Teriyaki Glazed Salmon

5 from 1 vote

Teriyaki Glazed Salmon is a quick and easy recipe that gets dinner sorted any night of the week! Pair simply with store bought rice to serve!

Prep Time2

Cook Time18

Total Time20

Course: Dinner

Cuisine: Western

Keyword: teriyaki glazed salmon

Servings:

Calories: 307kcal

Author: Adrianne

Equipment

1 Oil spray
1 Baking dish Note 1
1 Glass jug
1 Mini whisk
1 Kitchen Tongs

Ingredients

4 salmon fillets Note 2
⅓ cup teriyaki sauce Note 3
3 tablespoons maple syrup Note 4
1 tablespoon dark soy sauce Note 5
¼ teaspoon salt
½ tsp cracked black pepper
rice optional to serve
cucumber optional to serve
sliced green onions optional to serve

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5. Note 6
Glaze: combine teriyaki sauce, maple syrup, dark soy sauce, salt and pepper in a jug and whisk till consistently mixed.
Olive oil: spray a baking dish with olive oil or cooking spray then set aside. Note 7
Salmon fillets: use kitchen tongs to place each salmon fillet into the baking dish skin side up. Flat in one layer, touching ok, but no overlap or layering.
Teriyaki sauce: use a pastry brush to coat 1 side of each salmon fillet with the teriyaki glaze. Then use kitchen tongs to pick up each fillet and flip to the other side. Use the pastry brush to coat this second side of each fillet.
Cook: place the baking dish into the oven for 10 minutes. Allow the salmon to cook, then use oven mits to remove, place on heat proof surface and use tongs to flip fillets to skin side up. Use a pastry brush to reglaze the skin and both sides of the fillets. Return baking dish to the oven for a further 8 minutes.
Serve: to serve the salmon, plate with cooked quinoa or rice, cucumber ribbons and chopped green onions. Drizzle with remaining teriyaki maple glaze (optional).

Notes

Note 1 - Baking dish: the size of the baking dish you use doesn't matter too much. It only needs to fit the salmon so that the fillets can lay flay. I highly recommend spraying it with oil to aid clean up as the sauce is sticky and sweet. If you don't spray it with oil 1st, you will be in for a long clean up (and scrubbing time!).
Note 2 - Salmon with skin: this is a wonderful ingredient to cook with that delivers taste and flavour without hours of time and energy. I like the skin on fillets as the skin will dry out and become crispy once flipped during the cooking process.
Note 3 - Teriyaki sauce: You will find a variety of teriyaki sauces when at the shops. There are some that are thick, like an oyster sauce texture and labelled 'marinade'. Other versions are thin, labelled 'teriyaki sauce' and have the consistency of soy sauce. For this recipe you can use either. As we use the maple syrup and it has a robust consistency, the sauce will have that regardless of the teriyaki sauces thick or thinness. I am using the thicker style sauce (for your info).
Note 4 - Maple syrup: you can use honey to the equivalent amount if you have it but not maple syrup.
Note 5 - Dark soy sauce: this is a different ingredient to standard soy sauce and is how we get the lovely golden brown colour into the salmon fillets. You will find it in the same section of the supermarket as the regular soy sauce. Look for the label 'dark soy sauce'. If you hold the bottle up to the light, you will see that it is not translucent at all, whereas regular soy sauce will be light brown and somewhat see through when held to the light.
Note 6 - Preheated oven: the oven being preheated is important as it allows you to follow my timing instruction in a straightforward manner. If you were to place the dish into the oven and it is not fully heated, the salmon will take longer to cook and you will wonder why that is. If you ensure that you wait will that light goes off and the oven is good to go, your salmon fillets will also be cooked to go! (❤ ❤).
Note 7 - Oil spray: this is because the sauce is sticky and sweet and will stick and take hours to scrub off. If you spray the dish with oil 1st, the cooked sauce will rinse right out.

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