This smooth to make oven-baked Teriyaki Salmon recipe is destined to come to be a brand new favorite! It uses fundamental substances to make a delectable homemade teriyaki sauce which creates the most perfectly glazed salmon. Serve it with white or brown rice and steamed vegetables for a delicious weeknight meal!
- 4 (6 oz) skinless salmon fillets
- 1 green onion, chopped (optional)
- 1/2 tsp sesame seeds, for serving (optional)
- 6 – 8 Tbsp low-sodium soy sauce, depending on how salty you like it
- 8 Tbsp water divided
- 3 Tbsp honey
- 2 Tbsp packed light brown sugar
- 1 Tbsp minced garlic (3 cloves)
- 1 Tbsp minced peeled fresh ginger
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp cornstarch
- Preheat oven to 400 degrees and spray a baking dish* with non-stick cooking spray.
- In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp water, honey, brown sugar, garlic, ginger, and lemon juice and bring mixture to a light boil over medium heat.
- Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan.
- Let the mixture boil, whisking constantly, for 1 minute. Remove from heat and let cool slightly.
- Place salmon in baking dish then pour teriyaki sauce evenly over salmon (I also like to lift the fillets up so the sauce runs right under).
- Bake in preheated oven 12 – 15 minutes until salmon has cooked through (cooking time will vary depending on the thickness of salmon).
- Serve warm topped with some of the teriyaki sauce from the baking dish (use the excess sauce for steamed asparagus or broccoli on the side) and chopped green onions and sesame seeds.
- *I recommend using a baking dish that’s just large enough to fit salmon while leaving a little space between fillets.
- Recipe source: Cooking Classy