Salmon is a staple in my household. It’s funny because unless people are over for supper, I’m the only one who eats it!
I like being prepared so I always make extra to have in my fridge for other meals. But having salmon so often can get a little boring. I change things up by changing up the spices, changing the flavor and sometimes even changing my cooking method.
This recipe for Salmon Teriyaki is simple and delish! If you’re looking for other fabulous ones, check out my other salmon recipes:
Sriracha & Lime Salmon
Hoisin Glazed Salmon
Salmon with Mushrooms and Bok Choy
I’d love to hear from you! What’s your favorite way to make salmon?
Please feel free to share your ideas and tips in the comments below:)
- 2 tbs. low sodium tamari
- 1 tbs. brown sugar
- 1 tbs. rice vinegar
- 1 tbs. grated fresh ginger
- 1 garlic clove, minced
- 1 piece of salmon fillet for 2, skin on
- Sesame seeds, for garnish
Whisk together the tamari, brown sugar, rice vinegar, fresh ginger and garlic together in a small bowl. Pour the sauce on top of the salmon, rub it in and let it marinate in the fridge for at least half an hour.
Preheat the oven to 350°F. Place the fish and marinade in a rectangular glass Pyrex dish. Bake until the salmon flakes easily with a fork, 25-30 minutes.