Baked Teriyaki Salmon is smothered in a sweet, savory homemade teriyaki sauce with no refined sugar! It's an easy dinner that's ready in under 30 minutes!
4tablespoonspure maple syrupadd 1-2 more tablespoons for a sweeter sauce
1/2orangejuiced (2-3 tablespoons)
1 1/2tablespoonsrice wine vinegar
1tablespoonfreshly grated ginger
1clovegarlicminced
1tablespooncornstarch
4salmon filetsabout 1 - 1 1/2 lbs.
1/2teaspoonsalt
1/4 teaspoonpepper
Instructions
Prepare the teriyaki sauce:
Place the soy sauce, water, maple syrup, orange juice, vinegar, ginger and garlic into a small sauce pan and whisk well to combine. Cook over medium heat until it just begins to boil.
Combine the cornstarch with 1 tablespoon of water in a small bowl to create a slurry, then add it to the sauce. Stir the sauce and boil until thickened, about 1 minute, and remove from heat.
Prepare the salmon:
Preheat the oven to 400 degrees and spray a medium-sized baking dish with cooking spray or line with foil. Sprinkle the salmon with salt and pepper, and spoon half of the teriyaki sauce over the filets.
Bake for 8-12 minutes, depending on the thickness of the fish. A good rule of thumb is 4-6 minutes per 1/2 inch thickness.
Remove from heat and top with additional teriyaki sauce and garnish with scallions and sesame seeds if desired. Enjoy!
Notes
Pro tip: Cook the sauce without cornstarch to use as a marinade. Marinate the salmon in about half of the sauce for about 30 minutes at room temperature, then bake as directed. Thicken the remaining teriyaki sauce with 1-2 teaspoons cornstarch for serving.
Teriyaki sauce may be made several days in advance and even frozen for up to 3 months.
You can make this entire meal in advance, assemble, and store in airtight containers in the fridge.
For gluten-free and paleo diets, substitute the soy sauce with tamari or liquid aminos.