Salmon Teriyaki

A Few Words…

Salmon is a staple in my household. It’s funny because unless people are over for supper, I’m the only one who eats it!

I like being prepared so I always make extra to have in my fridge for other meals. But having salmon so often can get a little boring. I change things up by changing up the spices, changing the flavor and sometimes even changing my cooking method.

This recipe for Salmon Teriyaki is simple and delish!

Check Out My Other Salmon Recipes:

Hoisin Glazed Salmon
Salmon with Mushrooms and Bok Choy
Sriracha & Lime Salmon

Salmon Teriyaki

Print This Recipe Print This Recipe

Serves 2

  • 2 tbs. low sodium tamari
  • 1 tbs. brown sugar
  • 1 tbs. rice vinegar
  • 1 tbs. grated fresh ginger
  • 1 garlic clove, minced
  • 1 piece of salmon fillet for 2, skin on
  • Sesame seeds, for garnish

Whisk together the tamari, brown sugar, rice vinegar, fresh ginger and garlic together in a small bowl. Pour the sauce on top of the salmon, rub it in and let it marinate in the fridge for at least half an hour.

Preheat the oven to 350°F. Place the fish and marinade in a rectangular glass Pyrex dish. Bake until the salmon flakes easily with a fork, 25-30 minutes.

You can also make this on a barbecue grill and cook on indirect heat for about 25-30 minutes, until the salmon flakes easily.