Teriyaki Style Sockeye Salmon
I've got the secret to cooking the best teriyaki style salmon! Just 7 ingredients and 30 minutes make for an easy weeknight dinner.
Servings: 4
Calories: 675kcal
Ingredients
- 1 ½ lb. sockeye salmon or other salmon*
- ⅔ cup olive oil
- ⅔ cup soy sauce
- ⅓ cup brown sugar
- 8 inches ginger finely chopped (~1/3 cup when chopped)
- 6 garlic cloves minced
- 5 scallions finely sliced, or 4 tbsp minced shallot
Instructions
- Pre-heat the oven to 350.
- Add the olive oil, soy sauce, brown sugar, ginger, garlic, and shallot to a baking dish that fits your salmon.
- Place the salmon SKIN SIDE UP. This is the big trick in the recipe. It allows all the fat to seep into the salmon as it cooks. Also makes for easy skin removal.
- Cook 15-20 minutes depending on the thickness of the fish. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.
- Peel skin off (should be easy or the salmon isn't ready).
- Cut and serve. I flip it over to serve so the bottom is up. Top with sauce from pan if desired.
Notes
*Adjust cooking time depending on the thickness of your salmon. Most of the time, it takes 15-20 minutes to cook. However, I have sometimes used a very thin sockeye salmon and it only took 12 minutes to cook. Watch for the white proteins to release and you will know it is ready.
Cook the salmon skin side up so the flavors of the sauce infuse into the flesh of the salmon.
The skin should easily peel off (see video in post). If it doesn't, the salmon isn't ready OR it isn't very fresh.
Nutrition
Calories: 675kcal | Carbohydrates: 25g | Protein: 39g | Fat: 47g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 2246mg | Potassium: 1057mg | Fiber: 1g | Sugar: 19g | Vitamin A: 218IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 3mg
