Salmon Teriyaki
This recipe is a favorite in my house, my kids absolutely love it!!! I love serving it with quinoa or andient grains and garlic spinach! Fresh avocado goes great with it if you don’t have time to make the spinach. I hope you give it a try!
Ingredients
- 1/3 cup toasted sesame oil
- 1/3 cup low sodium soy sauce
- Juice of 1/2 a lemon or about 1 Tablespoon
- 2 Tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- 1/4 teaspoon garlic powder (not garlic salt)
- 5 salmon steaks about 4 oz each
Directions
- Combine all sauce ingredients mixing well.
- Simmer over low heat until sugar melts. Let it cool.
- Place salmon steaks in a container big enough to hold all the steaks, but not too big that the marinade won’t cover at least partially the steaks.
- Pour half the marinade over the steaks and refrigerate for at least one hour.
- Drain salmon steaks and discard used marinade.
- Place salmon steaks on an oven safe dish, also large enough to hold all the steaks, but a size that can hold the marinade around the steaks.
- Pour 1/2 leftover marinade over steaks.
- Set oven rack about 5 inches from heat source and broil for about 5 minutes.
- Pour the other half of the marinade over the steaks.
- Continue to broil until golden brown and flaky. Enjoy!
You can make the sauce in advance and refrigerate it. I prefer to marinade the steaks for about 3-4 hours, but if you don’t have time 1 hour works fine! This sauce works very well for Teriyaki vegetables as well!
You can download the printable PDF version of this recipe to save, share, or keep on hand for busy days.
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