Ginger Teriyaki Salmon
Maple-garlic salmon with fresh ginger and teriyaki, baked in foil at 400°F for 25 minutes. Flavors deepen overnight.
Great North Maple Garlic is one of my absolute favorite Spice House blends. So, I created this recipe to use it with.
Submitted by: Lydia from New York, NY
Yield: 4
- Season salmon with a maple-garlic blend, then top with fresh ginger, crushed garlic, star anise and teriyaki.
- Make foil packets and bake at 400°F for 25 minutes; let rest 5 minutes before serving.
- This dish improves as leftovers, so flavors get stronger after a night in the fridge.
Spices
Featured in this Recipe
Preparation Instructions:
1. Generously season both sides of the salmon filets with Gateway to the North (garlic-maple seasoning). No need for salt. This can be done the night before for best flavor.
2. Preheat the oven at 400 degrees.
3. Cut a 1” chunk of fresh ginger root. Trim off the rough, dark peel. Finely dice the ginger root: Cut the root into slices, stack the slices and cut again to make "matchsticks”. Cut the matchsticks into fine little dices.
4. Peel and crush 4 cloves of garlic. I use a garlic press.
5. Distribute the ginger and garlic among the salmon filets.
6. Sprinkle lightly with ground Star Anise.
7. Pull off pieces of foil large enough to make packets to put each filet in.
8. Place the filet in the middle of a foil square, drizzle with teriyaki sauce (enough to coat the top of the filet) and sesame seeds. You don’t need any oil or salt; the teriyaki sauce has both.
9. Pinch 2 sides of the foil up over the filet and fold to close it. Fold off the ends too. You don’t want your packets to leak.
10. Repeat steps #8 and 9 for all the filets.
11. Place the packets on a cookie sheet and bake for 25 mins. Set the timer. Since you cannot see the filets inside the packets, you have to rely on the timer.
12. Take out the salmon and let it rest for at least 5 mins. before serving.
thespicehouse.com
More About This Recipe
This recipe is great for leftovers. The flavors improve overnight in the fridge.
Frequently Asked Questions
Do I need to add salt to this recipe?
No. The Great North maple-garlic blend and the teriyaki sauce provide enough salt. If you swap for a low-sodium teriyaki or a different spice mix, taste and add a small pinch of salt only if needed.
Can I prepare the salmon the night before?
Yes. Season the filets and distribute the garlic and ginger, then cover and refrigerate. Overnight marinating boosts the flavor and makes the dish more savory the next day.
How should I prepare the fresh ginger?
Trim the peel, slice the root, stack the slices and cut into matchsticks. Then chop the matchsticks into a fine dice so the ginger disperses and cooks evenly on the salmon.
Can I cook the salmon without foil packets?
Yes. You can bake uncovered on a lined sheet for a slightly firmer crust or grill for a smoky finish. Adjust time if not using foil because uncovered fish may cook a bit faster.
How do I know the salmon is done?
Bake for 25 minutes in the foil packets at 400°F as directed. If you check, the flesh should flake easily with a fork and be opaque through most of the filet. Let it rest 5 minutes before serving.
How should I store and reheat leftovers?
Refrigerate cooked salmon in an airtight container for up to 3 days. Reheat gently in a 300°F oven for 8 to 10 minutes or microwave in short bursts until warm to avoid drying out. Cold leftovers also taste great in salads or sandwiches.
Can I substitute ingredients like star anise, teriyaki, or the spice blend?
Yes. If you skip star anise, try a light sprinkle of Chinese five-spice or ground cinnamon for warmth. Use gluten-free teriyaki if needed. If you do not have the maple-garlic blend, use a mix of garlic powder and a touch of maple syrup or brown sugar and reduce added salt.
Do I need to add salt to this recipe?
No. The Great North maple-garlic blend and the teriyaki sauce provide enough salt. If you swap for a low-sodium teriyaki or a different spice mix, taste and add a small pinch of salt only if needed.
Can I prepare the salmon the night before?
Yes. Season the filets and distribute the garlic and ginger, then cover and refrigerate. Overnight marinating boosts the flavor and makes the dish more savory the next day.
How should I prepare the fresh ginger?
Trim the peel, slice the root, stack the slices and cut into matchsticks. Then chop the matchsticks into a fine dice so the ginger disperses and cooks evenly on the salmon.
Can I cook the salmon without foil packets?
Yes. You can bake uncovered on a lined sheet for a slightly firmer crust or grill for a smoky finish. Adjust time if not using foil because uncovered fish may cook a bit faster.
How do I know the salmon is done?
Bake for 25 minutes in the foil packets at 400°F as directed. If you check, the flesh should flake easily with a fork and be opaque through most of the filet. Let it rest 5 minutes before serving.
How should I store and reheat leftovers?
Refrigerate cooked salmon in an airtight container for up to 3 days. Reheat gently in a 300°F oven for 8 to 10 minutes or microwave in short bursts until warm to avoid drying out. Cold leftovers also taste great in salads or sandwiches.
Can I substitute ingredients like star anise, teriyaki, or the spice blend?
Yes. If you skip star anise, try a light sprinkle of Chinese five-spice or ground cinnamon for warmth. Use gluten-free teriyaki if needed. If you do not have the maple-garlic blend, use a mix of garlic powder and a touch of maple syrup or brown sugar and reduce added salt.
Bake at what recommended oven temperature, and how thick should the filets be? Thanks!
I make this recipe once a week, alongside steamed Asian vegetables, green beans or broccoli, which goes with the sauce well.