Baked Teriyaki Salmon

Happy St. Patrick’s Day! I’m celebrating by, um, apparently not sharing a St. Patrick’s Day recipe. There’s a lot of green in the picture, so that counts, right? We will be eating guinness beef stew and Irish lemon pudding for dinner tonight, but I wanted to share this baked teriyaki salmon today because it’s too good not to share immediately! Tender salmon fillets covered in a savory and delicious homemade sesame teriyaki sauce, and baked to perfection. What could be better? It’s delicious enough to win over any fish hater. My five year old, who has decided that pretty much all food is yucky lately, cleaned her plate. Major win!

Baked Teriyaki Salmon

1 tablespoon corn starch
1 tablespoon water
1/3 cup sugar
1/2 cup soy sauce
1/4 cup apple cider vinegar
2 teaspoons minced garlic
1/2 teaspoon ground ginger
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 pound salmon fillets

Preheat the oven to 425. Line a baking dish with parchment or foil. Place the salmon fillets in the baking dish and set aside. In a medium saucepan, whisk together the corn starch, water, sugar, soy sauce, apple cider vinegar, garlic, ginger, sesame oil, and sesame seeds. Bring the mixture to a simmer over medium high heat. Simmer 3-5 minutes, or until thickened. Remove from heat and pour over the salmon. Bake 20-25 minutes, or until the salmon is cooked through. Serve over rice.