Ingredients
- For the Teriyaki Salmon:
- 2 1/2 lbs salmon filet, sliced into 2" wide slices
- 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
- Chopped green onion, optional
Instructions
- Preheat Oven: Preheat oven to 400˚F. Line a large rimmed baking sheet with foil and grease it lightly for easier cleanup.
- Make Sauce: In a bowl, combine all sauce ingredients: teriyaki sauce, hoisin, soy sauce, vinegar, sesame oil, brown sugar, garlic, and ginger. Stir until sugar dissolves.
- Marinate Salmon: Place sliced salmon in a mixing bowl, pour sauce over it, cover with plastic wrap, and marinate for 20 minutes (room temperature or refrigerated).
- Bake Salmon: Transfer salmon to prepared baking sheet (reserve marinade). Bake for 12–16 minutes, depending on thickness, or until flaky and cooked through.
- Thicken Sauce: While salmon is baking, pour the reserved marinade into a small saucepan. Bring to a boil, then simmer for 3–4 minutes, stirring occasionally until slightly thickened. Remove from heat.
- Glaze & Serve: Brush baked salmon with the thickened teriyaki glaze. Garnish with sesame seeds and green onions, if desired. Serve warm.
Notes
- This recipe works well with 2 to 3 lbs of salmon. For 1 lb, halve the marinade ingredients.
- Use center-cut salmon fillets for even baking.
- To make it gluten-free, ensure soy, hoisin, and teriyaki sauces are gluten-free.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 11g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 65mg
