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Teriyaki Glazed Baked Salmon is the perfect dinner for any night of the week. It’s flaky, juicy, and packed with flavor. You will be completely satisfied after this meal! It comes together fairly quick as well so you can even make this when short on time.
The recipe can be found here.
Start by making the glaze. In a small bowl, combine the soy sauce, brown sugar, rice wine vinegar, cornstarch, garlic, and black pepper. Whisk until the sugar is dissolved.
Place the salmon in a large Ziploc bag. Pour ½ of the sauce mixture into the bag with the salmon, making sure to coat the salmon. Make sure the Ziploc bag is sealed first!
Refrigerate the salmon for at least 1 hour but up to 4 hours to let it marinate in the sauce. You can make the sauce the night before and marinate the salmon in the morning before work to save time. It will only make the salmon more flavorful the longer you let it sit. Save the other ½ of the marinade in the fridge until ready to use.
Preheat the oven to 400 degrees. Spray a 9×13 baking pan with cooking spray. Remove the salmon and place in the baking pan. Discard the marinade left in the bag. It’s been touching raw fish, so you don’t want to consume any portion of it!
Bake for 12-15 minutes or until the salmon is flakey and an internal temperature of 145 degrees is reached. The thicker the salmon the longer the bake time. Make sure to test the temperature at the thickest part of the salmon as well.
While the salmon bakes, make the glaze. Pour the remaining sauce mixture into a saucepan and bring to a boil. Once boiling, reduce the heat to simmer for about 5 minutes or until the sauce thickens. The cornstarch you added to the sauce earlier will help the sauce thicken. Remove from the heat.
Plate the baked salmon either as one whole piece or individual pieces for serving. Drizzle or brush the glaze over the top of the salmon. Then, sprinkle sesame seeds and green onions over the top. Serve with a side of your choice and enjoy!
The recipe can be found here.
The salmon flakes apart so easily with a fork and is incredibly tender. It would be great served over a bed of rice, on top of a salad or with steamed veggies on the side. This recipe is definitely a keeper!
Happy Cooking!
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