Easy Baked Teriyaki Salmon

🧂 Ingredients

• 2 lb salmon

  4 fresh or frozen (thawed) fillets
• 1/2 cup soy sauce

  low sodium if preferred; or tamari/coconut aminos if gluten-free
• 1 oz light brown sugar

  1/4 cup – or more honey
• 1 Tbsp honey

  or maple syrup
• 1/2 Tbsp grated ginger

  or 1/2 teaspoon ground ginger
• 0.3 oz garlic

  2 large cloves
• 1/2 Tbsp sesame oil
• 3 Tbsp mirin

  or rice vinegar
• 1/2 cup water

  or orange/ pineapple juice
• 1 Tbsp cornstarch

  to thicken it to a glaze
• 1/2 Tbsp sesame seeds

  optional
• 1-2 stalks green onions

  optional

Instructions

• 1 Mince/grate the ginger and garlic and whisk all the sauce ingredients (except
  the cornstarch) in a large bowl. If needed, cut the salmon into fillets.
• 2 Transfer the salmon fillets to a high-sided baking dish (or bowl), pour the
  marinade over, and cover them with plastic wrap. 
  
  Leave them to marinate for 20-30 minutes (transfer to the fridge if leaving for
  longer- up to 12 hours). Preheat the oven to 400ºF/200ºC in the last 10-15
  minutes.
• 3 Pour all the excess marinade into a small saucepan.
  
  Lightly grease the dish beneath the salmon or transfer it skin side down to a
  parchment/foil-lined baking sheet.
• 4 Bake the salmon in the center of the oven at 400ºF/200ºC for 13-15 minutes or
  until cooked through and flaky.
  
  To tell if it's ready: Lightly press the top of a salmon filet with your finger.
  If it separates into flakes, it’s ready. Alternatively, an instant-read
  thermometer inserted into the thickest part of the fillet should read
  125-140ºF/51-60ºC.
• 5 While the salmon cooks, combine the cornstarch with 2 Tbsp water in a small bowl
  until smooth, then add it to the saucepan with the marinade.
• 6 Bring the mixture to a boil, then immediately lower it to a simmer (medium heat)
  and cook, constantly stirring, until thickened.
• 7 When the salmon is cooked, serve it with the teriyaki glaze, and sprinkle it
  with sesame seeds and thinly sliced green onions. Enjoy!
• 8 Make ahead: the sauce will store for 3-5 days. You could also leave the salmon
  in the marinade for up to 12 hours in the refrigerator. Remove from fridge 15-20
  minutes before cooking.
  
  Store: Store cooled leftovers in an airtight container in the refrigerator for
  up to five days.
  
  Freeze: Allow it to cool before transferring it to a ziplock bag (squeezing out
  excess air) and freezing it for up to one month. Thaw in the refrigerator before
  eating chilled or reheating.
  
  Reheat: My preferred method for reheating the fish is with a microwave or a
  nonstick skillet on the stovetop. Add a splash of water, place it skin side
  down, cover, and cook over low heat until heated.

Nutrition Info