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- 4 salmon fillets - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 1 tablespoon sesame seeds, toasted - 2 green onions, sliced thinly (for garnish) For this baked teriyaki salmon, I use fresh salmon fillets. They are rich and tender, perfect for soaking up the teriyaki sauce. Low-sodium soy sauce helps control the salt taste. I also love using honey for its sweet flavor. Rice vinegar adds a tangy note, while sesame oil gives a lovely nutty taste. I always mince garlic and grate ginger for a strong flavor boost. The cornstarch slurry is key. It thickens the sauce, making it glossy and rich. For garnish, I often use toasted sesame seeds and green onions. They bring a nice crunch and color to the dish. You can find the full recipe in the article, which details how to mix these ingredients and create a delicious meal. Enjoy cooking! 1. Preheat your oven to 400°F (200°C). This helps cook the salmon evenly. 2. Prepare your baking dish by lining it with parchment paper. This makes cleanup easy. 3. In a medium bowl, whisk together the ingredients for the teriyaki sauce. Use: - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated 4. Pour half of the teriyaki sauce over the salmon fillets in the baking dish. Make sure they are well coated. Let the salmon marinate for about 15 minutes. 1. After marinating, place the salmon in the oven. Bake for 12 to 15 minutes. You know it’s done when it flakes easily with a fork. 2. While the salmon bakes, heat the remaining teriyaki sauce in a small saucepan over medium heat. Stir it gently until it simmers. 3. Add the cornstarch slurry to the sauce. Stir constantly and cook for 2 to 3 minutes, until the sauce thickens and shines. 4. Once the salmon is baked, take it out of the oven. Drizzle the thickened teriyaki sauce over each fillet. Sprinkle with toasted sesame seeds for added crunch. 5. Return the salmon to the oven for another 2 to 3 minutes. This helps the glaze caramelize for a tasty finish. 6. Finally, take the salmon out and garnish with sliced green onions. This adds a fresh and colorful touch. For the full recipe, please refer to the recipe section above. Enjoy your delicious Baked Teriyaki Salmon! - Choosing the best salmon Look for bright, firm fillets. Fresh salmon should have a shiny surface and a mild smell. Wild-caught salmon often has better flavor than farmed. - How to avoid overcooking Bake salmon for 12 to 15 minutes at 400°F. Check for flakiness with a fork. Remove the salmon when it’s just cooked through. This keeps the fish moist and tender. - Tips for marinating effectively Marinate for at least 15 minutes. This allows the salmon to soak up the flavors. If you have time, marinating longer adds even more taste. - Ideal pairings with rice or quinoa Serve salmon over fluffy rice or quinoa. These grains soak up the teriyaki sauce. They also add a nice texture contrast. - Presentation tips for a stunning dish Use a white plate for a clean look. Drizzle with teriyaki sauce and sprinkle sesame seeds. Add green onions for a pop of color. This makes your dish look as good as it tastes! {{image_4}} You can make this dish your own! Start by adding vegetables. Broccoli, bell peppers, or snap peas work great. Toss them in with the salmon for a colorful meal. They will soak up that yummy teriyaki sauce, too. Next, think about marinades. You can swap the soy sauce for coconut aminos. This makes it gluten-free and brings a different taste. You can even add spicy elements like sriracha or chili flakes for a kick! For sides, consider different grains. Instead of rice or quinoa, try farro or barley. Each grain adds a unique texture and flavor to your plate. It’s fun to mix it up! If you need gluten-free options, choose tamari instead of soy sauce. It tastes good and keeps the dish's essence. You can also skip the honey and use maple syrup for a low-calorie twist. For lower calories, use less sauce. Just brush a little on the salmon before baking. You can also serve it with a salad instead of grains. This way, you enjoy the flavors without too many calories. For the full recipe, check out Baked Teriyaki Salmon Delight. Remember, cooking is about what you like, so feel free to experiment! To keep your leftover salmon fresh, store it right. Place it in an airtight container. This keeps moisture in and flavors intact. Make sure to refrigerate it within two hours of cooking. Proper refrigeration keeps the salmon safe for up to three days. If you want to save it longer, freezing is a great option. Wrap the salmon tightly in plastic wrap or foil. Then, place it in a freezer bag. Remove as much air as possible before sealing. Frozen salmon can last up to three months without losing taste. Reheating salmon can be tricky. You want to keep it moist and tasty. The best method is to use the oven. Preheat the oven to 275°F (135°C). Place the salmon in a baking dish. Cover it with foil to keep it from drying out. Heat for about 15 minutes or until warm. You can also reheat it in a pan. Use low heat and a splash of water. Cover the pan to trap steam. This keeps the salmon juicy. Avoid using the microwave, as it can make the salmon tough. How long can I marinate salmon? You can marinate salmon for about 15 to 30 minutes. This time allows the flavors to soak in. If you marinate too long, it may become too salty. Can I use fresh or frozen salmon? Yes, you can use both fresh and frozen salmon. If using frozen, make sure to thaw it completely before cooking. This ensures even cooking and great texture. What to do if I don't have honey? If you don’t have honey, you can use maple syrup or agave nectar. They both add sweetness and work well in teriyaki sauce. How do I know when the salmon is properly cooked? The salmon is done when it flakes easily with a fork. You can also check the internal temperature; it should be 145°F (63°C). Can I prepare this dish in advance? Yes, you can prepare the teriyaki sauce ahead of time. Marinating the salmon can also be done a few hours in advance. Just store it in the fridge until you are ready to bake. For the full recipe, check the details above. Baked teriyaki salmon is simple and tasty. We covered essential ingredients like salmon, soy sauce, and honey. You learned step-by-step how to prepare, cook, and serve it. Remember the tips to avoid overcooking and how to marinate well. You can customize the dish with veggies and alternative sides. Store your leftovers properly, and reheating tips will help retain flavor. Enjoy your cooking journey with this delicious dish, and have fun experimenting with it!

Baked Teriyaki Salmon

Discover the deliciousness of Baked Teriyaki Salmon Delight! This simple and flavorful recipe combines tender salmon fillets with a rich teriyaki glaze made from soy sauce, honey, and fresh ginger. Perfect for a quick weeknight dinner, this dish is easy to prepare and looks stunning when served over rice or quinoa. Click through to explore the full recipe and impress your family and friends with this mouthwatering meal!
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Ingredients
  

4 salmon fillets

1/4 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, finely minced

1 teaspoon fresh ginger, finely grated

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 tablespoon sesame seeds, toasted

2 green onions, sliced thinly (for garnish)

Cooked rice or quinoa, for serving

Instructions
 

Start by preheating your oven to 400°F (200°C). Prepare a baking dish by lining it with parchment paper, which will make for easy cleanup and prevent sticking.

    In a medium bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, finely minced garlic, and freshly grated ginger until the mixture is smooth and the honey is fully dissolved.

      Place the salmon fillets in the prepared baking dish and pour half of the teriyaki sauce over them, ensuring that each fillet is generously coated. Allow the salmon to marinate for approximately 15 minutes to absorb the flavors.

        Once the marination is complete, put the salmon in the preheated oven and bake for 12 to 15 minutes. The salmon is done when it flakes easily with a fork.

          Meanwhile, in a small saucepan over medium heat, pour the remaining teriyaki sauce. Heat it gently until it begins to simmer.

            As the sauce simmers, add the cornstarch slurry to it, stirring constantly. Cook for an additional 2 to 3 minutes, or until the mixture thickens slightly and attains a glossy appearance.

              After baking, remove the salmon from the oven; drizzle the thickened teriyaki sauce over each fillet, allowing the rich flavor to enhance the dish. Sprinkle the toasted sesame seeds on top for added crunch.

                Place the salmon back in the oven for an extra 2 to 3 minutes. This will allow the glaze to caramelize slightly, creating a delightful finish.

                  Once done, take the salmon out of the oven and garnish with the sliced green onions, adding a fresh pop of color and flavor before serving.

                    Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                      - Presentation Tips: Serve the succulent baked salmon atop a bed of fluffy cooked rice or quinoa. Drizzle with any leftover teriyaki sauce, adding a sprinkle of toasted sesame seeds and a few green onion slices for an eye-catching and delicious presentation. Enjoy!