Baked Teriyaki Salmon
Two salmon portions brushed with prepared teriyaki sauce, honey, garlic, and ginger, baked and finished with scallions and sesame.
Ingredients
Main Ingredients
- 2 filets Salmon fillets thawed, boneless, about 6 ounces each; similar thickness
- 1/4 cup Teriyaki sauce prepared ready-to-use sauce; not plain soy sauce
- 1 tablespoon Honey additional honey for the glaze
- 2 cloves Garlic Minced
- 1 teaspoon Ginger Grated
Garnish
- 2 tablespoons Green onions Chopped
- 1 tablespoon Sesame seeds
- to taste Salt
- to taste Pepper
Instructions
- Heat oven to 400°F and prepare a lined rimmed tray. Mix prepared teriyaki, honey, minced garlic, and grated ginger.
- Place two thawed 6-ounce salmon portions on the tray. Lightly season if needed, then brush with glaze; discard raw-contact remnants.
- Bake about 12–15 minutes, extending until the thickest center registers 145°F. Remove individually when ready.
- Scatter green onions and sesame seeds over the cooked fish and serve two portions with separately prepared sides.
Notes
Two similarly thick six-ounce fillets; cooking time varies. Prepared teriyaki sauce is an ingredient, not an undeveloped homemade component. Discard raw-fish glaze remnants. Use 145°F for fresh fish and 165°F when reheating leftovers.