Baked Teriyaki Salmon
When I want dinner to feel a little special without any fuss, I bake salmon in a homemade teriyaki glaze. The sauce turns sticky and glossy in the oven and the fish comes out tender and flaky every time. It takes me about twenty five minutes start to finish, which is exactly why I make it so often.
Ingredients
- 4skin on salmon fillets, about 6 oz each
- 1/3 cuplow sodium soy sauce
- 3 tbsphoney
- 1 tbsprice vinegar
- 1 tsptoasted sesame oil
- 2garlic cloves, minced
- 1 tspfresh ginger, grated
- 1 tspcornstarch
- 1 tbspwater
- toasted sesame seeds, for serving
- sliced green onions, for serving
Instructions
- 1Heat the ovenPreheat your oven to 400 degrees Fahrenheit and line a baking dish or rimmed sheet pan with parchment. Pat the salmon fillets dry and set them skin side down with a little space between each one.
- 2Simmer the teriyakiIn a small saucepan whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring it to a gentle simmer over medium heat. Stir the cornstarch into the water until smooth, then whisk it into the sauce and cook for about a minute until it thickens enough to coat a spoon.
- 3Glaze and bakeBrush a generous layer of the teriyaki glaze over the top of each fillet, saving the rest for later. Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and reaches 125 to 130 degrees Fahrenheit at the thickest part for a tender medium finish.
- 4Finish with more glazeSpoon the reserved sauce over the baked fillets so they turn glossy and sticky. If you like a deeper color, slide the pan under the broiler for 1 to 2 minutes and keep a close eye on it.
- 5Garnish and serveSprinkle the salmon with toasted sesame seeds and sliced green onions. Serve right away over steamed rice with your favorite vegetables on the side.
Nutrition (per serving, estimated)
400calories
35gprotein
4servings
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