Teriyaki Glazed Salmon
User Reviews
5.0
15 reviews
Excellent
Teriyaki Glazed Salmon
Report
This easy Teriyaki Salmon recipe has the best sweet and tangy sauce! Serve this seafood main dish along with rice and steamed veggies for a delicious and healthy dinner.
Share:
Ingredients
- 1-1 ¼ lbs. salmon cut into 4-5 oz. portions
Teriyaki Sauce:
- ⅓ cup soy sauce gluten-free, or Tamari sauce
- 1 Tbsp. rice vinegar
- 2 Tbsp. brown sugar or coconut sugar
- 2 Tbsp. honey or pure maple syrup
- 2 cloves garlic crushed
- 1 tsp. ginger paste or minced ginger
- 1 tsp. sesame oil toasted
- 1 tsp. Sriracha sauce optional
- 2 Tbsp. cornstarch or tapioca starch
- ¾ cup + 2 Tbsp. water divided
Serving:
- toasted sesame seeds optional
- green onions optional
Add to Shopping List
Instructions
- Preheat oven to 400 degrees.
To Make Teriyaki Sauce:
- Add all of the ingredients except for the starch and 2 tablespoons of water to a medium-sized saucepan over high heat. Bring sauce to a boil and then reduce heat to low. Simmer for 1-2 minutes or until sugar begins to dissolve.
- Make a starch slurry by whisking together the starch and water in a small bowl until smooth. Add starch slurry to the saucepan.
- Whisk sauce for 2-3 minutes over low heat until it is thickened to your desired consistency. (Sauce will thicken even more once it cools.)
To Make Teriyaki Salmon:
- Place the four salmon filets into a 13 x 9 inch baking dish that has been lightly sprayed with non-stick cooking spray.
- Drizzle ½ to ⅔ of the teriyaki sauce over all of the filets, making sure to pick up each one so the sauce gets underneath.
- Bake salmon, uncovered, in the preheated oven for 13-16 minutes. You’ll know the fish is done cooking when the thickest portion flakes easily with a fork.
- Just before serving, drizzle the remaining teriyaki sauce over all of the salmon and sprinkle with toasted sesame seeds and green onions. Enjoy!
Notes
- This recipe makes enough Teriyaki Sauce to drizzle over a bowl full of rice and veggies. Double or triple as needed, for more servings.
- To Prep-Ahead: Make the teriyaki sauce ahead of time. Since it will congeal once stored, you will need to heat it up in the microwave or on the stovetop before baking with the salmon.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Place in a freezer-safe airtight container and freeze for up to 3 months.
- To Reheat: To avoid drying out the salmon, reheat at low temperatures. Bake at 275°F, loosely covered in foil, for 7-19 minutes. Or, microwave at reduced power in 30 second intervals until warm.
Nutrition Information
Show Details
Calories
306kcal
(15%)
Carbohydrates
22g
(7%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Cholesterol
78mg
(26%)
Sodium
1179mg
(49%)
Potassium
757mg
(22%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
59IU
(1%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 1179mg | 49% |
| Potassium | 757mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
