Baked Teriyaki Salmon is a very tasty dish in Japanese style. Teriyaki sauce is great to mask the fishiness of the seafood when the products are probably not consumed within the same day as when it was purchased.
I recently bought some salmon when they were on sale but only manage to make use of the 3 days after. I had to freeze it and in my knowledge salmon after freezing won’t be good if you try to broil them with lemon juice.
Apparently the ice particles during the freezing process will affect its delicate texture. I have tried to broil frozen salmon and it just doesn’t taste as good as fresh salmon. Anyway, moving on… it was midweek and I was doing my weekly fridge clearing and had to cook these fillets. So I thought of Japanese Teriyaki style Salmon.
How to bake teriyaki salmon
For the Baked Teriyaki Salmon let the salmon fillet thaw at room temperature for approximately 30 minutes (or longer) until it feels soft to touch.
Combine the sauces and pepper in a small saucepan and bring it to boil.
Preheat the oven with a baking tray (line with foil) at 180C degrees.
Let the sauce boil for 3 minutes till it thickens and caramelized. Pour it into a bowl.
With a brush, brush the sauce onto the salmon and pop it in the oven.
Let the fish cook for 15 minutes, then take it out, and turn it over.
Coat with the sauce again and return into the oven for another 10 to 15 minutes. You can take it out to check between this period just to make sure you don’t overcook them.
Place the Baked Teriyaki Salmon onto a plate together with its sauce. Sprinkle with some toasted sesame seeds and chopped spring onions and serve hot.