Baked Teriyaki Salmon
Serves 4
10 mins prep
15 mins cook
25 mins total
Easy, healthy, gluten free and chock full of flavor, this baked teriyaki salmon is the perfect dinner recipe. It's simple enough for a weeknight, but delicious enough for a weekend date night in!
To serve:
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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. I like to use silicone brushes to spread it evenly on top.
If you're hungry and can't bother to let it marinate (I've been there!) then go ahead and pop it in the oven. Otherwise, allow the salmon to marinate for about 20 minutes to let it absorb some of the sauce.
Bake for 12-18 minutes (uncovered), depending on your preference and how thick the salmon fillets are. Cubed salmon will cook a bit faster, about 10-14 minutes depending on preference.
Check them at 10 minutes, they should easily flake with a fork and slide right off the skin. For the cubes, the color should be even throughout.
You can then broil for just a couple minutes to get the tops nice and crispy is 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!
