Crunchy Teriyaki Salmon

Our local sledding hill.

Winter is in full swing here in Minnesota. While we spend the days leading up to Christmas doing all sorts of festive holiday activities like Holidazzle, the days after Christmas are spent doing winter activities like skating and sledding. We bought saucers today and hit the local sledding hill. And it was so much fun!

Last night, dinner was off the hook. We eat salmon at least once a week at our house. I could eat it everyday if I had my way. A couple months ago, I bookmarked IGE's Crispy Baked Asian Salmon, determined to recreate her recipe in our kitchen. We simplified the sauce a bit, and used just 4 ingredients! Crunchy Teriyaki Salmon is so delicious. I can't wait to make it again!

Crunchy Teriyaki Salmon

inspired by Iowa Girl Eats

2 Salmon fillets

GF Teriyaki Sauce

Honey

GF Rice Chex

1. Marinate your salmon fillets in the fridge with Gluten Free Teriyaki Sauce (I swear by Kikkoman's line of GF sauces) for about 20 minutes.

2. Preheat the oven to 370F. Cover a baking sheet with aluminum foil and lightly coat with cooking spray. 

3. In a small bowl, mix 3 parts honey with 1 part teriyaki sauce. The sauce should be slightly thick. 

4. In a separate small bowl, crush the rice chex until you have about 1 cup of crumbs. You don't want the crumbs to be super fine. Larger crumbs give a better crunch.

5. Place salmon fillets on the baking sheet and cover the top with the teriyaki/honey sauce. Add the chex crumbs to the top of the sauce and salmon and press down with the back of a spoon. 

6. Bake for 20 minutes until salmon is completely cooked and the crumbs are crispy.

7. Serve over quinoa or rice with a side of veggies. Enjoy!

The crunch is what makes this for me. The salmon is soft and and the teriyaki honey sauce has so much flavor but the added crunch gives this meal so much texture. Yum yum yum.

xoxo,

Alex