Description
This Baked Teriyaki Salmon is a flavorful and healthy dinner option featuring tender, flaky salmon fillets glazed with a sweet and savory homemade teriyaki sauce. It’s easy to make and perfect for weeknight dinners or special occasions!
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each)
- 1/3 cup soy sauce (low-sodium preferred)
- 1/4 cup honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch
- 1 tsp water
- 1 tbsp sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Make the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Thicken the Sauce: Mix cornstarch with water to make a slurry. Stir it into the sauce and simmer for 1–2 minutes until thickened. Remove from heat.
- Prepare the Salmon: Place salmon fillets on the prepared baking sheet, skin-side down. Brush a generous amount of teriyaki sauce over each fillet.
- Bake the Salmon: Bake in the preheated oven for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Glaze and Garnish: Brush the cooked salmon with additional teriyaki sauce. Garnish with sesame seeds and green onions, if desired.
- Serve: Serve warm with steamed rice and vegetables for a complete meal.
Notes
- For a spicier twist, add a pinch of red pepper flakes to the teriyaki sauce.
- If you prefer a stronger caramelization, broil the salmon for 2–3 minutes after baking.
- Leftover salmon can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg