Ingredients
- For the Teriyaki Salmon:
- 2 1/2 lbs salmon filet, sliced into 2-inch wide pieces
- For the Teriyaki Sauce:
- 3 Tbsp teriyaki sauce
- 3 Tbsp hoisin sauce
- 3 Tbsp soy sauce
- 1 Tbsp white vinegar
- 1 Tbsp sesame oil
- 1/3 cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 tsp freshly grated ginger (or 1/2 tsp ground ginger)
- To Serve:
- Sesame seeds, optional garnish
- Chopped green onion, optional garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil and grease it for easy cleanup.
- In a bowl, combine all the sauce ingredients and stir until the brown sugar is fully dissolved.
- Place the salmon pieces in a mixing bowl. Pour the teriyaki sauce over the salmon, cover with plastic wrap, and let marinate for 20 minutes (at room temp or in the fridge).
- Transfer the salmon to the prepared baking sheet, reserving the marinade. Bake for 12–16 minutes, or until salmon is flaky and cooked through (baking time depends on thickness).
- Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 3–4 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- Once the salmon is done, brush the thickened teriyaki glaze over the top.
- Garnish with chopped green onion and sesame seeds, if desired. Serve warm.
Notes
- This recipe works with 2 to 3 lbs of salmon. For 1 lb of salmon, reduce all marinade ingredients by half.
- For easier cleanup, line the baking sheet with foil and grease it lightly.
- Use fresh ginger for best flavor, but ground ginger can be substituted.
- The teriyaki glaze also works great on chicken or tofu!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 11g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 70mg
