Baked Teriyaki Salmon Recipe
- cook TIME 50 mins
- prep TIME 5 mins
- total TIME 55 mins
Ingredients (17)
- 20 oz boneless salmon
- 10 oz asparagus
- 3 1/2 cups cooked medium-grain rice equals more than a cup of uncooked
- 1 1/2 tbsp reduced-sodium soy sauce
- 1/2 tbsp rice vinegar
- 2 tbsp cooking mirin
- 1/2 tbsp hoisin sauce
- 1/4 cup water
- 1/2 tbsp sesame oil
- 2 tbsp scallions chopped
- 1 tbsp dark brown sugar
- 2 tsp garlic minced
- 1 tsp ginger grated
- 1/2 tsp all-purpose flour
- 1 tsp sesame seeds
- 1/4 tsp ground black pepper
- 1/4 tsp salt
INSTRUCTIONS
Make the teriyaki sauce: In a large bowl, whisk together the 2 tbsp mirin, 1/2 tbsp sesame oil, 2 tsp garlic, 1 tsp ginger, 1/4 tsp ground black pepper, 1/4 tsp salt, 1/2 tbsp hoisin sauce, 1 1/2 tbsp soy sauce, 1/2 tbsp rice vinegar, 1 tbsp dark brown sugar, and 1/4 cup water. Stir until the brown sugar is completely dissolved.
Preheat the oven to 350℉.
Add 20 oz salmon slices to the sauce bowl and toss to baste. Cover with plastic wrap and let marinate for 20 minutes at room temperature.
Transfer the marinated salmon (skin side down) to a lined baking sheet. Place the baking sheet on the middle rack of the oven and bake for 10 minutes.
In the meantime, transfer the remaining teriyaki sauce to a saucepan, stir in 1/2 tsp flour, and bring everything to a boil. Reduce heat to simmer, and stir occasionally until thickened. This should take you no more than 5 minutes.
Remove the salmon from the oven, brush with the teriyaki syrup, and return to bake for 10 minutes.
While the salmon is baking, steam the 10 oz asparagus until tender.
Transfer the salmon teriyaki onto serving plates. Sprinkle 2 tbsp chopped scallions and 1 tsp sesame seeds. Serve immediately with hot steamed rice.