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To make easy teriyaki salmon, you need fresh ingredients that pack a punch. Here’s what you’ll need: - 4 salmon fillets (approximately 6 ounces each) - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - 1 tablespoon sesame oil - 2 tablespoons green onions, finely chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) - Steamed rice, for serving - Steamed broccoli or asparagus, for serving These ingredients blend together to create a savory and sweet sauce. The salmon soaks up these flavors, making every bite delicious. Using low-sodium soy sauce helps keep the dish healthier without losing taste. Fresh ginger and garlic add warmth and depth to the sauce. The sweetness from honey balances the saltiness, giving you a perfect teriyaki glaze. I love serving this salmon with steamed rice and veggies. They complete the meal and look great on the plate. For the full recipe, check the detailed instructions below. First, grab a medium mixing bowl. Add these ingredients: - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - 1 tablespoon sesame oil Now, whisk everything together. Keep going until the mixture is smooth and well blended. This is the tasty base for your teriyaki salmon. Next, take your salmon fillets. You should use four fillets, each about 6 ounces. Place them in a resealable plastic bag or a shallow dish. Pour half of the marinade over the salmon. Seal the bag or cover the dish tightly with plastic wrap. Let the salmon marinate in the fridge for 30 minutes to 1 hour. This step makes the salmon soak up all those delicious flavors. When you are ready to cook, preheat your oven to 400°F (200°C). This will get it hot enough to bake the salmon perfectly. After marinating, remove the salmon from the bag or dish. Place the fillets skin-side down on a baking sheet lined with parchment paper. Brush the tops of the fillets with some of the reserved marinade. Now, bake the salmon for 12 to 15 minutes. It should look opaque and flake easily with a fork. In the last 2 to 3 minutes of baking, turn on the broiler. Carefully baste the salmon with some more marinade. Broil the fillets for a few minutes until the top caramelizes. Watch closely to avoid burning. Once done, take the salmon out of the oven. Let it sit for a few minutes. This helps the juices to spread throughout the fish. Plate the salmon over steamed rice. Drizzle some pan juices on top. Finish with chopped green onions and sesame seeds. Serve it with steamed broccoli or asparagus for a colorful meal. For the full recipe, check the details above. To make the best teriyaki salmon, focus on the marinade. You can use homemade soy sauce or tamari for a gluten-free option. To change the flavor, try adding more honey for sweetness or rice vinegar for tang. You can also blend in orange juice for a fruity twist. Broiling the salmon is key for that perfect caramelization. Set your broiler to high and watch closely. For doneness, the salmon should be opaque and flake easily with a fork. If you have a food thermometer, aim for an internal temperature of 145°F. For a stunning dish, serve the salmon on a large white plate. This contrast makes the colors pop. Arrange steamed broccoli or asparagus around the salmon. Top with green onions and sesame seeds to add a burst of flavor and visual appeal. Enjoy your beautiful meal! {{image_4}} You can swap salmon for other fish. Try using trout or halibut. Both work well with teriyaki sauce. For a vegan option, use tofu or tempeh. Just marinate and cook like salmon. They soak up the flavors nicely. Want to spice things up? Add chili paste or red pepper flakes. They give a nice kick to the dish. You can also toss in extra veggies. Think bell peppers or snap peas. These add color and crunch, making your meal vibrant. You have choices when cooking teriyaki salmon. Grilling gives it a smoky flavor. Just preheat your grill and cook until flaky. If you prefer baking, follow the oven steps from the Full Recipe. For a quick method, pan-searing works great. Heat oil in a skillet, then sear the salmon skin-side down. This gives a crisp texture and keeps it juicy. To store cooked salmon, let it cool first. Place the salmon in a shallow dish. Cover it tightly with plastic wrap or foil. You can also use an airtight container. This keeps the salmon fresh for up to three days in the fridge. When reheating salmon, avoid the microwave. This often dries it out. Instead, use the oven or stovetop. To reheat, place the salmon in a preheated oven at 275°F (135°C) for about 15 minutes. This warms it gently and keeps it moist. You can also warm it in a pan with a splash of water, covered with a lid. For serving leftovers, flake the salmon over a salad or mix it into a stir-fry. You can also make salmon tacos with tortillas and fresh veggies. Yes, you can freeze teriyaki salmon! Wrap it tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. It can stay frozen for up to three months. To thaw, move the salmon to the fridge for several hours or overnight. You can also use the microwave on the defrost setting. After thawing, follow the reheating instructions to warm it up. Enjoy it again with rice or veggies for a quick meal. You should marinate the salmon for 30 minutes to 1 hour. This time is perfect for the fish to soak up the flavors from the marinade. If you marinate too long, the fish can become mushy. So stick to this time frame for tasty results. Yes, you can use tamari or coconut aminos instead of soy sauce. Tamari is a great gluten-free option, while coconut aminos is lower in sodium and has a slightly sweeter taste. Both will still give you that tasty umami flavor. The recipe is not gluten-free with standard soy sauce. To make it gluten-free, simply use tamari or coconut aminos. These choices keep the dish safe for those who are gluten sensitive. Always check labels to ensure your ingredients are gluten-free. For the best meal, serve your teriyaki salmon with steamed rice and vegetables. Steamed broccoli or asparagus complement the dish perfectly. You can also add a fresh salad for a crunchy side. Enjoy the burst of flavors from these pairings. In this post, we explored the teriyaki salmon recipe, covering key ingredients and step-by-step cooking methods. You learned how to prepare a delicious marinade and the best ways to cook the salmon. I shared tips for perfecting flavor and presentation, as well as storage and reheating methods. Remember, you can adjust ingredients for your taste. Enjoy making this dish your own. With practice, you'll impress everyone with your teriyaki salmon skills. Happy cooking!

