Ingredients

The following ingredients have 4 Servings
  • 4 skinless salmon fillets ((about 6-8 oz each))
  • 1 green onion, (sliced (optional))
  • 1 teaspoon sesame seeds, (for garnishing (optional))
  • 3/4 cup low sodium soy sauce
  • 1/3 cup rice vinegar
  • 3 cloves garlic, (minced)
  • 3 teaspoons fresh grated ginger
  • 3 tablespoons canola oil
  • 4 1/2 tablespoons brown sugar
  • 1/4 teaspoon black pepper

Instruction

  • Combine all the sauce ingredients in a medium bowl and stir until brown sugar is dissolved.
  • Place salmon fillets in a deep baking dish, or a big bowl. Pour the sauce over the salmon, cover with plastic wrap, and let marinate in the refrigerator for 15 - 20 minutes.
  • Preheat oven to 400˚F. Line a big baking sheet with foil for easy clean up later.
  • Transfer salmon fillets to the prepared baking sheet. Reserve the marinade.
  • Bake for 12-15 min or until salmon is flaky and cooked through. Bake times may vary depending on the thickness of salmon. You'll know when the salmon is done when easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready, or when it reaches 145º F internally.
  • While salmon is baking, place the remaining marinade to a small saucepan and bring to a boil then reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 5-8 minutes. NOTE: If you want to thick the sauce even more mix 1 teaspoon of water + 1 teaspoon of cornstarch and add it to the sauce. Remove from heat and reserve to serve with the salmon.
  • When the salmon is done, remove from oven and brush each fillet with more sauce. Sprinkle with green onions and sesame seed, if desired. Serve with rice and steam veggies.