Baked Teriyaki Salmon
This Baked Teriyaki Salmon is easy, healthy, gluten-free, and full of flavor, perfect for any dinner.
Equipment
- baking dish
- silicone brush
Ingredients
- 4 ounces salmon fillets about 4 ounces each
- 1 batch teriyaki sauce
- 2 cups cooked rice to serve
- 2 cups cooked broccoli to serve
- ⅓ cup diced scallion to serve
Instructions
- If using previously frozen salmon, let defrost in the fridge overnight.
- Preheat the oven to 400 degrees Fahrenheit.
- Prep the teriyaki sauce.
- Lightly oil the bottom of a baking dish to prevent any sticking.
- Cut your salmon into one inch or so cubes. Cover with about half of the teriyaki sauce.
- If you want to cook the filets whole and not cut into cubes, simply add the salmon, skin side down, with half of the teriyaki sauce.
- Allow the salmon to marinate for about 20 minutes if you have time.
- Bake for 12-18 minutes (uncovered), depending on your preference and how thick the salmon fillets are.
- Check them at 10 minutes, they should easily flake with a fork and slide right off the skin.
- You can then broil for just a couple minutes to get the tops nice and crispy if desired.
- Toss or drizzle with the remaining teriyaki sauce, reserving some for rice or steamed veggies as desired.
- Sprinkle with sesame seeds, red pepper flakes, and chopped scallions and enjoy!
Notes
Once prepared, this salmon will store in the fridge for about 2 days. Let cool completely before transferring to an airtight container. Reheat on the stove or in the oven for best results. If you have frozen salmon and don't have time to defrost it, you can cook it frozen but add about 5 minutes of cook time.
Nutrition
Serving: 1pieceCalories: 282kcalCarbohydrates: 1gProtein: 34gFat: 20gSaturated Fat: 2gCholesterol: 94mgSodium: 84mgPotassium: 833mgSugar: 1gVitamin A: 68IUCalcium: 20mgIron: 1mg
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