Salmon Teriyaki Recipe

Salmon Teriyaki Recipe
Staff Writer
Salmon Teriyaki

Will Budiaman

Salmon Teriyaki

Quick, easy, and simple. While I'm normally a stickler for making most things from scratch, for some things I think it really just makes more sense to take the semi-homemade approach to this salmon dish. (Admittedly, I do cringe slightly every time I hear that term.) I can sense the authenticity police coming after me already, but hey, who are we kidding? This is teriyaki. That's like looking for an authentic orange chicken recipe.

Click here to see The New and Improved Farm-Raised Salmon. 

2
Servings
267
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 six-ounce fillets salmon, skin on
  • 1 Tablespoon canola oil
  • Salt and freshly ground pepper, to taste
  • 2 Tablespoons bottled teriyaki sauce
  • 1 Teaspoon fresh ginger, minced
  • 1 Cup cooked Jasmine or short grain rice, for serving

Directions

Preheat the broiler.

Meanwhile, rub the oil all over the salmon fillets and season with salt and pepper, to taste. (Go easy on the salt since the teriyaki sauce already has a lot of sodium.) Measure out the sauce into a bowl and add the ginger. Set aside.

Place the salmon under the broiler and cook until the fish flakes easily but is still moist throughout, about 5 minutes. Remove from the broiler and brush on the sauce while still hot. Serve immediately with cooked white rice.

Nutritional Facts

Total Fat
15g
21%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
90mg
30%
Carbohydrate, by difference
3g
2%
Protein
29g
63%
Vitamin A, RAE
12µg
2%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
20mg
2%
Choline, total
2mg
0%
Folate, total
26µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
233mg
33%
Selenium, Se
32µg
58%
Sodium, Na
277mg
18%
Water
76g
3%
Zinc, Zn
6mg
75%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.