Baked Teriyaki Salmon

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baked teriyaki salmon

We love delish wild fish! And so does the rest of the world as experience shows with our Thai Baked salmon recipe. That salmon went bananas on the web. We predict the same fate for this baked teriyaki salmon made with homemade easy teriyaki sauce. No mirin or sake, just 6 simple ingredients.

baked teriyaki salmon

Don’t you just want to grab a piece of this moist sweet and salty salmon?!  We have discovered that broiling salmon works much better than baking it at a steady temperature. And never ever cover salmon because it will taste like boiled fish. Instead, we like to broil it for a nice caramelized outside and juicy inside.

baked teriyaki salmon

You do not have to marinate salmon for a long time but rather keep brushing it with more sauce at different stages of cooking. Even drizzle with more teriyaki sauce on a plate to suit your personal palate. We understand everyone is busy and marinating fish ahead of time is just another step no one has time for if you work full-time. And you don’t have to.

baked teriyaki salmon

As for fish, we recommend only wild caught species of salmon. Really, any. The cheapest one would be pink and it goes on sale end of summer – beginning of fall. You can buy and freeze a few. To  save more $$$, you can buy whole and fillet yourself. Pink salmon is not as bright in colour but still tasty. King, spring, chinook, chum etc. salmon works. Any other kind of firm white fish would be great too.

baked teriyaki salmon

Enjoy this baked teriyaki salmon!

Baked Teriyaki Salmon

Yeild

6

Ingredients

6 x 6 oz any wild salmon fillets, skin on or off 1/2 cup honey teriyaki sauce 2 - 3 tbsp green onions, chopped 2 tbsp sesame seeds

Directions

In a large baking dish, lay down salmon fillets in a row. Each fillet - top with 1 tbsp teriyaki sauce and brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate for 15 minutes or up to 24 hours. Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper and place salmon fillets skin side down (if any). Brush with more teriyaki sauce. Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with remaining teriyaki sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized, rotating the pan. Serve hot garnished with green onions and sesame seeds, with brown rice or quinoa on a side.
Storage Instructions: Refrigerate covered for up to 3 days.

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