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:
- Add tamari glaze ingredients to a stovetop pot; whisk.
- Bring to a very low boil, then simmer for about 5 minutes.
- Add tapioca powder and water to a small bowl and whisk to combine.
- Slowly add to the glaze and mix to thicken. (If not thickening, slowly bring up the heat and mix, then lower immediately; take pot off the burner to cool a bit.
- Preheat oven to 350
- Add salmon to an oven proof glass or sheet pan. drizzle with half teriyaki glaze
- Once oven is heated, bake salmon for about 10 minutes, being careful not to overcook
- You can check doneness by seeing some of its fatty, white juices on top and by checking with a fork. You want it still slightly moist, not dry.
- Once cooked, pour leftover glaze over the salmon
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
Add tamari glaze ingredients to a stovetop pot; whisk.
Bring to a very low boil, then simmer for about 5 minutes.
Add tapioca powder and water to a small bowl and whisk to combine.
Slowly add to the glaze and mix to thicken. (If not thickening, slowly bring up the heat and mix, then lower immediately; take pot off the burner to cool a bit.
Preheat oven to 350
Add salmon to an oven proof glass or sheet pan. drizzle with half teriyaki glaze
Once oven is heated, bake salmon for about 10 minutes, being careful not to overcook
You can check doneness by seeing some of its fatty, white juices on top and by checking with a fork. You want it still slightly moist, not dry.
Once cooked, pour leftover glaze over the salmon
We love this teriyaki salmon on top of a bed of sticky rice with seaweed, green beans or broccoli.
- Prep Time: 10 min
- Cook Time: 10 min
