Easy Teriyaki Salmon

This easy teriyaki salmon is full of flavor. Made with a low-sugar glaze, it's ready in just 25 minutes and perfect for weeknight dinners.

Course Main Course

Cuisine Japanese

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 349kcal

Preheat the oven to 425°F and position a rack in the middle of the oven.
Line a rimmed baking sheet with foil and grease the foil. Place the salmon pieces in the pan and lightly coat them with oil. Bake until cooked to 145°F, 12-15 minutes, depending on their thickness.
4 salmon fillets, Avocado oil spray

While the salmon is in the oven, whisk together the soy sauce and cornstarch in a small saucepan. Add the white wine, honey, minced garlic, and grated ginger, whisking to combine.
2 tablespoons reduced-sodium soy sauce, 1 teaspoon cornstarch, 2 tablespoons dry white wine, 1 tablespoon honey, 1 teaspoon fresh garlic, 1 teaspoon fresh ginger root
Heat the glaze over medium-low heat, whisking often, for 3-4 minutes, until it thickens into a syrup. Remove from heat as soon as it thickens. Keep a close eye on it - it thickens fast.

Remove the cooked salmon fillets to a serving platter. Brush them with the teriyaki glaze, sprinkle with sesame seeds, and serve.
1 teaspoon sesame seeds

Saltiness and sweetness preferences are highly personal. Adjust to taste.
If you prefer to cook the salmon on the stovetop instead of baking, follow this recipe for pan-fried salmon, omitting the thyme and substituting avocado oil for the olive oil and butter. When the salmon is ready, coat it in the glaze.
You can use frozen salmon fillets, but please thaw them for 24 hours in the fridge before cooking. Pat them dry well before cooking to remove extra moisture.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Leftover salmon tends to dry out and taste fishy when reheated, so I prefer to crumble the leftovers and use them as a cold salad topping the next day for lunch (removing the skin).