Baked Teriyaki Salmon Recipe
This Baked Teriyaki Salmon marinated in teriyaki and topped with a Sriracha sauce, has tons of flavor. An easy salmon recipe for dinner!
Servings: 2 servings
Ingredients
- 2 Salmon Filets 3 oz each
- 2 teaspoons Sesame Seeds (optional)
For the Teriyaki Sauce:
- 1/4 cup Low Sodium Soy Sauce or coconut aminos
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Coconut Sugar or sugar or choice
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Ginger
- 1/ cup Water
- 1 tablespoon Cornstarch or arrowroot flour
For the Sriracha Sauce:
- 3 tablespoons Sriracha
- 1/2 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.
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 15g | Protein: 43g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 97mg | Sodium: 1774mg | Potassium: 995mg | Fiber: 1g | Sugar: 7g | Vitamin A: 133IU | Vitamin C: 15mg | Calcium: 119mg | Iron: 2mg