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Baked Teriyaki Salmon

Baked teriyaki salmon is glazed with a homemade soy, mirin, ginger, and garlic sauce, then roasted until flaky. Save some glossy sauce to serve alongside the skin-on fillets.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

teriyaki sauce
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup mirin
  • 2 tbsp light brown sugar packed
  • 1 tsp fresh ginger finely grated
  • 1 cloves garlic minced
  • 1 tsp cornstarch
  • 1 tbsp cold water
salmon
  • 4 salmon fillets 6-ounce, skin-on, pin bones removed and patted dry

Equipment

  • 1 rimmed baking sheet

Method
 

Make the teriyaki sauce
  1. In a small saucepan, whisk together the soy sauce, mirin, brown sugar, ginger, and garlic.
  2. Bring the sauce to a simmer over medium heat.
  3. In a small bowl, whisk the cornstarch with the cold water.
  4. Whisk the cornstarch mixture into the simmering sauce and cook for 1–2 minutes, until glossy and slightly thickened.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Set aside 1/4 cup of the sauce for serving.
  4. Place the salmon skin-side down on the baking sheet.
  5. Brush the fillets with the remaining sauce.
  6. Bake for 12–16 minutes, until the salmon flakes easily and reaches 145°F at the thickest part.
  7. Serve with the reserved sauce.

Notes

For the best texture, pat the salmon dry before glazing. Refrigerate leftovers for up to 3 days; freezing is possible, though the texture may soften. Use gluten-free tamari in place of soy sauce if needed.