Orange Teriyaki Baked Salmon (Printable Version)
Salmon is baked in a citrus teriyaki glaze, then broiled to golden perfection and topped with sesame and onions.
# What You'll Need:
→ Salmon
01 -
4 salmon fillets (170 g each)
→ Orange Teriyaki Glaze
02 -
2 teaspoons cornstarch
03 -
4 teaspoons water
04 -
160 ml orange juice
05 -
1 teaspoon orange zest
06 -
80 ml soy sauce
07 -
55 g brown sugar
08 -
1 teaspoon minced fresh ginger
09 -
2 cloves garlic, minced
10 -
0.5 teaspoon sesame oil
→ Garnishes
11 -
Sesame seeds (optional)
12 -
Red pepper flakes (optional)
13 -
Chopped green onions (optional)
# Steps to Follow:
01 -
Combine cornstarch and water in a small bowl. In a saucepan, add orange juice, orange zest, soy sauce, brown sugar, ginger, garlic, sesame oil, and the cornstarch mixture. Bring to a low simmer over medium heat, stirring frequently until the sauce thickens slightly, about 3–5 minutes. Remove from heat and let cool.
02 -
Set oven to 200°C. Line a baking sheet with lightly oiled foil.
03 -
Arrange salmon fillets on the prepared sheet. Generously baste each fillet with half the teriyaki glaze, reserving the remainder. Bake for 14 minutes, or until the salmon flakes easily with a fork.
04 -
Remove the baking sheet from the oven. Brush salmon fillets with the reserved glaze. Place under the broiler for 1 minute or until the tops are golden and lightly charred.
05 -
Serve the salmon over steamed rice. Sprinkle with sesame seeds, chopped green onions, and red pepper flakes as desired.
# Additional Notes:
01 -
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
02 -
If fresh garlic is unavailable, substitute with 1 teaspoon garlic powder.
03 -
If fresh ginger is unavailable, substitute with 0.5 teaspoon ground ginger.