If you require a recipe with exact proportions and cook times, please, step away from this blog post. My recipe is approximate at best, but always turns out amazing.
Easy Teriyaki Salmon Recipe
I place the salmon (fresh or frozen) in a baking dish, and pour the sauce ingredients directly into the pan, mixing it around a bit and coating the fish. You can cook a whole salmon or just a small portion, simply adjust your quantities. There are a variety of substitutions for the ingredients. You just need soy sauce, garlic, oyster sauce (optional) and something sour (sushi vinegar or lemon juice is good) and something sweet (brown sugar, honey or maple syrup are perfect).
Here I’ve got a portion that fills an 8×8 baking dish:
You don’t want to boil the salmon in the sauce, so aim for a quantity of sauce that just generously coats your fish. I pour on the soy sauce first as it is used in the largest quantity. Then a couple dollops of oyster sauce, some minced garlic, a squirt of rice vinegar and a swirl of honey.
I mix it all up and thoroughly coat the fish right in the baking dish. You can let marinate if you are actually forward-thinking enough to have started before 5 PM!
I start the baking time at 15 minutes then add more time if necessary, depending on the thickness of the fish and if it’s fresh or frozen. The slab I used in the 8×8 dish took 20 minutes.
I usually serve with rice and a vegetable: often it will be carrots that I roast at the same time in the oven. Tonight it was Costco Kale Salad! (THE BEST.) Usually, Cub only eats the salmon.
- Salmon (quantity and cut of your choice)
- Soy Sauce
- Oyster Sauce
- Maple syrup OR Honey OR Brown sugar
- Lemon juice OR Rice vinegar
- Minced Garlic
- Grated Ginger
- The basic components of a good teriyaki sauce are soy sauce, something sweet, something sour and some garlic.
- I pour soy sauce directly onto the fish, enough to cover the portion without leaving the fish floating in sauce. A dollop (yes, that is my measurement) of oyster sauce (optional), a generous spoonful of maple syrup, honey or brown sugar, a squirt of lemon juice or rice vinegar and a couple minced cloves of garlic. Grated ginger is a lovely addition but not required.
- I mix all this up right in the dish with the salmon. If it's your first time and you're skeptical, mix the sauce separately and dip your finger in to taste. You'll know if you've got the right combo!
- I bake in the oven at 450 C until the salmon is nice and pink and not translucent. The time will depend on whether you are starting fresh or frozen, and on the thickness of your cut. Thin cuts can be done in less than 15 minutes. Just check frequently after the 15 minute mark!
- I serve this with rice and a vegetable portion. Often times it'll just be carrot sticks that I will bake alongside the salmon.
- Tip: You can let the salmon marinate for a few hours in the fridge to increase the flavour. It honestly tastes just fine, however, if you bake it straight away.
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