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To make teriyaki glazed salmon, gather these key ingredients: - 2 salmon fillets (about 6 ounces each) - 1/4 cup soy sauce (low-sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) - 1 tablespoon sesame seeds (for garnish) - 2 green onions, finely chopped (for garnish) - Cooked jasmine rice (for serving) - Steamed broccoli (optional, for serving) These ingredients create a sweet and savory glaze that pairs perfectly with salmon. While the recipe shines with jasmine rice and broccoli, feel free to mix it up! You can serve the salmon with: - Quinoa for a nutty flavor - Stir-fried vegetables for added crunch - Sautéed spinach for a healthy boost - A side salad to freshen the plate These options make the dish more colorful and fun. Using fresh ingredients makes a big difference. Look for: - Wild-caught salmon for better taste and texture - Fresh ginger instead of powdered for a bright flavor - Low-sodium soy sauce to control saltiness - Organic honey for a pure sweetness Choosing high-quality ingredients elevates your dish and makes it even more enjoyable. {{ingredient_image_1}} To make the teriyaki sauce, grab a small saucepan. Add 1/4 cup of low-sodium soy sauce. Next, mix in 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Then, add 1 tablespoon of grated fresh ginger and 2 minced garlic cloves. Stir all the ingredients well. Heat the mixture over medium heat until it simmers gently. Once it simmers, mix 1 teaspoon of cornstarch with 1 tablespoon of water. Stir this mixture into the sauce to thicken it. Cook for 1-2 more minutes until the sauce coats the back of a spoon. Remove it from heat and set it aside. Now, let’s cook the salmon. Preheat your grill or non-stick skillet over medium-high heat. Lightly oil the surface to keep the salmon from sticking. Season the salmon fillets with a pinch of salt and pepper. Place the fillets skin-side down. Let them cook for about 4-5 minutes. Carefully flip the salmon and brush half of the teriyaki sauce on top. Cook for another 4-5 minutes. The salmon is done when it flakes easily with a fork. In the last minute, brush the remaining glaze over the salmon for extra flavor. After cooking, let the salmon rest for a minute on a plate. Serving teriyaki glazed salmon is easy and fun! Place the salmon on a colorful plate. Serve it over a mound of jasmine rice. If you like, add steamed broccoli on the side for color and nutrition. Drizzle any extra teriyaki sauce over the salmon. For a beautiful touch, sprinkle sesame seeds and chopped green onions over the top. This simple presentation makes your dish look gourmet and inviting! For a perfect teriyaki glaze, you need balance. The mix of soy sauce, honey, and rice vinegar creates a sweet and savory taste. Make sure to simmer the sauce until it thickens. This helps it stick to the salmon better. Don't rush this step. Patience pays off! Brush the glaze on the salmon twice while cooking. This adds layers of flavor. You can grill or pan-sear salmon for the best results. Grilling gives a smoky flavor, while pan-searing offers a nice crust. Preheat your grill or skillet well. This helps the salmon cook evenly. Always start with the skin-side down. This keeps the fish moist. Flip it carefully to avoid breaking the fillet. Avoid cooking salmon at too high a heat. This can lead to burnt edges and raw centers. Also, don’t forget to season the salmon before cooking. A little salt and pepper make a big difference. Lastly, don’t overcook the salmon. It should flake easily with a fork when done. If it feels tough, it’s likely overcooked. Pro Tips Fresh Ingredients: Always use fresh salmon and high-quality ingredients for the best flavor. Freshness enhances the overall taste of your teriyaki glaze. Marinate for Flavor: For an extra flavor boost, consider marinating the salmon in the teriyaki sauce for 30 minutes before cooking. This allows the flavors to penetrate the fish. Don’t Overcook: Salmon is best when it’s just cooked through and still moist. Keep an eye on the cooking time to avoid dry fish. Versatile Glaze: This teriyaki glaze is not just for salmon! Try it on chicken or grilled vegetables for a delicious alternative. {{image_2}} You can use chicken or tofu for a tasty twist on teriyaki. Chicken thighs work well because they stay juicy. Just follow the same cooking steps. For tofu, press it first to remove extra water. Cut it into cubes and sauté until golden. Then glaze it with the teriyaki sauce. If you want a meat-free meal, try vegetables instead. Grilled eggplant or zucchini absorbs the teriyaki flavor nicely. Slice them thick, brush with the sauce, and grill until soft. You can also use mushrooms for a hearty option. Portobello mushrooms are perfect because they have a meaty texture. Want to boost the flavor? Add pineapple juice to the teriyaki glaze for sweetness. You can also mix in some chili paste for heat. Fresh herbs like cilantro or basil add a nice touch too. Try sprinkling sesame seeds or chopped nuts on top for crunch. These small changes can make a big difference in taste. After enjoying your teriyaki glazed salmon, let it cool. Place the salmon in an airtight container. Make sure to store it in the fridge. It will stay fresh for up to two days. If you have leftover rice, store it in a separate container. Keeping it separate helps maintain its texture. To reheat your salmon, use the microwave or a skillet. For the microwave, cover the salmon with a damp paper towel. Heat it on medium power for about one minute. Check it to avoid overcooking. If using a skillet, add a tiny bit of water and cover it. Warm it on low heat for a few minutes. This keeps the salmon moist. You can freeze teriyaki glazed salmon for later meals. Wrap each fillet tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as described earlier for the best taste. Teriyaki sauce is a mix of simple ingredients. It has soy sauce, honey, and rice vinegar. You add sesame oil, ginger, and garlic for more flavor. You can also thicken it with cornstarch and water. This sauce gives the salmon its sweet and savory taste. Yes, you can bake Teriyaki glazed salmon in the oven. Preheat your oven to 400°F (200°C). Place the salmon fillets on a lined baking tray. Brush them with half of the teriyaki glaze. Bake for about 12-15 minutes. Make sure to check if they flake easily with a fork. Salmon is perfectly cooked when it flakes easily. Use a fork to gently test it. The inside should be a light pink color, not raw or overly dry. A good rule is to cook it for 4-6 minutes per half-inch of thickness. Teriyaki glazed salmon pairs well with jasmine rice. You can add steamed broccoli for crunch and color. Other great sides are stir-fried vegetables or a fresh salad. These sides balance the rich flavors of the salmon and sauce. In this post, we explored how to make teriyaki glazed salmon. We covered the main ingredients and tips for quality. I shared step-by-step instructions for cooking the salmon and making the sauce. You learned about variations, storage tips, and common mistakes. Teriyaki glazed salmon is easy and tasty. Feel free to play with flavors or proteins. Enjoy your cooking and make it your own.

