Teriyaki glazed salmon is a gourmet restaurant favorite, and there is no end to the variations. Instead of reaching for a bottled glaze, this simple homemade teriyaki glaze will make you look like a star in your own kitchen.
Teriyaki Glazed Salmon Recipe
Homemade Teriyaki Glaze Sauce:
1/2 cup balsamic vinegar (see Notes)
1/3 cup brown sugar, firmly packed
3 Tablespoons soy sauce
2 cloves garlic, pressed or finely minced
2 Tablespoons grated raw ginger root, NOT powdered ground ginger (see Notes)
1/4 teaspoon black pepper
In a 2-quart saucepan, bring the balsamic vinegar to a boil. Let it simmer at a low boil until reduced by half. Add the brown sugar, soy sauce, garlic, ginger, and black pepper. Bring back to a boil. Reduce heat so it is barely bubbling and cook, stirring occasionally, for 3 minutes. Keep an eye on it so that it doesn’t boil over. Remove from heat and let cool. (This may be done in advance. Refrigerate until you are ready to cook the salmon.)
Preheat oven to 425 F. Line a shallow baking pan (or rimmed cookie sheet) with non-stick foil. Coat with vegetable spray.
Place the salmon filet on prepared baking pan. Brush generously with the homemade teriyaki sauce. Reserve the excess teriyaki sauce. Sprinkle the glazed salmon with green onions and sesame seeds.
Bake 12 minutes per each inch of thickness of the salmon. Timing will depend upon the thickness of the filet. (Oven temperatures will vary, but it should take 12 to 15 minutes.) If you gently press the fish with the back of a fork, it should feel firm, with just a slight give. Do not over-cook. Serve with remaining teriyaki sauce on the side, if desired.
Yield: 6 to 8 servings
• I’ve used an inexpensive balsamic vinegar here. If you have invested in a quality aged balsamic, you can skip the reduction step. A good aged balsamic will be thick and syrupy already.
• Modify the sweetness of the glaze by increasing or decreasing the amount of brown sugar.
• Use a microplane to grate the ginger. Ginger is usually sold by the “finger” or “hand,” so called because a whole piece of ginger root resembles a hand. Use the side of a metal spoon to scrape off the skin before grating. The majority of recipes calling for ginger don’t use very much. To preserve raw ginger so that it’s always on hand, I grate what I need, then wrap the rest whole so it’s airtight, and toss it in the freezer. The next time you need some, simply grate it in its frozen state, re-wrap, and back into the freezer it goes. Easy-peasy!
• I prefer my salmon filets with the skin on. The salmon retains much more flavor. The skin will easily separate from the flesh once it is cooked.
• I use a whole salmon filet and cut it into serving sizes after cooking. However, feel free to cut it into single serving pieces before you glaze. If you are using frozen filets, thaw in the refrigerator before you begin.
• This recipe is easily halved.