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Baked Teriyaki Salmon

Wonderfully flavorful teriyaki salmon is made with low-sugar teriyaki sauce. This is a quick and easy recipe, suitable for a weeknight dinner.
Course Main Course
Cuisine Japanese
Keyword salmon
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 317kcal
Author Vered DeLeeuw

Ingredients

Teriyaki glaze:

  • 2 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
  • 1 teaspoon cornstarch (or 1/8 teaspoon konjac flour)
  • 2 tablespoons dry white wine (or sake)
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger

Salmon:

  • 4 (6 oz) wild salmon fillets
  • Olive oil spray
  • 1 teaspoon sesame seeds for garnish

Instructions

Cook the salmon:

  • Preheat your oven to 425 degrees F and position a rack in the middle of the oven.
  • Line a rimmed baking sheet with foil and spray it with olive oil spray. Place the salmon pieces on the foil and lightly spray them with olive oil. Bake until cooked to 145°F, 12-15 minutes.

Make the sauce:

  • While the salmon is in the oven, in a small saucepan, whisk together the soy sauce and cornstarch or konjac flour. Add the white wine, honey, minced garlic and minced ginger, whisking to combine.
  • Heat the glaze over medium heat, whisking often, 3-4 minutes, until it thickens into syrup. Remove from heat.

Finish the dish:

  • Remove the cooked salmon fillets to a serving platter. Brush them with the teriyaki glaze, sprinkle with sesame seeds and serve.

Notes

You can broil the salmon instead of baking: Preheat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large rimmed broiler-safe baking sheet with foil and spray it with olive oil spray. Place the salmon pieces on the foil and lightly spray them with olive oil. Broil 5-6 minutes, or until opaque.

Nutrition

Serving: 1salmon filet | Calories: 317kcal | Carbohydrates: 5g | Protein: 32g | Fat: 15g | Sodium: 368mg | Sugar: 4g