Teriyaki Salmon

Name: Teriyaki Salmon
Yield: 6 servings
Cuisine: American
Ingredients: 2-3 pounds Salmon; 6 Tbsp teriyaki sauce; 6 Tbsp hoisin sauce; 6 Tbsp soy sauce; 2 Tbsp white vinegar; 2 Tbsp sesame oil; 2/3 cup packed light brown sugar; 5-6 medium garlic cloves minced; 3-4 tsp freshly grated ginger; Green onion chopped (optional)

Dmitry @dbayev

Taken from Natasha's kitchen

Dmitry @dbayev

Taken from Natasha's kitchen

Saved

Ingredients

6 servings

2-3 poundsSalmon
6 Tbspteriyaki sauce
6 Tbsphoisin sauce
6 Tbspsoy sauce
2 Tbspwhite vinegar
2 Tbspsesame oil
2/3 cuppacked light brown sugar
5-6medium garlic cloves minced
3-4 tspfreshly grated ginger
Green onion chopped (optional)

Saved

Steps

1

Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
2

Combine sauce ingredients and stir until brown sugar is dissolved.
3

Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
4

While salmon is baking (20 minutes), transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
5

Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.
6

Baking times for salmon will vary based on the type of salmon you are using.
Farmed Raised Salmon (like “Atlantic Salmon” or farmed King Salmon) tend to have a higher fat content so they can be baked for a longer period of time without drying out. Farmed salmon also tends to come in thicker, fattier pieces of salmon which are more forgiving and you can bake longer.
Wild Caught Salmon (like Coho Salmon and Sockeye), tend to be thinner and less fatty fillets (with the exception of WILD Caught King