Baked Fit Teriyaki Salmon

We replaced the heavy brown sugar and refined oils of classic teriyaki with a touch of natural honey and water, delivering the same glossy glaze with significantly less sugar.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 300g salmon fillets, skin-on or skinless · 567 kcal in the whole recipe
• 3 tablespoons low-sodium soy sauce · 24 kcal in the whole recipe
• 1 tablespoon honey · 61 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1 teaspoon grated fresh ginger · 4 kcal in the whole recipe
• 1 teaspoon cornstarch · 19 kcal in the whole recipe
• 1/4 cup water
• 1 teaspoon sesame seeds · 19 kcal in the whole recipe
• 1 stalk green onion, finely sliced · 0 kcal in the whole recipe

Method

1. Whisk soy sauce, honey, minced garlic, grated ginger, cornstarch, and water in a small saucepan, then simmer over medium heat until slightly thickened.

   

2. Place the salmon fillets on a baking sheet lined with parchment paper and brush them generously with the prepared teriyaki sauce.

   

3. Bake in a preheated oven at 200°C (400°F) for 12-15 minutes until the salmon is cooked through and easily flakes with a fork.

   

4. Garnish with sliced green onions and sesame seeds before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.