Salmon Teriyaki

Salmon Teriyaki

I have been auditioning salmon teriyaki recipes for years and have never seemed to satisfy my son, Yale’s, discerning taste… until now! This one is IT!

Salmon Teriyaki


  • 1/4 cup of sesame oil
  • 1/4 cup of lemon juice
  • 1/4 cup of soy sauce
  • 2 tablespoons of brown sugar, or more to taste
  • 1 tablespoon of sesame seeds
  • 1 teaspoon of ground mustard
  • 1 teaspoon of ground ginger
  • 1/4 teaspoon of garlic powder
  • 4 X 4 ounce salmon fillets, or 1 1/4 pounds of salmon filet
  • Adjust the amount of marinade depending on the amount of salmon that you are using.
  • Marinade stores in the refrigerator for up to 3 weeks.  


  1. Mix the sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat.
  2. Bring to a simmer, stirring until the sugar has dissolved. Set aside 1/2 cup of the marinade for basting.
  3. Pour the remaining marinade into a resealable plastic bag and place the salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
  4. Set oven rack about 4 inches from the heat source and preheat the oven’s broiler.
  5. Place the salmon steaks into a broiler pan and broil for 5 minutes.
  6. Brush the steaks with reserved marinade, turn and broil until the fish is opaque and flakes easily, about 5 more minutes. Brush again with the marinade.

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Lesley Wolman

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