Teriyaki Glazed Salmon

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Preheat oven to 400°F (204°C).
Spray a 9x13 glass baking dish with cooking spray.
Place 2 lbs salmon in the dish. Season with salt and pepper.
In a medium-sized bowl, whisk together ¼ cup coconut aminos, ¼ cup sesame oil, ½ teaspoon cornstarch, ½ teaspoon sea salt, and ½ teaspoon black pepper. Use a basting brush to spread the mixture across the salmon filets.
Bake in preheated oven for 20 minutes or until salmon reaches an internal temperature of 145ºF (63°C).
Remove salmon from oven and cover with foil.
Let salmon rest for 10 minutes before serving.

Both greasing the baking dish or lining it with parchment paper will work to make sure that the salmon doesn't tear as you lift it out.

If salmon is not deboned, try to remove bones as best you can.

When brushing the salmon, take care to cover all sides with the glaze. Areas left unglazed are prone to drying out a little more.