Description
Baked Teriyaki Salmon offers a delightful combination of tender, flaky fish enveloped in a sweet and savory glaze. The rich umami flavor of the teriyaki sauce perfectly complements the natural taste of the salmon, creating a mouthwatering experience with each bite.
Ingredients
Scale
- For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Once simmering, stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.
- Place the salmon fillets on a lined baking sheet and season with salt and pepper.
- Brush the teriyaki sauce generously over the salmon fillets.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- Remove from the oven and drizzle with any remaining teriyaki sauce. Garnish with chopped green onions before serving.
Notes
- This dish can be made ahead of time; marinate the salmon in the teriyaki sauce for up to 2 hours before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main-dish
- Method: baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 350
- Sugar: 10 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 0 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams
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