teriyaki baked salmon

Name: Teriyaki Baked Salmon
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Hawaiian/Polynesian
Ingredients: 3/4 cup(s) pineapple juice; 3/4 cup(s) light soy sauce; 2 tablespoon(s) dry white wine; 1/2 - lime (just the juice); 6 tablespoon(s) brown sugar; 1 tablespoon(s) minced garlic; 1 tablespoon(s) grated ginger root; 2 tablespoon(s) corn starch; 2 teaspoon(s) toasted sesame oil; 1 1/2 pound(s) fresh salmon fillets (4 ounces each)

(2 RATINGS)

19 Pinches 3 Photos

Sue L

Cincinnati, OH

Updated on Jun 24, 2018

Simple island version of teriyaki baked fish. You can also use this on other baked fish. or even chicken. Makes 1-1/2 cups sauce, you can keep refrigerated up to one week.

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

3/4 cup pineapple juice
3/4 cup light soy sauce
2 tablespoons dry white wine
1/2 - lime (just the juice)
6 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon grated ginger root
2 tablespoons corn starch
2 teaspoons toasted sesame oil
1 1/2 pounds fresh salmon fillets (4 ounces each)

How To Make teriyaki baked salmon

Step 1

Whisk sauce ingredients together in a saucepan and bring to a boil. Boil one minute or until thickened; remove from heat.

Step 2

Preheat oven to 425ºF.
Step 3

Place salmon fillets on a baking sheet and brush liberally with teriyaki sauce.
Step 4

Bake 12-15 minutes or until fish flakes easily.
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