4
1 rating

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. 

Ready in
10 m
2
Servings
434
Calories Per Serving

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
Servings2
Calories Per Serving434
Total Fat30g46%
Sugar3gN/A
Saturated6g29%
Cholesterol94mg31%
Protein36g72%
Carbs3g1%
Vitamin A0.2µgN/A
Vitamin B125µg92%
Vitamin B61mg55%
Vitamin C7mg11%
Vitamin E7mg36%
Vitamin K7µg9%
Calcium23mg2%
Fiber0.2g0.7%
Folate (food)46µgN/A
Folate equivalent (total)46µg11%
Iron0.9mg5.3%
Magnesium58mg15%
Monounsaturated11gN/A
Niacin (B3)15mg75%
Phosphorus437mg62%
Polyunsaturated9gN/A
Potassium670mg19%
Riboflavin (B2)0.3mg16.3%
Sodium791mg33%
Thiamin (B1)0.4mg23.9%
Zinc0.6mg4.3%