Baked Salmon with Teriyaki Sauce
A shortcut version of one of the best Barefoot Contessa recipes.
Feb 17, 2007
When I saw Ina Garten, aka, the "Barefoot Contessa," make this Asian baked salmon recipe, I could just tell it was a winner. But her version requires you to make your own marinade. I say, why bother when there are so many great gourmet teriyaki sauces you can buy? I adapted the recipe to include just four ingredients, thanks to store-bought gourmet teriyaki sauce.
Make sure you look for good-quality teriyaki sauce, such as Soy Vey Veri Veri Teriyaki or Annie's Naturals Teriyaki Marinade. It really makes a difference in this salmon recipe. You can buy Panko bread crumbs in the Asian food aisle of most large supermarkets.
Serve this salmon recipe with broccoli with garlic and pine nuts and flourless chocolate cake.
Asian Baked Salmon with Teriyaki Sauce
- 2 lb. center-cut salmon filet
- 1 15 oz. bottle gourmet teriyaki sauce (I like Soy Vay Veri Veri Teriyaki)
- 1/2 cup sliced scallions
- 1-1/4 cups Panko bread crumbs (Japanese bread crumbs)
Preheat oven to 500 degrees. Place salmon filet on a foil-lined 9 x 13 pan. Spread about 1/3 cup of teriyaki sauce over salmon. Top with scallions. Sprinkle Panko evenly over scallions, pressing lightly to make sure crumbs adhere. Pour remaining sauce over Panko crumbs. Let sit 15 minutes.
Roast in preheated oven 12 minutes for every inch at the thickest part of the salmon, so if salmon is just 1 inch at the thickest part, you'll need just 12 minutes; if it's 2 inches, you'll need 24 minutes, etc. Salmon is done when an instant read thermometer shows a temperature of 120 degrees F. Remove salmon from oven, cover with aluminum foil and allow to rest 10-15 minutes before serving.
Serves 5.
Per serving: 517 calories, 21 g fat (4 g saturated), 106 mg cholesterol, 35 g carbohydrate, 2 g fiber, 45 g protein, 5% Vitamin A, 16% Vitamin C, 10% calcium, 21% iron
