Description
Succulent Orange Teriyaki Salmon offers a delightful fusion of zesty citrus and savory Japanese-inspired flavors. Marinated in a tangy sauce and perfectly grilled, this dish promises a memorable dining experience you’ll savor with each delectable bite.
Ingredients
Scale
Main Protein:
- 4 6 ounces (170 grams) salmon filets
Sauce Components:
- 2 teaspoons cornstarch
- 4 teaspoons water
- ⅔ cup (160 milliliters) orange juice
- 1 teaspoon orange zest
- ⅓ cup (80 milliliters) soy sauce
- ¼ cup (50 grams) brown sugar
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- ½ teaspoon sesame oil
Optional Toppings:
- Sesame seeds
- Red pepper flakes
- Chopped green onions
Instructions
- Whisk cornstarch with water in a small mixing bowl until smooth and no lumps remain.
- Transfer cornstarch mixture along with all sauce ingredients into a small saucepan.
- Heat sauce over medium-low temperature, stirring continuously until it reaches a gentle simmer and begins to thicken, approximately 3-5 minutes.
- Remove sauce from heat and pour into a separate bowl to cool down to room temperature.
- Position oven rack in the center and preheat to 400°F (204°C).
- Prepare a baking sheet by lining it with aluminum foil and lightly coating the surface with cooking oil.
- Arrange salmon fillets on the prepared baking sheet, ensuring they are not overlapping.
- Generously brush salmon with prepared teriyaki sauce, reserving approximately half the sauce for later glazing.
- Slide baking sheet into preheated oven and bake for 14 minutes, or until salmon easily flakes with a fork.
- Carefully remove salmon from oven and apply another layer of reserved sauce.
- Switch oven to broil setting and return salmon for an additional 60-90 seconds, watching closely to achieve a golden, caramelized surface.
- Transfer salmon to serving plates atop steamed rice.
- Garnish with red pepper flakes, finely chopped green onions, and a sprinkle of sesame seeds before serving.
Notes
- Prep cornstarch slurry first to ensure smooth, glossy sauce without lumps.
- Use room temperature salmon for even cooking and preventing dry edges.
- Basting twice during cooking creates a rich, caramelized teriyaki glaze with deep flavor layers.
- Choose fresh salmon filets with vibrant color and minimal discoloration for best results.
- Broiling final minute adds gorgeous golden-brown edges and enhances sauce caramelization.
- Allow salmon to rest 2-3 minutes after cooking to retain maximum moisture and tenderness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking, Broiling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 382 kcal
- Sugar: 15 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 31 g
- Cholesterol: 85 mg