Anyone else find this teriyaki salmon to look as beautiful as I do?
It’s just as delicious as it looks. Moist and flaky, with a sweet, salty glaze on top. Your family will devour this simple and healthy salmon dinner! We eat teriyaki salmon almost weekly, all my boys love it and I’m impressed with the nourishing ingredients. A dinner made in under 30 minutes, my favorite type!
Health Benefits of Wild-Caught Salmon:
I highly recommend using wild-caught salmon instead of farm raised for your teriyaki salmon. Farm raised salmon is loaded with toxins and heavy metals because of how they are cared for, what they are injected with, and the fact that the fish are kept in close quarters. Wild caught salmon is richer in nutrients and naturally lower in fat. This salmon is higher in minerals such as calcium and iron. Definitely worth the extra cost for your family.
To Make Teriyaki Salmon:
- Pull out salmon and bring to room temperature before cooking, this helps for a more even cooking.
- Preheat oven to 350 degrees F
- Add tamari glaze ingredients to a bowl; mix.
- Pour tamari glaze into a stovetop pot and bring to a low boil, simmer for about 5 minutes, or until fragrant and thickening.
- Add tapioca and water to a bowl and whisk to combine, slowly add to tamari glaze to thicken glaze some more.
- Add salmon to an oven proof glass pan or sheet pan, sprinkle with some salt and then drizzle half the tamari on top. Reserve the other half.
- Bake salmon at 350 for 10 minutes, checking as it gets closer to not overcook.
- It is done when you see white fat showing on top and you can stick a fork in and it is flaky and slightly moist.
- Once cooked, pour remaining glaze over the top.
- Serve with a bed of sticky rice and veggies, enjoy!
We love this teriyaki salmon on top of a bed of sticky rice with seaweed, green beans or broccoli.
That’s it! Simple, healthy and delicious. Leave a comment below and let me know how it turned out for you. If you like this recipe, check out these fish tacos!
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Teriyaki Salmon
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
Ingredients
1 tbsp extra virgin olive oil
2-4 salmon filets*
tamari glaze:
2 cloves garlic, minced
2 tsp fresh grated ginger or 1/2 tsp ground ginger
1/4 cup tarmari
1/8 cup water
2 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
thickening agent:
1 tsp tapioca powder
1 tbsp water
optional toppings:
kelp flakes or seaweed snax
black sesame seeds
green onions
Instructions
Pull out salmon and bring to room temperature before cooking, this helps for a more even cooking.
Preheat oven to 350 degrees F
Add tamari glaze ingredients to a bowl; mix.
Pour tamari glaze into a stovetop pot and bring to a low boil, simmer for about 5 minutes, or until fragrant and thickening.
Add tapioca and water to a bowl and whisk to combine, slowly add to tamari glaze to thicken glaze some more.
Add salmon to an oven proof glass pan or sheet pan, sprinkle with some salt and then drizzle half the tamari on top. Reserve the other half.
Bake salmon at 350 for 10 minutes, checking as it gets closer to not overcook.
It is done when you see white fat showing on top and you can stick a fork in and it is flaky and slightly moist.
Once cooked, pour remaining glaze over the top.
Serve with a bed of sticky rice and veggies, enjoy!
- Prep Time: 10 min
- Cook Time: 10 min
