Ingredients
- 1½ lb salmon, cut into 1½-inch cubes
- ¼ cup fresh orange juice
- 1 tsp fresh orange zest
- 1 tsp fresh lemon juice
- 4 garlic cloves, crushed
- 2 scallions, finely chopped
- 2 Tbsp teriyaki sauce
- 1 Tbsp soy sauce or coconut aminos
- 1 heaping Tbsp silan
- 1½ Tbsp avocado oil or olive oil
- ½ tsp toasted sesame oil
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp chili powder
- Pinch of ground ginger
- 1½ tsp black sesame seeds
- Coarse black pepper, to taste
- Pinch of salt, if needed
For Finishing
- Extra black sesame seeds
- Sliced scallions
- Fresh orange zest
- Fresh basil
- Cooked pasta, for serving
Directions
- Whisk together the fresh orange juice, orange zest, lemon juice, crushed garlic, chopped scallions, teriyaki sauce, soy sauce or coconut aminos, silan, avocado oil or olive oil, toasted sesame oil, onion powder, garlic powder, chili powder, ground ginger, black sesame seeds, coarse black pepper, and salt if needed.
- Add the salmon and gently toss until well coated.
- Cover and refrigerate for 1–2 hours to let the flavors seep in.
- Arrange the salmon in a single layer on a real sheet pan, leaving a little space between each piece. Spoon some of the marinade over the top.
- Bake at 410°F for 12–14 minutes, then broil for 1–2 minutes, until sticky, caramelized, and beautifully glazed.
