Teriyaki Glazed Salmon Fillet

It’s funny how some meals just become instant family favorites, isn’t it? This Teriyaki Glazed Salmon Fillet recipe is one of those in our house. From the moment the sweet and savory aroma of teriyaki starts to fill the kitchen, everyone gets a little bit more excited for dinner. Even my picky eaters, who sometimes view fish with suspicion, devour this salmon without a single complaint. The glaze creates this beautiful, glossy coating that’s just irresistible, and the salmon itself stays incredibly moist and flaky. It’s become our go-to for a quick weeknight dinner that feels a little bit special, and I’m so excited to share it with you. Trust me, once you try this, it will become a regular in your rotation too!

Ingredients for Teriyaki Glazed Salmon Fillet

• Salmon Fillets: (4 fillets, about 6 ounces each) Skin on or off, your preference. Choose fillets that are roughly the same thickness for even cooking. Fresh or frozen (thawed) salmon works perfectly.
• Soy Sauce: (½ cup) Forms the base of the teriyaki glaze, providing umami and saltiness. Use low-sodium soy sauce to control the salt level.
• Mirin (Sweet Rice Wine): (¼ cup) Adds sweetness and complexity to the teriyaki sauce. If you don’t have mirin, you can substitute with dry sherry or rice vinegar with a teaspoon of sugar.
• Sake (Japanese Rice Wine): (¼ cup) Enhances the flavor of the teriyaki sauce and tenderizes the salmon. If you don’t have sake, you can use dry white wine or chicken broth as a substitute.
• Brown Sugar: (2 tablespoons, packed) Provides sweetness and helps create a thick, glossy glaze. Light or dark brown sugar both work well, with dark brown sugar adding a slightly richer molasses flavor.
• Honey: (1 tablespoon) Adds extra sweetness and stickiness to the glaze, contributing to that beautiful sheen.
• Fresh Ginger: (1 tablespoon, grated) Brings a warm, spicy, and aromatic element to the teriyaki sauce. Fresh ginger is highly recommended for the best flavor.
• Garlic: (2 cloves, minced) Adds a pungent and savory depth to the glaze. Fresh garlic is preferred, but garlic powder can be used in a pinch (about ½ teaspoon).
• Sesame Oil: (1 teaspoon) Adds a nutty aroma and flavor to the glaze, characteristic of teriyaki. Toasted sesame oil is recommended for a more pronounced flavor.
• Cornstarch: (1 tablespoon) Used to thicken the teriyaki sauce, creating a luscious glaze that coats the salmon perfectly.
• Water: (2 tablespoons) Mixed with cornstarch to create a slurry, ensuring smooth thickening of the sauce.
• Sesame Seeds (for garnish): (Optional) Adds a visual appeal and a subtle nutty crunch. White or black sesame seeds can be used.
• Green Onions (for garnish): (Optional, thinly sliced) Provides a fresh, mild oniony flavor and a pop of color as a garnish.

Instructions for Teriyaki Glazed Salmon Fillet

1. Prepare the Teriyaki Glaze: In a medium saucepan, whisk together the soy sauce, mirin, sake, brown sugar, honey, grated ginger, minced garlic, and sesame oil. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
2. Thicken the Glaze: In a small bowl, whisk together the cornstarch and water until smooth to create a cornstarch slurry. Pour the slurry into the simmering teriyaki sauce and stir continuously. Continue to simmer and stir for 2-3 minutes, or until the sauce has thickened and is glossy enough to coat the back of a spoon. Remove the saucepan from the heat and set the teriyaki glaze aside.
3. Prepare the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Place the salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets.
4. Glaze the Salmon: Generously brush the teriyaki glaze over the top and sides of each salmon fillet. Ensure the salmon is well coated with the glaze. Reserve any remaining glaze for serving.
5. Bake the Salmon: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets. Check for doneness around 12 minutes and add more time if needed. The internal temperature of cooked salmon should reach 145°F (63°C).
6. Broil for Extra Glaze (Optional): For an extra glossy and slightly caramelized glaze, you can broil the salmon for the last 1-2 minutes of cooking. Keep a close eye on the salmon while broiling to prevent burning.
7. Rest and Garnish: Once cooked, remove the salmon from the oven and let it rest for a minute or two before serving. This allows the juices to redistribute, resulting in more moist and flavorful salmon. Garnish with sesame seeds and thinly sliced green onions, if desired.
8. Serve: Serve the Teriyaki Glazed Salmon Fillet immediately. Drizzle with any remaining teriyaki glaze from the saucepan for extra flavor. This salmon pairs wonderfully with rice, roasted vegetables, or a fresh salad.

