Description
A quick and flavorful salmon dish with a glossy orange teriyaki glaze that balances citrus brightness and salty-sweet depth.
Ingredients
Scale
- 680 g salmon fillets (about four 170 g fillets)
- 120 ml fresh orange juice (½ cup)
- Zest of 1 orange
- 60 ml soy sauce (¼ cup)
- 60 ml mirin (¼ cup) or sweet rice wine
- 50 g packed brown sugar (¼ cup)
- 15 ml rice vinegar (1 tbsp)
- 2 cloves garlic, minced (~6 g)
- 1 tbsp ginger, finely grated (~6 g)
- 5 ml toasted sesame oil (1 tsp)
- 8 g cornstarch (1 tbsp)
- 15 ml cold water (1 tbsp)
- Sesame seeds and sliced scallions for garnish (optional)
Instructions
- Preheat the oven to 200°C (400°F). Pat salmon fillets dry and place them skin-side down on a lightly oiled rimmed baking sheet.
- Make the glaze by combining orange juice, zest, soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a saucepan. Simmer for 6–8 minutes.
- Whisk cornstarch with cold water to create a slurry, then mix it into the sauce and let it thicken for 1 minute.
- Bake the salmon for 6 minutes, then brush with half the glaze and return to the oven for another 4–6 minutes.
- Let the fillets rest for 3 minutes, then brush again with warm glaze and sprinkle with sesame seeds and scallions before serving.
Notes
Ensure the salmon is dry before applying the glaze to prevent steaming. You can prepare the glaze up to 48 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 420
- Sugar: 13g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 39g
- Cholesterol: 95mg