Baked Teriyaki Salmon Dish: A Delicious and Healthy Recipe to Try Today

Baked Teriyaki Salmon Dish is a delightful culinary experience that brings the vibrant flavors of Japan right to your kitchen. As someone who has always been captivated by the art of cooking, I find that this dish not only tantalizes the taste buds but also offers a glimpse into the rich history of teriyaki, which dates back to the 17th century. The term “teriyaki” itself refers to a cooking technique that involves grilling or broiling fish or meat with a glaze of soy sauce, mirin, and sugar, creating a beautifully caramelized exterior.

What I love most about this Baked Teriyaki Salmon Dish is its perfect balance of sweet and savory flavors, combined with the tender, flaky texture of the salmon. It’s a dish that is not only delicious but also incredibly convenient to prepare, making it a favorite among busy families and home cooks alike. Whether you’re looking to impress guests at a dinner party or simply enjoy a comforting meal at home, this recipe is sure to become a staple in your culinary repertoire.

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)
• Cooked rice or quinoa (for serving)
• Steamed vegetables (optional, for serving)

Preparing the Marinade

1. In a medium-sized bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until the honey is fully dissolved and the mixture is well combined. This will be our delicious teriyaki marinade. 2. Once the marinade is ready, set aside about 1/4 cup of it in a separate bowl. We’ll use this later for glazing the salmon while it bakes. 3. Pour the remaining marinade over the salmon fillets in a shallow dish or a resealable plastic bag. Make sure each fillet is well coated. Cover the dish with plastic wrap or seal the bag, and let it marinate in the refrigerator for at least 30 minutes. If you have more time, marinating for up to 2 hours will enhance the flavor even more.

Preparing the Baking Dish

4. Preheat your oven to 400°F (200°C). This temperature is perfect for baking the salmon, allowing it to cook through while keeping it moist and tender. 5. Line a baking sheet with parchment paper or lightly grease it with cooking spray. This will prevent the salmon from sticking and make cleanup a breeze.

Cooking the Salmon

6. After the salmon has marinated, remove it from the refrigerator. Place the fillets skin-side down on the prepared baking sheet. Make sure to leave some space between each fillet for even cooking. 7. In a small bowl, mix the cornstarch with the 2 tablespoons of water to create a slurry. This will help thicken the reserved marinade we set aside earlier. 8. Pour the reserved marinade over the salmon fillets, ensuring they are evenly coated. Then, drizzle the cornstarch slurry over the top. This will create a nice glaze as the salmon bakes. 9. Bake the salmon in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The exact cooking time may vary depending on the thickness of your fillets, so keep an eye on them.

Garnishing and Serving

10. Once the salmon is done baking, remove it from the oven and let it rest for a couple of minutes. This allows the juices to redistribute, making the salmon even more flavorful. 11. While the salmon is resting, you can prepare your garnishes. Sprinkle the sesame seeds and sliced green onions over the top of the salmon for a pop of color and added crunch. 12. Serve the baked teriyaki salmon over a bed of cooked rice or quinoa. If you’d like, you can also add some steamed vegetables on the side for a complete meal. Broccoli, snap peas, or bok choy work wonderfully with this dish.

Storing Leftovers

13. If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the salmon in the microwave for a minute or two, or reheat in the oven at 350°F (175°C) until warmed through. 14. You can also use leftover salmon in salads, wraps, or grain bowls for a quick and healthy lunch option.

Tips for Perfect Baked Teriyaki Salmon

15. For an extra layer of flavor, consider adding a splash of orange juice or zest to the marinade. This will give the dish a refreshing citrus twist. 16. If you prefer a bit of heat, add a teaspoon of sriracha or red pepper flakes to the marinade for a spicy kick. 17. Feel free to experiment with different types of fish! This marinade works well with other varieties like trout or halibut. 18. If you want to make this dish even more visually appealing, consider adding some colorful vegetables to the baking sheet. Bell peppers,

Conclusion:

In summary, this Baked Teriyaki Salmon dish is an absolute must-try for anyone looking to elevate their weeknight dinners with minimal effort and maximum flavor. The combination of tender, flaky salmon infused with a sweet and savory teriyaki glaze is simply irresistible. Not only is it a delicious meal, but it’s also packed with nutrients, making it a healthy choice for you and your family. For serving suggestions, I love pairing this dish with a side of steamed broccoli or a fresh cucumber salad to balance the richness of the salmon. You can also serve it over a bed of fluffy jasmine rice or quinoa to soak up that delightful teriyaki sauce. If you’re feeling adventurous, try adding some sesame seeds or chopped green onions on top for an extra pop of flavor and texture. I encourage you to give this Baked Teriyaki Salmon recipe a try! I promise it will become a staple in your kitchen, just as it has in mine. Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creation! Let’s spread the love for this delicious dish together. Happy cooking! Print