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Ginger Teriyaki Salmon
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 (6 ounce) fillets
Prep Time
2 hours
Cook Time
13 minutes
This easy, umami-packed recipe perfectly balances sweet, salty, and savory flavors, making it a deliciously bold and satisfying entrée any night of the week.
Ingredients
Marinade
- 1 Tbsp white miso
-
1
Tbsp Ginger Teriyaki Spice Blend
-
1
Tbsp Korean BBQ Rub Spice Blend
- 1 Tbsp soy sauce or tamari
- 1 Tbsp mirin
- 1 Tbsp water
-
1½
tsp Honey – Granulated
- ½ tsp toasted sesame oil
- 4 (6 oz) skin-on salmon fillets
- garnish scallion greens, sliced on bias, optional
-
garnish
White or Black Sesame Seeds, optional
- special equipment: rimmed baking sheet, aluminum foil, cooking spray
Directions
- In a large, shallow bowl, mix the marinade ingredients. Place the salmon fillets in the marinade, skin-side up. Spoon the marinade on top of the salmon, making sure to coat the sides and skin. Cover and refrigerate. (For fillets up to one inch at the thickest part, 1 to 2 hours. For thicker cuts, marinate for 3 hours.)
- Preheat oven to 450ºF. Line a baking sheet with aluminum foil. Coat with a layer of cooking spray to prevent sticking; set aside.
- Remove salmon from the marinade. Using a butter knife, scrape off any excess marinade from each fillet to avoid burning while cooking. Arrange fillets, skin side down, on the prepared baking sheet.
- Roast for 10 to 13 minutes or until the thickest part of the fillet registers an internal temperature of 120ºF. To serve, top with green onions and sesame seeds, if desired.
Recipe Note
Note: if desired, the skin can be removed from the fillet with ease after cooking.