Name: Teriyaki Salmon Recipe : Sweet, Savory, and Perfectly Glazed
Ingredients: 4 salmon fillets (about 6 oz / 170 g each); Salt and black pepper, to taste; 1 tablespoon neutral oil (avocado, vegetable, or light olive oil); 1/4 cup soy sauce (preferably reduced sodium); 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar (or lime juice); 1 tablespoon toasted sesame oil; 2 garlic cloves, minced; 1 teaspoon fresh grated ginger; 1 tablespoon cornstarch; 2 tablespoons cold water

Description

Looking for a fast, flavorful dinner that feels a little special but takes very little effort? This teriyaki salmon is the answer. It’s sweet, savory, glossy, and tender, with a simple homemade glaze that comes together in minutes. Perfect for busy weeknights and impressive enough for guests.

Ingredients

Scale

For the salmon

4 salmon fillets (about 6 oz / 170 g each)
Salt and black pepper, to taste
1 tablespoon neutral oil (avocado, vegetable, or light olive oil)

For the teriyaki glaze

1/4 cup soy sauce (preferably reduced sodium)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar (or lime juice)
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon fresh grated ginger
1 tablespoon cornstarch
2 tablespoons cold water

Optional garnish: sesame seeds, sliced green onions

Instructions

Prep the Salmon
Pat salmon dry with paper towels. Season lightly with salt and pepper on both sides.
Make the Glaze
In a small saucepan, whisk soy sauce, honey, rice vinegar, garlic, and ginger.
Bring to a gentle simmer over medium heat.
Mix cornstarch with cold water, then whisk into the sauce. Simmer 2–3 minutes until thick and glossy. Remove from heat and stir in sesame oil.
Cook the Salmon (Choose One Method)

Pan-Sear Method (crisp edges):
- Heat oil in a skillet over medium-high heat.
- Cook salmon skin-side down first for 4–5 minutes.
- Flip, brush with glaze, and cook 3–4 more minutes until flaky.
Oven Method (easy & hands-off):
- Heat oven to 400°F (200°C).
- Place salmon on lined baking sheet.
- Brush with glaze.
- Bake 12–14 minutes until cooked through.
Finish & Serve
Brush with extra glaze and add sesame seeds or green onions if desired. Serve hot.

Notes

Dry fish = better texture. Patting salmon dry helps it cook better and brown nicely.
Don’t overcook. Salmon is ready when it flakes easily with a fork.
Make extra sauce. It keeps in the fridge up to 2 weeks and works great on chicken or vegetables.
Want it spicy? Add a little chili flakes or a small squeeze of chili sauce to the glaze.
Lower sodium option: Use low-sodium soy sauce or coconut aminos