30-Minute Teriyaki Glazed Salmon Recipe – Irresistibly Easy!

Name: 30-Minute Teriyaki Glazed Salmon Recipe - Irresistibly Easy!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 4 salmon fillets (6 oz each); 1/2 cup soy sauce; 1/4 cup honey; 2 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp grated ginger; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp cornstarch; 2 tbsp water; 1 tbsp sesame seeds (for garnish); 2 green onions, sliced (for garnish)

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Oh, teriyaki-glazed salmon—where do I even start? This dish has saved me on more weeknights than I can count, and it’s become my go-to when I need something quick, delicious, and impressive. The first time I made it, my husband took one bite and said, “This tastes like takeout, but better.” That’s the magic of this recipe—it’s restaurant-quality but so simple you can whip it up in under 30 minutes. The sweet-savory glaze clings to the salmon in the most glorious way, and the sesame seeds add that perfect little crunch. Trust me, once you try this, it’ll become a regular in your dinner rotation too.

Why You’ll Love This Teriyaki Glazed Salmon

Let me tell you why this recipe is an absolute winner in my kitchen—and why it’ll be in yours too:

Quick & easy: From fridge to table in under 30 minutes—perfect for those “what’s for dinner?!” panic moments.
Flavor bomb: That glossy, sticky-sweet glaze? It’s like a hug for your taste buds, with just the right balance of savory and sweet.
Healthy-ish indulgence: Packed with protein and omega-3s, but tastes so decadent you’ll forget it’s good for you.
Weeknight hero: Minimal prep, minimal mess—maximum “wow, you made this?!” reactions.
Leftover magic: The glaze keeps for days, and cold salmon makes killer next-day salads or rice bowls.

Seriously, this dish checks all the boxes—it’s my not-so-secret weapon for looking like a kitchen rockstar with zero stress.

Ingredients for Teriyaki Glazed Salmon

Here’s everything you’ll need to make this gorgeous glazed salmon – I’ve grouped them neatly so you can see exactly what goes into the sauce and what’s for the fish itself:

For the salmon: 4 fillets (6 oz each), skin-on or skinless – your choice!
For the glaze:
- 1/2 cup soy sauce (I use low-sodium to control saltiness)
- 1/4 cup honey – the good, sticky stuff
- 2 tbsp packed brown sugar
- 2 cloves garlic, minced (or 1 tsp garlic powder if you’re in a pinch)
- 1 tsp freshly grated ginger (that jarred stuff works fine too)
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil – don’t skip this!
For thickening: 1 tsp cornstarch + 2 tbsp water
For garnish: sesame seeds and sliced green onions

Ingredient Notes & Substitutions

No soy sauce? No problem! Coconut aminos make a great gluten-free swap, though you might want to add a pinch of salt. If honey’s not your thing, pure maple syrup works beautifully. For a vegetarian version, the glaze is amazing on tofu or mushrooms too. And if you’re watching sugar, you can reduce the honey by half – the salmon will still be delicious, just less sticky-sweet.

How to Make Teriyaki Glazed Salmon

Okay, let’s get cooking! This recipe comes together in three simple steps – you’ll be amazed how that gorgeous glaze transforms basic salmon into something spectacular. Here’s exactly how I do it every time:

Step 1: Prepare the Teriyaki Glaze

Grab a small saucepan and toss in everything except the cornstarch and water. Yes, just dump in that soy sauce, honey, brown sugar, garlic, ginger, rice vinegar and sesame oil all at once. Turn the heat to medium and let it bubble gently for about 3 minutes – you’ll smell that incredible aroma filling your kitchen! Now mix your cornstarch with cold water (this is called a “slurry” – fancy term, simple trick) and whisk it into the simmering sauce. It’ll thicken up beautifully in just another minute or two. Remove it from heat and let it cool slightly while you prep the salmon.

Step 2: Bake the Salmon

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze. Place your salmon fillets on the sheet, skin-side down if they have skin. Now grab a brush and paint that luscious glaze all over the tops and sides – don’t be shy! Pop them in the oven for 12-15 minutes. You’ll know they’re done when the salmon flakes easily with a fork but still looks juicy. Pro tip: If your fillets are super thick, they might need an extra minute or two.

