This Teriyaki Salmon proves that teriyaki sauce is the ultimate dinner keeper of the peace! Even picky eaters will eat fish when it’s baked with a sticky-sweet teriyaki glaze.
4 6- to 8-ounce skin-on salmon fillets (or 1 1 1/2-pound center-cut side of salmon*)3 tablespoons pure maple syrup3 tablespoons low-sodium soy sauce plus additional for serving swap for tamari for gluten free2 tablespoons extra-virgin olive oil1 tablespoon minced fresh ginger1/4 teaspoon ground black pepper plus additional to tasteKosher salt to tasteChopped green onion for servingToasted sesame seeds for servingPrepared brown rice or cauliflower rice optional for serving
Place rack in the center and upper third of your oven and preheat to 400° F. Line a baking dish large enough to hold the salmon in an even layer with aluminum foil (a 9×13-inch baking dish works well; you can also use parchment paper, but unless your paper is broiler, say if you will need to skip the boiling step). With paper towel, pat the salmon dry, then arrange the pieces down the center of the baking dish so that they are not touching.
In a small bowl or larger liquid measuring cup with a spout, combine the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon evenly with the sauce. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon. Reserve the remaining sauce.
Bake the salmon for 6 minutes, then with a spoon, baste again with the sauce that’s collected in the pan. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly.
Drizzle the reserved glaze over the salmon and place on the upper third rack. Turn the oven to broil and let cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for well done), about 1 to 2 minutes more. Note that the salmon’s temperature will rise as it rests. When done, salmon should flake easily with a fork. Let rest a few minutes. Sprinkle with a pinch of salt, green onions, and sesame seeds. Serve hot over rice as desired.
TO STORE: This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated.
TO REHEAT:Â Let the salmon come to room temperature while heating a skillet on the stove over medium-low. Gently rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).
TO USE LEFTOVERS: That said, there are still many yummy ways to use leftover salmon! Try serving it at room temperature over a salad the next day or mixed with fried rice for a tasty alternative.
*TO COOK A WHOLE SIDE OF SALMON: Use a large sheet of foil to line a rimmed baking sheet and place the salmon on top (if you prefer the salmon not touch the foil, you can lay parchment on top of the foil first). Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed (wrap any of the sauce that has pooled right up inside the foil with the fish—if your foil is too small, you can place a second sheet on top to create a packet). Leave a little room inside the foil for air to circulate. Bake the salmon for 12 to 18 minutes, until it is almost completely cooked through at the thickest part. Uncover the salmon, brush with the remaining sauce, then broil for 3 minutes, until the salmon reaches 135°F on an instant read thermometer (salmon is considered cooked at 145°F but its temperature will rise as it rests). Cover and let rest a few minutes, then enjoy.
Serving: 1(of 4)
Calories: 354kcal
Carbohydrates: 11g
Protein: 35g
Fat: 18g
Saturated Fat: 3g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 9g
Cholesterol: 94mg
Sodium: 831mg
Potassium: 905mg
Fiber: 0.2g
Sugar: 9g
Vitamin A: 69IU
Vitamin C: 0.1mg
Calcium: 40mg
Iron: 2mg