TERIYAKI SALMON
Course: DinnerCuisine: JapaneseDifficulty: Easy, EZPZServings
4
servingsPrep time
30
minutesCooking time
16
minutesThis Teriyaki is taken to another level with the Abingdon Olive Oil Company’s Honey Ginger White Balsamic and Toasted Sesame Oil.
Ingredients
2 1/2 lbs salmon filet sliced into 2″ wide slices
- For the Teriyaki Sauce:
3 Tbsp hoisin sauce
3 Tbsp soy sauce
1/3 cup AOOC Honey Ginger White Balsamic Vinegar
2 Tbsp AOOC Toasted Sesame Oil
2 large or 3 medium garlic cloves minced
1/2 tsp freshly grated ginger
- To serve:
Sesame seeds to garnish optional
Green onion chopped, optional
Directions
- Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
- Combine sauce ingredients and stir until sauce thickens.
Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated). - Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 12-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
- While salmon is baking, transfer remaining marinade to a small saucepan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
- Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.