Baked Teriyaki Salmon

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4 salmon fillets (about 4 ounces each)

1 batch teriyaki sauce

2 cups cooked rice

2 cups cooked broccoli

1/3 cup diced scallion

Directions

defrost salmon

If using previously frozen salmon, let defrost in the fridge overnight.

preheat

Preheat the oven to 400 degrees Fahrenheit.

make sauce

Prep the teriyaki sauce.

oil dish

Lightly oil the bottom of a baking dish to prevent any sticking.

Cut your salmon into one inch or so cubes. Cover with about half of the teriyaki sauce.

marinate

If you want to cook the filets whole and not cut into cubes, simply add the salmon, skin side down, with half of the teriyaki sauce. I like to use silicone brushes to spread it evenly on top.

skip marinating if needed

If you're hungry and can't bother to let it marinate (I've been there!) then go ahead and pop it in the oven. Otherwise, allow the salmon to marinate for about 20 minutes to let it absorb some of the sauce.

bake

Bake for 12-18 minutes (uncovered), depending on your preference and how thick the salmon fillets are. Cubed salmon will cook a bit faster, about 10-14 minutes depending on preference.

check

Check them at 10 minutes, they should easily flake with a fork and slide right off the skin. For the cubes, the color should be even throughout.

Broil

You can then broil for just a couple minutes to get the tops nice and crispy is desired.

serve

Toss or drizzle with the remaining teriyaki sauce, reserving some for rice or steamed veggies as desired.

enjoy

Sprinkle with sesame seeds, red pepper flakes and chopped scallions and enjoy!

Nutrition

• Serving Size: 1 piece
• Calories: 282 kcal
• Total Fat: 20 g
• Saturated Fat: 2 g
• Cholesterol: 94 mg
• Sodium: 84 mg
• Total Carbohydrate: 1 g
• Total Sugars: 1 g
• Protein: 34 g