Teriyaki Salmon Recipe
This restaurant-style Teriyaki Salmon Recipe will have you dreaming of dinner all day long! Marinated to infuse serious flavor, kissed by the flames of the grill, then drizzled with more sweet and sticky teriyaki sauce, this perfectly flaky salmon will take your love of seafood to the next level! It's fancy enough for company, and easy enough for busy weeknights!
Servings: 6
Ingredients
- 2 lbs Salmon Filets fresh or thawed with skin on one side (for flavor)
- 3/4 cup Pineapple Juice (I use a 6 oz. can of Dole)
- 5 tbsp Low Sodium Soy Sauce (Coconut Aminos can be substituted)
- 1 1/2 tsp finely diced Fresh Ginger (or frozen)
- 1 tsp minced Garlic (approx 1 clove)
- 1/8 tsp Black Pepper
- 1/4 cup Light Brown Sugar, packed
- 2 tbsp Corn Starch
- 1/4 cup Cold Water
- 1 chopped Green Onion
- 1/2 tsp. *optional Sesame Seeds
Instructions
- Gather your teriyaki salmon recipe ingredients.
- Preheat oven to 400 degrees.
- Combine Corn Starch and Cold Water in a small bowl and whisk into a white paste.
- In a medium sauce pan, add Pineapple Juice, Soy Sauce, Brown Sugar, Garlic, Ginger and Black Pepper.
- Bring mixture to a soft boil on Medium-High heat, whisking continually.
- Once sauce comes to a boil, add Corn Starch/Cold Water paste mixture, and continue to whisk for 1 minute.
- Reduce heat to Medium-Low, and allow sauce to simmer and thicken while stirring with a whisk or spoon for 4-5 more minutes. Then remove from heat and set aside.
- Rinse your Salmon filets under cold water, then pat dry with paper towels.
- Spray a 9x13 Casserole Dish with non stick Cooking Spray.
- Lay your filets in casserole dish, leaving space between each filet.
- Evenly brush 1/2 of Teriyaki sauce over the Salmon filets. (retain 1/2 of sauce for later)
- Bake in oven for 14-18 minutes or until done. Cook time will vary depending on the thickness of your filets.
- Salmon will be done when the meat flakes easily. (The USDA recommends a 145 degree internal temperature, but chefs commonly prefer 135-140 degrees when using a reputable source for salmon, as this will produce a better flavored, moist salmon filet. Keep in mind previously frozen Salmon is often served raw in sushi.)
- Once done, promptly remove the Salmon filets from the casserole dish, to ensure they are not overcooked.
- When ready to serve, warm your remaining Teriyaki Sauce and drizzle the Salmon with sauce or use it as a dipping sauce.
- Serve Salmon over white rice, and garnish with chopped Green Onions and optional Sesame Seeds.
- See below for Grilled Teriyaki Salmon instructions...
Notes
Grilled Salmon Teriyaki Instructions:
- Lay each filet skin side down on individual sheets of aluminum foil.
- Evenly pour or brush 1/2 of Teriyaki sauce over the Salmon filets, then loosely close up the foil.
- Cook for approx. 10 - 12 minutes on Grill at 400 degrees, or until meat flakes easily. (no need to flip)
- Easy peasy, and no mess or lingering odors. Just incredibly delicious salmon!
