Easy Teriyaki Salmon
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 salmon fillets 5 ounces each
- ½ cup All-Purpose Stir-Fry Sauce divided
- 1 tablespoon toasted sesame seeds
- 2 scallions thinly sliced
Method
- Place the salmon fillets in a high-sided dish where they’ll fit snugly. Pour in most of the All-Purpose Stir-Fry Sauce, but reserve about 2 tablespoons of it. (You’ll brush it on at the end to add an extra punch of umami.)
- Turn the salmon in the marinade to coat well. Keep the fillets skin-side up in the marinade until you’re ready to cook. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)
- Heat the oven to 400°F with the rack in the middle.
- Place the salmon, skin-side down on a parchment-lined baking sheet.Pour some of the marinade from the dish onto the salmon (not the 2 tablespoons of reserved “clean” All-Purpose Stir-Fry Sauce).
- Bake the salmon for 8 to 12 minutes or until it is cooked to your preferred doneness. (I like the salmon cooked to about medium, about 130°F to 135°F in the thickest part of the fillet.)
- Once the salmon is finished cooking, brush on the reserved “fresh” All-Purpose Stir-Fry Sauce (not the stuff the salmon was marinated in) to add a bright kick of flavor.
- Sprinkle on toasted sesame seeds and sliced scallions.