Teriyaki Glazed Salmon - Quick Harcha

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Teriyaki Glaze

02 - 1/4 cup soy sauce, low sodium preferred

03 - 1/4 cup mirin

04 - 2 tablespoons honey or brown sugar

05 - 1 tablespoon rice vinegar

06 - 2 teaspoons fresh ginger, grated

07 - 2 garlic cloves, minced

08 - 1 teaspoon sesame oil

09 - 1 tablespoon cornstarch

10 - 2 tablespoons cold water

→ Garnish

11 - 2 teaspoons toasted sesame seeds

12 - 2 spring onions, thinly sliced

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil.

02 - In a small saucepan, combine soy sauce, mirin, honey or brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.

03 - Mix cornstarch and cold water to make a slurry. Stir the slurry into the saucepan and simmer for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.

04 - Pat salmon fillets dry and place them skin-side down on the prepared tray. Brush each fillet generously with the teriyaki glaze, reserving some for serving.

05 - Bake salmon for 10-12 minutes, or until just cooked through and easily flakes with a fork. For a caramelized finish, broil for 1-2 minutes at the end.

06 - Transfer salmon to plates. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Expert Advice:

01 -

The glaze turns silky and restaurant-glossy in minutes, making you feel like a professional chef without the stress.
One pan, minimal cleanup, and somehow everyone at the table thinks you spent hours in the kitchen.
Salmon cooks so quickly that even on chaotic weeknights, dinner comes together faster than you'd expect.

02 -

Don't skip the cornstarch slurry—without it, your glaze will be thin and runny, and all that sweet-savory magic stays on the plate instead of clinging to the fish.
Salmon is forgiving but not infinitely patient; check it at the 10-minute mark because thick fillets cook faster than you expect, and overdone salmon turns dry and sad.

03 -