Easy Teriyaki Salmon

Savor the taste of Teriyaki Glazed Salmon Delight with this mouthwatering recipe! Perfectly marinated in a blend of honey, soy sauce, and ginger, this salmon dish is baked to perfection and served with steamed rice and vibrant veggies. Ideal for a quick weeknight meal or special occasions, this recipe will impress your family and friends. Click through for the full recipe and bring the flavors of Asia to your table!
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Ingredients
  

4 salmon fillets (approximately 6 ounces each)

1/4 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon freshly grated ginger

2 cloves garlic, minced

1 tablespoon sesame oil

2 tablespoons green onions, finely chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Steamed rice, for serving

Steamed broccoli or asparagus, for serving

Instructions
 

Prepare the Marinade: In a medium mixing bowl, combine the low-sodium soy sauce, honey, rice vinegar, freshly grated ginger, minced garlic, and sesame oil. Whisk these ingredients together until the mixture is well blended and smooth.

    Marinate the Salmon: Place the salmon fillets in a resealable plastic bag or a shallow dish. Pour half of the marinade over the salmon. Seal the bag or cover the dish tightly with plastic wrap, then let it marinate in the refrigerator for 30 minutes to 1 hour. This allows the salmon to absorb the rich flavors.

      Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon.

        Bake the Salmon: After marinating, remove the salmon fillets from the bag or dish and place them skin-side down on a baking sheet lined with parchment paper. Brush the tops of the fillets with some of the reserved marinade. Bake in the preheated oven for 12-15 minutes or until the salmon is opaque and flakes easily with a fork.

          Glaze the Salmon: In the last 2-3 minutes of baking, switch on the broiler. Carefully baste the salmon with additional marinade, then broil the fillets for a few minutes until the top is caramelized and achieves a slightly crispy texture. Keep a close watch to prevent burning.

            Serve: Once done, remove the salmon from the oven and let it sit for a few minutes to allow the juices to redistribute. Plate the salmon over a generous serving of steamed rice, drizzling with the pan juices. Finish by garnishing with chopped green onions and sprinkle sesame seeds on top. Accompany the dish with steamed broccoli or asparagus on the side for a nutritious and vibrant meal.

              Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4

                - Presentation Tip: Consider using a large white plate for serving to make the colors of the dish pop, and arrange the vegetables artistically for an impressive look.