Baked Teriyaki Salmon
Baked Teriyaki Salmon is a delicious and healthy dinner for the whole family. If you’re a seafood lover and thinking of making something easy, you’re in the right place. The teriyaki sauce is very flavorful and the salmon is tender and flaky. We will delve into the details including the ingredients and the step-by-step process. So get ready to learn how to make this amazing dish that will impress your family and friends.
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What is Teriyaki
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Teriyaki is a popular Japanese cooking technique that involves grilling or broiling meat, fish, or vegetables after they have been marinated in a sweet and savory sauce. The word “teriyaki” comes from the Japanese words “teri,” which means “glaze,” and “yaki,” which means “grill” or “broil.”
The origins of teriyaki can be traced back to the Edo period in Japan (1603-1868) when soy sauce became a popular condiment and seasoning. The first teriyaki sauce was made by combining soy sauce, sake, and sugar. It was used to flavor fish and meat dishes and was especially popular among the working-class population.
In the early 20th century, teriyaki became popular in Hawaii, where Japanese immigrants introduced the dish to the local cuisine. From there, it spread to the mainland United States and became a popular dish in Japanese restaurants.
Today, teriyaki is enjoyed all over the world and has been adapted to suit local tastes. While the traditional teriyaki sauce is made with soy sauce, sake, and sugar, many variations exist that use different ingredients such as honey, ginger, and garlic. Teriyaki is a delicious and versatile dish that can be enjoyed on its own or as a flavorful topping for rice, noodles, or salads.
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How To Cut A Whole Salmon Fillet Into Portions
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- Place the salmon fillet skin-side down on a clean cutting board. Measure the salmon into 2-3 inches wide.
- Hold the fillet firmly with one hand and use the other to cut through the flesh with a sharp knife. Make sure to cut straight down and follow the markings you made earlier.
- Repeat the process for the entire length of the salmon fillet until you have perfectly portioned pieces. NOTE: You need 2 equal pieces of salmon fillets in this recipe.
OTHER RECIPE IDEAS YOU MIGHT WANT TO TRY:
Seared Honey Ginger Salmon Bowl
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Ingredients you need to make baked Teriyaki Salmon
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- Salmon Fillets: I used a pound of salmon fillets which is equal to pieces. Then seasoned them with salt and pepper.
FOR THE SAUCE:
- Soy sauce: I used low-sodium soy sauce. If you use a regular soy sauce you might have to use less. Soy sauce adds depth and richness to a variety of dishes, from stir-fries and marinades to soups and dipping sauces. It’s a versatile ingredient that can be found in many grocery stores and is enjoyed by people around the world.
- Water: helps dilute the sauce and adjust the consistency to the desired thickness. Water plays a crucial role in the making of teriyaki sauce by balancing flavors and preventing the burning. It is an essential ingredient that cannot be omitted if you want to achieve the perfect sauce.
- Rice vinegar: adds a tangy, slightly sweet flavor that helps to balance out the sweetness of the sugar and saltiness of the soy sauce. If all you have is white vinegar, that works too.
- Brown sugar: Teriyaki sauce is a sweet and savory sauce used in Japanese cuisine. Brown sugar is added to provide sweetness to the sauce, which balances out the saltiness of the soy sauce. It also helps caramelize the sauce when it is cooked, giving it a beautiful shine and depth of flavor.
- Honey: also complements the other savory components of the sauce. Using honey allows you to use less refined sugar and it has a subtle richness that’s perfect for making teriyaki sauce.
- Red chili pepper flakes: The addition of red chili pepper flakes can help the sweetness of the sugar in the sauce, providing a nice contrast of flavors. Additionally, the heat from the chili flakes can enhance the other flavors in the sauce, making it more complex and interesting.
- Sesame oil: adds a nutty flavor to the sauce. Sesame oil also has a characteristic aroma that can enhance the overall sensory experience of the dish.
OTHER INGREDIENTS:
- Garlic: grated
- Ginger: grated
- Cornstarch: helps thicken the sauce
- Sesame seeds: are optional but they add a nutty flavor and a nice presentation to the dish
- Green onions: Slice the green onions and garnish your salmon.
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How To Make It
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Time needed: 30 minutes
BAKE AND SERVE
- PREHEAT THE OVEN
Preheat the oven to 425ºF. Line a baking sheet pan with foil or parchment paper.
- SEASON THE SALMON FILLET
Season the salmon fillets with salt and ground pepper, and place them on a prepared sheet pan. Set aside.
- MAKE THE SAUCE
In a saucepan, combine soy sauce, water, rice vinegar, brown sugar, honey, red chili pepper flakes, sesame oil, grated garlic, grated ginger, and cornstarch, and stir until the cornstarch is dissolved.
- SIMMER THE SAUCE
Cook the sauce over medium heat, and stir constantly until it thickens. Remove from the heat and cool for 5 minutes. Reserve half of the sauce for later.
- BRUSH THE SALMON WITH THE SAUCE
Use a pastry brush and brush the salmon with the sauce to make sure they’re well coated.
- BAKE
Place the salmon in the middle rack of the oven. Bake for 15 minutes or until it reaches an internal temperature of 145ºF. Brush with the remaining teriyaki sauce. Sprinkle sesame seeds (option: green onions) on top. Serve with your favorite side dish.
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Frequently Asked Questions
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Yes, you can use frozen salmon fillets for this recipe. Just thaw them in the refrigerator overnight before cooking, or use the defrost function on your microwave.
Baked Teriyaki Salmon fillets go well with steamed rice, roasted vegetables, or a simple side salad. You can also garnish them with sesame seeds and sliced green onions for extra flavor and texture.
You can store it in an airtight container or wrap it tightly in plastic wrap. If you plan on keeping the salmon for a few days, it’s best to store it in the fridge. Simply place the container or wrapped salmon in the fridge and it should stay fresh for up to 4 days. Freezer for 2-3 months.
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Recommended Recipes
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Baked Teriyaki Salmon
Equipment
- baking sheet pan
- Pastry brush
- Measuring cup
- Measuring spoons
- knife
- cutting board
Ingredients
- 1 pound salmon fillet, or 2 salmon fillets
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground pepper
THE TERIYAKI SAUCE
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 2 teaspoons honey
- 1/4 teaspoon red chili pepper flakes
- 1 teaspoon sesame oil
- 1 garlic clove, grated
- 1 inch size ginger, about 1 teaspoon grated
- 2 teaspoons cornstarch
Instructions
- Preheat the oven to 425ºF. Line a baking sheet pan with foil or parchment paper.
- Season the salmon fillets with salt and pepper. Set them aside.
- MAKE THE SAUCE: In a saucepan, combine soy sauce, water, rice vinegar, brown sugar, honey, red chili pepper flakes, sesame oil, grated garlic, grated ginger, and cornstarch, and stir until the cornstarch is dissolved.
- Cook the sauce over medium-low heat, and stir constantly until it thickens. Remove from the heat and cool for 5 minutes. Reserve half of the sauce for later.
- Use a pastry brush and brush the salmon with the sauce. Make sure the salmon fillets are well coated.
- Place the salmon in the middle rack of the oven. Bake for 15-18 minutes depending on the thickness of the salmon. Or until the internal temperature reaches 145ºF. Do not overcook the salmon. See NOTE #1
- Brush the salmon with the rest of the teriyaki sauce. Sprinkle with sesame seeds and garnish with green onions. Serve immediately with your favorite side dish. See NOTE #2
Video
Notes
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