Baked Teriyaki Salmon with garlicky broccoli on a bed of rice, a delicious Japanese recipe for two that is healthy and nutritious. The homemade teriyaki sauce is way better than any store-bought sauce, and it gives the salmon a delightful Asian touch.
We know that fish is good for us, but how about we make it extra good? Salmon has always been my favourite fish, cooked in any possible way, be it pan-fried, baked, smoked, you name it!
But giving it an Asian touch takes it to the very next level. And salmon really is the best fish here, its delicate, yet flavourful taste being enhanced by the homemade teriyaki sauce.
You can, of course, buy some ready-made teriyaki sauce, it's not that expensive either. But, if you have some regular sauces used in the Asian kitchen, it's very easy to make it yourself.
I always have some dark soy sauce, light soy sauce, sesame oil and rice vinegar, they come in really handy whenever I cook anything Asian. They make the very base for any stir fry of any kind.
You can add some other Asian sauces to give a bit of a kick, but it's entirely optional, the recipe is delicious without spending a fortune.
How to make homemade teriyaki sauce
I have long realised that buying sauces for Asian recipes is a big mistake. Making them at home is totally effortless, and they tastes tons better. And I bet they are healthier too.
The homemade teriyaki sauce hardly takes 2-3 minutes to make, and it gives the salmon a heavenly flavour. You might think that buying the ingredients separately could cost a lot more than buying the ready-made stuff. Well, not if you use the ingredients a lot.
Add some fresh ginger and garlic, and you are in for a treat. You can thicken the sauce with cornflour if you like, or you can leave it thin, it's up to you.
How to bake the salmon
I chose to pan-fry the salmon fillets first for a nicer crispier touch, but baking it straight away also works.
- place the salmon skin down in a pan set over a medium heat, and leave to cook for 2-3 minutes until the skin is golden, then turn on the other side and fry again for 2-3 minutes
- drizzle the fillets with half of the sauce, then bake at 200 degrees Celsius (390 Fahrenheit) for 15 minutes or until cooked through
- the remaining sauce can be drizzled over the salmon when it's out of the oven
What to serve with teriyaki salmon
Salmon and greens make a delightful pair, and a nice contrast of colours too. Broccoli are my to-go veggies, but green beans, peas, mange tout are also a good choice. You can also stir fry a nice veggie mix, supermarkets usually offer ready-packed choices of veggies for stir fries.
Rice is usually my first choice, but noodles also works brilliantly here. Couscous, bulgur wheat, pasta or barley are amazing options for a healthy meal.
Other salmon recipes
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Baked Teriyaki Salmon
- 2 salmon fillets
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornflour
- 2 cloves of garlic
- 1 teaspoon vegetable oil
- 2 cm fresh ginger
- To make the sauce, combine the light soy sauce, dark soy sauce, sesame oil, rice vinegar, honey, grated ginger and garlic in a bowl.
- Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
- Add the vegetable oil to a pan , arrange the salmon fillets skin down, and fry for 2-3 minutes until the skin crisps up, then turn over, and fry for another 2-3 minutes (can be done in 2 batches or at once if you have a large pan).
- Arrange the salmon fillets on a baking tray that has been lined with kitchen foil, then drizzle half of the sauce over.
- Bake for about 15 minutes or until cooked though.
- Combine the cornflour with 1 tablespoon of cold water, mix well, then add it to the teriyaki sauce.
- Add the sauce and cornflour mixture to a pan set over a medium heat, and whisk for 1-2 minutes until the sauce thickens slightly.
- Once the salmon fillets are baked, coat them with the thickened teriyaki sauce, and serve with sesame seeds if you wish, and with the broccoli on a bed of rice.