Teriyaki salmon is my husband’s favorite dish. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors. Pair it with some homemade teriyaki fried rice to complete your meal.
Teriyaki Salmon Recipe
Teriyaki salmon is my husband's favorite dish. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors. Pair it with some homemade teriyaki fried rice to complete your meal.
Ingredients
- ¼ cup sesame oil
- ¼ cup lemon juice
- ¼ cup soy sauce
- 2 tablespoons brown sugar or more to taste
- 1 tablespoon sesame seeds
- 1 teaspoon ground mustard
- 1 teaspoon ground ginger
- ¼ teaspoon garlic powder
- 4 (6 ounce) salmon steaks
Instructions
- Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
- Pour remaining marinade into a resealable plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Broil salmon steaks under the preheated broiler for 5 minutes, brushing salmon with reserved marinade. Turn and continue to broil until salmon is opaque and flakes easily, about 5 more minutes. Brush with marinade.
Notes
How to Store Teriyaki Salmon
Store your leftover teriyaki salmon in a shallow, airtight container in the refrigerator for up to three days. You can freeze the teriyaki salmon for up to three months.
