Baked Salmon Fillet Recipe
Servings: 4
I marinate this baked salmon filet with teriyaki sauce and then top it with rice crispy cereal, which helps to keep the salmon juicy, tender, and delicious. My baked salmon Asian inspired recipe is nut-free and a quick and easy weeknight dinner. Serve with rice or mashed potatoes. This is great over a fresh green salad, for a warm wilted salad!
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Ingredients
- 4 6-ounce salmon fillets
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1/4 cup teriyaki sauce
- non-stick cooking spray or brush your foil with oil at step 1
- 4 tablespoons rice crispy cereal
Instructions
- Preheat oven 350°F. Line a baking sheet with foil or parchment paper for easy clean up.
- Scale (as needed) and rinse fillets with cold water, pat dry with paper towels. Sprinkle each fillet with garlic powder and dried parsley.
- Pour teriyaki sauce on the foil lined tray. Place the salmon fillets skin-side up on the sauce to coat the flesh, then spray the skin with non-stick cooking spray. Turn the salmon pieces over (skin-side down) and sprinkle each fillet with rice cereal, pressing down gently.
- Bake for 10-12 minutes (or more, depending on size, thickness, or if cold and straight out of the refrigerator) on the middle rack, adjusting for the thickness of the fillets, the salmon is ready when the sides of the fillets look cooked, the salmon flakes easily when poked with a fork, and the seasonings on top of the fillet turn slightly brown.