Sticky Teriyaki Salmon
Salmon fillets lacquered in a homemade teriyaki that is just five pantry ingredients, broiled until the glaze bubbles and chars at the edges. Fifteen minutes start to finish, 355 calories, and the omega-3s the rest of the week forgot about.
Method
-
Simmer the soy, honey, vinegar, ginger, and garlic in a small pan for 2 minutes.
-
Whisk in the cornstarch slurry and bubble 30 seconds until the sauce turns glossy and coats a spoon. Set aside a third for serving.
-
Place the salmon on a lined tray and brush generously with the remaining glaze.
-
Bake at 200C / 400F for 8 minutes, brush again, then broil 2 to 3 minutes until the glaze bubbles and catches at the edges.
💡 Tip: Watch the broil. Honey glaze goes from lacquered to burnt in under a minute. -
Finish with the reserved sauce, sesame seeds, and spring onions.
Notes
Homemade teriyaki takes two minutes and skips the bottled sauce's sugar load — this one has a third of the sugar of store glaze.
The cornstarch slurry is what makes it coat instead of puddle.
Broil the last two minutes for the sticky charred edges that make the dish.
Skin-on fillets stay juicier; the skin crisps against the pan.
Nutrition Information
| Calories | 355kcal |
| Total Fat | 21g |
| Total Carbohydrates | 9g |
| Protein | 32g |
Get Our FREE “Food Made Simple” Cookbook
Enjoy simple, balanced meals that make eating healthy feel effortless. Sign up below to receive 24 easy, dietitian-approved recipes straight to your inbox.
Frequently Asked Questions
How does homemade teriyaki compare to bottled?
Most bottled teriyaki runs 3 to 4 teaspoons of sugar per two-tablespoon serve; this entire four-portion batch uses 30g of honey. Same gloss, same salt-sweet lacquer, about a third of the sugar — and it takes two minutes.
What goes with it?
Rice and steamed broccoli is the classic plate — 60g dry rice per person keeps it around 570 total. For low carb, sesame green beans or a cucumber salad holds the whole dinner under 450.
Frozen salmon fillets?
Completely fine and often better value. Thaw overnight in the fridge and dry them hard before glazing — a wet fillet dilutes the lacquer. Thinner tail fillets need 2 minutes less in the oven.
More Than Just Recipes
Get Personalized Nutrition Coaching
Love this recipe? Imagine having complete nutrition guidance tailored to your goals, plus 1-on-1 coaching to keep you on track.
- 1-on-1 support from certified nutrition coaches who guide you every step
- Custom macro targets based on your goals, preferences, and lifestyle
- Track your progress with our app and see sustainable, long-term success
Try 2 Weeks Free
Start your journey with expert coaching. Free for 2 weeks. No credit card required.
Reviews
No reviews yet. Be the first to review this recipe!
Leave a Review
Made This Recipe?
Share it with 500K+ members in our Facebook community!