| Preparation time | 8 min |
| Cooking Time | 16 min |
| Ready In | 24 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Directions
- Preheat the oven to 400° F. Line a large rimmed baking sheet with parchment paper.
- Place the salmon, skin side down, on the baking sheet.
- In a small bowl, stir together the ketchup, jam, tamari, vinegar, and hot pepper sauce. Lightly spread the mixture onto the top of each fillet using the back of the spoon. Sprinkle with the sesame seeds.
- Bake until the salmon is flaky and cooked through (with an internal temperature of at least 145° F), about 16 minutes. Serve.
Ingredients
4 (6-oz) fillets salmon with skin 2 tbsp ketchup 1 tbsp apricot jam 1 tbsp reduced-sodium soy sauce2 tsp rice vinegar 1/4 tsp hot sauce1 tsp sesame seeds
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Info
The Korean BBQ-inspired sauce on this salmon has that ideal balance of sweet, salty, tangy, and spicy.
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