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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

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.

Questions

Can I make Teriyaki Salmon gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Teriyaki Salmon keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Teriyaki Salmon?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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