Description
Baked Teriyaki Salmon is a quick and flavorful oven-baked dinner made with tender salmon fillets glazed in a sweet-savory teriyaki sauce with garlic, ginger, and sesame.
Ingredients
Scale
- 4 salmon fillets (about 150–180 g each)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional)
- 2 tablespoons water
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons sliced green onions, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking dish or baking sheet with parchment paper or foil.
- In a small saucepan, combine soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil over medium heat.
- If using cornstarch, mix it with water in a small bowl, then stir it into the sauce. Simmer for 1–2 minutes until slightly thickened.
- Pat the salmon fillets dry with paper towels and season lightly with salt and black pepper.
- Arrange the salmon fillets skin-side down in the prepared baking dish.
- Brush the tops of the salmon fillets generously with the teriyaki sauce.
- Bake for 12–15 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork.
- Brush with more sauce during the last few minutes of baking for extra flavor and shine.
- Optional: Broil for 1–2 minutes to lightly caramelize the glaze.
- Remove from the oven, garnish with sesame seeds and sliced green onions, and serve warm.
Notes
- Use low-sodium soy sauce if you want to reduce the saltiness.
- Fresh garlic and ginger give the best flavor.
- Do not overcook the salmon or it may turn dry.
- You can use thawed frozen salmon if fresh salmon is not available.
- Serve with rice, noodles, or steamed vegetables for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 31 g
- Cholesterol: 85 mg