Description
This Teriyaki Salmon recipe offers a deliciously sweet and savory twist on classic salmon, marinated in a flavorful teriyaki sauce made from soy sauce, hoisin, ginger, and brown sugar. Baked to tender perfection, this dish is garnished with sesame seeds and green onions for an elegant and appetizing presentation. Ideal for a quick weeknight dinner or impressing guests with minimal effort.
Ingredients
Scale
For the Salmon and Marinade
- 2 ½ lbs salmon filet, sliced into 2-inch wide slices
- 3 tablespoons teriyaki sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- â…“ cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 teaspoons freshly grated ginger or ½ teaspoon ground ginger
For Garnish
- Sesame seeds
- Green onion, chopped
Instructions
- Preheat and Prep: Grease a large rimmed baking sheet by covering it with foil and then applying a light coating of oil or cooking spray to make clean-up easier. Preheat your oven to 400ËšF (205ËšC) to prepare for baking the salmon.
- Make Teriyaki Sauce: In a mixing bowl, combine the teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, light brown sugar, minced garlic, and freshly grated ginger. Stir thoroughly until the brown sugar is fully dissolved and the sauce is well blended.
- Marinate Salmon: Place the sliced salmon pieces into a large bowl and pour the prepared teriyaki sauce over them. Cover the bowl tightly with plastic wrap and let the salmon marinate for at least 20 minutes. You may do this at room temperature or in the refrigerator to allow the flavors to infuse.
- Bake Salmon: Transfer the marinated salmon slices onto the prepared baking sheet, spreading them out evenly. Pour any remaining marinade into a small saucepan. Bake the salmon in the preheated oven for 12-16 minutes, depending on the thickness of the fillets, until the salmon becomes flaky and cooked through.
- Thicken Sauce: While the salmon is baking, bring the reserved marinade to a boil over medium heat in the saucepan. Reduce the heat to a simmer and cook for 3-4 minutes, stirring occasionally until the sauce is slightly thickened. Remove from heat once the desired consistency is reached.
- Serve: Remove the salmon from the oven and use a brush to coat the fillets with the thickened teriyaki glaze. Sprinkle chopped green onions and sesame seeds over the salmon for garnish. Serve immediately for best flavor and texture.
Notes
- Marinating the salmon longer than 20 minutes is possible, but avoid exceeding 1 hour to prevent the fish from becoming mushy due to the acidity from the vinegar.
- If you prefer a stronger ginger flavor, use fresh ginger instead of ground.
- The baking time may vary depending on the thickness of the salmon slices; adjust accordingly to avoid overcooking.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free alternative.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
- Use foil on the baking sheet to simplify cleanup after baking the salmon.
