Easy Baked Teriyaki Salmon Recipe | Quick & Healthy Dinner Idea

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more economical.

Preheat oven to 400°F.

Prepare salmon fillets, skin removed, about 6 ounces each, totaling 1.5 to 2 lbs.

In a bowl, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/2 cup chicken stock, and 1 teaspoon sesame oil.

Add 2 tablespoons of fresh ginger and 2 tablespoons of garlic to the sauce mixture.

Whisk the sauce ingredients together until well mixed.

Pour the sauce over the salmon fillets and let marinate in the refrigerator for 15-20 minutes.

Line a baking sheet with foil for easier cleanup and spray with cooking spray to prevent sticking.

Place the marinated salmon fillets on the prepared baking sheet.

Bake the salmon in the preheated oven for 12-15 minutes, checking for doneness until the sides are white and the fish is firm.

While the salmon is baking, prepare the teriyaki sauce by heating the remaining marinade in a medium skillet over medium heat.

Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon plus 1 teaspoon of water.

Add the cornstarch slurry to the skillet with the sauce and stir until it thickens to a glaze consistency.

Once the salmon is done, remove it from the oven and drizzle with the thickened teriyaki sauce.

Serve the salmon over a bed of steamed white rice with steamed vegetables on the side.

Garnish with toasted sesame seeds and chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens