Name: Teriyaki Salmon
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon arrowroot starch (or cornstarch); 1 tablespoon water, room temperature; 2 tablespoons pure maple syrup; 2 tablespoons honey; 1/2 cup Bragg’s liquid aminos (or soy sauce); 1/4 cup apple cider vinegar; 2 teaspoons garlic, minced; 2 teaspoons ginger, minced; 1 & 1/2 pounds salmon; 1 cup prepared teriyaki sauce (above); 1 tablespoon sesame seeds (to garnish)

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Need a quick, healthy weeknight meal? This easy baked Teriyaki Salmon is a must for your weeknight rotation.

The homemade teriyaki sauce is sticky and sweet and gives this light, flaky fish a flavor that will have you begging for seconds. The foil packet leaves little cleanup and allows your salmon to cook without drying out.

This Baked Teriyaki Salmon is…

Quick
Sweet
Easy to prepare
Kid-friendly

Why homemade teriyaki sauce?

Some condiments we buy bottled and some we make from scratch. When it comes to teriyaki sauce, we had an extremely difficult time finding a bottled version that didn’t contain an array of highly processed ingredients, artificial flavors, and dyes. This recipe has no refined sugar or preservatives. You’ll never buy bottled teriyaki sauce again.

What should I serve this dish with?

Quinoa or brown rice and steamed veggies make the perfect addition to this meal. If you’re tight on time, steaming a bag of frozen veggies can really minimize prep time.

Some ways to “reinvent” your leftover Teriyaki Salmon

Leftovers are king when trying to simplify eating real foods. There’s nothing better than having prepared food on hand for quick and easy meals throughout the week. But eating the same thing 2 or 3 nights in a row can get a tad boring. To break up the monotony, here are some ways to reinvent your leftover Teriyaki Salmon and create an entirely new meal:

Super simple salmon quesadillas: Add leftovers to a tortilla. Top with arugula, onions, and cheese of choice. Add another tortilla on top. Heat both sides in a greased skillet for 4-6 minutes, or until the tortilla is crispy!
Buddha bowls: Serve cold in a bowl with a small amount of wilted spinach, sautéed veggies, rice, and avocado.
A spruced-up salad: Serve cold on a bed of greens topped with sautéed veggies.
Eggs or an Omelet: Add leftover salmon to eggs or an omelet for an easy, yet amazing breakfast.

Teriyaki Salmon

Course: ,
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 1x

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Description

Your family will fall in love with this easy to make baked Teriyaki Salmon recipe. The FfL-friendly homemade teriyaki sauce gives this dish a sweet and tangy flavor that will have you begging for seconds.

Ingredients

Scale

Homemade Teriyaki Sauce:

1 tablespoon arrowroot starch (or cornstarch)
1 tablespoon water, room temperature
2 tablespoons pure maple syrup
2 tablespoons honey
1/2 cup Bragg’s liquid aminos (or soy sauce)
1/4 cup apple cider vinegar
2 teaspoons garlic, minced
2 teaspoons ginger, minced

Teriyaki Salmon Ingredients:

1 & 1/2 pounds salmon
1 cup prepared teriyaki sauce (above)
1 tablespoon sesame seeds (to garnish)

Instructions

Homemade Teriyaki Sauce:

Using low-medium heat, whisk arrowroot flour and water in a medium saucepan until combined. Add remaining sauce ingredients, bring to a simmer and whisk occasionally until sauce thickens, about 3-5 minutes. Remove from heat. Use immediately or allow sauce to cool completely and store in fridge or freezer in an airtight container or mason jar.

Salmon:

Preheat oven to 350 degrees. Lay foil on medium-large pan (one piece horizontal, one vertical). Place salmon on foil-covered pan and dress with 3/4 cup of prepared teriyaki sauce.
Fold foil pieces into a tented but tightly sealed packet.
Place foil on oven rack and bake for 20-30 minutes (may take longer if salmon is particularly thick). Remove from oven, open packet and plate. Brush remaining teriyaki sauce on salmon, garnish with sesame seeds, and serve!