Teriyaki glazed salmon is the 15-minute dinner hero. Sweet, savory homemade teriyaki. Broiled until sticky and caramelized. Serve with rice and veggies. Better than takeout. Faster, too.
Make Teriyaki Sauce
In a saucepan, combine soy sauce, water, brown sugar, honey, mirin, garlic, and ginger. Bring to a simmer. Add cornstarch slurry. Cook 1-2 minutes until thick and glossy. Reserve half for serving.
Preheat & Prep
Preheat broiler to high. Line a baking sheet with foil. Place salmon on the baking sheet. Brush generously with teriyaki sauce.
Broil
Broil salmon 4-5 minutes, basting with more sauce halfway, until fish flakes easily and glaze is caramelized. (Keep an eye on it — broilers vary.)
Serve
Garnish with green onions and sesame seeds. Serve over rice with reserved teriyaki sauce. Sweet, sticky, 15-minute dinner. Done.
Summary
Prep Time: 5 min | Cook Time: 5-10 min | Total: 15 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Fridge: 3 days. Reheat gently in a skillet or oven at 300°F for 8-10 minutes. Avoid microwave — salmon dries out. Teriyaki sauce keeps for 2 weeks in fridge. Great for meal prep — sauce ahead, cook fresh.
