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!
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