Oven-Roasted Salmon with Teriyaki Sauce
Ingredients:
- 4 salmon fillets
- 1/4 cup teriyaki sauce
- 1 tablespoon Kikkoman soy sauce
- 1-inch piece fresh ginger, smashed
- 2 cloves garlic, thinly sliced
- 1 small onion, thinly sliced
- 1 red chili pepper (optional, for a bit of heat)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons margarine
- 2 tablespoons water
- Cooked rice, for serving
Instructions:
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Prepare the Salmon:
- Preheat your oven to 375°F (190°C).
- Rinse the salmon fillets under cold water and pat them dry with paper towels.
- Season both sides of the fillets with salt and white pepper.
- Place the seasoned salmon on a baking sheet lined with parchment paper or lightly greased.
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Roast the Salmon:
- Roast the salmon in the preheated oven for about 10 minutes, or until the fish flakes easily with a fork.
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Make the Teriyaki Sauce:
- While the salmon is roasting, heat the margarine in a skillet over medium heat until melted.
- Add the thinly sliced garlic and smashed ginger to the skillet. Sauté until the garlic becomes fragrant and lightly golden.
- Add the sliced onion and chili pepper (if using) to the skillet and cook until the onion is softened and translucent.
- Stir in the teriyaki sauce, soy sauce, sugar, salt, and white pepper.
- Add the water to the skillet and mix well. Let the sauce simmer over low heat for about 5 minutes, stirring occasionally, until the flavors meld and the sauce slightly thickens.
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Serve:
- Remove the salmon from the oven and place each fillet on a serving plate over a bed of warm rice.
- Drizzle the warm teriyaki sauce generously over the salmon.
- Serve immediately while hot.
This delicious oven-roasted salmon with teriyaki sauce offers a perfect balance of savory and sweet flavors, complemented by the warmth of freshly made sauce. Enjoy this meal as a satisfying and flavorful dinner option that pairs beautifully with a side of steamed rice.
