salmon quickly, which keeps it moist while the glaze sets.
- Sear the Salmon
Heat the olive oil in a large, oven-safe skillet over medium-high heat. When the oil shimmers, carefully place the salmon fillets in the pan, skin-side up. Sear for 3 minutes without moving them to develop a golden-brown, caramelized crust.
- Finish Cooking in the Oven
Transfer the entire skillet to the preheated oven. Bake for 10–12 minutes. The salmon is done when it is cooked through and flakes easily with a fork, and the internal temperature reaches 145°F (63°C) at its thickest point.
- Garnish and Serve
Carefully remove the hot skillet from the oven. Garnish the salmon immediately with toasted sesame seeds, chopped green onions, and red chili flakes, if using. Serve hot.
If you enjoy this dish, try our Baked Chicken Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Instead of brown sugar, use an equal amount of honey or maple syrup for a different kind of sweetness.
- If you don’t have mirin, dry sherry or a sweet marsala wine makes a good substitute.
- For extra brightness, squeeze the juice of half a lime or lemon over the finished salmon before serving.
Make-Ahead, Storage & Reheat
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold over a salad, or reheat it gently. To reheat, place the salmon in an oven preheated to 275°F (135°C) for about 10-12 minutes, or until warmed through, to prevent it from drying out.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Protein: 34g
- Fat: 20g
- Carbohydrates: 8g
- (Estimates only)
FAQ
Can I prepare the teriyaki glaze a few days ahead of my dinner plans?
Yes, you can make the glaze up to a week in advance. Store it in an airtight jar in the refrigerator, which allows the flavors to meld for a richer taste.
Is it okay to use frozen salmon fillets instead of fresh for this recipe?
Absolutely. Thaw frozen salmon completely in the fridge overnight. The key is to pat the fillets very dry with paper towels so the glaze adheres properly.
How do I stop the sweet glaze from burning before the salmon is cooked?
Apply most of the glaze in the last few minutes of cooking. This gives it enough time to caramelize without scorching from the prolonged heat of the oven or pan.
My glaze seems too thin and just runs right off the salmon. What's wrong?
Your glaze likely needs to be reduced more. Simmer it gently for a few extra minutes until it's thick enough to coat the back of a spoon for better cling.
Why does my finished glaze have a slightly grainy or gritty texture?
This usually happens when the ingredients have not fully dissolved. Make sure you whisk continuously over low heat until everything is smooth before you turn up the heat.
What is the best way to reheat leftover salmon without drying it out?
Use a low oven, around 275°F. Reheating gently preserves the moisture and texture of the fish, preventing it from becoming tough, rubbery, or overcooked.
Does this recipe work well if I need to double it for a larger group?
This recipe scales well. When you double the glaze, just be sure to use a wider pan so it can reduce at a similar rate and not take too much longer to thicken.
What kind of side dishes pair best with the rich flavor of this salmon?
Serve this with simple sides that won't compete with the glaze. Steamed rice and lightly cooked green vegetables like broccoli or bok choy provide a nice balance.
Easy Teriyaki Glazed Salmon (30-Minute Recipe)
Equipment
- 1 Large oven-safe skillet
- Mixing bowl
- Whisk
- Measuring spoons and cups
- Refrigerator
- Oven
Ingredients
- For the Salmon
- 1200 g Salmon fillets 4 pieces
- 14 g Olive oil 1 tablespoon
- For the Teriyaki Glaze & Garnish
- 120 g Soy sauce low sodium recommended, 1/2 cup
- 60 g Mirin or rice vinegar, 1/4 cup
- 50 g Brown sugar lightly packed, 1/4 cup
- 15 g Ginger freshly grated, 1 tablespoon
- 6 g Garlic minced, 2 cloves
- 20 g Green onions chopped, 2 stalks
- 9 g Sesame seeds toasted, 1 tablespoon
- 1.5 g Red chili flakes optional, 1/2 teaspoon
Instructions
- Combine soy sauce, brown sugar, mirin, grated ginger, and minced garlic in a mixing bowl; whisk until sugar dissolves completely.
- Place salmon fillets in the marinade and turn to coat evenly; refrigerate for at least 10 minutes or up to 1 hour for deeper flavor.
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering; place salmon fillets skin-side up and sear without moving for 3 minutes until golden brown.
- Transfer skillet to the preheated oven and bake for 10 to 12 minutes until salmon is cooked through and flakes easily, reaching an internal temperature of 145°F (63°C).
- Remove skillet from oven carefully; garnish salmon immediately with toasted sesame seeds, chopped green onions, and red chili flakes if using. Serve hot.
