Sticky Glaze Teriyaki Salmon: Homemade & No Bottled Sauce
This Teriyaki Salmon with Sticky Glaze is a game-changer, allowing you to create a rich and delicious glaze right in your kitchen. Say goodbye to store-bought sauces and enjoy a restaurant-quality meal with minimal effort.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Ingredients
- Salmon Fillets (about 1-inch thick)
- Low-Sodium Soy Sauce
- Brown Sugar or Honey or Maple Syrup
- Non-Alcoholic Mirin Alternative (rice vinegar with a pinch more sweetener)
- Fresh Ginger
- Fresh Garlic
- Cornstarch
- Sesame Oil
- High smoke point oil (like avocado or canola)
- Salt
- Freshly ground black pepper
Instructions
- Prepare the Salmon: Pat the salmon fillets very dry with paper towels; season both sides lightly with salt and freshly ground black pepper.
- Whisk the Glaze: In a small saucepan, combine the low-sodium soy sauce, brown sugar (or chosen sweetener), non-alcoholic mirin alternative, freshly grated ginger, and minced garlic. Whisk well to dissolve the sugar.
- Simmer and Thicken the Glaze: Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking occasionally, for 2-3 minutes. In a tiny bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water for a smooth slurry. Slowly pour the slurry into the simmering glaze while whisking constantly. Continue to whisk and simmer for 1-2 minutes until the glaze thickens to a syrupy consistency that coats the back of a spoon. Remove from heat and stir in the sesame oil.
- Cook the Salmon (Stovetop & Oven): Heat 1 tablespoon of high smoke point oil in a large, oven-safe skillet over medium-high heat. Once shimmering, carefully place salmon fillets skin-side down. Sear undisturbed for 4-5 minutes until the skin is crispy and golden, and the flesh is cooked about one-third of the way up. If your skillet isn't oven-safe, transfer salmon to a baking sheet.
- Glaze and Finish Baking: Flip the salmon. Generously brush the top side with a good amount of your homemade teriyaki glaze. Transfer to a preheated oven at 400°F (200°C). Bake for 8-12 minutes, depending on thickness. Brush on another layer of glaze halfway through baking. Salmon is done when it flakes easily, or an internal temperature of 145°F (63°C) is reached.
- Rest and Serve: Remove the salmon from the oven and let it rest for a couple of minutes. Drizzle any remaining pan glaze over the top. Garnish with sesame seeds and sliced green onions.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: For an extra sticky glaze, reduce any leftover glaze in the skillet over low heat for another minute or two. Achieving crispy skin requires a hot, oiled skillet and starting skin-side down. Avoid overcooking the salmon; it should flake easily with a fork and reach an internal temperature of 145°F (63°C). This homemade teriyaki glaze can be made ahead and stored in the fridge for up to two weeks.