Specializing in Caribbean and soul food, Chefit chef Andrew Wilson is dishing on his recipe for Teriyaki Glazed Salmon.
Calling for less than a dozen ingredients, the plate can be whipped together in just about a half hour –– making it a great option for a busy weeknight.
Consider pairing this recipe with seasoned brown rice and assorted local vegetables, which may be stir-fried, roasted, or steamed.
Clean and wash salmon and cut into 3 pieces. Pat dry with a paper towel.
Add dry salmon to a mixing bowl, then add olive oil, sesame oil, soy sauce, and fresh garlic and lightly toss. Let marinate for 10 minutes.
While salmon marinates, toast black and white sesame seeds in a non-stick sauté pan on medium heat for 3 minutes, then let cool.
Cut green scallions into thin slices.
Cut a lemon into wedges by cutting the lemon in half into two pieces and cut each piece in half again.
Place marinated salmon in a baking tray and bake at 350 degrees for about 10 minutes. When salmon is done, add teriyaki glaze and bake for an additional 5 minutes to caramelize the sauce. Remove from oven, add toasted sesame seeds and green scallions, and serve with a lemon wedge.