Salmon Teriyaki

Salmon Teriyaki with Roasted Asparagus

One of my two favorite salmon dishes of the week the first was flash seared salmon tataki. It was nice not to heat up a big oven on such hot days…
Oh, that was so good and pretty easy for a casual Pot Luck Friday fish dinner on the back porch or if you love to have casual pool or garden parties…inspired by Ina’s recipe (link below), I went beyond her recipe in using my homemade teriyaki sauce instead of plain soy sauce. I made the sauce a week or so ago because I use it for many dishes and it is a time saver for sure. Ina uses maple syrup, but brown sugar works nicely for a glossy glazed finish as well.

Marinate the salmon in some of the marinade for 20 or so minutes. I used the toaster oven/air fryer to bake the salmon fillets…line the toaster oven baking sheet with nonstick foil and place marinated fillets on the pan. Preheat the oven to 350º on convection bake or regular bake for about 7 minutes total (check at 5 minutes) drizzle some marinade over and finish (about 3-4 minutes) or to your favorite doneness temp.

Serve with roasted lemon parmesan asparagus

Notes. I always save some of the marinated to baste and finish the salmon.

My preferred Teriyaki marinade:

  • 5-7 Tbsp teriyaki sauce
  • 3 Tbsp hoisin sauce
  • 3 Tbsp soy sauce
  • 1 Tablespoon Rice Vinegar
  • 1 Tbsp sesame oil/ 1/2 ht if you like spicy
  • 2-3 tablespoons of brown sugar
  • 4medium garlic cloves minced
  • 3 tsp freshly grated ginger,
  • To serve:
  • Sesame seeds to garnish
  • Green onion chopped
    I love crispy spicy smashed Uegaki Kaki No Tane rice crackers sprinkled over for texture