Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Small saucepan
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Cook over medium heat, stirring occasionally, until the sugar is dissolved, and the mixture is slightly thickened, about 5 minutes.
3. In a small bowl, whisk together cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and whisk to combine. Cook for an additional 2-3 minutes until the sauce thickens. Remove from heat.
4. Place the salmon fillets on the prepared baking sheet, skin side down. Brush the teriyaki sauce generously over the salmon fillets.
5. Bake the salmon for 12-15 minutes or until the internal temperature reaches 145°F.
6. Once the salmon is cooked, remove it from the oven and brush it with additional teriyaki sauce. Sprinkle sesame seeds and green onions over the top for garnish.
7. Serve hot with your favorite side dishes.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 390
Fat: 16g
Saturated Fat: 3g
Cholesterol: 94mg
Sodium: 1662mg
Carbohydrates: 23g
Fiber: 0g
Sugar: 21g
Protein: 37g
Substitutions for ingredients:
- You can use maple syrup or agave nectar instead of honey.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- You can substitute salmon with any other fish of your choice.
Variations:
- You can add some red pepper flakes to the teriyaki sauce for a spicy kick.
- You can use chicken instead of salmon for a teriyaki glazed chicken recipe.
- You can add some vegetables like broccoli, carrots, or bell peppers to the baking sheet for a one-pan meal.
Tips and Tricks:
- Make sure to brush the salmon with teriyaki sauce generously to get a nice glaze.
- You can marinate the salmon in the teriyaki sauce for a few hours before baking for more flavor.
- To prevent the salmon from sticking to the parchment paper, you can lightly grease it with some oil.
Storage Instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the salmon, place it on a baking sheet and bake in the oven at 350°F for 10-12 minutes or until heated through.
Presentation Ideas:
You can serve the salmon on a bed of rice or quinoa and garnish with some fresh herbs like cilantro or parsley.
Garnishes:
Sesame seeds and green onions.
Pairings:
This teriyaki glazed salmon goes well with steamed rice, roasted vegetables, or a side salad.
Suggested Side Dishes:
- Steamed rice
- Roasted vegetables
- Side salad
- Miso soup
Troubleshooting Advice:
- If the teriyaki sauce is too thick, you can add some water to thin it out.
- If the salmon is not cooked through, you can bake it for a few more minutes until the internal temperature reaches 145°F.
Food Safety Advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon in the refrigerator and consume within 3 days.
Food History:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat or fish that has been marinated in a sweet and savory sauce made with soy sauce, sugar, and other ingredients.
Flavor Profiles:
This teriyaki glazed salmon has a sweet and savory flavor with a hint of sesame and ginger.
Serving Suggestions:
Serve this teriyaki glazed salmon hot with your favorite side dishes for a delicious and satisfying meal.
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Region: Japanese