Foolproof Oven Baked Teriyaki Salmon

Now my latest food delivery has been and I’m restocked with healthy fruit, veg, chicken and fish I’m ready to share my first recipe of the year! When I posted a photo of my Foolproof Oven Baked Teriyaki Salmon recipe on Instagram the other day there were an overwhelming number of requests for the recipe: so, here it is, served my favourite way with a tangle of sesame noodles and a handful of peppery watercress on the side (though, my Spicy Chinese Cucumber Salad would also be delicious with this!)

There are a tonne of teriyaki – and teriyaki salmon – recipes online for pan frying (something I never find as reliable as baking or oven poaching) roasting, and baking, but especially when it comes to fish there are so many non-traditional recipes in there which I find muddy the waters somewhat.

Forget the sweet chilli sauce or toasted sesame oil (save that for your noodles), a true teriyaki is a glaze of soy sauce, mirin, and sugar, sometimes with a little ginger added in for an extra kick. And that’s it.

Okay, so I’ve used maple syrup here (you could also use runny honey) in place of the sugar because it dissolves into the soy mirin mix a little better, but apart from that with the said finely grated ginger, and a couple of sustainably sourced salmon fillets (more on that here!) you’re all set.

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Foolproof Oven Baked Teriyaki Salmon

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • 20 minutes: Marinating Time
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Japanese

Description

This foolproof recipe for Oven Baked Teriyaki Salmon yields perfectly cooked salmon fillets in a sticky, sweet and savoury glaze served with a tangle of sesame noodles and a handful of peppery watercress.


Ingredients

Scale

For the Teriyaki Salmon

  • 2 tbsp dark soy sauce
  • 2 tbsp mirin
  • 1 tbsp maple syrup
  • 1/2 thumb size piece fresh ginger
  • 2 x responsibly sourced salmon fillets

For the Sesame Noodles

  • 1 x nest fine egg noodles (the chewier ones designed for ramen, if possible)
  • 1 large spring onion
  • 1/2 tsp black sesame seeds
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp Japanese rice wine vinegar (see note)
  • freshly ground sea salt
  • 2 generous handfuls fresh watercress

Instructions

  1. Whisk together the soy sauce, mirin, maple syrup, and the ginger, peeled and finely grated in a small bowl to make the glaze. Add the salmon fillets and turn them over so they’re well coated. Leave to marinate, skin side up, for 20 minutes.
  2. Meanwhile, pre-heat the oven to 180 degrees (355 farenheit) and cook the noodles as per the packets instructions. You want them to be tender, but still with a little bite. Also, top, tail and finely chop the spring onion.
  3. Refresh the noodles under cold water until chilled, and drain well. Toss with the chopped spring onion, sesame seeds, toasted sesame oil, rice wine vinegar and salt, to taste. Set aside.
  4. Lay the salmon fillets skin side down in a baking dish. To allow the soy sauce to reduce down to a sticky glaze, you want about the same amount of empty space in the dish as is being taken up by the salmon fillets – you don’t want to crowd the dish! Bake for 10 minutes.
  5. Spoon a little glaze over the top of the salmon fillets and cook for a further 2-3 minutes before serving with the noodles, watercress, and as much of the slightly sticky glaze as you desire. 

Notes

Japanese rice vinegar tends to be seasoned with a little sugar and sometimes salt (to help season sushi rice), and Chinese is not. If you wish to sub in Chinese rice vinegar you may want to season the noodles with a pinch of sugar or a dash of maple syrup, to taste.

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