Easy Oven-Baked Teriyaki Salmon

Name: Easy Oven-Baked Teriyaki Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons light soy sauce; 1 teaspoon cornstarch; 2 tablespoons dry white wine; 1 tablespoon honey; 1 teaspoon fresh garlic; 1 teaspoon fresh ginger root; 4 salmon fillets; Avocado oil spray; 1 teaspoon sesame seeds

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
349 kcal
Course
Main Course
Cuisine
Japanese

Easy Oven-Baked Teriyaki Salmon

Winston Campbell

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Teriyaki salmon is one of my favorite ways to prepare this flavorful fish. This easy recipe is oven-baked and ready in just 25 minutes!

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Ingredients

Servings

Teriyaki glaze:

2 tablespoons light soy sauce or a gluten-free alternative
1 teaspoon cornstarch
2 tablespoons dry white wine or sake
1 tablespoon honey
1 teaspoon fresh garlic minced
1 teaspoon fresh ginger root grated

Salmon:

4 salmon fillets 6 ounces each, pin bones removed
Avocado oil spray
1 teaspoon sesame seeds for garnish

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Instructions

Cook the salmon:

Preheat your oven to 425°F and position a rack in the middle of the oven.
Line a rimmed baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and lightly spray them with oil. Bake until cooked to 145°F, 12-15 minutes.

Make the sauce:

While the salmon is in the oven, whisk together the soy sauce and cornstarch in a small saucepan. Add the white wine, honey, minced garlic, and grated ginger, whisking to combine.
Heat the glaze over medium-low heat, whisking often, for 3-4 minutes, until it thickens into a syrup. Remove from heat as soon as it thickens.

Finish the dish:

Remove the cooked salmon fillets to a serving platter. Brush them with the teriyaki glaze, sprinkle with sesame seeds, and serve.

Notes

You can broil the salmon instead of baking: Preheat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large, rimmed, broiler-safe baking sheet with foil and spray it with avocado oil. Place the salmon pieces on the foil and lightly spray them with oil. Broil for 5-6 minutes, until opaque and cooked to an internal temperature of 145°F.
The sauce tends to thicken fast and without warning. If you don't watch it closely, it can thicken too much. So, keep an eye on it while you heat it, and remove it from the heat as soon as it thickens.
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, covered, in the microwave at 50% power. However, the leftovers tend to dry out when reheated, so I prefer to crumble them and use them as a cold salad topping the next day for lunch (removing the skin). Delicious!

Nutrition Information

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Serving 1salmon filet Calories 349kcal (17%) Carbohydrates 6g (2%) Protein 33g (66%) Fat 18g (28%) Saturated Fat 3g (15%) Sodium 366mg (15%) Sugar 4g (8%)