This Teriyaki Salmon is made with healthy homemade teriyaki sauce and doesn’t require long marinating. Easy salmon recipe that can be pan fried or baked, is super flavorful and ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Asian
- 6 x 5 oz (or 2 lbs) salmon pieces, skin on or off
- 3 tbsp maple syrup or honey
- 2 tbsp soy sauce (I used Bragg’s liquid aminos)
- 1 tbsp rice vinegar
- 1 garlic clove, grated
- 1/2 tsp fresh ginger, grated
- 2 tbsp cold water
- 1 tsp cornstarch
- Green onion and sesame seeds, for garnish
- In a small bowl, whisk maple syrup, soy sauce, rice vinegar, garlic and ginger.
- Pour sauce into a large plate or dish with walls.
- Add salmon pieces and coat in sauce all around, leaving flesh side down to marinate for 10-15 minutes while oven is preheating.
- Preheat oven to 450 degrees F and line large baking sheet with unbleached parchment paper os silicone baking mat.
- Lay salmon pieces skin side down and leaving room between each piece. Do not discard the marinade.
- Bake for 15 minutes for thin slices and 20 minutes for thicker/wider slices. Check with a fork after 15 minutes – if salmon flakes easily, it is done. Do not overcook especially wild salmon.
- While salmon is baking, transfer salmon marinade into a small pot and put on the stove on medium heat.
- In a small bowl, whisk cold water with cornstarch and add to the pot. Stir and simmer until teriyaki sauce has thickened.
- Remove salmon from the oven, brush with teriyaki glaze, sprinkle with green onion and sesame seeds.
- I like to serve salmon with brown rice or quinoa as a healthy side. And to make dinner really quick, I just parboil broccoli or make roasted asparagus.
Store: Refrigerate leftovers for up to 5 days in an airtight container.
- You can pan sear salmon in a hot ceramic non-stick skillet for about 5 minutes per side. This way salmon may come out more crispy. I often prefer oven baked salmon because it is more hands off method.
- Farmed salmon is more fatty and is harder to overbake. Where as wild salmon can come out dry and is easy to overbake.
- Salmon is ready when it easily flakes with a fork. For thin slices – I would check after 15 minutes. This is how long my salmon took. Thicker or wider slices should be baked for 20 minutes.
- You can keep skin on, especially on wild salmon, to help it retain more moisture. If you are not a fan of salmon skin, you can always remove it easily after baking.
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