On Tap Oil & Vinegar Recipe Detail

Teriyaki Salmon

with Japanese Toasted Sesame Oil & Honey Ginger White Balsamic

Ingredients:

For Teriyaki Sauce:

• 2 1/2 lbs salmon fillet cut in 2" wide slices
• 3 Tbsp hoisin sauce
• 3 Tbsp soy sauce
• 1/3 cup Honey Ginger White Balsamic Vinegar
• 2 Tbsp Japanese Toasted Sesame Oil
• 2-3 medium garlic cloves, minced
• 1/2 tsp fresh grated ginger



Optional Garnishes:

• Sesame seeds
• Green onion, chopped

Directions:

Grease large rimmed baking sheet (cover with foil then grease for easier clean-up). Preheat oven to 400°F.

Thoroughly combine sauce ingredients. Place individual salmon slices in mixing bowl. Pour sauce over salmon, cover with plastic wrap, and marinate 20 minutes (at room temp or refrigerated). Transfer salmon to prepared baking sheet (reserve marinade). Bake 12-16 minutes or until salmon is flaky and cooked through (bake times vary by thickness).

While baking, transfer reserved marinade to small saucepan, bring to boil, then reduce to simmer. Cook, stirring occasionally until slightly thickened (3-4 min). Remove from heat.

Remove salmon from oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds, if desired.