Skip to content
RecipesWhipped Up

Japanese

Teriyaki Salmon

Salmon fillets roast at 400°F while a soy and brown sugar glaze thickens on the stove. The fish is done when the thickest part reaches 145°F.

Prep
10 min
Cook
18 min
Total
28 min
Servings
4
Difficulty
Easy
Jump to recipe
Roasted salmon fillets coated in a glossy teriyaki glaze with scallions

Why you’ll love it

  • A cornstarch slurry makes a glaze that clings instead of running off.
  • Roasting the salmon on a lined pan keeps the glaze from burning on the rack.
  • The sauce is simmered separately so the fish is not boiled in soy.
  • Scallions and sesame seeds add crunch after the heat is off.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

View list

Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Heat the oven to 400°F. Line a sheet pan and brush it with the vegetable oil. Pat the salmon dry and set it skin-side down if the skin is on.

  2. 2

    Stir the soy sauce, brown sugar, 1 tbsp water, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat.

  3. 3

    Stir the cornstarch with the remaining 1 tbsp water. Whisk it into the saucepan and simmer 1 minute until glossy.

  4. 4

    Spoon half the glaze over the salmon. Roast until the thickest part reaches 145°F, about 12 to 15 minutes.

  5. 5

    Brush with the remaining glaze in the last 3 minutes of roasting.

  6. 6

    Rest 2 minutes, then top with sesame seeds and scallions.

Pro tips

  • If the glaze darkens too fast, tent the pan with foil for the last few minutes.
  • Pull the salmon at 145°F even if you like it softer; do not serve it rare.
  • Warm leftover glaze to spoon over rice.

Easy substitutions

brown sugar
honey
rice vinegar
lime juice
salmon fillets
arctic char fillets, still cooked to 145°F

Storage and reheating

Storage

Refrigerate in a covered container up to 2 days.

Reheating

Warm in a 300°F oven until the salmon reaches 145°F, and add a spoon of water so the glaze does not scorch.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
344
Protein
34 g
Carbs
16 g
Fat
16 g
Fiber
0 g

Moderate · Oven, Stovetop · Dairy-Free, High Protein

You might also like

Roasted salmon fillets with a glossy honey garlic glaze and green onions
Seafood

Honey Garlic Salmon

Salmon fillets roasted with a honey, soy, and garlic glaze until the thickest part reaches 145°F. The extra sauce simmers for a minute so it clings.

25 min · Easy

View recipe
Baked salmon fillets with a dark maple glaze and sliced scallions
Seafood

Maple Glazed Salmon

Salmon roasts under a maple, soy, and Dijon glaze at 400°F until the thickest part reaches 145°F. The glaze is brushed on twice so it sticks without burning.

26 min · Easy

View recipe
Blackened salmon fillets with a dark spice crust and lemon wedges
Seafood

Blackened Salmon

Salmon fillets get a paprika and cayenne crust and sear in butter until the center reaches 145°F. The crust should be dark red-brown, not burnt.

22 min · Easy

View recipe

Still hungry?

More in the same lane, not a random mix.

Plate of golden fried shrimp in a pale honey sauce with candied walnuts
Seafood

Honey Walnut Shrimp

Shrimp are coated in a light cornstarch batter, fried until they reach 145°F, and tossed in a honey-mayonnaise sauce. Candied walnuts go on at the end so they stay crunchy.

35 min · Medium

View recipe
Salmon burger on a toasted bun with lettuce and tomato
Seafood

Salmon Burgers

Chopped salmon is mixed with scallion, mustard, and panko and seared into patties that reach 145°F in the center. They are served on toasted buns with lettuce and tomato.

32 min · Medium

View recipe
Golden salmon cakes on a plate with lemon wedges and scallions
Seafood

Salmon Cakes

Chopped fresh salmon is bound with egg, mustard, and panko, then pan-fried until the centers reach 145°F. The cakes stay moist because the salmon is cut by hand, not pureed.

32 min · Medium

View recipe
Rice bowl topped with cubed cooked salmon, avocado, edamame, and sesame seeds
Seafood

Salmon Poke Bowls

Salmon is cooked to 145°F, cooled, and cubed, then set over rice with edamame, avocado, and a soy-sesame sauce. This is a cooked poke-style bowl, not raw fish.

35 min · Medium

View recipe

Find something else

Quick & EasyHealthy but TastyAir FryerSalads

From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

Read the affiliate disclosure.

Ingredients