Teriyaki Salmon
Servings: 8
Ingredients:
For the Teriyaki Salmon:
- 2 1/2 lbs salmon filet, sliced into 2″ wide pieces
For the Teriyaki Sauce:
- 3 tbsp teriyaki sauce
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp sesame oil
- 1/3 cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 tsp freshly grated ginger (or 1/2 tsp ground ginger)
To Serve:
- Sesame seeds, optional
- Chopped green onion, optional
Instructions:
- Preparation:
- Grease a large rimmed baking sheet (for easier clean-up, cover with foil first and then grease).
- Preheat oven to 400°F.
- Make the Teriyaki Sauce:
- In a mixing bowl, combine the teriyaki sauce, hoisin sauce, soy sauce, white vinegar, sesame oil, light brown sugar, minced garlic, and grated ginger. Stir until the brown sugar is fully dissolved.
- Marinate the Salmon:
- Place the salmon slices in the mixing bowl with the sauce. Cover with plastic wrap and let the salmon marinate for 20 minutes (either at room temperature or in the refrigerator).
- Bake the Salmon:
- Transfer the marinated salmon slices to the prepared baking sheet, reserving the marinade.
- Bake at 400°F for 12-16 minutes, or until the salmon is flaky and cooked through. Cooking time may vary depending on the thickness of the salmon slices.
- Make the Teriyaki Glaze:
- While the salmon is baking, pour the remaining marinade into a small saucepan.
- Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until the sauce thickens slightly (about 3-4 minutes). Remove from heat.
- Finish and Serve:
- Once the salmon is out of the oven, brush it with the thickened teriyaki glaze.
- Garnish with sesame seeds and chopped green onion, if desired.
- Serve and enjoy!