Fish is great for busy weeknight dinners because it’s so quick-cooking.
This recipe has a homemade sweet and tangy sauce but, there’s still very little hands-on prep time or cooking time.
This specific Teriyaki Baked Salmon recipe is a winner in my family!
With this recipe, I have managed to persuade my kids to eat fish, which for me it’s a big achievement.
Flaky, juicy, super easy, absolutely delicious with the homemade teriyaki sauce, and healthy! What else you can ask from a recipe?
Use a gluten-free soy for a gluten-free dish!
INGREDIENTS:
1/3 cup soy sauce
1/3 cup packed light brown sugar
2 tbs rice wine vinegar
3 tsp teaspoons cornflour
2 garlic cloves-minced
1/2 tsp ground black pepper
1 tsp sea salt
1 salmon fillet around 1,300gr
Optional: sesame seeds or sliced green onions for serving
INSTRUCTIONS:
In a small bowl, add the soy sauce, brown sugar, vinegar, cornflour, garlic, and pepper. Whisk until the sugar and cornflour dissolve
Place the salmon in a pyrex (skin side down)
Add half of the soy sauce mixture to the salmon and place in the refrigerator to marinate for a minimum of 30 minutes or up to 2 hours.
Preheat oven to 190C
Cook for 30-35 minutes, until the salmon, is flakey when pressed with a fork. The cooking time will depend on the thickness of the salmon fillet
As the salmon cooks, make the glaze. Add the remaining soy sauce mixture to a small saucepot. Bring the liquid to a boil, then reduce to a simmer. Simmer for 3-4 minutes, until the sauce has reduced and thickened. Remove from the heat
Brush the cooked salmon with the teriyaki glaze. Optional: Serve sprinkled with sesame seeds and green onions
NOTES:
1. I usually let my salmon marinate for 1 hour.
2. This recipe will work for 1,300 -1,400 gr salmon.
3. You can easily scale this recipe up or down.
4. You can follow the same procedure for individual salmon filets with the difference that the cooking time may vary from 15-30 depending on the thickness of the fillets
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