Nutrition Facts for Teriyaki Glazed Salmon Fillet

(Per Serving – approximate, based on 4 servings)

• Servings: 4
• Calories: Approximately 450 kcal
• Protein: 35g
• Fat: 25g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For accurate nutritional information, use a nutrition calculator with specific brands and measurements.

Preparation Time for Teriyaki Glazed Salmon Fillet

• Prep Time: 15 minutes (includes preparing the glaze and getting the salmon ready for baking)
• Cook Time: 15 minutes (baking and optional broiling)
• Total Time: 30 minutes (from start to finish, ready to serve)

This recipe is perfect for a quick and delicious weeknight meal. The active cooking time is minimal, making it a convenient option for busy schedules.

How to Serve Teriyaki Glazed Salmon Fillet

Teriyaki Glazed Salmon Fillet is incredibly versatile and pairs well with a variety of side dishes to create a complete and satisfying meal. Here are some delicious serving suggestions:

• Classic Rice Bowls:
  • Steamed White Rice: A simple and perfect base to soak up the delicious teriyaki glaze.
  • Brown Rice: For a healthier and nuttier option, brown rice provides a great texture and flavor contrast.
  • Sushi Rice: For a more authentic Japanese experience, sushi rice adds a slightly sticky and sweet element.
  • Quinoa: A protein-rich and gluten-free alternative to rice, offering a nutty flavor and fluffy texture.
• Vegetable Sides:
  • Roasted Broccoli: Toss broccoli florets with olive oil, salt, and pepper, and roast until tender-crisp for a healthy and flavorful side.
  • Asparagus: Grilled, roasted, or steamed asparagus provides a delicate and slightly grassy flavor that complements the richness of the salmon.
  • Edamame: Steamed or boiled edamame pods, sprinkled with sea salt, make a simple and nutritious side dish.
  • Stir-Fried Vegetables: A quick stir-fry of mixed vegetables like bell peppers, snap peas, carrots, and bok choy adds color, crunch, and nutrients.
  • Asian Slaw: A refreshing slaw with shredded cabbage, carrots, and a light vinaigrette dressing provides a crisp and tangy counterpoint to the glazed salmon.
• Noodle Dishes:
  • Soba Noodles: Buckwheat noodles, served chilled or warm, with a light soy-ginger dressing, offer a Japanese-inspired side.
  • Udon Noodles: Thick and chewy wheat noodles, stir-fried or served in a broth, provide a heartier noodle option.
  • Glass Noodles (Cellophane Noodles): Light and delicate noodles, often used in Asian cuisine, can be stir-fried or served in salads.
• Salads:
  • Cucumber Salad: A simple cucumber salad with rice vinegar, sesame oil, and a touch of sugar offers a refreshing and light side.
  • Seaweed Salad (Wakame Salad): A classic Japanese salad with marinated seaweed, sesame seeds, and a light dressing, provides a unique texture and umami flavor.
  • Green Salad with Asian Vinaigrette: A mixed green salad with a ginger-soy vinaigrette dressing adds freshness and lightness to the meal.
• Other Serving Ideas:
  • Salmon Bowls: Create customizable bowls with rice, your choice of vegetables, avocado slices, and a drizzle of sriracha mayo for added spice.
  • Salmon Tacos or Lettuce Wraps: Flake the teriyaki salmon and serve it in tacos or lettuce wraps with slaw, avocado, and a spicy mayo.
  • Salmon with Mashed Potatoes: For a comforting and slightly less traditional pairing, serve the salmon with creamy mashed potatoes and steamed green beans.

