Teriyaki Glaze

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Teriyaki Glaze

Silky, sweet-savory teriyaki that shines like lacquer and clings to salmon, chicken, tofu, and veggies. Built from simple pantry staples and ready in under 10 minutes.

Salmon fillet coated in thick teriyaki glaze
8 minutes Makes: ~¾ cup Use as glaze, dip, or stir-fry sauce

Ingredients

  • ½ cup low-sodium soy sauce (or tamari)
  • ½ cup water
  • ¼ cup packed brown sugar
  • 1 Tbsp honey
  • 1 Tbsp rice vinegar (or mirin; see notes)
  • 1 tsp freshly grated ginger
  • 1 small garlic clove, grated
  • Thickener: 2 tsp cornstarch + 2 tsp cold water (slurry)
  • Optional: 1 tsp toasted sesame oil · pinch red pepper flakes
Mirin vs. vinegar: Traditional teriyaki uses mirin (sweet rice wine). If using mirin, reduce brown sugar by 1–2 teaspoons to balance sweetness.

Step-by-Step

  1. Simmer base. In a small saucepan combine soy sauce, water, brown sugar, honey, rice vinegar, ginger, and garlic. Bring to a gentle simmer over medium heat for 3 minutes, stirring to dissolve sugar.
  2. Thicken. Whisk the cornstarch slurry until smooth; stream it into the saucepan while whisking. Cook 1–2 minutes until glossy and nappe-thick (it should coat a spoon). Off heat, stir in sesame oil if using.
  3. Glaze. Brush on cooked salmon, chicken, tofu, or vegetables; or toss with hot stir-fried noodles/veggies. The glaze will thicken slightly as it cools.
Too salty? Whisk in 2–4 Tbsp water and simmer a minute. Too thick? Thin with a splash of water. Too sweet? Add 1–2 tsp vinegar or a squeeze of lemon.

Variations & Serving Ideas

  • Marinade: Skip the cornstarch. Combine ingredients and marinate chicken, salmon, or tofu 15–30 minutes, then simmer the leftover marinade to a boil for 2 minutes to use as a sauce.
  • Pineapple Teriyaki: Replace half the water with unsweetened pineapple juice.
  • Ginger-Garlic Teriyaki: Double the ginger and garlic; add a pinch of chili flakes for heat.
  • Gluten-free: Use certified GF tamari and GF cornstarch.
  • To serve: Sprinkle with toasted sesame seeds and scallions; pair with rice and steamed broccoli.
YieldAbout ¾ cup
Total Time~8 minutes
CategorySauce · Asian-inspired
StorageRefrigerate up to 2 weeks in a jar. Rewarm gently; thin with water as needed. Freezes up to 3 months.
AllergensSoy; use tamari/coconut aminos as needed.