Easy Sesame Teriyaki Salmon

With a couple of minutes of prep earlier in the day, this incredibly Easy Sesame Teriyaki Salmon recipe can be on your dinner table in about 10 minutes. Don’t let the quick and easy part fool you – it is absolutely delicious!

I have some exciting news to share with you today. For the past couple of months, I’ve been obsessively working on a new site design – nit-picking my way through all the little choices along the way. And, holy cow, there are a lot of decisions to be made! Although everyone around here has been immensely patient with me, I’m pretty sure I’m driving these men crazy. No, I’m absolutely sure.

“Sweetie, come here for just a minute please….so, do you think this shade of peach is nice or what about this slightly darker one?”

“Or, maybe I shouldn’t go with peach at all? How do you feel about teal”?

It almost feels like I’m packing up and moving to a new house and in a way, I am. I’ve spent so much of my time in this little online kitchen for the past three years that it really has started to feel like an extension of my real life home. I can’t wait to share the new place with you all!

Considering the pace of my life these days, I’ve been adding more quick and easy recipes like this to my weekly menu. It’s almost embarrassingly easy but hey, I figured more than a few of you are in the same boat and this type of meal might be just the ticket.

The recipe calls for two of the items I purchased in last month’s Costco Haul – a great big salmon fillet and and this Sesame Teriyaki Sauce from Organicville that I am happy to report is a BIG winna! You could easily substitute your favorite bottled variety of sauce or your own from-scratch version.

Several hours before dinner, place that big fish in large pan and pour about 1-1/2 cups of the sauce over the top.

Turn the salmon over a couple of times to coat it well with the sauce and then leave it, skin side up with the flesh side down to soak up more of that delicious marinade. Cover the pan tightly with a piece of foil and place it in the fridge for several hours.

When you’re ready for dinner, remove the salmon from the marinade and place it on a large rimmed baking sheet that you’ve lined with heavy duty foil. Although there are sesame seeds in the sauce, I sprinkled on some more cause I was feelin’ fancy.

Set the oven to BROIL and cook the salmon about 6″ to 8″ from the heat source. The cooking time will depend on the thickness of your filet. After 10 minutes, slice it through the center at it’s thickest point to check to see if it has cooked through. At this point, I added a little more of the sauce – about 1/4 cup – to moisten it and add more flavor. and popped in back under the broiler for another minute. Remove it from the oven when it is cooked through at it’s thickest point.

Some other brands of bottled teriyaki sauce contain a large amount of sugar and will have a tendency to burn under the broiler. This sauce is made with agave nectar which did really well but watch it and either move the rack lower or place a piece of foil over the top to prevent the sauce from burning, if necessary. We’re going for slightly blackened.

I served it up with broccolini sauteed with garlic and lemon and some baked fries. It was fresh and wonderful and it will without a doubt be happening again in my kitchen.

Easy Sesame Teriyaki Salmon

With a couple of minutes of prep earlier in the day, this incredibly Easy Sesame Teriyaki Salmon recipe can be on your dinner table in about 10 minutes. Don't let the quick and easy part fool you – it is absolutely delicious!

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Course: Main Course

Cuisine: Asian

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Servings: 4

Author: Valerie Brunmeier

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Ingredients

• 1 approximately 2 pound fresh salmon filet
• 1 3/4 cups bottled teriyaki sauce/marinade divided (I used Organicville Sesame Teriyaki)
• 1 teaspoon sesame seeds

Instructions

• Place salmon in a dish large enough to lay it out flat. Pour about 1-1/2 cups teriyaki sauce/marinade over the salmon. Turn the salmon over a couple of times in the sauce to coat it well and leave it, skin-side up in the sauce. Cover the pan tightly with foil and transfer to the refrigerator for several hours.
• Preheat oven to BROIL and set the rack 6- to 8-inches from heat source. Transfer salmon, skin-side down to a foil-lined, rimmed baking sheet. Sprinkle with sesame seeds and place under broiler for about 8 to 10 minutes. Remove from oven and slice the salmon through the center at it's thickest point to check to see if it is thoroughly cooked. Pour remaining 1/4 cup teriyaki sauce over the filet and return it to the oven for another minute or as long as needed to cook thoroughly.

Notes

Cook time will range depending on thickness of your fillet. Typically it will take 10 to 12 minutes but could take longer. Check to be sure it is thoroughly cooked in the center at it’s thickest point before removing from the oven.

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