Weather: 31 degrees, clear and dark
What I’m listening to:
Michael Buble, Christmas

I was a salmon-lover long before moving to Alaska, but there’s nothing like having it wild and fresh. We live in a salmon-fishing community and are surrounded by friends in the commercial salmon fishing industry.

This is my default salmon recipe I’ve been making for years, since my days in San Diego. Whip up a quick marinade, steam some rice, and pretty soon you have a healthy and sumptuous salmon dinner on the table. I’ve served this to company many times and anyone who likes Asian flavors and salmon loves this dish. I’ve included grilling and broiler instructions so you can prepare this any time of year.

Teriyaki Salmon

Yields: 4 servings

  • 4-6 salmon filets (I used Sockeye), pin-bones removed
  • For marinade/sauce:
  • 1/2c soy sauce
  • 1/2c brown sugar
  • 1 clove garlic, minced
  • 1/4t ginger
  • 1/2t sesame seeds (optional)
  • lemon wedges, for garnish

Whisk marinade ingredients in a bowl until sugar is mostly dissolved. Place salmon filets into a large ziplock bag and pour marinade over top. Seal bag and allow to sit in marinade for 10-20 minutes.

Heat an indoor grill pan over medium heat. Reserving the marinade, grill fillets on both sides until nice grill marks are achieved and salmon is cooked to medium/medium-well. Skin can be easily removed after grilling. [Or see notes for broiler instructions]

Heat reserved marinade in a small saucepan on the stove until it comes to a simmer. Spoon sauce over salmon and rice. Garnish with lemon wedges.

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