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Teriyaki Salmon

Salmon fillets glazed in a homemade teriyaki sauce, then baked or broiled until caramelized and tender. A flavorful, quick dinner.

25 minEasyServes 4420 cal/serving

Japanese-AmericanDinnerOvenPescatarianHigh ProteinLow CarbLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 4 salmon fillets
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp black pepper

Instructions

  1. 1

    Preheat the oven to 400°F (200°C) or set the broiler to medium-high.

  2. 2

    In a small bowl, whisk together the 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp sesame oil, minced 2 garlic cloves, grated 1 tsp fresh ginger, and 1/4 tsp black pepper until the sugar is dissolved.

  3. 3

    Place the 4 salmon fillets fillets in a shallow dish or resealable plastic bag. Pour about 2/3 of the teriyaki sauce over the salmon, reserving the remaining sauce for glazing later. Make sure the fillets are well coated.

  4. 4

    Allow the salmon to marinate for 10-15 minutes (or up to 30 minutes for more flavor, but not longer as the acid in the marinade can start to "cook" the fish).

  5. 5

    Line a baking sheet with aluminum foil or parchment paper and lightly oil it. Remove the salmon from the marinade and place skin-side down on the prepared baking sheet.

  6. 6

    If baking: Place in the preheated oven and bake for 12-15 minutes, depending on the thickness of the fillets.

  7. 7

    If broiling: Place the baking sheet about 6 inches from the broiler and broil for 6-8 minutes.

  8. 8

    During the last 2-3 minutes of cooking, brush the salmon with the reserved teriyaki sauce to create a glossy glaze.

  9. 9

    Check for doneness by using a meat thermometer - salmon is fully cooked at 145°F (63°C), or can be served medium-rare at 125°F (52°C) if preferred and using high-quality fish.

  10. 10

    Let the salmon rest for a few minutes before serving. Garnish with sesame seeds and sliced green onions if desired, and serve with steamed rice and vegetables.

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Questions

What oven temperature does Teriyaki Salmon need?

For Teriyaki Salmon, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 15 minutes, in step 6. The target internal temperature is 145 F (about 65 C), given in step 9. A probe thermometer removes the guesswork. The target internal temperature is 125 F (about 50 C), given in step 9. A probe thermometer removes the guesswork.

How long should Teriyaki Salmon marinate?

Step 4 reads: "Allow the salmon to marinate for 10-15 minutes (or up to 30 minutes for more flavor, but not longer as the acid in the marinade can start to "cook" the fish)." Follow the time in step 4. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Do I need any special equipment for Teriyaki Salmon?

Beyond a knife and a board, the method uses a probe thermometer (step 9), a sheet pan (step 5) and parchment paper (step 5).

What can I use instead of mirin in Teriyaki Salmon?

The entry for Teriyaki Salmon calls for 2 tbsp mirin. In its place: Use dry sherry or sake with half a teaspoon of sugar per tablespoon. Rice vinegar with the same sugar works when you want it alcohol-free.

Can I use another fish instead of salmon in Teriyaki Salmon?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Teriyaki Salmon uses 4 salmon fillets.

How much protein is in Teriyaki Salmon?

One serving (the recipe makes 4) has 32 g of protein in about 420 calories, alongside 18 g carbohydrate and 16 g fat, plus 280 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Which part of Teriyaki Salmon can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 30 minutes: "Allow the salmon to marinate for 10-15 minutes (or up to 30 minutes for more flavor, but not longer as the acid in the marinade can start to "cook" the fish)." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

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