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Teriyaki Baked Salmon

Teriyaki Baked Salmon

Makes 4 servings

4 4-ounce fillets wild salmon

1 clove garlic, minced

1 inch piece ginger, grated

2 tablespoons water

¼ cup low-sodium soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon maple syrup or honey

Pinch red pepper flakes or cayenne pepper

1. Pat salmon dry and place in a deep baking dish.

2. Whisk together garlic, ginger, water, soy sauce or tamari, rice vinegar, sesame oil, maple syrup, and red pepper flakes or cayenne. Pour over salmon. Marinate salmon for 30 minutes.

3. Preheat oven to 400F. Remove salmon from marinade and place on a parchment-lined baking sheet. Bake salmon for 8-15 minutes, depending on thickness, or until an instant read thermometer reaches 121F.

4. While salmon is cooking, transfer marinade to a small saucepan. Heat marinade and reduce until slightly thickened. Brush or pour teriyaki sauce over salmon to serve.

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