Prep Time: 25 mins | Cook Time: 15 mins | Total Time: 40 mins | Servings: 8
This is a winning recipe! Flaky and juicy salmon coated in a simple yet delicious teriyaki glaze. Throw this recipe together easily using just a couple of simple ingredients, and have this ready on your dinner table in minutes!
2 1/2 pounds salmon filet sliced into 2-inch wide slices
2 large or 3 medium garlic cloves, minced
3 tablespoons teriyaki sauce
3 tablespoons soy sauce
3 tablespoons hoisin sauce
1/3 c. packed light brown sugar
2 teaspoons freshly grated ginger, or 1/2 teaspoon ground ginger
1 tablespoon white vinegar
1 tablespoon sesame oil
Green onion, chopped, optional
Sesame seeds to garnish, optional
How to make Teriyaki Salmon
Step 1: For easier cleanup, line a rimmed baking sheet with foil, then grease.
Step 2: Prepare the oven. Preheat it to 400 degrees F>
Step 3: Whisk the sauce ingredients until the brown sugar has completely dissolved.
Step 4: In a mixing bowl, place the individual slices of salmon. Over the salmon, pour the sauce. Tent using a plastic wrap and allow to marinate for about 20 minutes (either at room temperature or refrigerated).
Step 5: Into the prepared baking sheet, transfer the salmon and save the marinade. Place in the preheated oven and bake for about 12 to 16 minutes or until the salmon is flaky and completely cooked. Note that the baking time varies depending on the thickness of the salmon.
Step 6: In the meantime, place the rest of the marinade into a small saucepan. Bring to a boil. Once boiling, decrease the heat to a simmer and cook for about 3 to 4 minutes, stirring often until slightly thickened.
Step 7: Brush the salmon with the teriyaki syrup and sprinkle with chopped green onions and sesame seeds.
If using 1 pound of salmon, just cut the marinade ingredients in half.
Amount Per Serving: Calories 276, Calories from Fat 90, Fat 10g15%, Saturated Fat 1g6%, Cholesterol 78mg26%, Sodium 797mg35%, Potassium 743mg21%, Carbohydrates 13g4%, Sugar 11g12%, Protein 29g58%, Vitamin A 55IU1%, Vitamin C 0.2 mg0%, Calcium 31mg3%, Iron 1.5 mg8%
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