Yummy Teriyaki Salmon

This simple teriyaki salmon turns regular fish into an amazing meal without much work. The sweet-savory coating gets all caramelized in the oven, making an incredible layer that works so well with the rich salmon.

I came up with this dish during a hectic evening when I wanted something that looked fancy but wasn't hard to make. My family couldn't get enough of the shiny glaze and strong flavors, so it quickly turned into our favorite way to cook salmon for everyday meals and when friends come over.

Ingredients

• 3lb salmon fillet: Get fresh salmon for the best results - look for bright pink color and fresh ocean smell
• 1/4 cup teriyaki sauce: This gives the main flavor, try to use a good one like Bachans for the tastiest outcome
• 3 tbsp honey: Makes the nice brown crust and cuts the saltiness, local raw honey works great if you can find it
• 2 tbsp soy sauce: Adds richness and savory taste, you can use low sodium if you want
• 2 tbsp stone ground mustard: Brings some texture and zippy contrast, you can swap in regular Dijon if needed
• 1/2 tsp garlic powder: Adds flavor without taking over, or you can chop up fresh garlic instead

How To Make Easy Teriyaki Salmon

Get the oven ready:

Turn your oven to 400°F and put parchment paper on a baking sheet. This stops the fish from sticking and makes cleaning up super easy. Wait until the oven's fully hot for even cooking.

Put the salmon in place:

Lay your salmon skin-side down on the paper-lined sheet. If the tail end is thinner, you might want to fold it under a bit so everything cooks at the same rate.

Mix up the sauce:

Grab a small bowl and mix together the teriyaki sauce, honey, soy sauce, stone ground mustard, and garlic powder. Stir it really well until the honey's completely mixed in and everything looks shiny. This combo makes the perfect balance of sweet, rich, and tangy flavors.

Cover the salmon:

Use a brush to spread the sauce all over the top of the salmon. Don't rush this part - make sure you cover every bit for the best flavor. The natural dips in the salmon will catch extra sauce, creating spots with tons of flavor.

Cook it just right:

Put the baking sheet in your hot oven and bake for 18 to 22 minutes. How long exactly depends on how thick your salmon is and how well-done you like it. You'll know it's ready when it flakes easily with a fork but still has a slightly see-through center for the juiciest texture.

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The stone ground mustard is honestly my hidden trick in this dish. While most teriyaki recipes just use the usual sweet soy mix, the grainy mustard brings extra depth and a slight tang that makes this so much better than regular teriyaki salmon. I found this out by chance when trying to use up what I had in my pantry during a snowstorm, and now I can't imagine making it any other way.

Perfect Pairings

This teriyaki salmon goes amazingly with soft white rice that soaks up all the extra sauce. For veggies, try steamed broccoli or asparagus which look great next to the salmon and balance out the meal. The slight bitterness of these green veggies works really well with the sweet glaze, making a plate that looks fancy but wasn't hard to put together.

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Storage And Reheating

You can keep leftover salmon in a sealed container in the fridge for up to three days. To warm it up, heat it gently in a 275°F oven just until it's warm, about 10 minutes. Don't use the microwave as it can dry out the salmon and make your kitchen smell fishy. For a tasty cold option, break up cold leftover salmon over salad greens with a little extra teriyaki sauce drizzled on top.

Ingredient Substitutions

Out of teriyaki sauce? Make your own by mixing equal amounts of soy sauce and brown sugar with a dash of rice vinegar and some ground ginger. Don't have stone ground mustard? Dijon works fine too, though the texture won't be as interesting. If you need gluten free options, just swap tamari for the soy sauce and check that your teriyaki sauce doesn't contain gluten.

Cultural Context

Teriyaki cooking comes from Japan where the word describes foods cooked under a glaze of soy sauce, mirin, and sugar. This American version adds extra ingredients for a stronger, sweeter taste that Americans enjoy while still keeping the basic cooking method. Adding stone ground mustard is a fusion touch that brings more layers of flavor you won't find in traditional Japanese teriyaki.

Frequently Asked Questions

→ Can I swap salmon for another fish?

Sure, you can use firm fish like cod or trout instead. Just keep an eye on the cooking time.

→ Which teriyaki sauce should I pick?

Any teriyaki sauce works, but a good-quality, flavorful one like Bachan’s can really make a difference.

→ Can I prep this dish early?

Absolutely. Make the marinade in advance and brush it on just before baking for a fresh finish.

→ What goes well with this salmon?

Steamed rice, roasted veggies, or a light cucumber salad pair nicely for a balanced meal.

→ How can I tell the salmon’s done?

When it flakes easily with a fork and hits 145°F (63°C) inside, it’s ready to serve.