Additional Tips for Perfect Teriyaki Glazed Salmon Fillet

1. Choose High-Quality Salmon: Opt for fresh, wild-caught or sustainably farmed salmon for the best flavor and texture. Look for fillets that are vibrant in color and have a firm texture. Sockeye, Coho, or King salmon are all excellent choices for this recipe.
2. Don’t Overcook the Salmon: Salmon cooks relatively quickly and can become dry if overcooked. Aim for an internal temperature of 145°F (63°C). The salmon should be opaque and flake easily with a fork when it’s done.
3. Adjust Sweetness and Saltiness in the Glaze: Taste the teriyaki glaze before glazing the salmon and adjust the sweetness (brown sugar, honey) and saltiness (soy sauce) to your preference. You can add a little more honey for a sweeter glaze or a dash of rice vinegar for a touch of acidity.
4. Marinate for Deeper Flavor (Optional): For a more intense teriyaki flavor, you can marinate the salmon in about half of the teriyaki glaze for 30 minutes to an hour before baking. Reserve the remaining glaze for brushing during cooking and serving.
5. Use Fresh Ginger and Garlic: Freshly grated ginger and minced garlic provide a much brighter and more aromatic flavor than powdered versions. They are key to a delicious homemade teriyaki glaze.
6. Control the Thickness of the Glaze: If you prefer a thicker glaze, you can simmer the sauce for a longer time after adding the cornstarch slurry, allowing it to reduce further. For a thinner glaze, reduce the simmering time slightly.
7. Broiling for Caramelization: Broiling the salmon for the last minute or two of cooking can create a beautifully caramelized and slightly crispy glaze. Watch carefully to prevent burning, as the sugars in the glaze can caramelize quickly under the broiler.
8. Experiment with Spice: If you like a little heat, add a pinch of red pepper flakes to the teriyaki glaze or a dash of sriracha to the finished dish. You can also use a grated chili, like birds eye chili, for a fresh spicy kick.

Frequently Asked Questions (FAQ) about Teriyaki Glazed Salmon Fillet

Q1: Can I make the teriyaki glaze ahead of time?
A: Yes, absolutely! The teriyaki glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat it gently in a saucepan before using. This is a great time-saving tip for busy weeknights.

Q2: Can I use frozen salmon fillets?
A: Yes, frozen salmon fillets work perfectly well. Just make sure to thaw them completely before cooking. You can thaw them overnight in the refrigerator or use the quick thaw method by placing them in a sealed bag in cold water for about 30-60 minutes, changing the water every 15-20 minutes. Ensure they are fully thawed and patted dry before glazing and baking.

Q3: What if I don’t have mirin or sake? Are there substitutes?
A: Yes, you can substitute mirin with dry sherry or rice vinegar mixed with a teaspoon of sugar. For sake, you can use dry white wine or chicken broth as a substitute. While these substitutes won’t perfectly replicate the flavor, they will still work well in the recipe.

Q4: Can I grill or pan-sear the salmon instead of baking?
A: Yes, you can definitely grill or pan-sear the salmon. For grilling, preheat your grill to medium heat, and grill the salmon skin-side down (if using skin-on fillets) for about 4-6 minutes per side, brushing with teriyaki glaze during the last few minutes of cooking. For pan-searing, heat a tablespoon of oil in a skillet over medium-high heat. Sear skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes, brushing with glaze towards the end.

Q5: How do I know when the salmon is cooked through?
A: The best way to check for doneness is to use a food thermometer. Insert it into the thickest part of the fillet; it should read 145°F (63°C). Alternatively, you can check by gently flaking the salmon with a fork. If it flakes easily and is opaque throughout, it’s cooked. Avoid overcooking to keep it moist.

Q6: Can I make this recipe spicier?
A: Absolutely! To add some spice, you can include a pinch of red pepper flakes to the teriyaki glaze while it’s simmering. You can also add a dash of sriracha or chili garlic sauce to the glaze or serve the finished salmon with a drizzle of sriracha mayo. Fresh chili peppers like birds eye chili can also be finely chopped and added to the glaze.

Q7: How long does leftover teriyaki salmon last?
A: Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently in the oven, microwave, or skillet until heated through. Be mindful that reheating may slightly dry out the salmon, so it’s best enjoyed fresh.

Q8: Can I use different types of sweeteners in the glaze?
A: Yes, you can experiment with different sweeteners. Maple syrup can be used instead of honey for a slightly different flavor profile. You can also use coconut sugar or agave nectar as alternatives to brown sugar, though they might alter the glaze’s texture and sweetness slightly. Adjust quantities to your taste preference.

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