This is one of those “recipes” that I feel bad even calling a recipe because it’s so easy. See, I even put it in quotations. This is just a simple, go-to recipe for any night of the week. It is so delicious every time. I usually use fresh salmon with this because I find it doesn’t taste fishy, while the frozen stuff sometimes does. But you could use frozen and thawed salmon if you want.
Oh, and don’t bother getting any measuring instruments dirty. It’s really not necessary. Just eyeball it – that’s what I do. For those of you who think it’s difficult to cook for two people, this is perfect for you! If you need to make more, simply increase the ingredients! For the teriyaki sauce, I use Mr. Yoshida’s original. You can find it at Sam’s, but then of course you have to buy a giant container of it. You can always share it with someone though, and it lasts in the fridge pretty much forever. The longer you can let this marinade, the more the flavor soaks into the salmon. I like to give it several hours if possible, but even an hour is still good.
This is great with some roasted vegetables, like Garlic Roasted Asparagus (because you already have the oven on, so might as well), and some Smashed Potatoes or Baked Sweet Potato Fries. Like I said, a go-to, easy, tasty weeknight meal that beats the heck out of carryout!
Teriyaki Dijon Glazed Salmon
Makes 2 servings
- 2 center-cut salmon filets
- 1/2 cup teriyaki sauce (like Mr. Yoshida’s)
- 1-2 tablespoons dijon mustard
Whisk together teriyaki sauce and dijon in a dish just big enough to fit your salmon (I like to use a glass loaf pan). Put salmon filets into sauce and turn them around until they are completely covered with sauce. Cover with plastic wrap and refrigerate for one hour up to overnight. Turn them over halfway through.
When you are ready to cook the salmon, preheat the oven to 425. Lay the filets on a baking sheet, lined with aluminum foil, and topped with a baking rack. Bake for 20-25 minutes, or until cooked to your preferred level of doneness.