Teriyaki Salmon
A flavorful and easy baked teriyaki salmon recipe that's ready from start to finish in about 30 minutes!
Course Dinner
Cuisine Asian
Keyword baked teriyaki salmon, teriyaki salmon
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings
Adjust recipe servings
people
Calories 320kcal
Author Blair
Ingredients
list of 11 items
• 1 (20 ounce) salmon fillet cut into individual pieces, or as many smaller fillets as needed
• ⅔ cup reduced-sodium soy sauce
• ¼ cup granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons mirin
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon sesame oil
• 1 ½ teaspoons cornstarch
• 1 tablespoon water
• Garnish: sliced green onions; sesame seeds
list end
Instructions
list of 5 items
1. In a bowl or measuring cup, whisk together soy sauce, sugar, brown sugar, mirin, ginger, garlic and sesame oil. Pour half of the mixture into a Ziploc
bag or dish; pour the other half into a small saucepan.
2. Add the salmon fillets to the Ziploc bag or dish. Toss to coat; marinate for at least 15 minutes or in the refrigerator for up to 2 hours.
3. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
4. Remove the salmon from the marinade; place on the prepared baking sheet (skin-side down). Roast salmon in the 400 degree F oven for 8-11 minutes, or
until the fish flakes easily with a fork. For an even crispier exterior, place the salmon under the broiler during the final 1-2 minutes of cooking time.
Just make sure that you keep a close eye on the fish so that the herbs on top don't burn quickly.
5. While the salmon is in the oven, prepare the glaze on the stovetop. Heat the reserved marinade in the saucepan and bring to a simmer over medium-low
heat. Whisk together cornstarch and water in a small bowl. Add the cornstarch slurry to the saucepan and simmer until thickened. Drizzle the glaze over
the salmon just before serving. Garnish with sliced green onions and sesame seeds, if desired.
Notes
• Substitute sake (a traditional Japanese alcoholic beverage made from fermented rice) for the mirin called for in this teriyaki sauce.
• Use ¼ teaspoon ground ginger in lieu of the fresh ginger, when necessary.
• Sesame oil gives the sauce that rich, nutty, toasted flavor that's a hallmark of many Asian dishes. I highly recommend using it here! That said, if you
can't find any sesame oil, you can substitute with olive oil or a neutral oil (such as canola or vegetable oil).
• Use the teriyaki marinade and sauce to cook your salmon in a variety of ways. This is obviously an oven-baked version, but you can also
grill salmon
,
bake salmon in foil
, or
pan-fry the salmon
.
Nutrition
Serving: 1glazed salmon fillet | Calories: 320kcal | Carbohydrates: 26g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 1546mg
| Potassium: 771mg | Fiber: 1g | Sugar: 21g | Vitamin A: 57IU | Calcium: 29mg | Iron: 2mg
From the seasoned mom
A flavorful and easy baked teriyaki salmon recipe that's ready from start to finish in about 30 minutes!
Course Dinner
Cuisine Asian
Keyword baked teriyaki salmon, teriyaki salmon
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings
Adjust recipe servings
people
Calories 320kcal
Author Blair
Ingredients
list of 11 items
• 1 (20 ounce) salmon fillet cut into individual pieces, or as many smaller fillets as needed
• ⅔ cup reduced-sodium soy sauce
• ¼ cup granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons mirin
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon sesame oil
• 1 ½ teaspoons cornstarch
• 1 tablespoon water
• Garnish: sliced green onions; sesame seeds
list end
Instructions
list of 5 items
1. In a bowl or measuring cup, whisk together soy sauce, sugar, brown sugar, mirin, ginger, garlic and sesame oil. Pour half of the mixture into a Ziploc
bag or dish; pour the other half into a small saucepan.
2. Add the salmon fillets to the Ziploc bag or dish. Toss to coat; marinate for at least 15 minutes or in the refrigerator for up to 2 hours.
3. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
4. Remove the salmon from the marinade; place on the prepared baking sheet (skin-side down). Roast salmon in the 400 degree F oven for 8-11 minutes, or
until the fish flakes easily with a fork. For an even crispier exterior, place the salmon under the broiler during the final 1-2 minutes of cooking time.
Just make sure that you keep a close eye on the fish so that the herbs on top don't burn quickly.
5. While the salmon is in the oven, prepare the glaze on the stovetop. Heat the reserved marinade in the saucepan and bring to a simmer over medium-low
heat. Whisk together cornstarch and water in a small bowl. Add the cornstarch slurry to the saucepan and simmer until thickened. Drizzle the glaze over
the salmon just before serving. Garnish with sliced green onions and sesame seeds, if desired.
Notes
• Substitute sake (a traditional Japanese alcoholic beverage made from fermented rice) for the mirin called for in this teriyaki sauce.
• Use ¼ teaspoon ground ginger in lieu of the fresh ginger, when necessary.
• Sesame oil gives the sauce that rich, nutty, toasted flavor that's a hallmark of many Asian dishes. I highly recommend using it here! That said, if you
can't find any sesame oil, you can substitute with olive oil or a neutral oil (such as canola or vegetable oil).
• Use the teriyaki marinade and sauce to cook your salmon in a variety of ways. This is obviously an oven-baked version, but you can also
grill salmon
,
bake salmon in foil
, or
pan-fry the salmon
.
Nutrition
Serving: 1glazed salmon fillet | Calories: 320kcal | Carbohydrates: 26g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 1546mg
| Potassium: 771mg | Fiber: 1g | Sugar: 21g | Vitamin A: 57IU | Calcium: 29mg | Iron: 2mg
From the seasoned mom
