Description
Tender, flaky salmon glazed with homemade teriyaki sauce and baked to caramelized perfection. Ready in under 30 minutes.
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup soy sauce (low-sodium preferred)
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 2 green onions, sliced thin
- 1 tablespoon sesame seeds
- 1 lime, cut into wedges
Instructions
- 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2. Pat salmon dry with paper towels. Brush with olive oil and season with salt and pepper. Place on prepared baking sheet.
- 3. In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat for 2 minutes.
- 4. Whisk cornstarch and water until smooth. Add to simmering sauce while whisking constantly. Cook 1-2 minutes until thickened. Remove from heat and stir in sesame oil.
- 5. Reserve 1/4 cup sauce for serving. Brush remaining sauce generously over salmon fillets.
- 6. Bake for 12-15 minutes, until salmon flakes easily with a fork and reaches 145°F internal temperature.
- 7. Optional: Broil for 1-2 minutes for extra caramelization.
- 8. Let rest 2-3 minutes. Garnish with green onions and sesame seeds. Serve with lime wedges and reserved sauce.
Notes
Store leftovers in refrigerator for up to 3 days. Reheat gently in 300°F oven for 8-10 minutes. Salmon thickness affects cooking time – adjust accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 13g
- Sodium: 890mg
- Fat: 14g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 35g