This easy recipe for Baked Teriyaki Salmon is sure to become a family favorite. Nestled in crisp lettuce cups, these Teriyaki Salmon Lettuce Wraps are a protein-packed meal for lunch or dinner.
Keyword: teriyaki salmon
1tablespoonsesame seedsfor garnish
2green onionsfor garnish
8lettuce cupsbutter, iceberg or romaine work best
Creamy Ginger Soy Sauce
Divide salmon into 4 equal size pieces.
In a medium size bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, olive oil and rice vinegar until well combined.
Place salmon pieces in the teriyaki mixture and coat completely. Cover the boil with plastic wrap or foil and place in the refrigerator to marinate for 20-30 minutes.
Meanwhile, divide lettuce leaves, keeping each leaf in tact to form "cups." Wash gently and set aside on paper towels to dry.
Preheat oven to 400 degrees F. Spray a medium size baking dish with cooking spray. Arrange salmon (not touching) in the dish and bake for 12-16 minutes, reserving the sauce. Cooking time will depend on size and thickness; it's done when the salmon is a light pink color and is tender and flaky.
While the salmon is baking, pour the sauce into a small saucepan and bring to a boil over medium heat. Reduce heat to low and stir often, until sauce is reduced and thickened; about 4-5 minutes. You will know it's done when it coats the back of a spoon. Set aside.
Remove salmon from the oven. Pour thickened sauce over each piece and garnish with sesame seeds and green onion. If using for lettuce wraps, cut each piece in half.
Arrange 8 lettuce cups on a platter and place half of each piece of salmon in the cups. Drizzle with Creamy Ginger Soy Sauce (recipe below), if desired.
Creamy Ginger Soy Sauce (optional)
Whisk ingredients together in a small bowl and drizzle over teriyaki salmon.
Nutritional information doesn't include the optional sauce. Adding the sauce will increase the calories per serving by about 200 calories.