Saumon teriyaki au four

Ingrédients

• 12 ounces salmon fillets (skin-on, either fresh or frozen)
• 3 tablespoons teriyaki sauce (or soy free teriyaki sauce)
• 2 tablespoons avocado oil (olive oil, or sesame oil)
• 2 tablespoons minced scallion (green parts only)
• 2 cloves garlic (minced)
• 1 pinch salt and pepper (or more/less to taste)

Préparation

1. 1

   Add all ingredients to a small bowl. Whisk well to combine.Note: You can make the marinade up to a day in advance. Cover it and keep it in the refrigerator until you're ready to use it.

2. 2

   --- Marinate ---

3. 3

   Pat the salmon fillets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag.

4. 4

   Pour the marinade over the salmon, then turn fillets over to ensure that both sides are fully coated.

5. 5

   Marinate in the container at room temperature for 30 minutes, or cover and transfer to the refrigerator to marinate for up to an hour.Alternatively, you can seal the bag or container and freeze the salmon in the marinade for up to 4 months.

6. 6

   --- Baking the Salmon ---

7. 7

   Preheat the oven to 400°F (204°C). Remove fish from marinade, shaking off any excess. Set the fillets skin side down in a foil-lined baking dish.

8. 8

   Pour a little of the marinade over the fish (this helps to keep it moist as it cooks). Discard remaining marinade, as it is not safe to reuse. *See Notes

9. 9

   Set the baking dish in the oven and cook for 13-15 minutes, or until the fish is cooked through and flakes easily when pierced with a fork.