Baked Salmon Teriyaki
This baked salmon recipe uses sweet and tangy teriyaki sauce. The salmon oven-baked and then glazed with more thick teriyaki.
Calories:
Ingredients
Foe baked salmon
- 650 grams side of salmon skin on
- 2 tsp olive oil
- salt and pepper for seasoning
For teriyaki sauce
- 1 cup water
- 4 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp mirin optional
- 1/4 tsp powdered garlic
- 1/4 tsp ginger grated
Thickening agent for teriyaki sauce
- 1/4 cup water
- 2 tbsp corn flour dissolve with the water
Garnish
- green onions
- sesame seeds
Instructions
- Pre heat oven at 180°C
- Wash the side of salmon pat dry with paper towel, coat with olive oil and season with salt and pepper on both sides.
- Line a big baking pan with foil or baking parchment – this helps to prevent the fish from sticking to the tin as it cooks. Place the salmon, skin-side down, on the foil. Set aside.
To make the teriyaki sauce
- In a saucepan in medium heat, add water, soysauce, honey, mirin, sugar, powdered garlic and ginger and let boil. Reduce heat and let simmer 2 minutes then add and whisk the cornstarch and water mixture gradually until sauce thickens.
- Take the salmon. Pour sauce over the salmon. Bake in preheated oven for 20 minutes or until salmon is flaky and cooked through, bake times may vary by thickness and initial temperature of salmon.
- Remove from oven and sprinkle green onions and sesame seeds. Enjoy! Bon Appetit!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg