Since Lent has begun, we are eating meat free on Fridays until April. I am going to be sharing a recipe every week and I’m starting off with a family favorite: Teriyaki Glazed Oven Baked Salmon. It is easy to make and the marinade is versatile for a variety of proteins. We serve our with rice and broccoli but any green vegetable will be a nice compliment to the fish.
The marinade needs to be made on the stove top before you glaze up your fish. We bought frozen salmon so while it defrosted in a water bath, I made the marinade. It has soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, and pineapple juice. You need to combine everything on the stove except for the pineapple juice. That is added at the end with a cornstarch water mixture to thicken the glaze.
You then just top the fish and bake for 10-15 minutes. You should have some glaze left so toss some more on top and enjoy!
Teriyaki Glazed Oven Baked Salmon
- 1/2 cup soy sauce
- 2 Tbs rice vinegar
- 1/2 cup brown sugar
- 2 Tbs minced garlic
- 1 Tbs minced ginger
- 6 oz of pineapple juice
- 1 Tbs cornstarch mixed with 2 Tbs water
- Green onions for serving
- Preheat oven to 400 degrees. If fish is frozen, place in water bath
- Mix soy sauce, rice vinegar, brown sugar, garlic, and ginger in a sauce pan and heat until combined and sugar is melted
- Add pineapple juice and corn starch mixture and whisk until blended. Allow glaze to boil, whisking continuously until thickened
- Glaze the salmon and bake for 10-15 minutes or until cooked through
- Serve topped with green onion on a bed of rice
What are some your favorite ways to eat fish?