Teriyaki and salmon are meant to be together. Teriyaki translates to “glaze grilled” and is all about the grilling or broiling soy and mirin to create a caramelized glaze. It makes sense that Japan, an island nation, would take fish and seafood to great heights. Teriyaki salmon confirms it.
Teriyaki Glazed Salmon – Broiled Salmon with Sweet Glaze
The extra step of marinating the salmon in the teriyaki sauce before broiling adds another layer of depth and juiciness to the salmon. This recipe calls for broiling the fish to get a nice caramelized surface. It can also be cooked on a grill to similar results.Print Pin
- Ovenproof pan or casserole (for marinating and broiling)
- 1 cup Teriyaki sauce
- 4 Salmon fillets
- Marinate Salmon – In the same pan you'll be broiling the salmon in, pour teriyaki sauce in to the pan. Place salmon fillets in pan skin-side up. Leave on counter for 15-30 minutes to marinate.
- Broiling Salmon – Turn broiler to high. Turn salmon filets over so that the skin side is now down. Place under broiler for 10 minutes to cook cook and caramelize the fish. Serve with white rice and a vegetable side.
- Grilling Salmon – Coat grill rack with cooking spray and heat grill to medium-hot. Remove fish from marinade and reserve marinade. Place fish on grill rack skin side down. Grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to a serving platter and keep warm. Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy. Spoon over fish and serve immediately.
Any firm fleshed fish fillet may be used for this recipe, but the buttery-ness of salmon is perfect.
Calories: 305kcal | Carbohydrates: 11g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 2832mg | Potassium: 995mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 68IU | Calcium: 38mg | Iron: 3mg