Ingredients
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 3 garlic cloves, grated
- 1 teaspoon freshly grated ginger
- 24 ounces salmon fillets
- 1 green onion, sliced
- 1 teaspoon sesame seeds
Instructions
- In a gallon-size resealable bag, combine soy sauce, rice vinegar, brown sugar, garlic, and ginger. Add salmon fillets and refrigerate for 20–60 minutes to marinate.
- Preheat oven to 400°F (200°C). Lightly spray a casserole dish with nonstick spray.
- Place salmon fillets in the prepared dish. Pour marinade over the top.
- Bake for 13–15 minutes, until salmon flakes easily with a fork.
- Spoon teriyaki sauce from the dish over the salmon before serving.
- Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- Do not marinate salmon for more than 1 hour to prevent it from becoming too salty.
- For a thicker sauce, transfer marinade to a saucepan and simmer for 3–5 minutes until reduced before pouring over the baked salmon.
- Serve with steamed rice and vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Baking, Marinating
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 310
- Sugar: 7g
- Sodium: 970mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg
