Seafood · Japanese
Oven-Baked Teriyaki Salmon
Teriyaki salmon is a weeknight favorite for good reason: a glossy homemade soy, ginger and honey glaze caramelizes on the fish in the oven in about 12 minutes. Wild-caught Alaska sockeye, frozen at sea at peak quality, brings a deep red color and rich flavor that stands up beautifully to the sweet-salty sauce.
- Prep10 min
- Cook15 min
- Total25 min
- Servings4
Ingredients
- 4 wild Alaska sockeye salmon fillets (about 150 g each), thawed $1,015
- Or 4 premium salmon fillets for a milder, more buttery result $490
- 1/3 cup soy sauce
- 2 tbsp mirin (or 1 tbsp rice vinegar + 1 tsp sugar)
- 2 tbsp honey or brown sugar
- 2 garlic cloves, sliced or grated
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 1 tbsp cold water
- Sesame seeds and sliced green onion to garnish
- Steamed rice and vegetables (broccoli, carrots) to serve
Instructions
- Heat the oven to 200 °C (400 °F) and line a baking tray with parchment.
- In a small saucepan, combine the soy sauce, mirin, honey, garlic and ginger. Bring to a simmer, stir in the cornstarch slurry and cook 1 minute until glossy and slightly thick. Let cool for a few minutes.
- Pat the salmon dry and place it skin-side down on the tray. Brush generously with about half of the teriyaki glaze.
- Bake for 10-12 minutes (sockeye is leaner and cooks faster than other salmon), until the thickest part just flakes.
- Brush with more glaze and broil for 1-2 minutes to caramelize, watching closely so it doesn't burn.
- Garnish with sesame seeds and green onion and serve with rice, vegetables and the remaining glaze on the side.
Tips
- Pull sockeye out of the oven when it is still slightly translucent in the center; it keeps cooking as it rests.
- Double the glaze and keep it in the fridge for up to a week; it is great on chicken and pork too.
