Teriyaki Salmon
Salmon fillets glazed in a homemade teriyaki sauce, then baked or broiled until caramelized and tender. A flavorful, quick dinner.
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
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1
Preheat the oven to 400°F (200°C) or set the broiler to medium-high.
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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.
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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.
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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).
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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.
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6
If baking: Place in the preheated oven and bake for 12-15 minutes, depending on the thickness of the fillets.
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7
If broiling: Place the baking sheet about 6 inches from the broiler and broil for 6-8 minutes.
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8
During the last 2-3 minutes of cooking, brush the salmon with the reserved teriyaki sauce to create a glossy glaze.
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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.
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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.