Teriyaki Salmon

06.22.2014

Teriyaki Salmon | Cooking Classy

Every time I make salmon I wonder why I don’t make it more often. I love the way it tastes and I also love how healthy it is. On and one more thing, I also love when I can get my kids to eat it. With a recipe like this, I think we could get just about anyone to eat it. That fishy tastes is no where to be found when it’s covered in a sauce like this.

All the fresh flavors of this teriyaki sauce perfectly enhance the salmon. It really is so worth the little bit of extra effort to add in the fresh ingredients versus using lemon juice from a bottle or dried ginger and garlic. I love how well a teriyaki sauce like this compliments salmon. I always get a teriyaki salmon at a local restaurant so I thought it was time to post a recipe on here.

This sauce is quick to prepare and it would also go amazingly well on chicken too. If you’d like you could make this salmon on the grill instead of baking it (I mean it is summer after all),  just baste the salmon occasionally with the sauce while it’s grilling.

Enjoy!

Teriyaki Salmon | Cooking Classy

Teriyaki Salmon

Teriyaki Salmon

Ingredients

  • 4 (6 oz) salmon fillets
  • 2 green onions, chopped
  • Sesame seeds, for serving
  • Teriyaki Sauce
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water, divided
  • 3 Tbsp packed light-brown sugar
  • 3 Tbsp honey
  • 3 medium cloves garlic minced
  • 1 Tbsp finely chopped fresh ginger
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp cornstarch

Directions

  • In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes (if you want it thicker you can let it simmer, just reduce the temp and stir frequently until it's reached desired thickness, keep in mind it will seem thicker once it cools though too). Remove from heat and allow to cool slightly. Meanwhile preheat oven to 400 degrees and spray a non-stick baking dish with cooking spray.
  • Set aside about 1/4 cup of the teriyaki sauce. Place salmon in baking dish then brush tops with plenty of the teriyaki sauce (about 1 1/2 Tbsp), then rotate to opposite side and repeat. Bake in preheated oven 13 - 17 minutes until salmon has cooked through (cooked time will vary depending on thickness of salmon). Serve warm topped with reserved teriyaki sauce if desired, chopped green onions and sesame seeds.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/06/teriyaki-salmon/

29 comments

  • ATasteOfMadness: I love teriyaki salmon, but for some reason have never made it myself. This looks SO good! June 22, 2014 at 11:10am Reply

  • Laura (Tutti Dolci): What a gorgeous fillet, love the teriyaki glaze! June 22, 2014 at 12:53pm Reply

  • mimi: Beautiful! I love your recipe! June 22, 2014 at 3:59pm Reply

  • Chloe @ foodlikecake: Sounds good! June 22, 2014 at 4:24pm Reply

  • Matt Robinson: Naomi and I keep saying we need to make salmon, and this is exactly how I want it. Bookmarked. Beautiful! June 22, 2014 at 10:50pm Reply

  • Noel: I made the sauce last night and enjoyed a thoroughly sensational meal including salmon, rice, asparagus and leeks. The recipe works so well.
    Cheers. June 25, 2014 at 1:32am Reply

    • Jaclyn: I’m so glad you liked the recipe Noel! Thanks so much for your feedback! June 25, 2014 at 2:04pm Reply

  • Kate: When you say “rotate to opposite side” (when putting sauce on salmon) do you mean put sauce on the bottom of the salmon too? Sounds great! Thanks for the recipe. June 25, 2014 at 10:05am Reply

    • Jaclyn: Yes sorry if that was confusing I just meant to cover both sides with the sauce. I hope you try it and love it Kate! June 25, 2014 at 2:04pm Reply

  • TotsMom: I used this sauce on baked chicken breast, it was delicious. Thanks for sharing. June 29, 2014 at 9:23am Reply

    • Jaclyn: I just tried it on chicken too :). I’m so glad you liked it! Thanks for your feedback. June 29, 2014 at 9:57pm Reply

  • Teriyaki Salmon. | The Anti-Couch: […] the glaze for the salmon doubles great as a sauce for making stir-fry – win-win!  Thanks to cookingclassy.com for the […] November 18, 2014 at 5:19pm Reply

  • Lisa @ Healthy Nibbles & Bits: I just made a batch of this teriyaki sauce, and I LOVE it! I substituted fresh ginger for ground ginger and used some mirin instead of lemon juice. ABSOLUTELY YUM! January 6, 2015 at 4:59pm Reply

  • Robin: I just made this recipe for dinner. It was absolutely delicious. My husband loved it and even my 18 month old daughter ate it with vigor! Thank you! February 21, 2015 at 5:47pm Reply

  • Erin: I’m absolutely obsessed with this recipe! I’ve made it three times since I found it a couple weeks ago and it turns out delicious every time! March 16, 2015 at 4:08pm Reply

  • Jocelyn: This is one of the best teriyaki sauces I have ever made! I like it because there is no vinegar in it, which is something my children do not care for. I made this with chicken instead of salmon, and it was delicious. Thank you. March 23, 2015 at 7:45pm Reply

    • Jaclyn: I’m so glad your family likes the recipe! Thanks for your comment Jocelyn! March 23, 2015 at 7:47pm Reply

  • Nancy: Sounds delicious! I want to make this tonight. In the ingredients list you put 1/2 cup of soy sauce, but in the directions it says 1/4 cup, which one is correct? May 11, 2015 at 2:13pm Reply

    • Jaclyn: Oh sorry for the confusion, it says teriyaki sauce which is just the mixture made from the soy sauce and other ingredients. June 20, 2015 at 10:15pm Reply

      • chelan: She was not referring to the 1/4 c teriyaki sauce reference in the later paragraph. She was referring to the list of ingredients for SOY sauce. It states you need 1/2 c. in the list. HOWEVER, in the directions, it states you only use 1/4 c. of soy. Which is it? July 3, 2015 at 6:47pm Reply

        • Jaclyn: Thats 1/4 cup + 2 tbsp water that’s why there’s the comma there after the soy sauce – is that the part you mean? Sorry for the confusion! It is 1/2 cup soy. July 3, 2015 at 10:31pm Reply

          • Chelan: OK, :) I think I understand now. It may help clarify by editing the recipe a bit – just on that line – to say, “In a small saucepan whisk together 1/2 cup low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water,…”
            Thank you! July 4, 2015 at 5:59pm

  • Arlene: How do you recommend baking the salmon to prevent it from drying out? June 1, 2015 at 7:03pm Reply

    • Jaclyn: Just as directed, as long as you don’t over-bake it it shouldn’t dry out. Check the center at the lesser time listed. June 6, 2015 at 11:19pm Reply

  • Gie C: Thank you for sharing this recipe! I tried this tonight for our dinner! And My employer and her family like it so much! They said it’s really good! I used frozen salmon coz we dont have fresh one and i pan fry it instead of bake coz no time to bake as i had chicken inside the oven. But then they cannot tellthat the salmon was donepan fried coz it still soft and juicy! We had broiled chicken and salmon and vegetables for dinner. The teriyaki sauce is perfect for chicken as well! Yummy! Have to make it again! June 8, 2015 at 8:20am Reply

  • Jim: I am going to make this tomorrow night. Can you tell me if I need to remove the skin from the salmon before cooking it or just leave it on? I’m not sure how difficult it is to remove the skin from raw salmon. Thanks June 11, 2015 at 4:30pm Reply

  • Tamisha merrick: This was soooo good!! This is going to be my 3rd time making this for dinner tonight! Thanks so much! June 15, 2015 at 7:08pm Reply

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