Teriyaki Salmon

Small white plate with a meal of teriyaki coated salmon garnished with sesame seeds, brown rice, and steamed broccoli.

5 from 2 votes

Among my favorite ways to simplify a healthy and high-protein dinner, with a truly irresistible sauce, quick and hands-off method, and short ingredient list. Serve with rice, steamed veggies, or both for a fool-proof yet super satisfying meal.

Prep Time10

Cook Time15

Marinating Time15

Total Time40

Course: Main

Cuisine: American, Japanese

Keyword: teriyaki salmon

Servings:

Calories: 363kcal

Author: Monica Lensink

Ingredients

1/2 cup low-sodium soy sauce
1/4 cup packed light brown sugar
2 Tablespoons rice vinegar
1 Tablespoon toasted sesame oil
1 Tablespoon honey
3/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes optional
1 teaspoon cornstarch plus 1 teaspoon cool water
4 salmon fillets 4-6 ounces each
sesame seeds optional garnish

Instructions

Combine soy sauce, brown sugar, rice vinegar, sesame oil, honey, ginger, garlic powder, and red pepper flakes if using in a small saucepan set over medium-high heat. Bring to a boil, then reduce heat to medium and let it bubble for 1-2 minutes.
1/2 cup low-sodium soy sauce, 1/4 cup packed light brown sugar, 2 Tablespoons rice vinegar, 1 Tablespoon toasted sesame oil, 1 Tablespoon honey, 3/4 teaspoon ground ginger, 1/2 teaspoon garlic powder, 1/8 teaspoon red pepper flakes
While the sauce is simmering, mix the cornstarch and cool water in a small bowl and stir into a thin slurry, then stir this into the soy sauce mixture. Keep bubbling until the sauce is thick enough to visibly coat the back of a spoon. Set aside to cool for 5-10 minutes. (You can do this a few minutes or a few days ahead of time and store in the fridge.)
1 teaspoon cornstarch plus 1 teaspoon cool water
Place salmon in a large bowl and pour about half of the sauce on top, reserving the rest. Set aside to marinate for 15-20 minutes at room temperature or up to 24 hours in the refrigerator.
4 salmon fillets
When ready to bake, heat oven to 400 degrees F and line a rimmed baking sheet with parchment paper for easy clean-up. Place salmon fillets skin side down on the sheet. Discard the sauce that was used as a marinade. Roast salmon for 12-15 minutes, until it flakes easily with a fork and reaches 135-140 degrees F in the thickest part.
Serve salmon with rice or veggies as desired, with the reserved teriyaki sauce drizzled really generously on top and sprinkled with sesame seeds for a garnish. Enjoy!
sesame seeds

Notes

Rice vinegar: Apple cider vinegar or white wine vinegar -- not to be confused with standard white vinegar -- are good substitutes if needed.
Brown sugar: I prefer light in this sauce but either light or dark works.
Cornstarch slurry: Always incorporate cornstarch as a slurry -- dissolved into cool water first -- rather than adding the powder directly to a hot sauce. The slurry will thicken things up quickly but smoothly. In contrast, cornstarch powder mixed straight into a hot sauce will seize up into small clumps, which are very difficult if not impossible to whisk out.
Cold oven variation: Pace the marinated salmon fillets on a lined baking sheet and transfer to a cold oven, then turn the oven onto 400 degrees F and set a timer for 20 minutes. This takes a little longer than beginning with a preheated oven, as one might expect, but often yields even more tender, flaky fish.
Storage: Keep any leftover salmon in the refrigerator for up to 4 days.
Reheating: Warm in the microwave at 50% power. Using half-power warms salmon quickly but with less of the infamous “fish odor” and less chance of drying out.
Recipe: Adapted from Tastes Better from Scratch.

Nutrition