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Natalie Robinson

Baked Teriyaki Salmon

Flaky and tender salmon with a delicious homemade teriyaki sauce, baked to perfection for an easy, healthier dinner option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: asian
Ingredients Method Notes

Ingredients
  

  • 4 Skinless Salmon Fillets about 6 oz each
  • 1 Green Onion sliced
  • 1 tablespoon Sesame Seeds
  • Teriyaki Sauce:
  • ⅓ Cup Low-sodium soy sauce
  • ¼ Cup Fresh orange juice
  • 2-3 tablespoons Water
  • 2 tablespoons Honey
  • 2 Garlic Cloves minced
  • 1 tablespoon Minced fresh ginger
  • 1 teaspoon Chili Flakes or to taste
  • ½ Lemon juiced
  • ½ tablespoon Gluten-free flour

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a small bowl, whisk together all teriyaki sauce ingredients which are: ⅓ Cup Low-sodium soy sauce, ¼ Cup Fresh orange juice, 2-3 tablespoons Water, 2 tablespoons Honey, 2 Garlic Cloves (minced), 1 tablespoon Minced fresh ginger, 1 teaspoon Chili Flakes, ½ Lemon (juiced), and ½ tablespoon Gluten-free flour. Spray a baking dish with non-stick cooking spray and place the 4 Skinless Salmon Fillets in the dish.
  3. Pour the sauce over, then bake in the preheated oven for 12-15 minutes until cooked through and flaky.
  4. Once the salmon is cooked, remove from the oven and spoon over with the thickened sauce from the baking dish.
  5. Garnish with 1 tablespoon Sesame Seeds and 1 Green Onion (sliced). Enjoy!

Notes

  • Serving size per filet
  • Store leftovers in the fridge for up to 3 days
  • Freeze for up to 3 months
  • You may use honey, brown sugar, maple syrup, or agave
  • Use fresh ginger, fresh garlic cloves, and fresh lemon juice.
  • Use skin-on or skin-off salmon filets
Nutrition:
Calories: 316kcal | Carbohydrates: 16g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 794mg | Potassium: 940mg | Fiber: 1g | Sugar: 11g | Vitamin A: 277IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 2mg