Baked Teriyaki Salmon
Baked teriyaki salmon with rice, broccoli, and scallions makes a quick dinner with tender fish and a glossy sauce finish.
Equipment
- Baking dish
Ingredients
- 4 salmon fillets about 4 ounces each
- 1 batch teriyaki sauce
To serve
- 2 cups cooked rice
- 2 cups cooked broccoli
- 1/3 cup diced scallion
Instructions
- If using previously frozen salmon, let it defrost in the fridge overnight until cold and flexible.
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare the teriyaki sauce.
- Lightly oil the bottom of a baking dish to prevent sticking.
- Cut the salmon into about 1-inch cubes, then cover with about half of the teriyaki sauce.
- For whole fillets, place the salmon skin side down in the baking dish and brush the top evenly with about half of the teriyaki sauce.
- Bake right away, or let the salmon marinate for about 20 minutes so the surface takes on some of the sauce.
- Bake whole fillets uncovered for 12 to 18 minutes, depending on thickness and doneness preference. Bake cubed salmon for 10 to 14 minutes.
- Check at 10 minutes. Whole fillets should flake easily with a fork and slide off the skin. Cubed salmon should be even in color throughout.
- Broil for a couple of minutes if desired, watching closely so the tops darken without burning.
- Toss or drizzle the salmon with the remaining teriyaki sauce, reserving some for rice or steamed vegetables if desired.
- Sprinkle with diced scallions before serving.
Notes
Once prepared, this salmon will store in the fridge for about 2 days. Let cool completely before transferring to an airtight container. Reheat on the stove or in the oven for better texture. If you have frozen salmon and do not have time to defrost it, follow the same instructions but add about 5 minutes of cook time.