Teriyaki Baked Salmon
Teriyaki baked salmon—sweet, savory, and easy to make. A quick, flavorful dish for any night. Try this delicious recipe today!
Teriyaki Baked Salmon
By Walleye Direct
Prep time:
40 minutes
Cook time:
15 minutes
Servings:
4
Ingredients
- 4 wild salmon portions, skin on
- 2 inches of ginger, peeled and minced (about 1½ tablespoons)
- 2 cloves of garlic, minced
- 2 tablespoons of honey
- 4 tablespoons of packed brown sugar
- ¼ cup of soy sauce
- ½ cup of water
- Slurry: 1 tablespoon of cornstarch + 3 tablespoons of cold water
- Freshly cracked pepper
- Sesame seeds
- Finely chopped chive or green onion
- 4 servings of cooked long-grain white rice
Instructions
- In a small saucepan, combine ginger, garlic, honey, brown sugar, soy sauce and ½ cup of water. Bring to a simmer.
- Meanwhile, make the slurry by whisking together 1 tablespoon of cornstarch and 3 tablespoons of cold water in a small bowl until there are no lumps.
- Mix the slurry into the saucepan and bring back to a simmer. Simmer to activate the cornstarch until thickened – about a minute – and then take off heat. Allow to cool completely.
- Rinse salmon under cold water and pat dry with paper towels. Transfer fish to a medium bowl and add enough cooled teriyaki sauce to coat, reserving the rest of the sauce for serving later. Cover and refrigerate for 30 minutes to marinate.
- Preheat oven to 400 degrees Fahrenheit. Transfer marinated salmon to a baking sheet lined with foil. Bake fish in a 400-degree oven for 10-12 minutes, or until cooked to your liking.
- With wild salmon, it’s best to err on the side of underdone. Serve fish with hot white rice and reserved teriyaki sauce drizzled on top. Garnish with freshly cracked pepper, sesame seeds and chopped chive or green onion.
