I haven’t always loved salmon, in fact I thought it looked disgusting my entire childhood! I wouldn’t even touch it until I tried this teriyaki salmon recipe. The glaze is amazing and now we buy salmon in bulk to make it all the time! Enjoy!
- 4 pieces of salmon
- 1/4 cup soy sauce
- 1/4 brown sugar
- 1 tbsp ginger
- 3 cloves garlic, minced
- 2 tbsp honey
- 1 cup of water
- 1 tbsp cornstarch + 1/4 cup water to thicken
- Red pepper flake, optional
- Cooked brown rice
- Roasted broccoli
- Sesame seeds
- Green onions
- Preheat oven to 400.
- Over medium heat, heat a tsp of oil. Cook garlic for about 30 second, being careful not to brown. Add all sauce ingredients except for the cornstarch and water and bring to a simmer.
- Mix the 1 tbsp of cornstarch with 1/4 cup of water, making sure to get rid of all lumps, and stir that into the simmering sauce. Whisk until thickened, about 1 minuted. Pour half into a bowl and let cool.
- Place a piece of parchment paper onto your baking sheet, this isn’t necessary but it does make it quite a bit easier to get your salmon off.
- Salt and pepper your salmon, then spoon the sauce you put into the bowl over your salmon.
- Bake for 12 – 15 minutes depending on size. You will know it is done when it flakes easily with a fork.
To serve, set over broccoli and rice and spoon the other half of the sauce down it. Garnish with sesame and/or green onions.
Tip: I use ginger paste. It takes all the prep work out of ginger root, which can be difficult. You can find it in produce department. You could also peel your ginger root and keep it in the freezer.Facebook, Pinterest, and Instagram or subscribe to our Weekly Newsletter! :)
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