Salmon Week: Teriyaki Roasted Salmon
4 oz fillet of salmon
For the marinade:
Fish sauce (optional)
Place enough of each liquid ingredient into a plastic bag to equal a total of 1 cup or enough to cover the salmon.
Go easy on the soy sauce. Don’t make that the predominating flavor of your marinade as it may become too salty.
Place the fillet in the bag with the marinade, squeeze out as much air as possible and let sit in the fridge for at least an hour, but it’s extra great at 2-3 hours.
Preheat the oven to 450F. Line a sheet pan with foil.
Place the marinated salmon onto the foil-lined sheet pan, skin side down, and roast for 3-5 minutes. You can add some of the marinade to the pan if you would like as well to try and get a little more flavor out of it and into the salmon.
When the salmon is cooked, you can eat it hot with your favorite veggie sides, or cold in a salad. Or as a salmon sandwich! This recipe is very malleable and quick so your options are endless.
You’ll see a picture up there of several salmon on a sheet pan with sriracha squiggled on top before roasting. This is also delicious if you want to add a little extra caramelized spice.
Teriyaki sauces you buy in the store are often loaded with unnecessary sugar. A quick look at the label made me realize I already had all the ingredients for teriyaki sauce in my pantry.
Next time you go to buy your favorite sauce from the grocery store, maybe check if you can make a better version at home first.