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Teriyaki glazed salmon fillet with caramelized lacquer finish garnished with sesame seeds

Teriyaki Glazed Salmon Fillets

Succulent salmon fillets brushed with homemade teriyaki sauce and broiled to perfection, creating a beautifully caramelized, lacquered glaze. The sweet-savory sauce balances soy, mirin, and brown sugar with aromatic ginger and garlic for an authentic Japanese-inspired flavor. Ready in under 45 minutes with simple ingredients.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 607
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 80 ml soy sauce
  • 60 g light brown sugar
  • 45 ml mirin
  • 30 ml sake or dry white wine
  • 15 g fresh ginger grated
  • 4 garlic cloves minced
  • 10 g cornstarch mixed with 20ml water
For the Salmon
  • 800 g skin-on salmon fillets cut into 4 portions
  • 20 ml vegetable oil
  • 8 g fine sea salt
  • 15 g sesame seeds for garnish
  • 2 scallions thinly sliced for garnish

Method
 

Make the Teriyaki Sauce
  1. Combine 80ml soy sauce, 60g brown sugar, 45ml mirin, 30ml sake, 15g grated ginger, and 4 minced garlic cloves in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
Thicken the Sauce
  1. Stir in the cornstarch mixture (10g cornstarch mixed with 20ml water) and simmer for 2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and divide the sauce in half—one portion for glazing during cooking, the other for serving.
Season and Marinate the Salmon
  1. Pat the 800g salmon fillets dry with paper towels and season both sides with 8g fine sea salt. Brush the top of each fillet generously with half of the reserved glazing sauce. Cover and marinate in the refrigerator for 30 minutes.
Prepare for Broiling
  1. Preheat your broiler to high. Line a baking sheet with aluminum foil and brush with 20ml vegetable oil to prevent sticking. Position the oven rack about 6 inches from the broiler element.
Broil the Salmon
  1. Place the marinated salmon fillets skin-side down on the prepared baking sheet. Broil for 4-5 minutes, then brush with additional glaze from the reserved glazing portion. Continue broiling for another 4-5 minutes until the salmon flakes easily with a fork and the glaze is beautifully caramelized and lacquered.
Finish and Serve
  1. Transfer the glazed salmon to serving plates and drizzle with the reserved uncooked sauce. Garnish generously with sesame seeds and sliced scallions. Serve immediately while the glaze is still warm and glossy.

Notes

  • Homemade teriyaki sauce is far superior to bottled versions—the fresh ginger and garlic make a remarkable difference and it only takes 5 minutes to prepare
  • Watch the salmon carefully under the broiler as the sugar in the glaze can burn quickly; if it's browning too fast, move the rack down one position
  • If mirin is unavailable, substitute with 1 tablespoon sugar mixed with 1 tablespoon water, though authentic mirin provides the best flavor
  • The finished glaze should be sticky and syrupy, not thin and runny—if it seems too liquid, simmer it a bit longer before using
  • Leftover teriyaki sauce can be stored in the refrigerator for up to 1 week and used for chicken, pork, or as a stir-fry sauce