Teriyaki Glazed Salmon

Delicious salmon fillets glazed with a homemade teriyaki sauce, served over jasmine rice and garnished with sesame seeds and green onions.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 fillets salmon (about 6 ounces each)
  • 0.25 cup soy sauce (low-sodium)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions finely chopped (for garnish)
  • 1 serving cooked jasmine rice (for serving)
  • 1 serving steamed broccoli (optional, for serving)

Instructions
 

  • In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir well and bring the mixture to a gentle simmer.
  • Once simmering, stir in the cornstarch mixture to thicken the sauce. Let it cook for an additional 1-2 minutes until the sauce coats the back of a spoon. Remove from heat and set aside.
  • Preheat your grill or a non-stick skillet over medium-high heat. Lightly oil the grill or skillet to prevent sticking.
  • Season the salmon fillets lightly with salt and pepper. Place the fillets skin-side down on the grill or skillet.
  • Cook the salmon for about 4-5 minutes, then carefully flip them over. Brush half of the teriyaki glaze onto the salmon fillets and cook for another 4-5 minutes or until salmon is cooked through and flakes easily with a fork.
  • During the last minute of cooking, brush the remaining glaze over the salmon for added flavor.
  • Remove the salmon from the grill/skillet and let it rest for a minute.
  • Serve the teriyaki glazed salmon over a bed of jasmine rice and steamed broccoli, if using. Drizzle any extra glaze over the top for added flavor.
  • Garnish with sesame seeds and chopped green onions for a beautiful finish.

Notes

Serve the salmon on a colorful plate, arranging the rice in a neat mound beside the fish, and add a handful of broccoli for color. Sprinkle sesame seeds and green onions over the salmon for a fresh touch.
Keyword grilled, salmon, teriyaki