Teriyaki Salmon

I marinaded the salmon for about 5 hours in the fridge, but used just the soy sauce, lemon juice and sesame oil to marinade. I used about 2 tablespoons of lemon juice and 1 tablespoon of sesame oil and diluted the soy sauce with water. I then poured the marinade into a skillet and whisked in some brown sugar to make a glaze instead while the salmon baked at 350. Served with rice and broccoli – the glaze went well with the broccoli.

In a pinch looking for a salmon teriyaki recipe, I ran into this and said ‘why not?’ I truly wanted to love this… even if the lemon juice gave me pause. In hindsight, I probably should have left it out… or honored the author’s suggestion to add brown sugar to taste– but I tend to stick to the recipe as written out of principle, especially if I do a review. All told, it was not bad. We are used to a more ‘sticky/syrupy’ teriyaki sauce and we picked up on the lemon juice pretty quickly. Would I make it again in a pinch? Absolutely. I would also absolutely skip the lemon juice. Without that, I think the brown sugar would have been sufficient for our sweetness/syrup needs. Tweak to personal taste is my piece of advice. The rest of the spices were great.

This came out very well. A lot depends on the grade of Salmon. My Wife wanted it sweeter but since I am going down the diabetic road, I found it dead nuts on! I will continue to use this recipe and soon work in monk fruit instead of brown sugar. Soon.

I let it marinate for 4 hours. The flavor was really good, but it is only on the surface. I was expecting the flavor throughout the salmon, but it wasn’t. The oil seems too much, maybe half the amount. I may try one more time.

Really good! I marinated the salmon for 1 hour. I hesitated to go longer because I was worried the acid (lemon) in the teriyaki sauce would begin to “cook” the fish. My pieces of salmon were center-cut filets (steaks aren’t readily available and I prefer filets) and very thick (about 1.5″ thick) and 10 mins cooked it well done. I will try 8 or 9 minutes next time. The flavor of the teriyaki sauce was fantastic. I’ll be making this again.

Absolutely delicious. Followed recipe. Family loved the change from mom’s dill salmon. Thanks for sharing!

This was delicious! I didn’t have time to marinate the salmon long and it was still tasty. Can’t wait to try it again when I have time to marinate the salmon.

I thought this recipe was so flavorful with the teriyaki and mustard combo. I added a tablespoon of honey and omitted the ginger for my own preference.

This is my go-to salmon recipe! It is super simple to make and very delicious. I didn’t change a thing.

So where is the Teriyaki ?? lol The rice to go with it ? Shouldn’t it be called Soy Sauce Salmon haha..

I made this recipe without the mustard powder and used minced garlic and ginger from the jar (not powdered) and no seeds. Turned out beautifully. So delicious!

Just buy teriyaki sauce.

it’s a nice homemade teriyaki recipe – but i think it would be better with fresh garlic and definitely needs to be served with fresh lemon and green herbs of some sort, to liven it up.

Love this recipe. I cant get passed it. Im not one for Salmon and its amazing. I follow this exactly. Family that doesnt like Salmon, has raved about it. I made it for my Aunt and didnt check with her if she even Likes Salmon, she went crazy for it.

Nothing special, recipe didn’t indicate if broiler goes on high or low

Basic reciepe 2nd time i mad it I dried salmon well and added salt pepper. When I made the sauce I added a few pinches of hot peppers. I juiced an orange and took some rind peelings (used a potato peeler) and added to the sauce. I also smashed some garlic yet kept them in one piece. Before serving I removed the garlic and rinds. I think the second time was a lot better than the first.

This was a good recipe! The skin got nice and crispy because of the broil temperature and the brown sugar in the marinade. I’d make this one again!

Perfect quick and easy recipe. All in my family loved the teriyaki salmon!

This was a very good recipe but I adjusted the amount of each ingredient based on reviews and I also cooked mine longer. I did 6 teaspoons of Sesame oil instead of a 1/4th cup. I did 6 teaspoons of Lemon instead of a 1/4th cup. I did 3 tablespoons of brown sugar instead of only 2. I did not add ground mustard just because I didn’t have it on hand. This made the sauce extremely delicious. I marinated the salmon for 2 hours and I baked it at 400 degrees for 40 minutes in the marinade in foil uncovered. It came out with the perfect crusted skin and it was flakey and juice, just right delish. Next time I will add 1 more tablespoon of Sesame seeds because they were just a good touch!

I followed all directions to a T. It was delicious and will make it many times due to ease. Would add more spice to it, however, I’m not sure what exactly.

This would have been super good if the flavor would have actually soaked into the salmon. We marinated for 24 hours and I was disappointed when I didn’t taste it even after basting. Might try it again!