Ingredients
- salmon filet
- 1 tbsp. olive oil
- ½ tsp. sesame oil
- 1 tsp. fresh garlic, chopped
- 2 tbsp. soy sauce
- 3 oz. teriyaki sauce
- 1 tsp. black and white sesame seeds
- 1 green scallion
- 1 lemon cut into wedges
Preparation
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.
Step 1
Clean and wash salmon and cut into 3 pieces. Pat dry with a paper towel.
Step 2
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.
Step 3
While salmon marinates, toast black and white sesame seeds in a non-stick sauté pan on medium heat for 3 minutes, then let cool.
Step 4
Cut green scallions into thin slices.
Step 5
Cut a lemon into wedges by cutting the lemon in half into two pieces and cut each piece in half again.
Step 6
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.
Try this recipe with our direct-to-consumer salmon, Oshen Salmon. We guarantee you’re getting Oshēn a week fresher than you would at any retailer. Free from microplastics, growth hormones, and heavy metals.
