Baked Teriyaki Salmon Recipe
Baked Teriyaki Salmon is an easy dish that doesn’t take long to cook up. A few steps and dinner is on the table. I love a low-stress salmon recipe.
Today we will cover – ?️ Click any topic below to jump to section in post ?️
How to Cook Baked Teriyaki Salmon
First, inspect the salmon. Does the salmon smell fresh?
Tip: Salmon is a type of fish known as fatty fish. When it comes to fatty fish they will have a stronger smell then a normal white fish.
Next step, press on the salmon filet (the meat), does the fish flesh bounce back? Does it leave a dent?
If the salmon bounced back into shape then you’re good to move on. If the fish is mushy and leaves an imprint either throw it away or return it to your grocery store for a refund.
If you decide to leave the skin on here’s a cool way to add flavor deeper into the fish plus offers a nice presentation. The skin also helps keep the salmon moist and harder for it to dry out. You can always peel off the salmon skin once the fish is cooked.
Start by bending the salmon into shape in the photo below
Hold this position while making 3 cuts. In food presentation, it is best practice to plate in threes. Our eyes/brains look for symmetry, so plating in odds makes our brains like what it’s seeing due it being different. The same goes for landscaping and a lot of other areas of life.
The cuts also resemble fish scales
Using a glass casserole dish pour 2 tablespoons of good olive oil (Ina Garten ?) all around. Then place the salmon in the casserole dish and coat the salmon completely on all sides.
Begin by seasoning the salmon with kosher salt or sea salt, please stop using “normal” table-salt as it is completely salty tasting. Chefs and restaurants do not use table salt for good reason ?
Season the salmon with kosher salt on all sides
Here’s where things get interesting as you may have never tried this technique before.
Take a roasting rack and place it on top of the casserole dish and place the salmon on top.
Pick a teriyaki sauce you like. Using a brush, paint on the teriyaki sauce on all sides of the salmon. Be generous.
Quick Teriyaki Sauce Recipe
- 1/2 cup soy sauce
- 1/2 cup of sake
- 1 cup of mirin
- 1 cup pineapple juice
- 4 tablespoons of honey
- 3 to 4 tablespoons of brown sugar
- grated fresh ginger ( to taste – around 1+ tablespoon
- add water as needed
Place all ingredients into a sauce pan and cook down until the sauce begins to thicken, then pull it off the heat. Do not overcook. If the sauce thickens too much or quickly add in a little bit of water again.
This recipe can be changed a number of ways to your liking. The main ingredients are brown sugar and soy sauce. You can play around with the other ingredients.
Before putting the salmon in the oven, pour in 1/2 cup to 1 cup of water. This will actually steam from underneath as the salmon cooks. This helps ensure the salmon says nice and moist. When the teriyaki salmon comes out of the oven you’ll be able to notice how much of the water cooked/steamed off.
Bake for 10 to 14 minutes 2 375 degrees in preheated over. People are told all the time to cook the salmon for longer on TV shows, or on blog posts. Sure, if you like your salmon medium/well on the doneness. Proper restaurant salmon is medium to medium-rare. Two pieces of salmon for 12 minutes is spot on for 2 pieces of salmon the same as shown in this post.
Once out of the oven paint on more fresh teriyaki sauce. Do not use the same bowl as before as that has raw salmon contamination. Start fresh.
NOTE: if you’re cooking more then two pieces of salmon at once the cooking time will be longer. Remember the salmon keeps cooking once it comes out of the oven. Try to time the cooking with when you want people seated at the dinner table. I would suggest having them seated before you take it out of the oven to ensure they are getting perfectly cooked salmon.
Quick IDEA: You can break the salmon up and add to a nice salad ?
Baked Teriyaki Salmon – Removing The Skin
- First thing is to decide if you want the skin on or off. The technique we’ll use is the same used in restaurants. Overall the removal of salmon skin is easy and only takes a quick minute. You can always cook the salmon with the skin on and remove it afterward easily.
Removal of salmon skin – first find the seam between the skin and fish filet
Make the first small cut right between the skin and filet. Using a sharp knife, make long cuts separating the skin away from the filet. Not short sawing cuts. Lengthy cuts will help keep the salmon presentation, instead of chopping up your salmon with short choppy cuts.
Once you’ve made the first cut move your hand back away from the knife. The salmon skin is tough and is hard to cut through, meaning you’re not likely to get cut by the knife coming through the skin.
Using a paper towel, grip the skin where the cut was made. Then place the knife back into the slot.
To remove the skin, angle the knife downwards a small amount back towards the salmon skin. Wiggling the knife back and forth along the length of the skin. You can wiggle the salmon skin with the paper towel too.
As the knife wiggles back and forth, allow the knife to flatten out becoming almost parallel to the cutting board.
