Tangy Teriyaki Salmon
Mouthwatering salmon fillets glazed with a sticky, tangy teriyaki sauce, served on a bed of fluffy white rice and garnished with fresh green onions. This quick and easy recipe combines sweet and savory flavors, making it a delicious dinner option that will satisfy your cravings for takeout.
ingredients
- 4 salmon fillets (6 oz each)
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch
- ¼ cup water
- 4 cups cooked white rice
- 2 green onions, sliced for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
- 3.
In a separate small bowl, mix together the cornstarch and water until it forms a smooth slurry. Gradually whisk the slurry into the simmering sauce to thicken it.
- 4.
Place the salmon fillets on a lined baking sheet and brush each fillet generously with the teriyaki sauce.
- 5.
Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and is cooked to your desired doneness.
- 6.
While the salmon is cooking, reheat the remaining teriyaki sauce over low heat until it thickens slightly.
- 7.
Serve the baked salmon on a bed of white rice, drizzle with the thickened teriyaki sauce, and garnish with sliced green onions.
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