This recipe is divine. The teriyaki covers the salmon in such a delicate and lovely way. And this is your easiest recipe to make. Serve with a jasmine rice, I suggest Rooster brand, and prepare according to package directions.
And please join me in the comments below, I read every comment and love to hear how it went! Also, don't forget to post your dinner on your Instagram stories and tag @everything.anna so we can repost.
For gluten free, this recipe is ideal, as it is 100% gluten free, just double check the salmon to ensure they are gluten free. Remember to use Tamari soy.
For vegetarian, crispy tofu would work here very well. For tofu, pat dry with paper towel, cut into cubes and pan fry with vegetable oil over medium to high heat, to crisp, then pour sauce over top.
- Cook Time
- Prep Time
- Serves 4Servings
4 6-ounce salmon fillets, skin on
1 cup Tamari soy sauce
- 1/2 cup brown sugar
- 3 tablespoons molasses
- 1 tablespoon sesame oil
- 6 cloves garlic, minced
- 1/4 cup fresh ginger, minced
- 1/4 cup sesame seeds, toasted
2 cups white rice (we suggest Rooster brand, Jasmine)
Prepare rice according to package directions.
Meanwhile, preheat oven to 400°. Combine soy sauce, brown sugar, molasses, sesame oil, garlic, and ginger in a saucepan. Bring to a boil and simmer for 5 minutes. Place salmon fillets skin side down on a baking sheet lined with parchment paper. Pour sauce over salmon and bake for 10 minutes. Slightly roast sesame seeds in pan and sprinkle tops of salmon before serving.