Kim Cooks: Teriyaki Salmon

Last summer, I didn’t know how amazing salmon could taste. I didn’t know that Asian-style food could be made outside of Chinese restaurant woks. I didn’t even know how to cook!

Budget Bytes, a recipe blog by Beth Moncel, changed all that.

Moncel’s recipes are easy and delicious.

Best of all, she provides step-by-step photos of her process, with suggestions and comments along the way.

My photos are poorly-lit and badly angled, serving mainly as evidence that I actually did try out a recipe, but Moncel could easily find work as a food photographer.

Moncel’s gorgeous photo of her teriyaki salmon with sriracha mayo.

Moncel’s Asian recipes are generally fantastic, but her teriyaki salmon has become a staple in my apartment. I just made it again last week, and I remembered to take some pictures.

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Here’s my slightly modified version.

Teriyaki Salmon

Serves: 4-8 (4 oz. servings)

Prep Time: 10 minutes

Total Time: 1 hour


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Moncel’s gorgeous photo of her teriyaki salmon with sriracha mayo.

1-2 pounds salmon filet

¼ cup soy sauce

2 tablespoons water

½ tablespoon toasted sesame oil

2 teaspoons ground ginger*

1 small clove minced garlic

2 tablespoons brown sugar

2 tablespoons rice wine (possible substitute: lemon juice)

1 teaspoon corn starch

Optional Sriracha Mayo Topping

¼ cup sriracha hot sauce

2 tablespoons mayonnaise


  1. Make the teriyaki marinade by stirring together the soy sauce, water, sesame oil, minced garlic, ground ginger, brown sugar, rice wine and corn starch.

2. Place salmon in a large zip top bag. Pour the marinade over top, remove as much air as possible and close the bag. Place the bag in the refrigerator

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Moncel’s gorgeous photo of her teriyaki salmon with sriracha mayo.

3. Preheat the oven to 425 F right now, before you inevitably forget.

4. Refrigerate the bag for thirty minutes. Occasionally mix the bag to better distribute the marinade.

5. Remove the salmon from the bag and place it on a tinfoil-lined cookie tray or baking dish. If your salmon has skin on it, place the skin straight on the tin foil. If not, spray the tin foil with a butter-spray, such as Pam.

6. Bake for 20 to 25 minutes. If you’re making the optional topping, now is the time to mix the sriracha and mayo.

7. Remove the salmon from the oven and remove from tinfoil. Any skin should peel off easily.

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The baked salmon, still on its baking sheet. You can see how the skin has stuck to the tinfoil, while the fish has not.

8. Serve with something green (salad, broccoli, asparagus and green beans—whatever you most hated in childhood) and a baked potato.

* Moncel heavily recommends acquiring fresh ginger and grating it for the dish. I trust her judgment but prefer laziness.


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