Recipe File: Salmon Teriyaki

February 6, 2023

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  • I just pulled salmon out of the freezer to thaw and will try the recipe tonight!

  • Just wondering if you have tried it on other fish?

    • I have! I have loved the results with halibut and cod. Haven’t tried it with thinner filets or whole fish yet. Let me know if you experiment.

  • I’m going to try this next time I have salmon. I’ll be using coconut aminos, because I’m allergic to soy. (Yeah, it sucks not being able to have Chinese food.)

  • This sounds so delicious!!! Salmon is my absolute favorite fish!!! Thank you for a quick easy recipe!!!!!

  • Sounds easy and delicious!!

  • Sarah, thanks for giving us a peek into your kitchen, sharing your cheer and this yummy go-to recipe!! Can’t wait to make it!!

  • This sounds wonderful! I bet the furikake would be good on avocado toast too.

    Could you share your low and slow salmon recipe?

    • Hi Val, Sorry for the late reply. My slow and low is 25 minutes at 300 degrees, usually just salt and pepper anything would be good. Like buttah!

  • Be very careful about the origin of the salmon. If possible avoid entirely farmed salmon, as they often have diseases. On the northwest coast (where wild salmon are the industry) if we bake it, the oven is at 450 or 500, calculate 10 minutes per inch of thickness, and you will have perfectly cooked salmon.

  • i make a version of this quite often as it is both delicious and quick.

    my recipe for the Teriyaki sauce includes the juice squeezed from grated ginger root (only needs an inch or two depending on how much of a ginger kick you like)!