Sweet, sticky, and ready in under 30 minutes — this salmon bakes in a quick teriyaki-style glaze built on honey ginger white balsamic, hoisin, and our Japanese Toasted Sesame Oil for real nutty depth. An easy weeknight dinner that comes together almost entirely hands-off.
Ingredients
- 2 1/2 lbs salmon filet sliced into 2″ wide slices
For the Teriyaki Sauce:
- 3 Tbsp hoisin sauce
- 3 Tbsp soy sauce
- 1/3 cup Honey Ginger White Balsamic Vinegar
- 2 Tbsp Japanese Toasted Sesame Oil
- 2 large or 3 medium garlic cloves minced
- 1/2 tsp freshly grated ginger
To serve:
- Sesame seeds to garnish optional
- Green onion chopped, optional
Instructions
- Grease a large-rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
- Combine sauce ingredients and stir until sauce thickens.
- Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
- Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 12-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
- While salmon is baking, transfer remaining marinade to a small saucepan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
- Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.
