Salmon Teriyaki
Salmon Teriyaki offers a savory, slightly sweet glaze that enhances tender salmon steaks, perfect for quick weeknight dinners or special occasions with Asian-inspired flavors.
Ingredients
Instructions
- Mix dry white wine, 2 tablespoons of water, sugar substitute or sugar, soy sauce, and grated ginger in a small saucepan.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for a few minutes.
- In a small bowl, combine cornstarch with remaining water and stir into the sauce to thicken.
- Place salmon steaks in a baking dish or skillet and pour the teriyaki sauce over them.
- Cook the salmon steaks in the sauce over medium heat or bake in a preheated oven at 400°F (200°C) for about 10 minutes or until cooked through.
- Serve hot, garnished if desired, with rice or vegetables.
Tips & Substitutions
For extra flavor, marinate the salmon in the teriyaki sauce for at least 30 minutes before cooking. If you prefer a sweeter sauce, you can increase the sugar substitute or sugar slightly. For a low-sodium option, consider using coconut aminos instead of soy sauce. This dish pairs well with rice or steamed vegetables, similar to Garlic Shrimp With Twice-Cooked Green Beans.
Serving Suggestions
Serve the salmon teriyaki hot over a bed of steamed white or brown rice, and add a side of stir-fried vegetables for a complete meal. You can also pair it with a simple cucumber salad for a refreshing contrast. This dish is versatile and can accompany other seafood recipes, making it a great addition to any meal.
Storage & Reheating
Store leftover salmon teriyaki in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or on the stovetop over low heat, adding a splash of water or broth to keep it moist. Avoid reheating multiple times, as this can dry out the salmon.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Teriyaki contains roughly 209 calories, with 2g protein, 17g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1181mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but it's best to thaw it completely before cooking to ensure even cooking. You can thaw it overnight in the refrigerator or use the defrost function on your microwave. Just adjust the cooking time slightly if the salmon is thicker.
What can I substitute for dry white wine?
If you prefer not to use wine, you can substitute with an equal amount of chicken or vegetable broth for added flavor. Alternatively, a mixture of apple cider vinegar and water can mimic the acidity of wine without the alcohol.
How do I know when the salmon is cooked through?
The salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C). If you are unsure, using a meat thermometer can help ensure it is cooked perfectly without overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).