Teriyaki Salmon Recipe

Introduction

Teriyaki salmon is a deliciously sweet and savory dish that brings out the natural richness of fresh salmon with a homemade teriyaki glaze. This easy recipe combines a flavorful sauce with tender, flaky fish, perfect for a weeknight dinner or special meal.

Ingredients

• 2 1/2 lbs salmon filet (sliced into 2″ wide slices)
• 1 cup water
• 5 tablespoons dark brown sugar (packed)
• 1/4 cup soy sauce (reduced-sodium)
• 2 tablespoons honey
• 4 cloves garlic (finely minced)
• 1 teaspoon fresh ground ginger
• 1 tablespoon rice vinegar
• 1/8 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 1/4 cup water (cold)
• Sesame seeds (optional)
• Green onion, chopped (optional)

Instructions

1. Step 1: Grease a large rimmed baking sheet. For easier clean-up, cover it with foil and then grease the foil.
2. Step 2: Preheat the oven to 400°F (200°C).
3. Step 3: To make the homemade teriyaki sauce, combine 1 cup water, dark brown sugar, honey, soy sauce, rice vinegar, minced garlic, ground ginger, and red pepper flakes in a medium saucepan over medium heat. Stir and bring to a simmer.
4. Step 4: In a small bowl, whisk together the cornstarch and 1/4 cup cold water until fully dissolved.
5. Step 5: Add the cornstarch mixture to the saucepan, stirring continuously. Heat the sauce until it thickens to your desired consistency. If it becomes too thick, add a little more water gradually to thin it out.
6. Step 6: Remove the sauce from heat and let it cool to room temperature.
7. Step 7: Place the salmon slices in a large mixing bowl. Pour the cooled teriyaki sauce over the salmon, cover with plastic wrap, and marinate in the refrigerator for 20 minutes or up to a few hours for more flavor.
8. Step 8: Transfer the salmon slices to the prepared baking sheet, reserving the marinade.
9. Step 9: Bake the salmon for 12-16 minutes, or until the fish flakes easily with a fork. Baking time may vary depending on the thickness of the fillets.
10. Step 10: While the salmon is baking, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce heat to low and simmer for 3-4 minutes, then remove from heat.
11. Step 11: Once the salmon is cooked, brush it with the simmered teriyaki sauce. Sprinkle with chopped green onions and sesame seeds if desired, then serve immediately.

Tips & Variations

• For a deeper flavor, marinate the salmon for up to 2 hours, but avoid marinating too long to prevent the fish from becoming mushy.
• Use fresh ginger instead of ground for a brighter, more fragrant taste.
• If you prefer a spicier sauce, increase the amount of red pepper flakes or add a dash of sriracha.
• Serve with steamed rice and sautéed vegetables for a complete meal.

Storage

Store leftover cooked teriyaki salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish. It can also be served cold on salads or in sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Make sure to fully thaw it in the refrigerator before marinating and cooking to ensure even cooking and the best texture.

Is it necessary to simmer the leftover marinade?

Yes, simmering the leftover marinade is important to kill any raw fish bacteria and to thicken it into a safe and flavorful sauce to brush over the cooked salmon.

Teriyaki Salmon Recipe

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This Teriyaki Salmon recipe features tender salmon slices baked to perfection and glazed with a homemade sweet and savory teriyaki sauce. Marinated briefly and then oven-baked, the salmon is finished with a flavorful brush of thickened sauce, garnished with sesame seeds and green onions, making it a delicious, healthy, and simple main dish.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

Salmon

• 2 1/2 lbs salmon filet (sliced into 2″ wide slices)

Teriyaki Sauce

• 1 cup water
• 5 tablespoons dark brown sugar (packed)
• 1/4 cup soy sauce (reduced-sodium)
• 2 tablespoons honey
• 4 cloves garlic (finely minced)
• 1 teaspoon fresh ground ginger
• 1 tablespoon rice vinegar
• 1/8 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 1/4 cup water (cold)
• Sesame seeds (optional, for garnish)
• Green onion chopped (optional, for garnish)

Instructions

1. Prepare Baking Sheet: Grease a large rimmed baking sheet or cover it with foil and grease for easier clean-up.
2. Preheat Oven: Set oven to 400°F (205°C) to prepare for baking the salmon.
3. Make Teriyaki Sauce: In a medium saucepan over medium heat, combine 1 cup water, dark brown sugar, honey, reduced-sodium soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Stir well and bring mixture to a simmer.
4. Dissolve Cornstarch: In a small bowl, whisk together cornstarch and 1/4 cup cold water until smooth and fully dissolved.
5. Thicken Sauce: Add the cornstarch mixture to the simmering saucepan. Continue to heat and stir until the sauce thickens to your desired consistency. If too thick, add water gradually to thin as needed.
6. Cool Sauce: Remove the saucepan from heat and allow the teriyaki sauce to cool to room temperature before using for marinating.
7. Marinate Salmon: Place the salmon slices in a large mixing bowl and pour the cooled teriyaki sauce over them. Cover with plastic wrap and refrigerate to marinate for at least 20 minutes, or up to a few hours for deeper flavor.
8. Arrange Salmon for Baking: Transfer the marinated salmon slices onto the prepared baking sheet. Do not discard the leftover marinade.
9. Bake Salmon: Place baking sheet in the oven and bake salmon for 12-16 minutes, depending on thickness, until the salmon is flaky and cooked through.
10. Simmer Remaining Marinade: While salmon bakes, pour the leftover marinade into a small saucepan. Bring to a boil over medium heat, then reduce to low and simmer for 3-4 minutes to ensure it is safe and thickened.
11. Glaze and Garnish: Once salmon is cooked, brush it generously with the simmered teriyaki sauce. Sprinkle with chopped green onions and sesame seeds if desired.
12. Serve: Serve the glazed teriyaki salmon immediately while warm and flavorful.

Notes

• Marinating time can be extended up to a few hours for more intense flavor.
• Use reduced-sodium soy sauce to control salt levels.
• Monitor baking time closely depending on the thickness of salmon slices to avoid overcooking.
• The leftover marinade must be boiled to eliminate any raw fish contamination before using as a glaze.
• For a spicier kick, increase red pepper flakes to taste.
• Optional garnishes add texture and visual appeal but can be omitted.

Keywords: teriyaki salmon, baked salmon, homemade teriyaki sauce, Japanese salmon recipe, healthy salmon dinner