Baked Teriyaki Salmon
This baked teriyaki salmon is an easy, low-effort meal that’s ready in just 35 minutes with a 5-ingredient teriyaki sauce.
Servings: 2 servings
Ingredients
- 2 Salmon Filets 3 oz each
- 2 teaspoons Sesame Seeds (optional)
For the Teriyaki Sauce:
- ¼ cup Low Sodium Soy Sauce or coconut aminos
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Coconut Sugar or sugar or choice
- ½ teaspoon Garlic Powder
- ¼ teaspoon Ground Ginger
- ⅛-¼ cup Water
- 1 tablespoon Cornstarch or arrowroot flour
For the Sriracha Sauce:
- 3 tablespoons Sriracha
- ½ cup Greek Yogurt
Instructions
- Preheat the oven to 375 F. Prepare an oven safe skillet or cast iron skillet by lightly spraying with cooking spray. Heat a small saucepan to medium-high heat. Add the soy sauce, rice vinegar, sugar, garlic powder, and ground ginger. Stir to combine until it comes to a simmer about 3 to 4 minutes.
- Next add 1/8 cup of water (can add up to 1/4 cup) then whisk in the cornstarch flour until thickened and fully combined. Turn off the heat.
- Place the salmon fillets on the skillet, skin side down. Pour the sauce over the salmon, coating it generously. Bake at 375 F 20 minutes until flaky.
- While the salmon is baking, stir together the ingredients for the Sriracha sauce together in a small bowl.
- When the salmon is done baking, remove from the oven and drizzle the sauce over the salmon. Sprinkle with sesame seeds and serve over rice and cooked vegetables.
Notes
- Pat the salmon dry to ensure the teriyaki sauce sticks to the fish and remains there as it bakes.
- Bake the salmon skin side down to ensure it easily lifts off the skin when it’s finished baking.
- The USDA recommends cooking fish until it reaches an internal temperature of 145°F.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 15g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 1737mg | Potassium: 579mg | Fiber: 1g | Sugar: 7g | Vitamin A: 99IU | Vitamin C: 15mg | Calcium: 108mg | Iron: 2mg