Baked Salmon With Teriyaki Sauce

Bahan-bahan

🍣 Baked Teriyaki Salmon

(Alcohol-free teriyaki sauce)

Ingredients (10 servings)

Salmon fillets: 10 pieces (about 150–180 g / 5–6 oz each)

Soy sauce (low sodium if possible): 1¼ cups

Honey or brown sugar: ¾ cup

Rice vinegar or apple cider vinegar: ¼ cup

Sesame oil: 3 tablespoons

Garlic (minced): 6 cloves

Fresh ginger (grated): 3 tablespoons

Cornstarch: 3 tablespoons

Water: 3 tablespoons

Black pepper: 1 teaspoon

Sesame seeds (optional garnish): 2 tablespoons

Green onions, sliced (optional garnish): ½ cup

Petunjuk

Preheat oven to 200°C / 400°F.

Make the teriyaki sauce

In a saucepan, combine soy sauce, honey/brown sugar, vinegar, sesame oil, garlic, and ginger.

Bring to a gentle simmer (medium heat).

Thicken the sauce

Mix cornstarch and water in a small bowl.

Stir into the sauce and simmer 2–3 minutes until thick.

Remove from heat.

Prepare salmon

Line a baking tray with parchment paper.

Place salmon fillets skin-side down.

Brush generously with teriyaki sauce.

Bake for 12–15 minutes, until salmon flakes easily with a fork.

Optional: Broil for 1–2 minutes at the end for a caramelized top.

Garnish with sesame seeds and green onions.