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 Baked Teriyaki Salmon |
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| Ingredients: | |||||
| 1 | Salmon | ||||
| 1/2 Cup | teriyaki sauce | ||||
| 2 Teaspoon | olive oil | ||||
| 1 clove | minced garlic (or 1/2 teaspoon garlic powder) | ||||
| 1 tablespoon | finely chopped onion (or 1/2 teaspoon onion powder) | ||||
| 1/8 teaspoon | black pepper | ||||
| 1 dash | crushed red pepper flakes, optional | ||||
| 2 teaspoons | sesame seeds | ||||
| 1 teaspoon | brown sugar | ||||
| Directions: | |||||
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For serving: Cooked rice or rice noodles and vegetables or stir-fried vegetables of your choice Instructions: 1. In a gallon-size ziplock bag, combine the teriyaki sauce, oil, garlic, onion, pepper, red pepper (if using), and sesame seeds. Squeeze the bag a little to mix everything together. 2. Add the salmon fillets (fresh or still frozen) in a single layer. Remove excess air from bag, seal, and make sure fillets are covered on both sides in the marinade. 3. Put salmon in the fridge to marinate for a few hours (if fresh) or for a day or two to thaw/marinate (if still frozen). 4. When you're ready to cook the salmon, remove the fillets from the bag and place them in a shallow dish* in a single layer (skin side down if the salmon has skin). Pour 1/4 to 1/3 cup of the marinade over the fillets, and sprinkle the teaspoon of brown sugar over the tops. 5. Bake in a preheated oven at 350 degrees for 20 minutes, or until salmon flakes with a fork (145 degrees internal temperature). Don't bake too long, or salmon will be dry! Serve hot (immediately) with rice or rice noodles, and/or stir fried vegetables. |
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