introduction
Baked Teriyaki Salmon is a flavorful dish that combines tender salmon fillets with a sweet and savory teriyaki glaze. This recipe is quick and easy, making it perfect for busy weeknights or a special family dinner.
why make this recipe
This recipe is a fantastic way to enjoy a healthy meal that’s packed with omega-3 fatty acids from the salmon. The teriyaki sauce adds a delicious depth of flavor that pleases both adults and kids. Plus, it requires minimal ingredients and can be prepared in under 30 minutes, making it a great choice for any home cook.
how to make Baked Teriyaki Salmon
Ingredients :
- 4 salmon fillets
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Sesame seeds for garnish
- Chopped green onion for garnish
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the soy sauce, honey, rice vinegar, ginger, and garlic.
- Pour half of the sauce over the salmon fillets in a baking dish and let marinate for 15 minutes.
- Bake the salmon in the preheated oven for about 12-15 minutes or until cooked through.
- While the salmon is baking, heat the remaining sauce in a small saucepan and add the cornstarch water mixture to thicken it.
- Once the salmon is done, drizzle the thickened sauce over the top.
- Garnish with sesame seeds and chopped green onion before serving.
how to serve Baked Teriyaki Salmon
Serve Baked Teriyaki Salmon hot, straight from the oven. It pairs well with steamed rice or quinoa, along with a side of stir-fried vegetables or a fresh salad. You can also serve it with additional teriyaki sauce on the side for those who want extra flavor.
how to store Baked Teriyaki Salmon
If you have leftovers, store them in an airtight container in the refrigerator. The salmon is best eaten within 2-3 days for optimal freshness. To reheat, place it in the oven at a low temperature, or microwave it gently until heated through.
tips to make Baked Teriyaki Salmon
- Choose fresh, high-quality salmon fillets for the best taste.
- Allow the salmon to marinate longer if you want a stronger flavor.
- Adjust the sweetness by adding more or less honey to the sauce.
- Use low-sodium soy sauce if you prefer a lighter sodium option.
variation
You can easily customize this recipe by adding different spices or herbs to the marinade. For a spicy kick, add a bit of Sriracha or red pepper flakes. Alternatively, you can use other types of fish, like trout or tilapia, in place of salmon.
FAQs
-
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. -
What can I serve with Baked Teriyaki Salmon?
It goes well with rice, quinoa, or any steamed vegetables. -
Can I make the teriyaki sauce ahead of time?
Yes, you can prepare the teriyaki sauce a day in advance and store it in the refrigerator until you’re ready to use it.
Baked Teriyaki Salmon
Ingredients
Main Ingredients
- 4 fillets salmon fillets Choose fresh, high-quality salmon for best taste.
- 1/2 cup soy sauce Use low-sodium soy sauce for a lighter option if preferred.
- 1/4 cup honey Adjust sweetness by increasing or decreasing the honey.
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch Mixed with 2 tablespoons of water to thicken the sauce.
- to taste sesame seeds For garnish.
- to taste chopped green onion For garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the soy sauce, honey, rice vinegar, ginger, and garlic.
- Pour half of the sauce over the salmon fillets in a baking dish and let marinate for 15 minutes.
Cooking
- Bake the salmon in the preheated oven for about 12-15 minutes or until cooked through.
- While the salmon is baking, heat the remaining sauce in a small saucepan and add the cornstarch water mixture to thicken it.
- Once the salmon is done, drizzle the thickened sauce over the top.
Serving
- Garnish with sesame seeds and chopped green onion before serving.