Asian Teriyaki Salmon

Flaky, juicy, and positively mouthwatering. This Asian salmon is only made with the simplest ingredients with hardly any marinating needed, making this a perfect 30 minute weeknight meal.

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Asian Teriyaki Salmon

  • Author: Kirsten Gjesdal


Savory and nutritious come together in this timeless combination of teriyaki and salmon. Packed with probiotics and essential fatty acids, you’ll stay right on track with your New Year’s goal!


For the sauce:

3 tbsp teriyaki sauce

3 tbsp hoisin sauce

3 tbsp soy sauce

1 1/2 tbsp white vinegar

1 tbsp sesame oil

1/3 cup packed light brown sugar

2 large garlic cloves, minced

2 tsp freshly grated ginger


2-3 lbs salmon filet sliced into 2″ wide slices

Sesame seeds for garnish

Chopped scallions for garnish


1. Preheat oven to 400 degree. In a small mixing bowl, whisk the sauce ingredients until sugar is dissolved.


2. Place the salmons slices in a bowl. Pour the teriyaki sauce over salmon. Cover with Saran wrap and allow it to marinate in the refrigerator for at least 20 minutes.


3. Lay the salmon out on a baking sheet, keeping the marinade in the bowl. Bake the salmon for 12-15 minutes. The salmon should be flakey and cooked all the way through.


4. While salmon is baking, pour the marinade into a medium saucepan and heat over medium heat. Stirring frequently, allow the marinade to come to boil. Once it reaches a boil, reduce heat and summer for 3-4 minutes – until thickened. Remove from heat.


5. Remove salmon from oven, and immediately brush on the thickened teriyaki sauce. Garnish with chopped scallions and sesame seeds. Serve with white rice, sautéed spinach, and avocado for a complete meal. Enjoy!

Credit to LHTC Blog.

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