Brushed with a rich and flavourful teriyaki glaze, this oven baked teriyaki salmon is luxurious and comforting all at once. Perfectly flaky, tender baked salmon and no marinating necessary!
For best results, always weigh ingredients where a weight is provided
Equipment
A baking tray, half sheet pan or baking dish just larger than the salmon
Saucepan
Instructions
Place the sesame seeds in a medium saucepan and toast over medium heat, shaking up fairly often, until they start turning golden. Set them aside until the end.
Make the teriyaki sauce at least ½ an hour ahead so it has time to cool a bit.
In the same saucepan, combine the soy sauce, brown sugar, mirin and ginger. Bring to a simmer, stirring often, until sugar has dissolved. Let it simmer for 5 minutes to reduce slightly.
Combine the vinegar and cornflour and mix to a slurry. Add to the sauce as you stir, then cook for 1 minute until thickened.
Take salmon out of the fridge 15-30 minutes before you begin to get it close to room temperature - this helps with even cooking.
Preheat oven to 200C / 395F / 180C fan forced. Line a rimmed baking tray, just larger than the salmon, with baking paper or foil, then rub a little vegetable oil over the tray so the salmon doesn't stick.
Pat the salmon dry with a paper towel, then place on the baking tray, skin side down.
Reserve ⅔ cup of the teriyaki sauce for serving time. Brush half of the remaining sauce over the salmon. Bake for 15-20 minutes (depending on thickness), basting with the remaining sauce another 2 times. Cook to your preferred doneness (notes).
Let it rest for 5 minutes before serving.
Garnish with the toasted sesame seeds and finely chopped spring onions. Serve over rice with the reserved sauce, steamed veggies.
Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).
Check your salmon for bones before cooking: Before you start cooking, run your fingers over the salmon. If you feel spiky bits, they are bones that need to be remove. Luckily, it’s very easy. Grab some clean tweezers (I keep a pair in the kitchen for this specific reason) and gently pull at the end of the bone – it will slip straight out. I deboned the piece you see in these pictures in about 5 minutes.
The teriyaki salmon glaze does need to cool slightly before using it on the salmon or it may just slide right off. Make it then let it come to room temp or make it ahead of time (even the day before), so it’s ready to go when you are.
Make sure to keep the serving glaze separate to the basting glaze. Set aside ⅔ cup of sauce for pouring over when you serve, then rest will be brushed onto the salmon before and during the cooking time, so it’s important they are kept separate for food safety.
According to the USDA, the internal temperature of salmon making it safe to eat should reach 63c / 145F. Food safety Australia say fish fillets should "be cooked to around 69°C or when flesh flakes easily". Most people would find salmon dry and overdone at these stated temperatures though and I find the flesh flakes long before. Personally, I like it around 55C / 130F which is about medium doneness. The fish will still flake but be very moist. Many like it medium rare. Keep in mind, once you remove the salmon from the oven, it will continue to cook in the centre for a few minutes. I'm not a nutrition expert, so please decide what works for you.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.