Ingredients

The following ingredients have 4 Servings
  • 1 recipe teriyaki marinade ((about 1 1/2 cups))
  • 3 salmon fillets (about 5 ounces each)
  • 2 thinly sliced green onion
  • 1 1/2 teaspoons toasted sesame seeds
  • 6 trimmed cilantro sprigs

Instruction

  • Divide marinade in half and set half aside. Pour half of remaining teriyaki marinade in a baking dish and top with salmon.
  • Pour rest of that half of marinade over fillets and refrigerate for 30 minutes.
  • Remove fillets from baking dish and pat dry.
  • Preheat oven to 375˚F. Lightly grease a baking sheet.
  • Top baking sheet with salmon fillets and bake for 8 to 9 minutes (for wild caught) and 10 to 13 minutes (for farm-raised), depending on thickness of fillets and desired doneness.
  • While salmon is baking, pour unused marinade into a saucepan and simmer over medium-low heat.
  • Combine 1/4 cup water with 1 1/2 tablespoons cornstarch and stir together to make a slurry.
  • Once marinade is simmering, stir in slurry and continue to stir until sauce thickens enough to coat the back of a spoon. Remove sauce from heat.
  • Remove salmon from oven and set broiler on high.
  • Brush each fillet with a generous amount of teriyaki sauce and place under broiler for 1 to 2 minutes.
  • Remove from heat and top fillets with green onions and toasted sesame seeds.