Directions
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil and lightly grease it.
- In a bowl, whisk together hoisin sauce, soy sauce, Honey Ginger White Balsamic, sesame oil, garlic, and ginger until combined.
- Place sliced salmon portions in a mixing bowl. Pour the sauce over the salmon, cover, and marinate for 20 minutes (at room temperature or refrigerated).
- Transfer salmon to the prepared baking sheet, reserving the marinade.
- Bake for 12 to 16 minutes, or until salmon is cooked through and flakes easily. Time will vary depending on thickness.
- While the salmon bakes, pour the remaining marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- Once salmon is out of the oven, brush with the reduced teriyaki sauce. Garnish with green onion and sesame seeds if desired. Serve warm.
Recipe Note
Tip: This dish pairs beautifully with jasmine rice or sautéed bok choy. For extra caramelization, broil the salmon for the final 1 to 2 minutes of cooking.
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