Oven Baked Teriyaki Glazed Salmon

By Sugar Salt Magic · 30 min

Ingredients

Instructions

1. Make the teriyaki sauce at least 30 minutes ahead so it can cool a little. In a medium saucepan, combine the soy sauce, brown sugar, mirin and ginger. Bring to a simmer, stirring often, until the sugar dissolves, then simmer for 5 minutes to reduce slightly.
2. Mix the rice wine vinegar with the cornflour to a slurry, stir it into the sauce, and cook for 1 minute until thickened.
3. Take the salmon out of the fridge 15 to 30 minutes before cooking.
4. Preheat the oven to 200°C (180°C fan) / 395°F. Line a rimmed baking tray slightly larger than the salmon with baking paper or foil, and rub a little vegetable oil over it.
5. Pat the salmon dry and place it skin side down on the tray.
6. Set aside ⅔ cup of the teriyaki sauce for serving. Brush half of the remaining sauce over the salmon and bake for 15 to 20 minutes, depending on thickness and size, basting with the remaining sauce 2 more times. Cook to your preferred doneness.
7. Let the salmon rest for 5 minutes. Garnish with the toasted sesame seeds and chopped spring onions, and serve with the reserved sauce.

Summarized from Sugar Salt Magic's video. Watch it for the details.