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. Of course, baked salmon is a tasty classic.
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 (I also use it when making teriyaki chicken wings).
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 in moderation. But you can replace it with tamari sauce or coconut aminos, if you prefer, or if you must follow a gluten-free diet. You might need to adjust the salt in this recipe if you do.
How to serve teriyaki salmon?
In my high carb days, I would have definitely served it over rice. These days, I like to serve it on top of cauliflower rice. It’s also good on a bed of shirataki noodles.
In addition, I like to serve it 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 leftover teriyaki salmon?
You can keep leftovers in the fridge, in an airtight container, for up to 3 days. 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!
Teriyaki Salmon
INGREDIENTS
Teriyaki glaze:
- 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
Salmon:
- 4 (6 oz) wild salmon fillets
- Olive oil spray
- 1 teaspoon sesame seeds toasted a few minutes in a warm skillet over medium heat
INSTRUCTIONS
- 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.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
