Teriyaki Glazed Salmon
Teriyaki sauce has always been one of my all-time favourites. That perfect balance of sweet and savoury works so well with so many ingredients—chicken, vegetables, pork meatballs, tofu, or in this case: tender, flaky salmon. Paired with lightly charred grilled bimi (broccolini), it’s a dish that’s simple, quick, and absolutely packed with flavour.
I used to buy store-bought teriyaki sauce, but it never quite tasted like the ones I loved at Japanese restaurants. Who knew it was so easy to make your own? With just four simple ingredients, you can whip up a batch of homemade teriyaki sauce (thanks to the brilliant recipe by @justonecookbook) and keep it on hand whenever the craving hits. Once you try it, you’ll never go back to bottled sauce again!
Also great to serve with Japanese pickled Daikon or Miso Glazed Aubergine for example.
Why You’ll Love This Teriyaki Salmon
✔️ Better than takeout – homemade teriyaki sauce is richer, fresher, and so much tastier.
✔️ Quick & easy – ready in under 30 minutes, perfect for weeknights.
✔️ Versatile sauce – works just as well with chicken, tofu, pork, or veggies.
✔️ Healthy & satisfying – omega-3-rich salmon and nutrient-packed bimi.
FAQ – Teriyaki Salmon Recipe
Can I use frozen salmon for this recipe?
Yes! Just make sure to thaw it fully and pat it dry before cooking so the glaze sticks well.
Can I substitute bimi with another vegetable?
Definitely. Broccoli, asparagus, or even green beans work great with teriyaki flavours.
How long does homemade teriyaki sauce last?
Stored in an airtight jar in the fridge, it keeps for up to 2 weeks.
Can I make this dish vegetarian or vegan?
Yes! Swap the salmon for grilled tofu or tempeh and you’ll still get that delicious teriyaki experience.
Teriykai Glazed Salmon with Grilled Bimi
(2 votes, average: 5.00 out of 5)
Loading...Quick and easy Teriyaki Glazed Salmon with grilled bimi. Sweet, savoury homemade teriyaki sauce with just 4 ingredients—better than takeout and ready in 30 minutes!
Ingredients
- 2 salmon filets , skin on
- 1 cup rice
- Spring onions to garnish
- Sesame seeds to garnish
- Teriyaki Sauce (will make ± 1 cup)
- 1/2 cup mirin
- 1/2 cup light soy sauce
- 1/4 cup light brown sugar
- 1/2 cup sake (can be substituted with dry sherry or Chinese rice wine)
- 1 tbsp cornstarch + 3 tbsp cold water
Instructions
Teriyaki sauce (great to make ahead of time, but can also just make on the spot)
Make the cornstarch slurry: mix 1 tbsp of cornstarch + 2 tbsp of water in a small bowl and set aside.
To a small sauce pan add the mirin, soya sauce, sugar and sake and bring to a simmer.
Let simmer for a few minutes to let the alcohol evaporate.
Give the cornstarch slurry a quick stir. Add it a teaspoon at a time to the simmering sauce and keep stirring.
It will thicken quite quickly, once you’ve reached the desired consistency take it off the heat.
Good to note: You might not need all of the cornstarch slurry
Salmon & Rice
Preheat the oven to 210°C.
Prepare a high rimmed baking tray by greasing it with oil, this will help the salmon not to stick.
Add the pieces of the salmon to a bowl + 1 cup teriyaki sauce. Let marinade for at least 10 minutes, 30 minutes is best.
In the meantime start cooking the rice according to the instructions (I boil my rice for 8 minutes in salted water, drain, and let steam in the pan until I'm ready to serve, at least 8 minutes).
Remove the salmon from the bowl (keep the marinade) and place skin down on the baking tray.
Bake in the oven for ± 12 minutes until slightly starting to brown at the edges.
While salmon is in the oven add the teriyaki sauce back to the sauce pan and slowly heat it so it's nice and hot to glaze the salmon with later on.
In the meantime cook your veggies, in this case the bimi. Heat the grill pan, wok or skillet and cook the bimi, ± 4 minutes on each side until nice and charred and still firm.
To serve
Remove the salmon from the oven and with a spatula move the filets to the plates.
Add the rice and veggies.
Glaze the salmon and veggies with the sauce and sprinkle with sesame seeds and spring onions.
