Salmon Teriyaki - Bravabod
Recipes

Salmon Teriyaki

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 20" plus marinating

This teriyaki salmon recipe gives juicy and delicious results. The salmon is marinated in a simple blend of tamari, mirin, rice vinegar, ginger, and sugar - then grilled or roasted to flaky perfection. The residual marinade is then quickly cooked down to make a syrupy sweet-salty teriyaki sauce that gets brushed over the cooked salmon fillets.

How To MakeDiet Type: Classic

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Shopping List
    Salmon
  • 1 pound salmon
  • salt and pepper, to taste Teriyaki Sauce
  • 1/4 cup low-sodium tamari or coconut aminos
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar (or coconut sugar)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water

Instructions
  1. Step 1: Stir together all teriyaki sauce ingredients except the starch and water. Place the salmon in an airtight glass container or mixing bowl and pour the sauce all over the salmon. Cover the salmon and let it marinate in the refrigerator at least 20 minutes to several hours.
  2. Step 2: Preheat the grill to medium-high heat or preheat oven to 450˚F.
  3. Step 3: Remove the salmon from the marinade (reserve the marinade for the next step) and season with optional salt and pepper. Cook the salmon on the hot grill for 6 to 8 minutes per side, or until the fish flakes easily with a fork. To roast the salmon, cook it at 450˚F for 10 to 12 minutes. For a shorter piece of salmon (one inch or less), roast for only 8 to 9 minutes.
  4. Step 4: While salmon is cooking, transfer remaining marinade to a small saucepan and bring the sauce to a low simmer over medium heat. Whisk together the starch and water to form a slurry. Pour the slurry into the sauce, stirring as you do so. Continue stirring for 2 to 3 minutes, or until the sauce thickens slightly. Remove from the heat and set aside. It will continue to thicken as it cools.
  5. Serve: Brush the cooked salmon with the teriyaki sauce, and sprinkle with sesame seeds and/or green onion for garnish. Enjoy with additional teriyaki sauce on the side.

Recipe Notes

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Nutrition

This teriyaki salmon recipe gives juicy and delicious results. The salmon is marinated in a simple blend of tamari, mirin, rice vinegar, ginger, and sugar - then grilled or roasted to flaky perfection. The residual marinade is then quickly cooked down to make a syrupy sweet-salty teriyaki sauce that gets brushed over the cooked salmon fillets.

How To MakeDiet Type: Low-carb

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
    Salmon
  • 1 pound salmon
  • salt and pepper, to taste Teriyaki Sauce
  • 1/4 cup tamari (I use low-sodium) or coconut aminos
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-carb granulated sweetener (1:1 sugar substitute)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water

Instructions
  1. Step 1: Stir together all teriyaki sauce ingredients except the starch and water. Place the salmon in an airtight glass container or mixing bowl and pour the sauce all over the salmon. Cover the salmon and let it marinate in the refrigerator at least 20 minutes to several hours.
  2. Step 2: Preheat the grill to medium-high heat or preheat oven to 450˚F.
  3. Step 3: Remove the salmon from the marinade (reserve the marinade for the next step) and season with optional salt and pepper. Cook the salmon on the hot grill for 6 to 8 minutes per side, or until the fish flakes easily with a fork. To roast the salmon, cook it at 450˚F for 10 to 12 minutes. For a shorter piece of salmon (one inch or less), roast for only 8 to 9 minutes.
  4. Step 4: While salmon is cooking, transfer remaining marinade to a small saucepan and bring the sauce to a low simmer over medium heat. Whisk together the starch and water to form a slurry. Pour the slurry into the sauce, stirring as you do so. Continue stirring for 2 to 3 minutes, or until the sauce thickens slightly. Remove from the heat and set aside. It will continue to thicken as it cools.
  5. Serve: Brush the cooked salmon with the teriyaki sauce, and sprinkle with sesame seeds and/or green onion for garnish. Enjoy with additional teriyaki sauce on the side.
Nutrition

This teriyaki salmon recipe gives juicy and delicious results. The salmon is marinated in a paleo-friendly blend of aminos, fruit juice, vinegar, ginger, and coconut sugar - then grilled or roasted to flaky perfection. The residual marinade is then quickly cooked down to make a syrupy sweet-salty teriyaki sauce that gets brushed over the cooked salmon fillets.

How To MakeDiet Type: Paleo

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
    Salmon
  • 1 pound salmon
  • salt and pepper, to taste Teriyaki Sauce
  • 7 tablespoons coconut aminos
  • 4 teaspoons good quality balsamic vinegar
  • 4 teaspoons coconut sugar
  • 1 tablespoon orange juice or pineapple juice
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon tapioca or arrowroot starch
  • 1 teaspoon cold water
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Stir together all teriyaki sauce ingredients except the starch and water. Place the salmon in an airtight glass container or mixing bowl and pour the sauce all over the salmon. Cover the salmon and let it marinate in the refrigerator at least 20 minutes to several hours.
  2. Step 2: Preheat the grill to medium-high heat or preheat oven to 450˚F.
  3. Step 3: Remove the salmon from the marinade (reserve the marinade for the next step) and season with optional salt and pepper. Cook the salmon on the hot grill for 6 to 8 minutes per side, or until the fish flakes easily with a fork. To roast the salmon, cook it at 450˚F for 10 to 12 minutes. For a shorter piece of salmon (one inch or less), roast for only 8 to 9 minutes.
  4. Step 4: While salmon is cooking, transfer remaining marinade to a small saucepan and bring the sauce to a low simmer over medium heat. Whisk together the starch and water to form a slurry. Pour the slurry into the sauce, stirring as you do so. Continue stirring for 2 to 3 minutes, or until the sauce thickens slightly. Remove from the heat and set aside. It will continue to thicken as it cools.
  5. Serve: Brush the cooked salmon with the teriyaki sauce, and sprinkle with sesame seeds and/or green onion for garnish. Enjoy with additional teriyaki sauce on the side.
Nutrition

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Salmon Teriyaki

PT20M 1 pound salmon salt and pepper, to taste 1/4 cup low-sodium tamari or coconut aminos 2 tablespoons mirin 2 tablespoons rice vinegar 2 tablespoons sugar (or coconut sugar) 1 teaspoon freshly grated ginger 1 teaspoon cornstarch 1 teaspoon cold water Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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