Baked Teriyaki Salmon
This Baked Teriyaki Salmon is one of my most favorite salmon recipes because it’s so simple and flavorful and it’s always my go-to healthy meal option! This salmon recipe makes for a perfect lunch or dinner recipe that is ready quickly and baked in the oven so it’s hands-off. Sweet, sticky, salty, and savory, your whole family will love this recipe.
servings
Ingredients
- 32 oz. salmon fillet 4 center cut 8 oz. each, skinless
- olive oil spray
- sesame seeds optional for garnishing
- green onions sliced, for garnishing
Teriyaki Marinade Sauce
- ½ cup orange juice fresh if possible
- 2 tbsps. vegetable oil
- 2 tsps. rice vinegar
- ¼ cup soy sauce low sodium or light
- 1½ tbsp. corn starch
- 1½ tbsp. fresh ginger grated
- 3 cloves garlic mined, fresh
- ½ tsp. chili flakes
- 3 tbsps. brown sugar
- ¼ cup water
Instructions
- Preheat oven to 400 F
- In a cup or bowl, mix together all the teriyaki sauce ingredients and set aside.
- Pat dry the salmon fillet with paper towel. Spray a baking dish with some oil spray and transfer the salmon into it.
- Pour the teriyaki sauce over the salmon. Feel free to let it sit for 30 minutes in your fridge or just bake right away.
- Bake the salmon in the pre-heated oven for 12-15 minutes, until the salmon is fully cooked through and flakes easily.
- Once cooked, remove the dish from the oven. With a spoon, remove some of the sauce from the bottom of the dish and coat the salmon with it to glaze it some more.
- Sprinkle some sesame seeds and chopped green onions on the salmon to garnish the dish before serving.
Notes
- Want to make dinner even faster? Use store-bought teriyaki sauce.
- I always choose a great variety of salmon. Wild-caught are the best but you can also get regular salmon that’s raised without antibiotics.
- You can use both frozen and fresh salmon. Just be sure to thaw your frozen salmon fillets in the fridge overnight.
- Salmon is easy to overcook, it’s a fine between not done enough, then dry. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees, so that’s a good guide. If you don’t have a thermometer, you can check with your fork. If the salmon easily flakes, then it’s cooked through.
- Some of my favorite things to serve my baked teriyaki salmon with are white or brown rice, quinoa, salad, and/or baked potatoes. They go really well with salmon!
Nutrition
Calories: 491kcal | Carbohydrates: 22g | Protein: 47g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 125mg | Sodium: 926mg | Potassium: 1263mg | Fiber: 1g | Sugar: 14g | Vitamin A: 336IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 3mg
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