Teriyaki Salmon

3 servings


5 minutes

active time

50 minutes

total time


1 recipe teriyaki marinade (about 1 1/2 cups)

3 salmon fillets (about 5 ounces each)

2 thinly sliced green onion

1 1/2 teaspoons toasted sesame seeds

6 trimmed cilantro sprigs


Divide marinade in half and set half aside. Pour half of remaining teriyaki marinade in a baking dish and top with salmon.

Pour rest of that half of marinade over fillets and refrigerate for 30 minutes.

Remove fillets from baking dish and pat dry.

Preheat oven to 375˚F. Lightly grease a baking sheet.

Top baking sheet with salmon fillets and bake for 8 to 9 minutes (for wild caught) and 10 to 13 minutes (for farm-raised), depending on thickness of fillets and desired doneness.

While salmon is baking, pour unused marinade into a saucepan and simmer over medium-low heat.

Combine 1/4 cup water with 1 1/2 tablespoons cornstarch and stir together to make a slurry.

Once marinade is simmering, stir in slurry and continue to stir until sauce thickens enough to coat the back of a spoon. Remove sauce from heat.

Remove salmon from oven and set broiler on high.

Brush each fillet with a generous amount of teriyaki sauce and place under broiler for 1 to 2 minutes.

Remove from heat and top fillets with green onions and toasted sesame seeds.


Serving Size



295 kcal

Total Fat

10 g

Saturated Fat

1 g

Unsaturated Fat

7 g

Trans Fat



78 mg


3743 mg

Total Carbohydrate

16 g

Dietary Fiber

1 g

Total Sugars

14 g


34 g

3 servings


5 minutes

active time

50 minutes

total time
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