Description
This Baked Teriyaki Salmon recipe offers a deliciously sweet and savory glaze made from a blend of brown sugar, soy sauce, honey, garlic, and a touch of cornstarch for thickening. Quickly prepared and baked at 400°F, the salmon turns out tender and flaky with a glossy teriyaki coating, perfect for a healthy weeknight dinner. Lemon wedges add a fresh, tangy contrast to the sweet sauce.
Ingredients
Scale
Salmon
- 1 salmon fillet (approximately 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
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving
- Lemon wedges
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F and position the rack in the middle. Line a large baking sheet with tin foil for easy cleanup. Place the salmon fillet on the baking sheet skin-side down.
- 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, which should take about 2-3 minutes.
- Thicken the Sauce: While the sauce simmers, stir together cornstarch and cold water until smooth. Add this slurry into the saucepan and whisk vigorously for about 30 seconds until the sauce thickens. Remove the saucepan immediately from heat to prevent burning.
- Glaze the Salmon: Pour the thickened teriyaki sauce evenly over the salmon. Use a spoon or brush to spread the sauce across the entire surface of the fillet.
- Bake the Salmon: Bake the salmon in the preheated oven for 12-20 minutes. Check after 12 minutes if the fillet is less than an inch thick; thicker fillets may require 15-20 minutes. The salmon is done when it flakes easily with a fork.
- Serve: Serve the salmon immediately with lemon wedges on the side. Squeezing fresh lemon juice over the top helps balance the sweetness of the teriyaki glaze.
Notes
- Ensure not to overcook the salmon to keep it moist and tender.
- The lemon juice added at the end provides a bright contrast to the rich sweetness of the sauce.
- You can use low-sodium soy sauce to reduce the salt content if desired.
- For a gluten-free version, substitute soy sauce with tamari sauce.
- If the sauce thickens too much, add a splash of water to loosen it before applying.
