Teriyaki Salmon

Oh my goodness guys … no matter how hard I crossed my fingers and no matter how much Airborne I have had I still ended up sick.  I have been battling a sore throat, runny nose, and stuffy head for the last 2 days now.  Here’s to hoping it clears up soon because I have to meet this girl on Saturday!  I am trying to cross all my fingers AND my toes that Emmalyne doesn’t catch my cold.  Purell is making bank on the G family this week.  Needless to say the gym did not make an appearance in my schedule yesterday.


Any-who … I have been itching to share this recipe with you all for a few weeks now.  Chris isn’t a huge fish person but salmon is one kind he will eat.  This is fabulous in my book since salmon is SUPER healthy and full of omega-3s.  However, there are only so many ways to eat salmon.  Last week we were in the mood for some Asian flavor and I took a chance at a teriyaki marinade … and it was awesome.



Chris described this dish as “very Asian-y” which is a compliment to me since he is half-Korean and grew up eating his mother’s amazing Korean food.  This will definitely be making more appearances in my meal rotation.




Teriyaki Salmon

by Madeline G.

Prep Time: 10 minutes

Cook Time: 20 minutes


Ingredients (2 fillets)

  • 2 salmon fillets
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ginger


In a small mixing bowl, combine the soy sauce, brown sugar, sesame oil, garlic, and ginger.

Put salmon fillets in a deep bowl. Pour marinade over the salmon. Cover and refrigerate for at least an hour.

Preheat your oven to 425 degrees.

Spray a 9×9 inch pan with olive oil. Put salmon into the pan and pour the marinade from the dish over it.

Bake for 20-25 minutes or until salmon is flaky.

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How do you like your salmon?