Salmon Teriyaki

This is the number-one choice for clients of my catering company. As an alternative, grill the fish and serve the sauce separately. Use the sauce over chicken as well.

1. Preheat the oven to 425ºF. Line a rimmed baking sheet with foil and spray with cooking oil.

2. Whisk the brown sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger together in a small saucepan. Cook over medium heat until thickened and smooth. Remove from the heat.

3. Place the salmon, skin-side down, on the prepared baking sheet. Spoon half the sauce over the salmon. Sprinkle with sesame seeds. Bake in the center of the oven for 10 minutes per inch thickness of fish, or until the fish flakes easily when pierced with a fork.

4. Garnish with cilantro and serve with the remaining sauce on the side.

1/4 cup packed brown sugar
2 Tbsp low-sodium soy sauce
1 Tbsp water
2 Tbsp rice vinegar
2 tsp sesame oil
2 tsp cornstarch
2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger
four 4-oz skin-on salmon fillets
2 tsp sesame seeds
3 Tbsp chopped cilantro or parsley

Nutritional Analysis per Serving

Calories 250
Protein 24 g
Fat 10 g
Saturated Fat 1.6 g
Carbohydrates 16 g
Cholesterol 64 mg
Sodium 323 mg
Fiber 0.3 g

Prep Time: 5 minutes
Cook Time: 13 minutes

Make Ahead: Cook sauce up to 3 days in advance and refrigerate. Reheat in a small skillet over low heat just until warmed through.

Serves 4