If you’re looking for a quick and healthy meal, this Easy Baked Teriyaki Salmon is a fantastic choice. With its sweet and savory glaze, this dish brings a burst of flavor to your table with minimal effort. Perfect for busy weeknights or a simple weekend dinner, this recipe is sure to become a favorite. Grab your ingredients, and let’s get cooking!
Steps
- Prepare a large baking sheet by covering it with foil and greasing it. Preheat your oven to 400°F.
- Mix together the teriyaki sauce ingredients, ensuring the brown sugar is fully dissolved.
- Place cut salmon pieces in a mixing bowl. Pour the sauce over the salmon, cover, and let it marinate for 20 minutes either at room temperature or in the fridge.
- Transfer the salmon slices to the prepared baking sheet, keeping the leftover marinade aside. Bake the salmon for 12-16 minutes until it is flaky and cooked through, adjusting the time based on the thickness of the pieces.
- While the salmon bakes, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce heat to a simmer, stirring occasionally until it thickens slightly, about 3-4 minutes.
- Once the salmon is done, brush it with the thickened teriyaki sauce. Garnish with chopped green onions and sesame seeds if desired.
Ingredients
- 2 1/2 lbs salmon filet, sliced into 2-inch wide pieces
- 3 tablespoons teriyaki sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- 1/3 cup packed light brown sugar
- 2 large garlic cloves, minced (or 3 medium cloves)
- 2 teaspoons freshly grated ginger (or 1/2 teaspoon ground ginger)
- Sesame seeds, optional
- Chopped green onion, optional
Nutritional Values
Calories: 2208 kcal | Carbs: 104 g | Protein: 232 g | Fat: 80 g | Saturated Fat: 8 g | Cholesterol: 624 mg | Sodium: 6376 mg | Potassium: 5944 mg | Sugar: 88 g | Vitamin A: 440 IU | Vitamin C: 1.6 mg | Calcium: 248 mg | Iron: 12 mg
FAQ
- How should I select the salmon for this recipe?
- You can use a 2 to 3 lb salmon fillet for this dish. Wild-caught Sockeye Salmon is a good choice, but you can also use farmed salmon. Keep in mind that farmed salmon tends to be thicker and fattier, allowing it to be baked for a longer time without drying out.
- Do I need to marinate the salmon for a long time?
- No, this recipe does not require lengthy marinating. You only need to marinate the salmon slices for about 20 minutes, either at room temperature or in the refrigerator.
- How long should I bake the salmon?
- Baking time varies based on the thickness and type of salmon. For wild-caught salmon, which is usually thinner, aim for the shorter baking time of 12-16 minutes at 400?F. Farmed salmon can generally be baked for a longer duration due to its higher fat content.
- Is this recipe gluten-free?
- To make this recipe gluten-free, use a gluten-free soy sauce such as Tamari. This modification allows you to enjoy the teriyaki salmon without gluten.
- Can I adjust the recipe for different amounts of salmon?
- Yes, the recipe can be easily scaled. For 1 lb of salmon, simply halve the marinade ingredients to adjust the quantities appropriately.
Tips
- Use Wild-Caught Salmon Carefully: Wild-caught salmon, like Sockeye or Coho, is generally leaner and cooks faster than farmed varieties. To avoid overcooking, opt for shorter baking times and check for doneness early.
- Simplify Clean-Up: Line your baking sheet with foil and grease it before placing the salmon on top. This not only prevents sticking but also makes clean-up much easier.
- Enhance Flavor with Garnishes: After baking, brush the salmon with the thickened teriyaki sauce and finish with a sprinkle of chopped green onions and sesame seeds for added flavor and visual appeal.
- Adapt the Recipe for Different Portions: This recipe can easily be scaled up or down. If you’re using only 1 lb of salmon, halve the marinade ingredients to maintain the perfect flavor balance.
Equipment
- Large Rimmed Baking Sheet – Essential for baking the salmon.
- Small Saucepan – Necessary for cooking and thickening the teriyaki marinade.
- Grater – Needed for freshly grating ginger.
- Mixing Bowl – Used for marinating the salmon.
