Ingredients
- Salmon fillets, skin on or off: 4 (6-ounce)
- Soy sauce: 1/4 cup
- Mirin (sweet rice wine): 2 tablespoons
- Brown sugar: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Sesame oil: 1 teaspoon
- Green onions, thinly sliced: 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a small bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, grated ginger, and sesame oil.
- Step 3: Place the salmon fillets on the prepared baking sheet.
- Step 4: Pour the teriyaki sauce evenly over the salmon fillets, ensuring they are well coated.
- Step 5: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary based on the thickness of the salmon.
- Step 6: Garnish with sliced green onions before serving.
Notes
- Leftover baked salmon can be stored in an airtight container in the fridge for up to 2 days.
- For best results, gently reheat salmon in a skillet over low heat to prevent it from drying out.
- Serve your teriyaki salmon over a bed of fluffy rice with steamed broccoli for a complete and balanced meal.
- To enhance the teriyaki flavor, marinate the salmon in the sauce for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American