Broiled Teriyaki Salmon with Ginger-Mirin Glaze
This easy teriyaki salmon is glazed with a reduced mirin-soy lacquer and broiled for 8 minutes until charred and tender. A fast, high-heat dinner for busy weeknights.
If you are looking for a weeknight hero, this teriyaki salmon is the answer. By reducing the sauce into a thick, syrupy lacquer before it ever touches the fish, you ensure a deep mahogany crust that most oven-baked versions simply can't achieve.
Using the broiler is the secret to easy teriyaki salmon that tastes like it came from a high-end robata grill. The intense overhead heat bubbles the brown sugar and soy, creating those signature charred edges while keeping the center of the fillet buttery and moist.
Skip the bottled stuff; our homemade glaze balances the bite of fresh ginger with the round sweetness of mirin. This broiled teriyaki salmon comes together in under 20 minutes, making it the perfect partner for steamed sushi rice and crisp cucumbers.
Ingredients
The Glaze
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) mirin
- 1/4 cup (50g) light brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, finely grated
- 2 cloves garlic, minced
The Fish
- 4 salmon fillets (about 6 oz / 170g each), skin-on
- 1 tablespoon neutral oil (avocado or grapeseed)
- Kosher salt, to taste
For Serving
- 2 scallions, thinly sliced on a bias
- 1 teaspoon toasted sesame seeds
- Cooked sushi rice
- Steamed bok choy or sliced cucumbers
Instructions
- 1
Reduce the sauce by combining soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small saucepan over medium-high heat.
- 2
Simmer the mixture for 6 to 8 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon; set aside to cool slightly.
- 3
Prepare the oven by setting the rack to the top position, about 4 to 5 inches from the heat source, and preheating the broiler to high.
- 4
Line a rimmed baking sheet with aluminum foil and lightly grease with neutral oil to prevent sticking.
- 5
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet, seasoning lightly with salt.
- 6
Brush a thick layer of the reduced teriyaki glaze over the top and sides of each salmon fillet.
- 7
Broil the salmon for 4 minutes, then remove from the oven and brush with another generous layer of glaze.
- 8
Return to the broiler for an additional 3 to 4 minutes, or until the glaze is bubbling and slightly charred and the salmon flakes easily with a fork.
- 9
Rest the fish for 2 minutes before serving over sushi rice, garnished with scallions and toasted sesame seeds.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 36 g
- Carbs
- 18 g
- Fat
- 24 g
- Fiber
- 0.5 g
- Sugar
- 14 g
- Sodium
- 1880 mg
Tips
- → Pat the salmon completely dry before glazing. Any moisture on the surface of the fish will steam the meat rather than letting the glaze caramelize.
- → Watch the broiler closely. Sugar-based glazes can go from perfectly charred to burnt in a matter of seconds; if it darkens too fast, move the tray to a lower rack.
- → For the best texture, use skin-on salmon. Even if you don't eat the skin, it acts as an insulator, preventing the bottom of the fish from overcooking while the top chars.
FAQ
How do I know when the teriyaki salmon is done?
The salmon is done when the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Visually, the thickest part should just begin to flake when pressed with a fork.
Can I make the glaze ahead of time?
Yes, you can reduce the glaze up to a week in advance and store it in an airtight container in the fridge. It will thicken as it cools, so you may need to microwave it for 10 seconds to make it brushable.
Why does my glaze wash off the fish in the oven?
This usually happens if the sauce isn't reduced enough before brushing. Ensure the sauce has a syrupy consistency—it should look like warm honey—before applying it to the salmon.
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