Baked Teriyaki Salmon Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
299 kcal
-
Course
Main Course
-
Cuisine
Asian
Baked Teriyaki Salmon Recipe
Description
The Baked Teriyaki Salmon Recipe begins by preparing a homemade sauce combining mirin, low-sodium soy sauce, rice vinegar, sesame oil, light brown sugar, freshly grated garlic, and ginger. The mixture is simmered gently to meld flavors, and then thickened with a cornstarch slurry to create a glossy, rich sauce. Salmon filets are seasoned simply with sea salt and black pepper and then baked at 350°F, allowing even cooking without drying out the fish. Toasted sesame seeds and sliced scallions finish the dish, adding texture and freshness.
The salmon’s flavor is enhanced by the sweet and tangy teriyaki sauce, which complements the natural richness of the fish. Baking provides an easy, hands-off cooking method that produces moist, flaky salmon with a flavorful glaze. The sesame seeds add a toasty crunch, while scallions contribute a mild sharpness.
This dish pairs well with steamed rice or lightly stir-fried vegetables, making it suitable for a balanced dinner. Checking the internal temperature ensures salmon is cooked to a safe minimum of 120°F while remaining tender.
Cooking times may vary with thickness; careful attention to doneness helps prevent overcooking. The sauce can be prepared ahead and stored in the refrigerator for convenience.
Ingredients
Salmon:
- 12 ounces salmon , cut into 4 equal filets
- 1/2 teaspoon sea salt coarse
- 1/2 teaspoon black pepper ground
- 1 tablespoon sesame seeds toasted
- 2 tablespoons scallions , sliced
Homemade Teriyaki Sauce:
- 2/3 cup mirin
- 1 cup soy sauce low sodium
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup light brown sugar
- 4 cloves garlic minced or grated, fresh
- 2 tablespoons ginger minced or grated, fresh
- 3 tablespoons cornstarch or arrowroot
- 3 tablespoons water
Instructions
Teriyaki Sauce:
- Combine the 2/3 cup mirin, 1 cup low sodium soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1/3 cup light brown sugar, grated or minced 4 cloves fresh garlic and grated or minced 2 tablespoons fresh ginger in a small saucepan. Bring the mixture to a low boil, then simmer for 10-15 minutes. Mixture will be thin and boil over easily due to the sugar, so keep the heat low and watch carefully.
- Using an immersion blender or small food processor, blend well.
- In a separate bowl or small measuring cup, whisk together the 3 tablespoons cornstarch or arrowroot and 3 tablespoons water until fully combined. Mix with teriyaki marinade until it becomes glossy. Remove from heat, mixture will thicken as it cools.
Salmon:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the 12 ounces salmon, cut into 4 equal filets, on the prepared baking sheet and season liberally with 1/2 teaspoon coarse sea salt and 1/2 teaspoon ground black pepper .
- Bake for 10 minutes. Remove and baste with the prepared teriyaki sauce, return to the oven for 5 minutes.
- Remove and baste again, returning for 2 minutes.
- Remove and top with the 1 tablespoon toasted sesame seeds and sliced 2 tablespoons scallions.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Cook salmon to an internal temperature of at least 120°F to ensure safe consumption while maintaining tenderness.
- Monitor the teriyaki sauce closely while simmering as the sugar content can cause it to boil over; keep heat low and stir as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 3574mg | 149% |
| Potassium | 479mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
