Baked Teriyaki Salmon
You will love this Baked Salmon Teriyaki! Ready in under 30 minutes, it's easy, delicious, full of Asian flavor and perfect for any busy weeknight.
- 4 salmon fillet 6 oz each
- 3/4 cup teriyaki sauce
- 2 green onions chopped, for garnish
- 1 tablespoon sesame seeds toasted, for garnished
Preheat your oven: To 400 F degrees, Spray a 9 X 13 inch pan with cooking spray and place your salmon in. Pour 1/2 cup of the teriyaki sauce over it. Cover with aluminum foil.
Bake the salmon: For 15 minutes or until the salmon is opaque in the center. For the last 5 minutes remove the aluminum foil to brown the tops. Remove from the oven.
Finish the dish: Brush the top of the salmon with the remaining 1/4 cup of sauce then garnish with green onions and sesame seeds. Serve over rice and enjoy!
Salmon doesn’t have a very long shelf life, so be sure to eat it quickly. In the fridge it will keep for up to 2 days stored in an airtight container. The teriyaki sauce will keep for up to 1 week stored in its own airtight container in the fridge.
In the freezer this dish will last from 3 – 4 months in an airtight container. Allow to thaw in its container overnight in the fridge.
Serving: 1fillet | Calories: 304kcal | Carbohydrates: 9g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 2146mg | Potassium: 982mg | Fiber: 1g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 60mg | Iron: 2.7mg