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.
A good salmon recipe that I make often is pan fried salmon steak. And a tasty Asian-style salmon recipe is this nori wrapped salmon. But this teriyaki salmon recipe has recently become a favorite of mine, because it’s so wonderfully flavorful.
I love teriyaki salmon. I actually 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.
Low sugar teriyaki sauce
So I developed this low sugar recipe for easy oven baked teriyaki salmon, and it’s wonderful. Savory/sweet, intensely flavored, this teriyaki salmon recipe is also easy and quick. There’s no need to marinate the salmon prior to baking!
But is soy sauce healthy?
I don’t mind using soy sauce. But you can replace it with tamari sauce or coconut aminos, if you prefer. You might need to adjust the salt in this recipe if you do.
How to serve teriyaki salmon?
In addition, I like to serve teriyaki salmon with a green vegetable. Sauteed sugar snap peas and braised bok choy are good options. Sometimes I simply steam some broccoli and drizzle it with sesame oil.
What about leftovers?
You can keep leftover teriyaki salmon in the fridge, in an airtight container, for up to 3 days. Leftovers 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!
- 2 tablespoons light soy sauce
- 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 toasted a few minutes in a warm skillet over medium heat
- 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.
- Heat broiler on high and position a rack 3-4 inches below flame (top rack). Line a large 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.
- Remove the salmon fillets to a serving platter. Brush with the teriyaki glaze, sprinkle with sesame seeds and serve.