Salmon Teriyaki Recipe

This salmon teriyaki recipe introduces an authentic salmon entrée that's served along with a salty-sweet teriyaki sauce. Don't forget to give it the finishing touches by sprinkling some sesame seeds and chopped scallions on top.

Prep Time5 mins

Cook Time50 mins

Total Time55 mins

Course: Main Course

Cuisine: Asian

Keyword: How to Make Salmon Teriyaki, Salmon Teriyaki, Salmon Teriyaki Recipe

Servings: servings

Calories: 474kcal

Author: Luna Regina

Ingredients

20 oz boneless salmon
2 tbsp cooking mirin
1/2 tbsp sesame oil
2 tsp garlic minced
1 tsp ginger grated
2 tbsp scallions chopped
1 tsp sesame seeds
1/4 tsp ground black pepper
1/4 tsp salt
10 oz asparagus
3 1/2 cups cooked medium-grain rice equals more than a cup of uncooked
1/2 tbsp hoisin sauce
1 1/2 tbsp reduced-sodium soy sauce
1/2 tbsp rice vinegar
1 tbsp dark brown sugar
1/4 cup water
1/2 tsp all-purpose flour

Instructions

Make the teriyaki sauce: In a large bowl, whisk together the mirin, sesame oil, garlic, ginger, ground black pepper, salt, hoisin sauce, soy sauce, rice vinegar, dark brown sugar, and water. Stir until the brown sugar is completely dissolved.
Preheat the oven to 360℉.
Add the 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 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 asparagus until tender.
Transfer the salmon teriyaki onto serving plates. Sprinkle chopped scallions and sesame seeds. Serve immediately with hot steamed rice.

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