In this Baked Teriyaki Salmon recipe, the fish is marinated and glazed in a sweet and tangy Asian inspired sauce.
Disclosure: This recipe is sponsored by the National Fisheries Institute. Thank you for supporting the organizations that support The Wholesome Dish!
I’m happy to help NFI encourage Americans to eat more seafood! Not only is seafood/fish delicious, it can be so good for us! Most fish is low in calories and high in protein. Some seafoods, like salmon, even have extra benefits, like omega 3 fatty acids.
Other great qualities of seafood include its amazing versatility, quick cooking time, and wide variety of species to cook from.
You can cook with seafood for breakfast, lunch, and dinner. Seriously, have you ever had fresh crab meat in an omelet? So good!
Most fish dishes can be cooked up in a matter of minutes making it perfect for busy weeknight meals.
With such a wide variety of species to cook from, you could cook with seafood all the time and never have to make the same recipe twice. Although, after you try this Baked Teriyaki Salmon recipe, you might want to make it again and again. 🙂
In this recipe, a sweet and tangy teriyaki sauce is used to marinate the fish. The salmon is baked. Then, it’s glazed with more thick teriyaki. This fish recipe is quick cooking with little hands-on preparation time. It’s easy and delicious!
Consider upping your seafood intake to 2-3 times a week. This blog Dish on Fish! can help. It’s got tons of delicious seafood recipes, nutrition information, and helpful tips.
- ¼ cup light brown sugar
- ¼ cup soy sauce
- 2 tbsp. rice wine vinegar
- 2 garlic cloves, minced
- ¼ teaspoon ground black pepper
- 1 tsp. cornstarch
- 4 (5 ounce) salmon fillets
- Optional: sesame seeds for garnish
- Add the brown sugar, soy sauce, vinegar, garlic, pepper, and cornstarch to a medium mixing bowl. Whisk until well combined.
- Place the salmon in a sealable food storage bag. Add half of the teriyaki sauce (just over ¼ cup) to the salmon. Set the remaining teriyaki sauce aside. Move the fish around in the bag to ensure that it is well coated in sauce. Seal the bag and refrigerate for a minimum of 30 minutes, or up to 2 hours.
- Preheat the oven to 400 degrees Fahrenheit. Spray a baking dish with cooking spray.
- Place the salmon in the baking dish skin side down, if applicable (discard the used marinade). Cook for 13-15 minutes. Cooking time will depend on the thickness of the salmon filets.
- As the salmon cooks, make the glaze. Pour the reserved teriyaki sauce into a small sauce pot. Bring the liquid to a boil then reduce to a simmer. Simmer for 3-5 minutes until it is slightly reduced and thickened. Remove from the heat.
- Brush the cooked salmon with the teriyaki glaze. Optional: sprinkle with sesame seeds.
This is a sponsored conversation written by me on behalf of National Fisheries Institute. The opinions and text are my own.