Description
Baked Teriyaki Salmon brings restaurant-quality seafood right to your dinner table with minimal effort and maximum flavor. Glazed with a sweet and savory Japanese-inspired sauce, this salmon dish delivers a delightful meal that’ll have your family asking for seconds.
Ingredients
Scale
Proteins:
- 4 Salmon Fillets
Teriyaki Sauce Components:
- ⅓ Cup Low-sodium soy sauce
- ¼ Cup Fresh orange juice
- 2 Tablespoons Honey
- 2–3 Tablespoons Water
- ½ Lemon (juiced)
Seasonings and Garnishes:
- 2 Garlic Cloves
- 1 Tablespoon Minced fresh ginger
- 1 Tablespoon Sesame seeds
- 1 Teaspoon Chili flakes
- ½ Tablespoon Gluten-free flour
- 1 Green onion
Instructions
- Combine ⅓ cup soy sauce, ¼ cup orange juice, 2-3 tablespoons water, 2 tablespoons honey, 2 minced garlic cloves, 1 tablespoon minced ginger, 1 teaspoon chili flakes, ½ lemon’s juice, and ½ tablespoon gluten-free flour in a small bowl. Whisk these ingredients until smooth and well-blended.
- Preheat your oven to 400°F and lightly spray a baking dish with non-stick cooking spray.
- Arrange 4 skinless salmon fillets (6 oz each) in the prepared baking dish, ensuring they are not overlapping.
- Carefully pour the teriyaki sauce over the salmon, making sure each fillet is evenly coated.
- Slide the baking dish into the preheated oven and bake for 12-15 minutes, until the salmon becomes flaky and reaches an internal temperature of 145°F.
- Remove the salmon from the oven and let it rest for 2-3 minutes to allow the sauce to thicken slightly.
- Spoon the reduced sauce from the baking dish over the salmon fillets.
- Sprinkle 1 tablespoon sesame seeds and 1 sliced green onion over the top as a fresh, crunchy garnish.
Notes
- Let the salmon marinate in the teriyaki sauce for 15-30 minutes before baking to enhance flavor absorption and tenderness.
- Check salmon doneness by using a fork to see if it easily flakes – overcooked fish becomes dry and tough.
- For a gluten-free version, ensure soy sauce is certified gluten-free and replace regular flour with cornstarch or arrowroot powder.
- Swap salmon for another fish like cod or halibut if preferred, adjusting cooking time based on fillet thickness.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Baked
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 70 mg