Ingredients
1 tbsp extra virgin olive oil
2–4 salmon filets*
tamari glaze:
2 cloves garlic, minced
2 tsp fresh grated ginger or 1/2 tsp ground ginger
1/4 cup tarmari
1/8 cup water
2 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
thickening agent:
1 tsp tapioca powder
1 tbsp water
optional toppings:
kelp flakes or seaweed snax
black sesame seeds
green onions
Instructions
Add tamari glaze ingredients to a stovetop pot; whisk.
Bring to a very low boil, then simmer for about 5 minutes.
Add tapioca powder and water to a small bowl and whisk to combine.
Slowly add to the glaze and mix to thicken. (If not thickening, slowly bring up the heat and mix, then lower immediately; take pot off the burner to cool a bit.
Preheat oven to 350
Add salmon to an oven proof glass or sheet pan. drizzle with half teriyaki glaze
Once oven is heated, bake salmon for about 10 minutes, being careful not to overcook
You can check doneness by seeing some of its fatty, white juices on top and by checking with a fork. You want it still slightly moist, not dry.
Once cooked, pour leftover glaze over the salmon
We love this teriyaki salmon on top of a bed of sticky rice with seaweed, green beans or broccoli.
- Prep Time: 10 min
- Cook Time: 10 min