Description
Baked teriyaki salmon is an easy weeknight meal. The combo of tender flaky salmon with sweet teriyaki sauce makes the perfect bite!
Ingredients
Scale
- 4 (6 oz) salmon filets
- 4Â garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 1/2 cup honey
- 1/2 cup tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 tablespoon sesame seeds for garnish
- 1/4 cup green onions, sliced
Instructions
- To a bowl add, garlic, ginger, honey, tamari, sesame oil and rice wine vinegar. Whisk together until combined.Â
- Add salmon to a medium bowl or ziplock, pour half the teriyaki mixture over top. Reserve the other half for later. Toss the salmon so that the skin is coated and let marinate for 15-20 minutes.Â
- Preheat oven to 400°F.
- Line a baking sheet with tinfoil. Place marinated salmon filets on the baking sheet and bake for 10-12 minutes.Â
- Remove the salmon from the oven, and turn on the broiler. Place salmon under broiler for 1-2 minutes until the top gets lightly browned and remove.
- In the meantime, add the remaining sauce to a saucepan over low heat. Make a cornstarch slurry with water and cornstarch. Pour the slurry into the saucepan and whisk to combine. Bring sauce to a simmer and whisk until thickened. Then remove from heat.
- Brush teriyaki sauce over the salmon. Garnish with sesame seeds and green onion.
Nutrition
- Serving Size: 1 salmon filet
- Calories: 392
- Sugar: 25 g
- Sodium: 354 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 94 mg
