Description

This Simple Teriyaki Salmon recipe offers a flavorful and easy way to prepare tender salmon fillets infused with a savory teriyaki marinade. With minimal prep time and an effortless baking method, this dish is perfect for a healthy weeknight dinner or special occasion. The marinade combines garlic, ginger, sesame oil, and a quality teriyaki sauce to create a rich, aromatic glaze that enhances the natural taste of the salmon, finished with a garnish of green onions and optional sesame seeds for added texture and color.

Ingredients

Scale

Salmon

4 pieces Salmon Fillets (6 oz each, skin-on fillets preferred)

Marinade

1/2 cup Teriyaki Sauce (good quality store-bought or homemade)
2 cloves Garlic (minced)
1 teaspoon Fresh Ginger (grated)
1 tablespoon Sesame Oil

Garnish

2 tablespoons Green Onions (chopped)
1 tablespoon Sesame Seeds (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the marinade: In a mixing bowl, combine teriyaki sauce, minced garlic, grated ginger, and sesame oil. Whisk together until all ingredients are well blended, forming a flavorful marinade.
Marinate the salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the prepared marinade over the salmon, ensuring each piece is thoroughly coated. Let it marinate for at least 15 minutes to absorb the flavors.
Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully preheat to ensure even cooking.
Prepare salmon for baking: Remove the salmon from the marinade, allowing any excess to drip off. Discard the leftover marinade or save it temporarily if you plan to use it for glazing the salmon.
Arrange on baking sheet: Line a baking sheet with parchment paper and place the salmon fillets skin-side down, making sure they are spaced apart for even cooking.
Glaze the salmon (optional): If reserved, lightly brush the leftover marinade over the top of the salmon fillets to enhance flavor and create a glossy finish.
Bake the salmon: Place the baking sheet in the preheated oven and bake the salmon for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Rest the salmon: Remove the salmon from the oven and let it rest for a few minutes to allow juices to redistribute, keeping the fish moist.
Garnish and serve: Sprinkle chopped green onions and sesame seeds over the salmon just before serving to add a fresh, crunchy texture and an appealing presentation.

Notes

Skin-on salmon fillets help keep the fish moist and add extra flavor when baked.
For an even stronger ginger flavor, increase the grated ginger to 2 teaspoons.
If using homemade teriyaki sauce, adjust sweetness and saltiness according to taste.
Be careful not to overcook the salmon; it should be moist and flaky, not dry.
You can substitute sesame oil with olive oil if preferred, but sesame oil adds a distinctive nutty aroma.
Leftover marinade should not be reused as a sauce unless boiled to eliminate potential bacteria from raw fish exposure.
Serve with steamed rice or steamed vegetables for a complete meal.