Ingredients
Scale
- 4 fresh salmon fillets 6 oz each
- 2 tablespoons 4 fresh salmon fillets 6 oz each
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp brown sugar or honey
- 1 tsp sesame oil
- 2 green onions thinly sliced for garnish
- 1 tbsp sesame seeds optional
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp brown sugar or honey
- 1 tsp sesame oil
- 2 green onions thinly sliced for garnish
- 1 tbsp sesame seeds optional
- Homemade Teriyaki Sauce:
- ⅓ cup soy sauce (ensuring it is completely alcohol-free, such as tamarind-based soy sauce or non-fermented options).
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp brown sugar or honey
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (if needed for thickening)
Instructions
- Mix up that marinade.
Start by whisking together the soy sauce, garlic, ginger, brown sugar (or honey), and sesame oil in a small bowl. Taste it—if it feels too salty, add a touch more sweetness; if it’s too sweet, a splash of soy sauce will balance it out. - Marinate the salmon.
Place your salmon fillets in a shallow dish and pour the marinade over them. Don’t skimp on coating each fillet! Cover and refrigerate for at least 30 minutes, but no longer than 2 hours to avoid overpowering the delicate fish. - Prep the oven.
Preheat to 400°F (200°C) and line your baking sheet with parchment paper (or grease your dish). Take the salmon out of the fridge so it can warm slightly—cold fish cooks unevenly. - Bake to perfection.
Place the salmon fillets skin-side down on the baking sheet and pop them into the oven. Bake for 12-15 minutes, or until the flesh flakes easily with a fork. Pro tip: Brush the fillets with your simmered glaze during the last few minutes for extra flavor and shine. - Garnish and serve.
Once baked, sprinkle with green onions and sesame seeds for a fresh, crunchy finish. Let the salmon rest for a couple of minutes before diving in!
Notes
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. When reheating, avoid the microwave if possible—it can dry out the fish. Instead, warm the salmon gently in the oven at 300°F (150°C) until heated through. You can also enjoy it cold, flaked over a salad or tucked into a sandwich.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner