Baked Teriyaki Glazed Salmon

Name: Baked Teriyaki Glazed Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 Tbsp light soy sauce; 2 Tbsp brown sugar; 2 Tbsp finely grated fresh ginger; 1 Tbsp Mirin or sherry (see notes); 1 Tbsp rice vinegar; 1 Tbsp sesame oil; 2 cloves garlic (crushed); 1 ½ tsp cornstarch; 1 tsp butter; 4 x 125g salmon fillets (skin on); 2 medium bok choy (base removed and leaves separated); 1 Tbsp sunflower oil; 1 Tbsp grated ginger; ⅓ cup vegetable stock; 1 Tbsp sesame seeds; Fresh chives (chopped); Pickled ginger (optional); Basmati rice

Ingredients

To make Teriyaki Glazed Salmon, you’ll need the following simple ingredients:

Salmon Fillets: I like to buy fresh salmon fillets with the skin on them; it helps the fish keep its shape while cooking and keeps it lovely and moist. The type of salmon you use is a personal preference. Farmed and Atlantic salmon is thicker and fattier, with a more subtle flavour, while sockeye salmon is leaner, with more nutrients and a more robust fishy flavour.

Bok Choy: Sometimes known as pan choy, this leafy Asian green is packed with nutrients like potassium, magnesium, calcium and vitamin C. It is also super tasty! If you can‘t get ahold of it, you could serve this salmon with green beans or a salad instead.

Teriyaki Sauce: Did you know that making your own teriyaki sauce is incredibly easy? You’ll need light soy sauce, brown sugar (you can replace the sugar with maple syrup or honey), Japanese rice wine (substitute sherry or dry white wine), vinegar, ginger, garlic and sesame oil. This may sound like a lot of ingredients, but keep them in the cupboard, and you can whip up a delicious tangy sauce anytime.

Rice: I like to serve my baked salmon with basmati rice, but if you’d like to make this meal even healthier, switch it out for brown rice or cauliflower rice. Alternatively, you could serve the salmon with noodles instead.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

Instructions

This quick and easy recipe cooks in minutes, so be sure to have all your ingredients ready before you start cooking.

First, heat the oven to 200°C / 400°F / Gas 6, get your rice on to cook and then make the glaze by whisking the teriyaki sauce ingredients together in a small mixing bowl.

Next, butter a baking dish (this stops the salmon sticking) and lay the salmon fillets skin-side down. Ensure they are in a single layer with a bit of space on all sides. Pour over half of the sauce (we’re going to reduce the rest to make it even more wonderfully sticky), then roast in the preheated oven for 12-15 minutes. Salmon cooks very quickly, but the exact cooking time will depend on how thick your pieces are. It should reach 145°F (63°C) internal temperature if you are using a thermometer.

While the salmon is roasting, quickly fry, then steam the bok choy in a little broth or stock and reduce the remaining glaze in a small pot.

Then all that’s left to do is coat the salmon in the thickened teriyaki sauce, divide the rice, bok choy and salmon between four plates and dig in!

Close up of baked teriyaki glazed salmon fillets with sesame seeds and chives.

Frequently Asked Questions

Can I reheat Teriyaki Glazed Salmon?

If you have any leftovers (I never do!), this salmon makes a perfect lunch to take into the office. It can be eaten cold or at room temperature, but you can gently warm it in the microwave to take the chill off. The Bok choy is best eaten fresh, so if you are batch cooking, I’d suggest replacing it with something sturdier, like green beans. Store in an airtight container in the fridge.

Can I double or triple the recipe to feed a larger group?

Yes! Make sure you use a large baking dish, and don’t crowd the salmon. Again, you may find cooking a vast quantity of bok choy difficult unless you have a huge stove or lots of pans, so replacing it with beans, salad, or other greens is probably easier.

Can I use store-bought teriyaki sauce?

In a pinch. You’ll need to thin it out for cooking and thicken it up on the stovetop again, which is time-consuming. For best results, I’d suggest making this simple homemade sauce yourself.

Teriyaki Salmon with bok choy in a bowl with chopsticks.

Looking for more delicious salmon recipes?

Try my Garlic and Herb Salmon for a quick and easy weeknight dinner, or my Beetroot Cured Salmon for a special occasion! My Easy Salmon Fishcakes are a real family favourite