Teriyaki Sesame Salmon from the Reynolds site!
salmon fillets (4 to 6 oz. each) fresh or frozen, thawed
cup teriyaki sauce
tablespoons roasted sesame seeds
tablespoon packed brown sugar
teaspoon fresh grated ginger
clove garlic, minced
PREHEAT oven to 400°F. Line a 13x9x2-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food.
PLACE salmon, skin side down, in foil-lined pan.
MIX remaining ingredients together in a medium bowl until well blended. Spread over salmon.
BAKE 16 to 18 minutes or until fish flakes easily with fork.
REYNOLDS KITCHENS TIP: Roasted sesame seeds can be found in the International grocery section of the store where you shop.
Number of Servings: 4
|% calories from fat||59|