Finished – Salmon skin removed in one piece –
How To Cook Avocado Crema
- Using a food processor, add two avocados with the peel and seed removed.
- 2 tsp of chopped shallots (chop them before the food processor or risk having chunks)
- The juice of 1/2 of a lime. If the lime isn’t juicy add more.
- 2 tsp of freshly grated ginger
- 1/2 tsp of kosher salt
- half of serrano pepper. (cut in half and add in the bottom part of the pepper
- 2 tbsp of sour cream, or yogurt, or heavy cream
Blend everything together and place into a bowl
How To Make Quinoa
1 cup of quinoa (into a medium sized pot)
add 1 1/2 cup of water
2 large slices of lemon peel (flavors the quinoa, remove after cooking)
1 tbsp of chopped shallot
solid pinch of kosher salt
Bring the quinoa to a boil, then cover with a lid and reduce the temperature to low-medium temperature. Cook for 15 to 20 minutes. If the quinoa is still wet, turn up the temperature on the stove and cook off the extra water. Never add any fat like butter or olive oil before cooking. Will turn out gross.
Baked Teriyaki Salmon | Chef Plating Tips | Removing Skin
- Casserole Dish 9 by 13
- Wire Rack / Roasting Rack
- Food Processor
- 1/2 cup Soy Sauce
- 1/2 cup Sake /rice wine
- 1 cup Mirin
- 1 cup Pineapple Juice
- 4 tbsp Honey
- 4 tbsp Brown Sugar
- 1 1/2 tbsp Fresh Grated Ginger
- 1 cup Quinoa
- 1 1/2 cup Water
- 4 tbsp Tomato / chopped
- 4 tbsp Cucumber / diced / buy two of them / one is for presentation
- 1 Lemon
- 2 whole Avocados
- 1 tbsp Shallot / minced
- 2 tbsp Greek Yogurt
- 1/2 Serrano or Jalapeno Pepper / remove rib and seed
- 1 tsp Fresh Grated Ginger
- 1/2 tsp Kosher Salt
- 1/2 juice 1 Lime
- 4 Salmon Filets / deboned
- 5 tbsp Teriyaki Sauce
- 2 tbsp Olive Oil
- 1 tbsp Kosher Salt
- Inspect the salmon for any small rib bones and remove any found
- Press down on the salmon and check the freshness. The salmon filet should bounce back and not "leave" an imprint.If you would like to learn how to remove the salmon skin see the article above.
- Pour around 2 tablespoons of olive oil in a glass casserole dish. Add the salmon and completely cover. Season with kosher salt, pepper as well if you like.
- Place the salmon filets on a wire roasting rack and place it on top of the casserole dish. Pour water into the casserole dish. 1/2 to a full cup. This will help protect the salmon from drying out and will steam from beneath.
- Bake in a preheated oven @ 375 for 10 to 15 minutes. The cook time will depend on how many pieces of salmon you cook at once. To check if your salmon is cooked through you can insert a metal prong or stick into the thickest part of the fish. Then feel the metal stick. Is it warm? Fish is likely cooked.
- Remember the salmon will continue to cook once out of the oven. Please serve the salmon asap as the fish will cool off quickly.
- Warm your plates up in the oven for a few minutes. Placing a warm piece of fish on a cold plate will suck the heat out of your salmon very quickly.
How To Make Quinoa
- Take 1 cup of Quinoa into a medium sized pot, plus 1 1/2 cups of water
- Add 2 or 3 long strips of lemon peel and 1 tablespoon of chopped shallot into the pot. The lemon strips will be removed after cooking.
- Bring to the boil, then cover with a lid and turn the heat down to medium low
- Quinoa will take around 20 minutes to cook.
- Mix in the tomato and cucumber to the quinoa and place in the refrigerator to chill
How To Make Avocado Crema
- Using a food processor works best. Add 2 avocados with the peel and pit removed
- Add half of 1 serrano or jalapeno pepper, freshly grated ginger 1 to 2 teaspoons, 2 tablespoons of greek yogurt, 1/2 teaspoon of kosher salt or more to taste, the juice of 1/2 of one lime, add more if needed.
Chef Plating and Finishing
- I like using a dark plate. Start with the avocado crema. Place a few tablespoons in the middle of the plate using a spoon swirl it around in a circle motion around the plate.
- Using a normal hand peeler, peel the length of a cucumber making long strips.
- Place one strip down on the plate, next fill over the cucumber with the quinoa salad covering the length of the cucumber making a nice clean presentation.
- Take another strip of cucumber and place it on top of the other cucumber strip filled with the quinoa salad.
- Place the cooked salmon on top of the cucumber going the length of the cucumber. Finished with a small bit of microgreens or chopped parsley to add a pop of color.Drizzle some fresh lemon over the top to finish. Enjoy