Wonderfully flavorful teriyaki salmon is healthy and low in sugar. This is a quick and easy recipe, suitable for a weeknight dinner.
I have quite a few salmon recipes on this blog, and this teriyaki salmon is one of the best.
Low-sugar teriyaki sauce
I love teriyaki sauce on anything – it’s so very flavorful. But I used to be afraid of using it because it typically contains quite a lot of sugar.
So I developed this low-sugar recipe for easy teriyaki sauce, and it’s wonderful. I also use it when making teriyaki chicken wings.
Savory-sweet and intensely flavored, this salmon recipe is also easy and quick. There’s no need to marinate the fish prior to baking!
The ingredients you’ll need
Here’s an overview of what you’ll need to make this tasty salmon recipe. The exact measurements are included in the recipe card below. :
- For the teriyaki glaze:
- Light soy sauce, or a gluten-free alternative
- Konjac flour or cornstarch
- Dry white wine
- Minced garlic
- Minced ginger
- For the salmon:
- Salmon fillets
- Olive oil spray
- Sesame seeds for garnish
How to make teriyaki salmon
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Prepare the teriyaki sauce: Mix its ingredients in a small saucepan, then heat over medium heat, whisking often, until it thickens.
- Broil the salmon pieces until cooked through.
- Brush the cooked fish with the teriyaki sauce, sprinkle with sesame seeds, and serve.
Is this recipe healthy?
As for the soy sauce, I don’t mind using it in moderation. But you can replace it with coconut aminos if you’d like. You might need to adjust the salt in this recipe if you do.
How to serve teriyaki salmon?
What to do with leftover teriyaki salmon?
You can keep leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, covered, in the microwave eon 50% power.
Leftovers do tend to dry out when reheated. So I prefer to crumble them up and use them as a salad topping the next day for my lunch. Delicious!
Never miss a recipe!
I typically publish a new healthy recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
- 2 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
- 1/8 teaspoon konjac flour (or 1 teaspoon cornstarch)
- 2 tablespoons dry white wine (or sake)
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 (6 oz) wild salmon fillets
- Olive oil spray
- 1 teaspoon sesame seeds for garnish
Make the sauce:
- In a small saucepan, whisk together the soy sauce and konjac flour. Add the white wine, honey, minced garlic and minced ginger, whisking to combine.
- Heat the glaze over medium heat, whisking often, 3-4 minutes, until it thickens into syrup. Remove from heat.
Cook the salmon:
- Heat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large rimmed broiler-safe baking sheet with foil and spray it with olive oil spray.
- Place the salmon pieces on the foil and lightly spray them with olive oil. Broil 5-6 minutes, or until opaque.
Finish the dish:
- Remove the cooked salmon fillets to a serving platter. Brush with the teriyaki glaze, sprinkle with sesame seeds and serve.