Baked Teriyaki Salmon is an easy dish that doesn't take long to cook up. A few simple steps and dinner is on the table.
Today's recipe uses a cooking method new to many cooks. The technique makes sure the salmon remains moist.
I love a low-stress salmon recipe.
⬇️ Table of Contents
How To Cook Baked Teriyaki Salmon
First, inspect the salmon. Who does the salmon smell, fresh?
Tip: Salmon is a type of fish known as fatty fish. When it comes to fatty fish it will have a stronger smell than a 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.
Salmon Presentation Tip #1
If you decide to leave the skin on, here's a cool way to add flavor deeper into the fish, plus a nice presentation. The skin helps keep the salmon moist and makes it harder to dry out. You can always peel off the salmon skin once the fish is cooked.
Steps - start by bending the salmon into shape as shown in the photo below
While holding this position against the cutting board, make 3 cuts in straight lines on the skin side.
Tip: 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 Resemble Fish Gills
Using a glass casserole dish pour 2 tablespoons of good olive oil and cover.
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 in taste in comparison. Chefs and restaurants do not use table salt for good reason. The reason is table salt makes food salty.
A missed step at times. Season the salmon on all sides.
Here's where things get interesting as you may have never tried this technique before.
Steps - Take a roasting rack and place it on top of the casserole dish and place the salmon on top.
Before putting the salmon in the oven, pour in ½ 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.
Teriyaki Sauce Recipe
Pick a teriyaki sauce you like. Using a brush, paint on the teriyaki sauce on all sides of the salmon. Be generous.
- 1 cup soy sauce
- ½ cup of sake
- ½ cup of mirin
- ½ cup pineapple juice
- 2 tablespoons of honey
- 3 to 4 tablespoons of brown sugar
- grated fresh ginger ( 1 ½ tsp)
- add water as needed
Place all ingredients into a saucepan 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.
This recipe can be changed in a number of ways to your liking. The main ingredients are brown sugar and soy sauce. You can play around with the other ingredients.
Glazed salmon, around room temperature ready for the oven.
In a preheated oven, bake at 375 degrees for 10 to 14 minutes.
Tip: Proper restaurant salmon cookery is served medium to medium-rare. Two pieces of salmon baked for 12 minutes is spot on.
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.
Cooking Tip: if cooking more than two pieces of salmon at once the cooking time will be slightly longer.
Carry Over Cooking: 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.
Removing The Skin
The technique we used is the same as in restaurants. 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. The means you are less likely to get an accidental cut from 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 down to the skin. Wiggling the knife back and forth along the length of the skin. You can wiggle the salmon skin with a 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
The Avocado Crema
Using a food processor, add two avocados with the peel and seed removed.
- 2 teaspoon of chopped shallots (chop them before the food processor or risk having chunks)
- juice of ½ of a lime. If the lime isn't juicy add more
- 2 teaspoon of freshly grated ginger
- ½ teaspoon of kosher salt
- half of one serrano pepper (cut in half, add the bottom part of the pepper)
- 2 tablespoon 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 ½ cup of water
2 large slices of lemon peel (flavors the quinoa, remove after cooking)
1 tablespoon 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 stovetop and cook off the extra water.
Never add any fat like butter or olive oil before cooking. Will turn out gross.
How To Grill Teriyaki Salmon
Make sure the salmon is at room temperature. Season the salmon with salt and cover with olive oil.
Grill Marks: To get grill marks, once the salmon is placed on the grill you cannot move it. Not even 1 inch. The fish will seal to the grill grate the second it touches the grill grate.
During the grilling paint one the teriyaki sauce. Use as much or as little as you like. You can always add more once cooked.
The Fire: Cook the fish on the side of the grill that is not the hottest. Move the coals to one side and cook the fish on the other side from the fire.
A temperature of 400 to 500 degrees is ok. No hotter.
Cook Time: High temperature will cook faster than the oven method. Should be done in a 10-minute window.
Storage the cooked salmon in an airtight plastic container in the refrigerator. The next day making a fresh salad, or add it to an omelet or quiche. Try a pasta dish and sprinkle pieces of the salmon.
The answer is no. The results after defrosting would be similar to hockey pucks.
📖 Recipe Card
- 1 cup Soy Sauce
- ½ cup Sake
- ½ cup Mirin
- ½ cup Pineapple Juice
- 2 Tablespoon Honey
- 4 Tablespoon Brown Sugar
- 1 ½ Tablespoon Fresh Ginger / Grated
- 1 cup Quinoa
- 1 ½ cup Water
- 4 Tablespoon Tomato / chopped
- 4 Tablespoon Cucumber / diced / buy two of them / one is for presentation
- 1 peeled Lemon / use 3 slices
- 2 whole Avocados
- 1 Tablespoon Shallot / minced
- 2 Tablespoon Greek Yogurt
- 1 ½ teaspoon Serrano Pepper / remove rib and seed
- 1 teaspoon Fresh Ginger / grated
- ½ teaspoon Kosher Salt
- ½ juiced Lime
- 4 filets Salmon / deboned
- 5 Tablespoon Teriyaki Sauce
- 2 Tablespoon Olive Oil
- 1 Tablespoon Kosher Salt
- Inspect the salmon for any small rib bones.
- 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 /sea 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. Once cup. This will help protect the salmon from drying out and will steam from underneath.
- Bake in a preheated oven @ 375 degrees 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 ½ 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 to 25 minutes to cook. Then drain and allow to cool.
- 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, half of 1 serrano or jalapeno pepper, freshly grated ginger 1 to 2 teaspoons, 2 tablespoons of greek yogurt, ½ teaspoon of kosher salt or more to taste, the juice of ½ of one lime, add more if needed.
Chef Plating and Finishing
- I like using a dark plate. Start with the avocado crema on the plate. Place a few tablespoons in the middle of the plate. Using a spoon swirl it around in a circular in the middle of the plate.
- Using a vegetable peeler, peel the length of a cucumber making long strips.
- Place one strip down on the plate, next add in over the cucumber 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. Or perpendicular.Garnish with a few microgreens or chopped parsley to add a pop of color.Drizzle some fresh lemon over the top to finish. Enjoy
- To know if the fish is cooked correctly, insert a metal prong/stick into the thick of the fish.
- Remove the metal prong/stick after a few moments and place/touch your chin.
- The temperature will let you know if the inside of the fish is hot enough
- Fish is cooked once at the temperature of 140 degrees.