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teriyaki glazed salmon topped with sesame seeds and green onion
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3.5 from 2 votes

Teriyaki Glazed Salmon

This teriyaki glazed salmon is quickly seared to create a golden crust then baked to flaky perfection with a sweet and tangy sauce in just 20 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: American, Asian
Diet: Gluten Free
Keyword: quick dinner, salmon, teriyaki
Servings: 4 people
Calories: 319kcal

Equipment

  • Oven-Safe Skillet

Ingredients

For the salmon

  • 4 (3-4 oz) salmon filets
  • 1 teaspoon kosher salt
  • 3 tablespoons avocado oil*
  • Toppings: sesame seeds and sliced green

For the Teriyaki glaze

  • 1/3 cup tamari or soy sauce
  • 2 tablespoons raw honey
  • 2 teaspoons sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 2 teaspoons cornstarch or tapioca starch

Instructions

  • Preheat the oven to 425°F.
  • If you have time, let the salmon rest, covered, at room temperature for 15-20 minutes. This helps temper the salmon so cold salmon doesn’t bring down the temperature of a hot pan. This helps the fish cook more evenly, but can be skipped if you’re short on time.
  • While the salmon is resting, whisk the the teriyaki glaze ingredients together in a medium bowl until combined and set aside.
  • Add the avocado oil to a heavy bottomed, oven-safe skillet, like a cast iron skillet, over medium-high heat. Allow the oil to get hot, until it starts to ripple, then pat the salmon dry and sprinkle the flesh of the salmon filets with kosher salt. Place them flesh side down (skin side up) in the pan. They should start to sear and sizzle immediately.
  • Sear the salmon, without moving, for 2-3 minutes to create a crispy godlen crust. You can peek at the corners of the salmon to make sure they aren’t burning, but do your best not to move them too much.
  • Carefully flip the filets over and turn the heat down to medium-low. Pour the prepared Teriyaki glaze over the salmon then carefully transfer the entire skillet to the preheated oven.
  • Bake for 12-15 minutes, or until the fish begins to flake and reaches about 130°F. The FDA recommends salmon be cooked well done at 145°F, however, i find it best around 125-130°F. The amount of time the salmon bakes will depend on the thickness of your salmon.
  • Carefully remove the skillet from the oven and transfer the salmon to a serving platter or plates to stop the cooking process. Stir/whisk the teriyaki glaze in the pan. It should have thickened and bubbled in the oven. Spoon the glaze over each piece of salmon before serving.

Video

Notes

  • Avocado oil: I prefer avocado oil because it has a high flash/smoke point to sear the salmon, however, olive oil will work too. Just be careful your pan doesn’t get too hot or the oil could smoke.
  • Cornstarch: I prefer cornstarch because of the texture it creates. Tapioca starch can be a bit more gummy, but is a great option for a paleo (corn free) version of this recipe.
  • Salmon temperature: The FDA recommends salmon be cooked to 145°F. However, I prefer my salmon cooked medium or medium-rare. I pull my salmon off the heat at 125°F-130°F.
  • Gluten-free: be sure to use a gluten free soy sauce or tamari.
  • To store: store leftover salmon in an air-tight container in the fridge for up to 2 days. It's great to top salads or put in tacos the next day.

Nutrition

Serving: 1g | Calories: 319kcal | Carbohydrates: 13.4g | Protein: 27g | Fat: 18.2g | Cholesterol: 57.8mg | Sodium: 957mg | Fiber: 0.1g | Sugar: 9.7g | Vitamin A: 55.5IU | Vitamin C: 0.8mg