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Glazed Salmon Teriyaki
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Ingredients
0 of 12 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 400°F. Pat the salmon dry and season lightly with salt and pepper — the glaze carries most of the salt.
- 2
In a small saucepan, simmer soy sauce, honey, rice vinegar, ginger, and garlic 2 minutes. Stir in the cornstarch slurry and cook until the glaze turns syrupy and coats the back of a spoon, about 1 minute more. Pull off the heat.
- 3
Brush a baking dish with the oil. Lay the fillets in and spoon half the glaze over the tops.
- 4
Roast 10–12 minutes until the salmon is just opaque in the center and flakes with a fork — don't wait for it to look dry. An instant-read at the thickest part should read about 125–130°F for medium.
- 5
Brush with the remaining glaze, shower on sesame seeds and green onions, and serve over rice while the top is still sticky-shiny.