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teriyaki baked salmon

(2 ratings)
suelovesrecipes avatar
Recipe by
Sue L
@suelovesrecipes
Cincinnati, OH

Simple island version of teriyaki baked fish. You can also use this on other baked fish. or even chicken. Makes 1-1/2 cups sauce, you can keep refrigerated up to one week.

(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For teriyaki baked salmon

  • 3/4 c
    pineapple juice
  • 3/4 c
    light soy sauce
  • 2 Tbsp
    dry white wine
  • 1/2
    lime (just the juice)
  • 6 Tbsp
    brown sugar
  • 1 Tbsp
    minced garlic
  • 1 Tbsp
    grated ginger root
  • 2 Tbsp
    corn starch
  • 2 tsp
    toasted sesame oil
  • 1 1/2 lb
    fresh salmon fillets (4 ounces each)

How To Make teriyaki baked salmon

  • 1
    Whisk sauce ingredients together in a saucepan and bring to a boil. Boil one minute or until thickened; remove from heat.
  • 2
    Preheat oven to 425ºF.
  • 3
    Place salmon fillets on a baking sheet and brush liberally with teriyaki sauce.
  • 4
    Bake 12-15 minutes or until fish flakes easily.
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