Step 3: Garnish and Serve

As soon as the salmon comes out of the oven, brush on another layer of that glossy glaze – this is when it really starts looking restaurant-worthy. Then sprinkle on those sesame seeds (they’ll stick to the warm glaze perfectly) and finish with a shower of sliced green onions. That pop of green makes it look so pretty! Serve it immediately while it’s piping hot – though honestly, I’ve been known to snack on leftovers straight from the fridge too.

Tips for Perfect Teriyaki Glazed Salmon

After making this recipe more times than I can count, here are my hard-earned secrets for absolute teriyaki salmon perfection:

Crispy skin lovers: Start skin-side down in a screaming-hot pan for 2 minutes before baking—you’ll get that irresistible crunch!
Don’t overbake: Salmon keeps cooking after it’s out of the oven. When the center just starts to flake? That’s your cue to pull it.
Glaze stash: Any leftover sauce? Jar it up! It’s amazing on chicken, veggies, or even drizzled over rice bowls all week.
Brush smart: Save some glaze for after baking—that final glossy coat makes all the difference.
Room temp fish: Let salmon sit out 15 minutes before cooking—it bakes more evenly without drying out.

Follow these little tricks, and you’ll nail restaurant-quality teriyaki salmon every single time!

Serving Suggestions for Teriyaki Glazed Salmon

Oh, the possibilities with this salmon! My absolute favorite way to serve it? Over a steaming bed of jasmine rice – the glaze drips down and flavors every bite. But don’t stop there! Try it with:

Simple steamed veggies: Broccoli or bok choy soak up that teriyaki goodness like little flavor sponges.
Quick stir-fry: Toss some bell peppers and snap peas in a hot wok for 3 minutes – instant colorful side.
Asian slaw: That crisp cabbage crunch plays so nicely against the tender salmon.
Soba noodles: Toss them with a bit of extra glaze for an easy noodle bowl.

Honestly? Sometimes I just eat it straight off the baking sheet – no judging here!

Storage and Reheating Instructions

Okay, here’s the deal with leftovers (if you’re lucky enough to have any!). Store cooled salmon in an airtight container in the fridge – it’ll keep beautifully for up to 3 days. When reheating, skip the microwave unless you want rubbery fish. Instead, pop it in a 300°F (150°C) toaster oven or regular oven for about 5-8 minutes until just warmed through. That gentle heat keeps the texture perfect. The glaze might thicken in the fridge – just stir in a teaspoon of warm water to loosen it up before brushing on leftovers. Pro tip: Cold teriyaki salmon makes incredible next-day salad topper too!

Teriyaki Glazed Salmon FAQs

I get asked these questions all the time about my teriyaki salmon – here are the answers straight from my kitchen experiments:

Can I use frozen salmon?
Absolutely! Just thaw it overnight in the fridge first. Pat it really dry with paper towels – that extra moisture can make the glaze slide right off otherwise. My trick? I like to salt the thawed fillets lightly and let them sit on a rack in the fridge for 30 minutes to draw out even more moisture.

How can I make this less salty?
Easy fixes! Use low-sodium soy sauce or coconut aminos, and cut the salt by reducing the soy sauce to 1/3 cup while keeping other ingredients the same. You could also bump up the honey by another tablespoon to balance flavors. My taste-tester husband swears it’s just as good this way!

Can I grill the salmon instead of baking?
Ohhh yes – and it’s amazing! Get your grill screaming hot, oil the grates well, and cook skin-side down first (about 3-4 minutes). Brush with glaze after flipping – the smoky char with that sweet glaze? Pure magic. Just watch for flare-ups from dripping sauce!

Why is my glaze not thickening?
Don’t panic! Two things: 1) Make sure you’re simmering, not just warming the sauce, and 2) always mix cornstarch with cold water first before adding. If it’s still thin after cooling, mix another 1/2 tsp cornstarch with water and whisk it in while heating again.

Can I make this ahead?
The glaze keeps beautifully in the fridge for up to a week (just reheat gently with a splash of water). The salmon itself is best fresh, but if you must prep ahead, bake it 2 minutes less than usual, then finish heating just before serving.

Nutritional Information

Just a quick note about nutrition – these numbers are ballpark estimates since ingredients can vary by brand. The salmon packs a protein punch, and while that glaze has some sugar, we balance it with all those healthy omega-3s and nutrients. Your exact counts might differ slightly based on how much glaze you use or which soy sauce brand you choose.