wildalaskancompany.com
Teriyaki Salmon
Salmon teriyaki has no hard and fast rules. You can make salmon teriyaki in many ways, with plenty of room for creativity with ingredients and cooking methods.
Prep
10 min
Cook
5 min
Total
15 min
Serves
2 servings
Instructions
- 01
Arrange an oven rack to be 4 to 6 inches from the broiler element. When ready to cook, preheat broiler to highest setting.
- 02
Use a clean tea towel or paper towel to pat salmon fillets dry. Lightly coat fish with olive oil, then arrange skin side down on a baking sheet lined with foil. Season fish with salt and pepper, then brush each with 1 tablespoon of teriyaki sauce. Allow to marinate for at least 15 minutes or up to an hour, refrigerated.
- 03
To cook, broil for 4 to 6 minutes depending on thickness of fillet. Salmon is medium-rare when thickest part of fillet registers at 120F on an instant-read thermometer. Add a minute or two of cook time as desired.
- 04
Transfer salmon to serving plate and sprinkle with sesame seeds and scallions. Serve with a side of steamed rice, over noodles, or on a bed of sautéed vegetables.
Variations & swaps
Substitutions
- Use tamari or coconut aminos in your teriyaki sauce instead of soy sauce to make the recipe gluten-free.
- Don't stop at salmon! Wild Alaska Pollock and other kinds of fish are delicious with the teriyaki treatment.
- Use low-sodium soy sauce if you watch your salt intake.
- You can use powdered garlic and ginger rather than fresh if you opt to make a teriyaki sauce with those aromatics.
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