TERIYAKI BAKED SALMON

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Teriyaki Baked Salmon image

Simple island version of teriyaki baked fish. You can also use this on other baked fish. or even chicken. Makes 1-1/2 cups sauce, you can keep refrigerated up to one week.

Provided by Sue L

Categories     Fish

Time 30m

Number Of Ingredients 10

3/4 c pineapple juice
3/4 c light soy sauce
2 Tbsp dry white wine
1/2 lime (just the juice)
6 Tbsp brown sugar
1 Tbsp minced garlic
1 Tbsp grated ginger root
2 Tbsp corn starch
2 tsp toasted sesame oil
1 1/2 lb fresh salmon fillets (4 ounces each)

Steps:

  • 1. Whisk sauce ingredients together in a saucepan and bring to a boil. Boil one minute or until thickened; remove from heat.
  • 2. Preheat oven to 425ºF.
  • 3. Place salmon fillets on a baking sheet and brush liberally with teriyaki sauce.
  • 4. Bake 12-15 minutes or until fish flakes easily.

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