Description
A quick and easy recipe for salmon baked with a sticky sweet teriyaki glaze.
Ingredients
Scale
- 1 1/2 to 2 lbs. salmon
- 1 cup water, divided
- ¼ teaspoon ground ginger
- 1 teaspoon garlic powder
- ¼ cup soy sauce
- 2 tablespoons honey
- 5 tablespoons packed brown sugar
- 2 teaspoons cornstarch
- Sesame seeds for garnish
Instructions
- Preheat oven to 400 degrees.
- In a small sauce pan over medium heat, whisk together ¾ cup water, ginger, garlic powder, soy sauce, honey, and brown sugar.
- Dissolve cornstarch in remaining ¼ cup water, and whisk into other ingredients.
- Continue heating and stirring occasionally until it gently boils and thickens slightly.
- Place Silpat Entremet non-stick baking pan on an aluminum baking sheet for support. Place salmon on the Silpat Entremet.
- Pour half of the teriyaki glaze over the salmon, lifting the salmon up slightly so that the glaze can go under a little. You may want to baste the top of the salmon with the surrounding glaze once or twice as it bakes with a kitchen brush.
- When the oven is ready, bake salmon for 15-20 minutes.
- Baking time will depend on the thickness of your fillet. I like to test the thickest part with a fork to see if it will flake.
- Drizzle with remaining teriyaki glaze and garnish with sesame seeds. Serve over rice.
Nutrition
- Serving Size: 1 Serving
- Calories: 342
- Sugar: 15g
- Sodium: 669mg
- Fat: 17g
- Saturated Fat: 3.2g
- Unsaturated Fat: 11.7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.2g
- Protein: 30g
- Cholesterol: 83mg