Teriyaki Salmon

Recipe by Melody and Braxton Allred

Heat: 400°F
Time: 12–15 min
Makes: Not recorded

This is our go-to semi-fancy meal! We discovered this specific recipe and made it for our first Valentine’s Day together, trying to save money by making a fancy meal ourselves instead of going to a restaurant. We loved it so much that we make it about once a month now. It goes great with Braxton’s Japanese Spinach Salad!

Ingredients

4 (6 oz) skinless salmon fillets
3 Tbsp honey
1 green onion, chopped (optional)
2 Tbsp packed light brown sugar
½ tsp sesame seeds, for serving
1 Tbsp minced garlic (3 cloves) (optional)
1 Tbsp minced peeled fresh ginger Teriyaki Sauce
1 ½ Tbsp fresh lemon juice
6 - 8 Tbsp low-sodium soy sauce,
2 Tbsp cornstarch depending on how salty you like it
1 Tbsp of sake or white cooking wine
8 Tbsp water divided

Method

01
Preheat oven to 400 degrees and spray a baking dish* with non-stick cooking spray.
02
In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp water, honey, brown sugar, garlic, ginger, wine/sake and lemon juice and bring mixture to a light boil over medium heat.
03
Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Let mixture boil, whisking constantly, for 1 minute. Remove from heat and let cool slightly.
04
Place salmon in baking dish then pour teriyaki sauce evenly over salmon (I also like to lift the fillets up so the sauce runs right under).
05
Bake in preheated oven 12 - 15 minutes until salmon has cooked through (cooked time will vary depending on thickness of salmon).
06
Serve warm topped with some of the teriyaki sauce from the baking dish (use excess sauce for steamed asparagus or broccoli on the side) and chopped green onions and sesame seeds. *I recommend using a baking dish that's just large enough to fit salmon while leaving a little space between fillets.