Sticky Teriyaki Glazed Salmon with Garlic and Sesame Rice

Transform salmon into a restaurant-quality dish with this teriyaki glazed salmon recipe. Bright orange, warm ginger, and toasted sesame complement a simple teriyaki marinade that reduces into a glossy glaze. Serve with rice and vegetables for a complete, satisfying meal.

What are the benefits of eating salmon?

I used to prefer milder white fish like cod or sea bass, but this teriyaki-glazed version made me a salmon convert. The combination of sweet, savory, and citrus notes gives the fish a sushi-like appeal and keeps it far from boring.

Nutritionally, salmon differs from many other fish. While many seafood options are lean and low in fat, salmon contains considerably more healthy fat and calories—closer to lean red meat than to very lean white fish. For example, a 3 oz portion of salmon can have around 177 calories and a higher fat percentage, whereas 3 oz of cod is much lower in calories and fat. Exact numbers vary by species and whether the salmon is wild-caught or farmed, so use the correct variety when calculating nutrition for this recipe.

That higher fat content is a benefit: salmon is rich in heart-healthy omega-3s and keeps you feeling full longer. In short, it’s a nutrient-dense choice that makes a satisfying main course.

What you’ll need to make this recipe

• Salmon fillets
• Low-sodium teriyaki sauce or marinade
• Honey
• Sesame oil
• Orange (zest and juice)
• Ginger (fresh or from a squeeze tube)
• Sesame seeds, for garnish
• Scallions, chopped for garnish

How to make the teriyaki marinade

Marinating the salmon adds depth of flavor; plan to marinate for at least four hours for best results.

Make the marinade by whisking together teriyaki sauce, sesame oil, honey, and grated or squeezed ginger in a small bowl. Zest the orange first, then halve and squeeze the juice into the mixture. Place the salmon in a baking dish, pour the marinade over it, and turn the fillets to coat evenly. Cut the remaining orange into segments and add them to the dish for extra citrus flavor.

Cover the dish and refrigerate until ready to cook.

Cooking the salmon and making the glaze

When you are ready to cook, pour the marinade off the salmon into a small saucepan and set the fillets back in the baking dish. Preheat the oven to 450°F (232°C). Bake the salmon for 15–20 minutes, depending on the thickness of the fillets, until it flakes easily and is cooked through.

While the salmon bakes, bring the reserved marinade to a boil in the saucepan. Reduce the heat and simmer for about five minutes, until it thickens and becomes a glossy glaze. Cook it long enough to concentrate the flavors and slightly reduce the liquid.

Spoon the warm glaze over the cooked fillets and finish with a sprinkle of sesame seeds and chopped scallions. Serve with steamed rice and a simple vegetable—green beans or broccoli both pair nicely. The green beans pictured are lightly tossed with sesame oil, soy sauce, rice wine vinegar, sesame seeds, and scallions.