I make my Baked Teriyaki Salmon to add an exciting twist to dinner. Salmon fillets are marinated in low sodium soy sauce, honey, rice vinegar, ginger, and garlic, then finished with sesame oil and seeds. Each bite delights with layers of flavor and balance that make me smile every time.

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I love experimenting in the kitchen and this Baked Teriyaki Salmon recipe is always a winner for me. Its simple yet bold flavors make it perfect for a busy weeknight dinner or even a spontaneous date night meal.

I start with salmon fillets lightly seasoned with salt and pepper, then I marinate them in a mix of low sodium soy sauce, honey, and rice vinegar. A little sesame oil, fresh grated ginger, and minced garlic really bring the dish together in a way that you wont forget.

I sometimes like to finish it off with a sprinkle of sesame seeds and a few sliced green onions as garnish. This dish reminds me of those enticing Teriyaki Salmon Bowls or even the variations with broccoli and Brussels sprouts that i have tried before.

Its healthy and gluten free making it a great option for anyone wanting a meal that’s both delicious and nutritious.

Why I Like this Recipe

I love how this recipe packs a ton of flavor. The marinade with soy sauce, honey, ginger and garlic really makes the salmon taste amazing and gives it that perfect balance of sweet and savory.

I also appreciate how super simple it is to make. I can whip it up on a weeknight without having to spend hours in the kitchen. Its really easy and actually fun to prepare.

Another thing I like is that its a healthy option. Being gluten free and using lean salmon means I can feel good about eating it, even when I’m not trying to be super strict about my diet.

Finally, the little touches like the sesame seeds and green onions make it feel like a restaurant quality dish without all the fuss, which I think is pretty awesome.

Ingredients

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Salmon fillets: packed with protein and omega-3 fats that help keep your heart healthy.
Soy sauce: low sodium adds umami and a savory saltiness that boosts the marinade flavors.
Honey: gives a natural sweetness and balance to the salty and tangy ingredients.
Fresh grated ginger: offers a spicy, zesty kick and aids in digestion.
Garlic: brings a bold aroma and extra flavor thats natural and nourishing.
Rice vinegar: has a tangy, slightly sour taste that lightens the dish.
Sesame seeds: sprinkle for a subtle crunch and extra nutty aroma as garnish.

Ingredient Quantities

Salmon fillets (4 pieces, about 6 oz each)

Low sodium soy sauce (1/4 cup)

Honey (2 tablespoons)

Rice vinegar (2 tablespoons)

Sesame oil (1 teaspoon)

Fresh grated ginger (1 teaspoon)

Garlic, minced (2 cloves)

Sesame seeds (1 tablespoon, optional)

Sliced green onions (for garnish, optional)

Salt and pepper, to taste

How to Make this

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1. Preheat your oven to 400°F.

2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.

3. Pat the salmon fillets dry and season them lightly with salt and pepper.

4. Place the salmon in a shallow dish and pour the marinade evenly over each piece.

5. Let the salmon sit in the marinade for about 15-20 minutes to soak up all the flavors.

6. After marinating, arrange the salmon on a lightly greased baking sheet with the skin-side down if it has skin.

7. Bake the salmon in the preheated oven for around 12-15 minutes, or until it flakes easily with a fork.

8. Once cooked, sprinkle sesame seeds on top, if you like that extra nutty flavor.

9. Garnish with sliced green onions and serve with your favorite side dish while its nice and warm.

Equipment Needed

1. Preheated oven (set to 400°F)
2. Measuring cups and spoons
3. A small bowl
4. A whisk
5. A shallow dish
6. A baking sheet (lightly greased)
7. Paper towels to pat the salmon dry
8. A fork to check if the salmon flakes easily

FAQ

Q: How long do I marinate the salmon for?

A: You really only need to marinate the salmon for about 15 to 30 minutes before baking. If you leave it any longer, the texture might change a bit.

Q: Can I swap out the honey for another sweetener?

A: Yes, you can try maple syrup or agave, but keep in mind that they have a different flavor profile, so it might taste a little different.

Q: Do I need to flip the salmon while baking?

A: Nah, you don’t need to flip it during baking. Just make sure that your oven cooks evenly and check for doneness towards the end.

Q: What is the best side dish to serve with this recipe?

A: I usually serve it with steamed rice and some roasted veggies. Those simple sides work great with the teriyaki flavor.

Q: Can I use a different type of fish if I don’t have salmon?

A: Yes, you can use cod or halibut, but keep in mind that the baking time may change a bit so keep an eye on it.

Baked Teriyaki Salmon Recipe Substitutions and Variations

Low sodium soy sauce: try using tamari or coconut aminos if you can’t get soy sauce easily
Honey: if you’re out, maple syrup or even a little agave nectar works alright
Rice vinegar: apple cider vinegar can be used instead when you can’t find rice vinegar
Fresh grated ginger: if you’re in a pinch, a pinch of ground ginger will do the trick
Garlic: if you don’t have fresh garlic, try using a light dusting of garlic powder instead

Pro Tips

1. Try to pat your salmon really dry before you season it, cuz this helps it get a better texture on the outside when it bakes even though its not a frying recipe so its still tender inside
2. Make sure you flip the salmon halfway through the marination so each side gets those awesome flavors, and if you don’t, some parts might get over or under so pay attention
3. Don’t leave the salmon in the marinade for way too long; 15-20 minutes is perfect because leaving it too long can make the fish a bit mushy and less flakey
4. Keep a close eye on it when it’s in the oven cause every oven is different; if you notice its starting to brown too fast or not flaking easily when you poke it, adjust your timer accordingly