Name: Easy Baked Salmon With Homemade Teriyaki Sauce
Prep time: 20 min
Cook time: 15 min
Ingredients: ¼ cup coconut aminos (or soy sauce); 2 tbsps honey (or brown sugar); 2 tbsps hoisin sauce; 1 tbsp rice vinegar; 1 tbsp garlic powder; 1 tsp sesame oil; 6 cloves garlic, minced; 1½ tbsps cornstarch; 2 tbsps water; salt, to taste; pepper, to taste; sesame seeds; green onions; Sriracha sauce

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I am BIG on recipes that you can just throw together for an easy weeknight dinner. This Asian salmon recipe is so versatile and makes a great dish for a simple night in with family or a night out to a dinner party!

What kind of salmon should I buy?

This question really depends on what your budget is and what your preferences are.

If possible, I would try to avoid Atlantic salmon, which is typically the type you are used to seeing. This type of salmon is fed an inferior diet of grains, plants and fish meal which lowers their nutritional value.

They’re also kept in crowded and dirty environments, where they’re dosed with antibiotics and pesticides to keep from getting sick. And if the fish is consuming something, you are too.

King, Sockeye or Coho salmon are all much better choices for you than Atlantic salmon. Try to buy those varieties whenever you can!

King salmon has the highest amount of fatty acids, so the texture and taste will feel much more buttery. This fatty fish is also usually the most expensive.

Sockeye salmon is super red in color because it has a higher amount of astaxanthin, which is an antioxidant of the carotenoid family. Studies have shown that astaxanthin has anti-inflammatory properties, and can play a functional role in healthy skin.

Coho salmon is going to have a much more mild flavor than the King or Sockeye varieties, which is great if you’re used to the flavor from Atlantic salmon and are looking to transition.

For this recipe, any kind of fresh salmon will do.

How do I cut salmon fillets at home?

You can, of course, buy pre cut salmon fillets at the meat section of your local grocery store, but they will probably charge you more for the added labor.

If you want to cut your own salmon fillets, you can purchase a larger piece of salmon. Then, place your salmon on a cutting board skin-side down. Using a sharp knife, cut the salmon into your ideal fillet size.

Cut in nice, long strokes and try to avoid going back and forth on the fillets like a saw. If your knife is sharp enough, one quick cut should do the trick.

I like to cut mine into 3-5 oz portions, but it is completely up to you.

Why do you want room temperature salmon?

When cold fish hits a hot pan, it has the potential to cook unevenly. This can make your fillet super dry on the outside, but still cold and uncooked on the inside. For this recipe, you’ll want to leave the salmon out during the marinating process. By letting the fish come up to room temperature, you can avoid uneven cooking.

At the same time, you also want to be cognizant of the amount of time you leave your fish out. After two hours, bacteria will start to grow on the fish, so you don’t want to leave it out past that time frame. If you are marinating the salmon earlier in the day for dinner that night, you can stick it in the fridge and take it out 15-20 minutes before you plan to bake it in the oven.

How long do I roast salmon for at 400 degrees?

In the recipe instructions I have the bake time as 12-13 minutes and the broil time for 2 minutes, but bake times will vary depending on what kind of oven you have and how cooked you like your salmon.

How do I tell if my salmon is cooked?

Salmon will change colors from the red or deep orange color to a more pinkish white color as it cooks.

When it’s done cooking, your salmon flesh should be able to flake easily with a fork. If you want medium done salmon, you’ll still want a bit of translucency in the middle.

You can use a meat thermometer if you want more accurate temperatures for doneness. You’ll want to stick the thermometer into the thickest part of your salmon.

Medium cooked salmon will be about 125-130 degrees Fahrenheit, and well done salmon will be 145 degrees Fahrenheit.

What do I serve this salmon with?

I always like to pair a meat dish with simple side dishes to make a complete meal. And yes, I use paper plates sometimes! Don’t judge!

You can turn this easy recipe into a sheet pan dinner by adding some vegetables on the sides and baking it all at the same time.

For this recipe, I made some steamed rice and broccoli because I felt those pair best with Asian flavors. But, I have also made green beans, cauliflower, and brussel sprouts to go with this as well.

If you’re looking for a more traditional feel, you could steam some Chinese broccoli (also known as gai lan) and top it with oyster sauce.

How do I reheat leftovers?

The best way that I have found when it comes to reheating leftover salmon is by making a foil packet. You place the salmon inside, squeeze a little bit of lemon juice, lime juice or water on it, and cover it. Then, put it in a preheated oven at 300 degrees Fahrenheit and bake for 10 minutes or until desired doneness.

The moisture from the lemon helps to prevent the fish from drying out, and the foil packet prevents your oven from smelling like fish.

Avoid microwaving leftover fish as much as you can because microwaving will end up drying out your fish and giving it an unfavorable fishy smell.

How long will cooked salmon last?

Cooked salmon will last about 3-4 days in your refrigerator if stored properly. You’ll want to store any leftovers from this recipe in an airtight container.

If you are at a fish market or purchasing your fish whole, you can tell if it is fresh by checking the eyes. Healthy fish eyes should be white with a dark, bulging pupil. If the fish’s eyes are red, it is not a fresh catch.

How do I know if my salmon has spoiled?

One clear way to determine if your piece of salmon has gone bad is if it is giving off a strong odor. This can be a sour, fishy or ammonia-like smell. Fresh fish should not have an odor to it.

Another is by taking a look at the fish itself. If your fish has gone bad, you may see a milky residue, dark spots or mold. You may also find that the flesh is kind of mushy, or doesn’t hold the same “bounce” it once had when it was fresh.

If you are ever unsure about whether or not your fish is spoiled, throw it out. When it comes to food, it is always better to be safe than sorry.