Description
This Baked Teriyaki Salmon recipe features tender, flaky salmon fillets glazed with a homemade sweet and savory teriyaki sauce. It’s a quick and easy oven-baked dish perfect for a nutritious weeknight dinner, enhanced with a hint of garlic and a splash of fresh lemon juice.
Ingredients
Scale
Salmon
- 1 salmon fillet (about 1.3 pounds)
Teriyaki Sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 clove garlic, minced
- Pepper, to taste
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving
- Lemon wedges
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F (200°C) and position the rack in the middle. Line a large baking sheet with aluminum foil for easy cleanup. Place the salmon fillet skin-side down on the baking sheet.
- Make Teriyaki Sauce: In a small saucepan over medium-high heat, combine brown sugar, soy sauce, honey, water, minced garlic, and pepper. Whisk continuously until the mixture begins to simmer and the sugar dissolves, about 2 to 3 minutes.
- Thicken Sauce: In a small bowl, stir together cornstarch and cold water until smooth. Add this mixture to the simmering sauce, whisking constantly until the sauce thickens, which should take about 30 seconds. Remove the pan from heat promptly to prevent burning.
- Glaze the Salmon: Pour the thickened teriyaki sauce evenly over the salmon. Use a spoon or basting brush to coat the entire fillet thoroughly.
- Bake the Salmon: Bake the salmon in the preheated oven. For fillets less than 1 inch thick, check doneness at 12 minutes. Thicker fillets generally need 15-20 minutes. The salmon is done when it flakes easily with a fork.
- Serve: Remove salmon from oven and serve immediately with fresh lemon wedges. Squeeze lemon juice over the top for a bright contrast to the sweet sauce.
Notes
- Adjust baking time based on the thickness of your salmon fillet to avoid overcooking.
- You can substitute honey with maple syrup or agave nectar for a different sweetness profile.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Make sure to work quickly when adding the cornstarch slurry to prevent lumps in the sauce.
- The lemon juice adds a nice balance to the sweet teriyaki glaze, so don’t skip it.
