Baked Teriyaki Salmon

Preparation

1. Garlic

   Smash with the back end of a knife

   Remove skin

    

   Mark as complete

2. Ginger

   Cut into 1-inch pieces

   Smash with the back end of a knife

   Remove skin

   Mark as complete

3. Spring onion

   Trim off ends

   Separate green section from white section

   Divide the white section into finger-length pieces and smash

   Slice the green section into rings

    

    

   Mark as complete

4. Sesame seeds

   Add to cold pan

   Raise heat to medium low and stir constantly until the seeds slightly darken in colour and smell fragrant

   Turn off heat and set aside

   Mark as complete

5. Salmon

   Check for and remove any pin bones

   Remove skin (optional)

   Mark as complete

Cook Salmon

1. Assemble ingredients

   Preheat oven to 230°C (450°F)

   Add salmon to a baking dish and pour over the teriyaki sauce

   Add garlic, ginger, and white parts of the spring onion around the salmon 

   Placing aromatics direcly on top of the salmon will cause the salmon to brown unevenly
   Mark as complete

2. Roast

   Place baking dish on the top rack of the oven and roast for about 6-8 minutes or until the salmon reaches an internal temperature of 49°C (120°F)

   Occasionally check on the salmon, using a spoon to baste it with teriyaki sauce if the top looks dry

   Mark as complete

3. Finish

   Remove from oven

   Mix in sesame seeds

   Plate salmon over rice and garnish with spring onion greens

   Mark as complete