Sticky Sweet Teriyaki Glazed Salmon | Easy Oven-Baked Recipe

Preheat the oven to 400 degrees Fahrenheit.

Cut the larger salmon filet into four portions, each weighing 4 to 5 ounces.

Spray a large 13 by 9 inch baking dish lightly with non-stick cooking spray and place the salmon filets in it.

In a medium-size saucepan over medium-high heat, combine 1/3 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves crushed garlic, 1 teaspoon ginger paste, 1 teaspoon toasted sesame oil, 1 teaspoon Sriracha sauce (optional), and 3/4 cup water.

Bring the mixture to a boil, then reduce the heat to low and simmer for 1 to 2 minutes, whisking occasionally until the sugar dissolves.

In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons warm water to create a smooth starch slurry.

Once the sugar has dissolved in the sauce, pour in the starch slurry and whisk for 2 to 3 minutes over low heat until the sauce thickens to your desired consistency.

Drizzle half to two-thirds of the teriyaki sauce over the salmon filets, ensuring some sauce gets underneath each piece.

Bake the salmon uncovered in the preheated oven for 13 to 16 minutes, checking for doneness when the thickest part flakes easily with a fork.

Just before serving, drizzle the remaining teriyaki sauce over the salmon and sprinkle with toasted sesame seeds and green onions.

Equipment Needed

Spice Level: