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4 from 2 votes

Baked Teriyaki Salmon

Baked Teriyaki Salmon with garlicky broccoli on a bed of rice, a delicious Japanese recipe 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. Ready in about 20 minutes from scratch, this is a delicious dish perfect for a midweek meal. Or even a romantic meal for two.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Japanese
Servings: 2 people
Calories: 373kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 373kcal | Carbohydrates: 12g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1082mg | Potassium: 893mg | Fiber: 1g | Sugar: 9g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg