This salmon was bursting with flavored, I couldn’t be more pleased with how it turned out! The extra couple minutes in the broiler at the end is definitely what put this dish over the top and destined to be on our menu again in the very near future.
I’m a sucker for a good deal. I’m always on the lookout for coupons, discounts, and aps that can save me money. Meat is something I get really excited about finding on sale, I know, I’m super cool. Anyway, I always stock up when I find a good deal and use our deep freezer to store the extras. This salmon was one of those deals. It was one of those finds at Costco that I happen across every now and then that just couldn’t be passed up. The only problem, in our family only my husband is a huge salmon fan.
Determined to make something with this salmon that we all loved I gave this brown sugar teriyaki salmon a try. This salmon recipe was actually attempt number 4 at preparing this fish in a way that was a family crowd pleaser. Now, my kids weren’t over the moon about eating fish, so I’m not sure I can officially declare it a crowd pleaser, but they didn’t hate it. They claimed it to be ‘actually not that bad.’ I’ll take it. Baby steps. My husband and I loved it!
When I was thinking about how I wanted to prepare this dish, I decided I wanted to make a sugary paste that I could hopefully get to caramelize into a gooey sweet layer on top of the salmon. To do this, start off by mixing your brown sugar, teriyaki sauce, soy sauce, sesame oil, rice vinegar, ginger, sriracha and garlic in a glass bowl.
I added the the sriracha and garlic in as an afterthought. I tasted the marinade and decided I wanted to punch up the flavor a little. If you’d rather skip on the sriracha or garlic I think the salmon would still be marvelous. Taste your marinade and decide for yourself if you’d like the extra flavor burst.
Next, just plop the salmon in the bowl and covered it with saran wrap to marinate in the fridge for about 30-45 minutes. As you’ll can see from my pictures I roasted veggies in the oven while the salmon baked. Having failed already a few times at salmon prep, I wanted to make sure we had something to eat that I knew we liked. Enter, oven roasted veggies. Since the veggies take a lot longer than the salmon to roast, I cut and cooked them a little over halfway done while the salmon was busy in the fridge.
I made a little foil boat for the salmon and smushed those veggies over to one side of the baking tray to give the salmon it’s own spot to cook for exactly 15 minutes at 400 degrees F.
While the salmon and the veggies cooked I decided to cook down the marinate and make a sauce to brush on top of the salmon when it was done cooking. The marinate didn’t adhere to the salmon as much as I had hoped and I was still clinging onto the hope of that gooey sweet layer on the salmon. To do this, bring the sauce to a roaring boil, stir constantly while the brown sugar dissolves and the sauce starts to thicken. Mine took about 2 minutes once it was finally at a roaring boil. Make sure to keep on stirring so it doesn’t burn! Remove the sauce from the heat when it’s done cooking.
After the salmon is cooked through, mine took exactly 15 minutes, remove it from the oven. Actual cook time will depend on the cut of your salmon. You’ll know it’s done when you insert your fork into the thick part of the fish and it flakes when you turn your fork. Now, using a basting brush cover the top of the salmon with the sauce you just made from the leftover marinate. You will probably have leftover sauce at this point, we did. You can use it to dip your fish in, pour over a side you are making to go along with the fish, or discard it.
Put your tray back into the oven and broil for 1-2 minutes, carefully watching to make sure you don’t over broil it. You just want the sauce to bubble slightly on-top of the fish, not become charred by the broiler. I left the veggies on the tray for the broiling process, we enjoy them extra crunchy sometimes. If you have something else on your tray besides the salmon you might want to remove it before you broil the fish. Remove the tray, plate, and enjoy!
16-20 ounces salmon fillet
2/3 cups brown sugar
1/3 cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tsp ginger
1 tsp sriracha – or to taste
1-2 minced garlic cloves – or to taste
1 – Mix all of the ingredients except the salmon in a bowl.
2 – Add salmon, stir to cover the salmon with the marinate.
3 – Cover the bowl and refrigerate for 30-45 minutes.
4 – Preheat your oven to 400 degrees F
5 – Place marinated salmon on a foil lined baking sheet, bake for 15 minutes or until cooked through/flakes when a fork is inserted
6 – While the salmon bakes, bring the leftover marinate to a boil in a sauce pan. Stir continuously for about 2 minutes, or until the brown sugar is dissolved and the sauce starts to thicken.
7 – When the salmon is done cooking, remove it from the oven and switch the oven to broil. Use a basting brush to brush the sauce on-top of the salmon.
8 – Return the oven to the broiler and broil the salmon for 1-2 minutes watching closely. You want the sauce to start to bubble slightly, not become charred. Remove from the oven and enjoy!
I hope you like this dish as much as we did! This salmon would also be delicious over rice, in a wrap, or on a salad if you have any leftovers. We didn’t!