Baked Teriyaki Salmon Recipe

I absolutely adore this recipe because it brings a perfect blend of sweet and savory flavors, thanks to the combination of soy sauce, mirin, and honey, making the salmon incredibly delicious and irresistible. Plus, it feels like a fancy restaurant dish that I can easily whip up at home, impressing all my friends with minimal effort!

Baked Teriyaki Salmon is a delightful fusion of tangy and sweet flavors that I absolutely love. Combining soy sauce, mirin, and honey results in a rich glaze that penetrates the salmon fillets.

Fresh ginger and garlic add to the taste, making each bite not only nutritious but also tasty.

Ingredients

• Salmon Fillets: Rich in omega-3 fatty acids, supports heart health.
• Soy Sauce: Adds a savory umami flavor, moderate sodium content.
• Mirin: Sweet rice wine, enhances depth and sweetness.
• Honey/Brown Sugar: Natural sweetness, caramelizes for a glazed finish.
• Garlic: Adds aromatic depth, may boost immune system.
• Fresh Ginger: Provides subtle heat and zesty flavor, aids digestion.
• Sesame Oil: Nutty aroma, healthy fats, and rich flavor.
• Rice Vinegar: Brightens and balances sweetness with mild acidity.

Ingredient Quantities

• 4 salmon fillets (about 6 ounces each)
• 1/4 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 tablespoon water
• Sesame seeds, for garnish
• Sliced green onions, for garnish

Instructions

1. Set your oven to 400°F (200°C) and ready a baking sheet with either parchment paper or aluminum foil.

2. In a small saucepan over medium heat, combine the following:

– soy sauce
– mirin
– honey (or brown sugar)
– rice vinegar
– sesame oil
– garlic
– ginger.

3. Let the mixture come to a gentle simmer. Stir occasionally until the sugar dissolves and the ingredients are well combined.

4. In a small bowl, mix the cornstarch and water in this mixture until smooth; slowly whisk it into the saucepan to thicken the sauce.

5. Keep cooking the sauce for 1-2 minutes more, until it’s thick enough for you. Remove it from the heat and allow it to cool a bit.

6. Situate the salmon fillets on the baking sheet that you made ready and give a good brush of the teriyaki sauce to each fillet, setting some sauce aside to use later.

7. Preheat the oven to 425°F (220°C). Place the salmon in a baking dish and drizzle with olive oil. Season with salt and pepper. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork.

8. In a small saucepan or microwave-safe bowl, reheat the reserved teriyaki sauce.

9. After cooking the salmon, take it out of the oven and lightly brush on a bit more teriyaki sauce to finish it off with a hit of extra flavor.

10. Before serving, add to the salmon sesame seeds and sliced green onions. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or aluminum foil
4. Small saucepan
5. Stirring spoon
6. Small bowl
7. Whisk
8. Basting brush
9. Microwave-safe bowl (optional)
10. Measuring cups and spoons
11. Knife
12. Grater (for ginger)

FAQ

• Can I use frozen salmon fillets?Indeed, using frozen salmon is perfectly acceptable. Just be certain to thaw the filets thoroughly in the fridge prior to any sort of marination or baking. You can’t rush this step or take any shortcuts. If you take the frozen fillets straight from the freezer to the counter, they’re going to sweat, and that tenderizes them somewhat, but it’s not a cook’s sweat. It’s frozen fish thawing in a somewhat stinky, wet environment.
• What is mirin, and can I substitute it?Mirin is a sweet wine made from rice that imparts a certain rich flavor to teriyaki sauce. If you lack mirin, you can sub in sake at a 1:1 ratio. You can also use rice vinegar in the same amount as mirin and add a bit of honey or sugar to get to the flavor you’re looking for. Rice vinegar plus sweetener equals mirin of sorts.
• How long should I marinate the salmon?To achieve the best flavor, marinate salmon for at least 30 minutes but for no longer than 2 hours, as the acidic components can start to actually cook the fish.
• Can I make this dish gluten-free?Certainly! To convert this to a gluten-free recipe, just use gluten-free soy sauce or tamari.
• Is there a substitute for sesame oil?If you lack sesame oil, you can substitute it with another oil, like olive oil. Just know that it will taste different. Sesame oil contributes a distinctive nutty flavor.
• What if I don’t have fresh ginger?In the absence of fresh ginger, 1/4 teaspoon of ground ginger can be substituted; however, vibrant flavor is the hallmark of fresh ginger.
• Can I prepare the sauce ahead of time?Certainly, you can make the teriyaki sauce a day or two ahead. Keep it in the refrigerator and whisk it before using to combine any ingredients that may have separated.

Substitutions and Variations

You can replace mirin with a mixture of rice vinegar and a touch of sugar.
If you’re looking for a substitute for soy sauce, consider substituting tamari, which is a gluten-free option. You can also try using coconut aminos.
When you find yourself without honey or brown sugar, consider using maple syrup as a delicious substitute.
Instead of sesame oil, you can use olive oil, but its flavor will be different.
In case fresh ginger is absent, one may use ground ginger instead; use approximately half the amount.

Pro Tips

1. Marinate for Extra Flavor For an extra depth of flavor, marinate the salmon fillets in the teriyaki sauce for at least 30 minutes before baking. This will allow the flavors to penetrate the fish more thoroughly.

2. Use Fresh Ingredients Opt for fresh ginger and garlic for the sauce. They provide a much more vibrant and aromatic flavor compared to dried or powdered forms.

3. Broil for a Crispy Finish After baking, switch on the broiler for the last 2-3 minutes to give the top of the salmon a slightly caramelized and crispy finish. Keep a close eye on it to prevent burning.

4. Adjust Sweetness Depending on your preference, you can adjust the amount of honey or brown sugar in the sauce. Taste the sauce while it’s simmering and add more sweetener or a splash of rice vinegar for balance.

5. Serve with Complementary Sides Complement the salmon with sides that balance its bold flavors, such as steamed jasmine rice, sautéed bok choy, or a fresh cucumber salad. These will enhance the meal and provide a nice contrast in texture.