Baked Teriyaki Salmon
This easy baked teriyaki salmon is the perfect weeknight dinner. Packed with Asian flavors you crave and ready in less than an hour.
Servings: 4
Calories: 379 kcal
Ingredients
- ¼ Cup Water
- ¼ Cup Gluten Free Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- ¼ Cup Light Brown Sugar
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Ginger
- 1 ½ pounds Salmon Fillets four 6-ounce fillets
- 2 Tablespoons Olive Oil
Instructions
- Combine the water, soy sauce, vinegar, sesame oil, brown sugar, garlic powder, and ginger powder in a small bowl. Mix well.¼ Cup Water, ¼ Cup Gluten Free Soy Sauce, 1 Tablespoon Rice Vinegar, 1 teaspoon Sesame Oil, ¼ Cup Light Brown Sugar, 1 teaspoon Garlic Powder, ½ teaspoon Ground Ginger
- Add the salmon fillets to a bowl or ziploc bag and coat with half of the marinade. Let it marinate for 30 minutes.1 ½ pounds Salmon Fillets
- Preheat the oven to 425F.
- Drizzle the olive oil over a baking sheet.2 Tablespoons Olive Oil
- Remove the salmon from the bag and place them on the oiled baking sheet, skin side down.
- Bake for 12-15 minutes in the preheated oven until fully cooked through.
- While the salmon is baking, heat the remaining teriyaki sauce in a small saucepan over medium heat until it’s thickened.
- Drizzle the sauce over the salmon and serve with rice, edamame and carrots.
Notes
VARIATIONS:
- Not Gluten Free - Use your favorite brand of soy sauce.
- Use fresh ginger - You can replace the ground ginger with 1 ½ teaspoons of freshly grated ginger for a spicier flavor.
- Make it Spicy - Add ¼ teaspoon of red pepper flakes if you like a spicier sauce.
- Make salmon bites - If you prefer bites to salmon filets, remove the skin before cutting the fish into bite sized pieces. Reduce the cooking time to 10-12 minutes.