Teriyaki Salmon
User Reviews
5
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
350 kcal
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Course
Main Course
Teriyaki Salmon
Description
This recipe begins with preparing a homemade teriyaki sauce combining brown sugar, honey, reduced-sodium soy sauce, garlic, fresh ground ginger, rice vinegar, red pepper flakes, and water. Cornstarch slurry is whisked in to thicken the sauce gently on the stove until it reaches the desired consistency.
Salmon slices are marinated in the cooled sauce for at least 20 minutes to several hours, allowing the rich, sweet, and subtly spicy flavors to infuse. The fish is then baked at 400°F on a greased and foil-lined baking sheet. Baking schedules salmon to a flaky texture while preserving moisture, concentrating the sweet-savory glazing effect of the teriyaki sauce.
Before serving, sesame seeds and chopped green onions can be sprinkled on top to add contrasting textures and a hint of brightness. This dish is suited for a wide range of meals and pairs well with rice or steamed vegetables.
Ingredients
- 2 1/2 lbs salmon filet sliced into 2" wide slices
Homemade Teriyaki Sauce:
- 1 cup water
- 5 tablespoons dark brown sugar packed
- 1/4 cup soy sauce reduced-sodium
- 2 tablespoons honey
- 4 cloves garlic finely minced
- 1 teaspoon ginger fresh ground
- 1 tablespoon rice vinegar
- 1/8 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1/4 cup water cold
To serve:
- sesame seeds optional
- green onion optional, chopped
Instructions
- Grease a large rimmed baking sheet, for easier clean-up cover it with foil and then grease.
- Preheat oven to 400 degrees F.
Homemade Teriyaki Sauce:
- In a medium saucepan over medium heat combine 1 cup water, brown sugar, honey, soy sauce, rice wine, garlic, ginger, and red pepper flakes. Stir and bring to a simmer.
- In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until fully dissolved.
- Add the cornstarch mixture to the saucepan.
- Heat the sauce and stir until it thickens to your desired thickness. If the sauce becomes too thick, add more water, little by little, to thin it out.
- Cool the sauce to room temperature.
Make Teriyaki Salmon:
- Add the salmon slices to a large mixing bowl. Pour the cooled sauce over the salmon, cover with plastic wrap and let marinate in the fridge for 20 minutes or a few hours.
- Transfer salmon to prepared baking sheet, and do not discard the marinade.
- Bake for 12-16 min or until salmon is flaky and cooked through, bake time may vary depending how thick is the salmon.
- While salmon is baking, transfer the remaining marinade to a small sauce pan and bring to a boil.
- Reduce heat to low and simmer for 3-4 min then remove from heat.
- Once salmon has been cooked, brush it with the teriyaki sauce, then sprinkle with chopped green onions and sesame seeds and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 104mg | 35% |
| Sodium | 630mg | 26% |
| Potassium | 960mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 88IU | 2% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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