Quick and easy Baked Teriyaki Salmon is tangy, sweet and buttery. A healthy, simple dinner that's on the table in about 20 minutes!
Keyword: baked salmon, Glazed Salmon, teriyaki
12ouncesalmon filetcut into 4 pieces
2tablespoonssweet rice wine
1 1/2teaspoonsminced garlic
Preheat oven to 425˚F.
In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger.
Bring the mixture to a boil and then turn the heat to low.
Simmer for 5 minutes.
In a small bowl, whisk together the cornstarch with 1 tablespoon of water.
Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.
Arrange the salmon on a baking sheet lined with foil, skin side down.
Brush the entire surface, tops and sides, of the salmon with the teriyaki sauce.
Bake the salmon for 10 minutes or until the fish flakes easily with a fork at the thickest part of the filet.
Remove the salmon from the oven and rest for 3 minutes.
Brush with additional sauce and sprinkle with sesame seeds, if desired.
You may have leftover teriyaki sauce that you can store in the refrigerator in an airtight container for up to 2 weeks.You can also use bottled teriyaki sauce in place of the homemade recipe in the instructions.Leftover teriyaki salmon can be stored in an airtight container and refrigerated for up to 3 days. It's fantastic in an asian style wrap, as a pizza topping or on a salad.