Prep Time: 25 mins | Cook Time: 15 mins | Total Time: 40 mins | Servings: 8
A simple dish with only a few simple ingredients and ready in no time! Flaky and juicy salmon glazed with teriyaki sauce. An easy dinner idea that your whole family will surely enjoy!
Ingredients
Teriyaki Sauce:
3 tablespoons teriyaki sauce
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon sesame oil
1/3 c packed light brown sugar
2 large or 3 medium garlic cloves minced
2 teaspoons freshly grated ginger or 1/2 teaspoon ground ginger
Serve:
Sesame seeds to garnish optional
Green onion chopped, optional
How to make Teriyaki Salmon
Preparation:
Step 1: Oil a large rimmed baking sheet.
Step 2: For easier clean-up, cover the sheet with foil and grease.
Step 3: Prepare the oven. Preheat it to 400 degrees F.
Teriyaki Salmon:
Step 1: In a bowl, place the sauce ingredients (teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, light brown sugar, minced garlic, and freshly grated or ground ginger). Mix until the sugar has dissolved.
Step 2: In a mixing bowl, add the individual salmon slices. Pour the sauce over and cover the salmon with plastic wrap. Marinate the salmon for at least 20 minutes in the fridge or at room temperature.
Step 3: When ready, place the marinated salmon on the prepared baking sheet and keep the marinade.
Step 4: Place the baking sheet inside the preheated oven. Bake the salmon for about 12 to 16 minutes until flaky and cooked through. Note that the cooking time varies depending on the thickness of the salmon.
Step 5: Meanwhile, in a small saucepan, transfer the marinade and bring to a boil. Decrease the heat to a simmer and cook for about 3 to 4 minutes, stirring hardly until a bit thickened. When done, remove the sauce from the heat.
Step 6: When it is time, take the salmon out of the oven and brush with teriyaki syrup. Garnish with chopped green onion and sesame seeds.
Note:
For this recipe, I use around 2 to 3 pounds of salmon. If making only a pound, cut the marinade ingredients by half.
Nutrition Facts:
Amount Per Serving: Calories 276 | Fat 10g 15% | Saturated Fat 1g 6% | Cholesterol 78mg 26% | Sodium 797mg 35% | Potassium 743mg 21% | Carbohydrates 13g 4% | Sugar 11g 12% | Protein 29g 58% | Vitamin A 55IU 1% | Vitamin C 0.2mg 0% | Calcium 31mg 3% | Iron 1.5mg 8%
Ingredients
- Teriyaki Sauce:
- 3 tablespoons teriyaki sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- 1/3 c packed light brown sugar
- 2 large or 3 medium garlic cloves minced
- 2 teaspoons freshly grated ginger or 1/2 teaspoon ground ginger
- Serve:
- Sesame seeds to garnish optional
- Green onion chopped, optional
Instructions
Preparation:
Step 1: Oil a large rimmed baking sheet.
Step 2: For easier clean-up, cover the sheet with foil and grease.
Step 3: Prepare the oven. Preheat it to 400 degrees F.
Teriyaki Salmon:
Step 1: In a bowl, place the sauce ingredients (teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, light brown sugar, minced garlic, and freshly grated or ground ginger). Mix until the sugar has dissolved.
Step 2: In a mixing bowl, add the individual salmon slices. Pour the sauce over and cover the salmon with plastic wrap. Marinate the salmon for at least 20 minutes in the fridge or at room temperature.
Step 3: When ready, place the marinated salmon on the prepared baking sheet and keep the marinade.
Step 4: Place the baking sheet inside the preheated oven. Bake the salmon for about 12 to 16 minutes until flaky and cooked through. Note that the cooking time varies depending on the thickness of the salmon.
Step 5: Meanwhile, in a small saucepan, transfer the marinade and bring to a boil. Decrease the heat to a simmer and cook for about 3 to 4 minutes, stirring hardly until a bit thickened. When done, remove the sauce from the heat.
Step 6: When it is time, take the salmon out of the oven and brush with teriyaki syrup. Garnish with chopped green onion and sesame seeds.
Notes
For this recipe, I use around 2 to 3 pounds of salmon. If making only a pound, cut the marinade ingredients by half.
