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Teriyaki Salmon
A flavorful and easy baked teriyaki salmon recipe that's ready from start to finish in about 30 minutes!
Prep Time
5 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
30 mins
Servings:
4
people
Calories:
320 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 1 (20 ounce) salmon fillet cut into individual pieces or as many smaller fillets as needed
- ⅔ cup soy sauce reduced-sodium
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons mirin
- 1 teaspoon ginger grated fresh
- 1 clove garlic minced, about 1 teaspoon
- 1 teaspoon sesame oil
- 1 ½ teaspoons cornstarch
- 1 tablespoon water
- green onion garnish, sliced green onions; sesame seeds
- sesame seeds garnish, sliced green onions; sesame seeds
Instructions
- 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.
- 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.
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
- 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.
- 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.
Cup of Yum
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 Information
Serving
1glazed salmon fillet
Calories
320kcal
(16%)
Carbohydrates
26g
(9%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
78mg
(26%)
Sodium
1546mg
(64%)
Potassium
771mg
(16%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
57IU
(1%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 320
% Daily Value*
| Serving | 1glazed salmon fillet | |
| Calories | 320kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 1546mg | 64% |
| Potassium | 771mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 57IU | 1% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.