Baked salmon marinaded then topped with teriyaki sauce and served with rice. This baked salmon teriyaki is simple, delicious, and perfect for a weeknight dinner.
Happy Sunday!
More sunny days ahead of us. It makes me miss the days when we can picnic at the park without worrying about social distancing or venture to the beach without having to remember to bring a mask. Or eat out whenever we want to catch up with family or friends. Those days seem soo long ago.
But the best thing about these past few months is that we have a lot more time to explore cooking and baking at home.
Today, I wanted to share with you this baked salmon teriyaki. I made this dish awhile back, but somehow never got around to posting it. And now that we’re starting to go back to work and getting into routine again, this seems kinda like the perfect time to share this simple yet so delicious dish.
Salmon fillets marinaded in teriyaki sauce then baked until the salmon is just cooked through. The center of the salmon is tender and moist, the outside layer is packed full of flavor. The teriyaki sauce is cooked on the stove and allowed to reduce and cool until it has thickened.
The baked salmon teriyaki is served over rice with steamed or boiled vegetables. Drizzle the thickened teriyaki sauce over the salmon and serve warm. Soo good.
It’s super easy to make and so delicious. Since it doesn’t take much time to prep or cook, it’s the perfect meal for a weeknight. Or when you’re feeling lazy and need something easy with little cleanup. Which is me all the time after work.
Hope you enjoy this as much as I do.
Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
In a small bowl, whisk together sake, mirin, granulated sugar, soy sauce, water, sesame oil, and minced garlic until combined.
Place the salmon in a Ziploc bag. Add the teriyaki sauce into the bag and shake the bag to coat the salmon with the sauce. Allow the salmon to marinade for at least 15 minutes.
When the salmon is ready, reserve the marinade and place the salmon on the baking sheet. Sprinkle black sesame seeds over the top of the salmon, and then bake for about 10 minutes. Salmon should be baked for 10 minutes for every inch of thickness.
In a small pot, cook the marinade over low to medium heat until it comes to a simmer. Cook for a few minutes before removing from heat. And allow it to cool and thicken.
Serve the baked salmon teriyaki over rice and broccoli or other vegetables. Drizzle the thickened teriyaki sauce over the salmon and rice to taste.
Enjoy!
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons water
- ½ tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 pound salmon fillet, cut into 3-44 pieces
- Black sesame seeds
- Cooked rice
- Steamed or boiled broccoli or other vegetables
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
- In a small bowl, whisk together sake, mirin, granulated sugar, soy sauce, water, sesame oil, and minced garlic until combined.
- Place the salmon in a Ziploc bag. Add the teriyaki sauce into the bag and shake the bag to coat the salmon with the sauce. Allow the salmon to marinade for at least 15 minutes.
- When the salmon is ready, reserve the marinade and place the salmon on the baking sheet. Sprinkle black sesame seeds over the top of the salmon, and then bake for about 10 minutes. Salmon should be baked for 10 minutes for every inch of thickness.
- In a small pot, cook the marinade over low to medium heat until it comes to a simmer. Cook for a few minutes before removing from heat. And allow it to cool and thicken.
- Serve the baked salmon teriyaki over rice and broccoli or other vegetables. Drizzle the thickened teriyaki sauce over the salmon and rice to taste.
Wow! That is beautiful, I will try next weekend.
I hope you’ll like it!