Teriyaki Salmon

Kimberly Killebrew

Flaky, juicy, and positively LOADED with flavor, this Teriyaki Salmon is easy to make and is sure to be a hit with the whole family!

4.67 from 3 votes

Prep Time 10

Cook Time 12

Marinating Time 30

Total Time 52

Course Main Dish

Cuisine Japanese

Servings

Calories 338 kcal

1 1/2 pounds salmon , cut into four 2 inch fillets
For the Marinade:
1/2 cup tamari (can substitute low sodium soy sauce but tamari has a much better, richer flavor)
2 tablespoons mirin (can substitute sherry)
3 tablespoons dark brown sugar
2 tablespoons honey
2 cloves garlic , finely minced
1 1/2 teaspoons finely minced fresh ginger root
1 teaspoon toasted sesame oil
1 teaspoon rice wine vinegar
2 teaspoons cornstarch dissolved in 3 tablespoons water (for thickening the sauce at the end)

Stir together the marinade ingredients, except for the cornstarch, until the sugar is dissolved. Place the salmon fillets in a gallon ziplock bag and pour the marinade over the fillets. Marinate for 30 minutes.
While the salmon is marinating preheat the oven to 400 F.
Drain the marinade into a small saucepan and set aside.
Place the salmon fillets on a lined baking sheet and bake for 11-14 minutes or until an instant read thermometer registers 135 degrees F when inserted into the thickest part of the salmon, or until the salmon flakes easily with a fork.
While the salmon is baking, use the leftover marinade to make a teriyaki sauce: bring the leftover marinade to a boil. Reduce the heat and simmer for 2-3 minutes. Stir in the cornstarch slurry and simmer another minute to thicken. Remove from heat.
Towards the end of its cooking time, brush the salmon with some of the teriyaki sauce.
Serve immediately with some steamed jasmine or basmati rice and a veggie of choice with the remaining teriyaki sauce on the side for drizzling.

Keyword Salmon Teriyaki, Teriyaki Salmon

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