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–+ servings
Teriyaki glazed salmon fillets in a baking dish.

Baked Teriyaki Glazed Salmon

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
With juicy, tender salmon fillets smothered in an utterly irresistible homemade teriyaki sauce, my easy Teriyaki Salmon recipe is a weeknight wonder. Packed with flavour and goodness, this is a meal the whole family will enjoy.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 4

Ingredients

for the teriyaki glaze:

  • 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

for the salmon:

  • 1 tsp butter
  • 4 x 125g salmon fillets skin on

for the bok choy:

  • 2 medium bok choy base removed and leaves separated
  • 1 Tbsp sunflower oil
  • 1 Tbsp grated ginger
  • ⅓ cup vegetable stock

to serve:

  • 1 Tbsp sesame seeds
  • Fresh chives chopped
  • Pickled ginger optional
  • Basmati rice

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • PREPARE: Heat the oven to 200°C / 400°F. / Gas 6. Cook rice (instructions here) and keep warm.
  • MAKE GLAZE: Whisk together all ingredients for the teriyaki glaze in a small bowl until well combined.
  • COOK SALMON: Butter the base of a small baking dish, then place the salmon, skin-side down in the dish. They should fit snugly but with a bit of space between them. Pour over half of the teriyaki glaze, turning the salmon if necessary, so it is well coated. Roast in the preheated oven for 12-15 minutes. Don’t overcook the salmon; flake it gently with a fork to check if it is done.
  • COOK BOK CHOY: While the salmon is cooking, heat the oil in a large frying pan / skillet. Gently cook the ginger for 1 minute, then add the bok choy, tossing gently to coat. Pour in the stock, cover with a tightly fitting lid and cook until tender, around 5 minutes.
  • REDUCE GLAZE: Pour the remaining glaze into a small saucepan, simmer gently until thickened, then remove from the heat.
  • ASSEMBLE: Remove the salmon from the oven, pour the reduced glaze on top of the salmon and sprinkle with sesame seeds and chives. Divide the bok choy and rice between four plates, top with a piece of salmon and pour over the remaining sauce. Serve with pickled ginger (optional).

Notes

I like to serve this meal with white rice (basmati is my favourite), but if you want to boost the healthy sides even more, you could replace it with brown rice or cauliflower rice.

Nutrition

Serving: 1fillet | Calories: 462kcal | Carbohydrates: 26g | Protein: 32g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Cholesterol: 81mg | Sodium: 135mg | Fiber: 2g | Sugar: 9g