Cooking Mode

Teriyaki Salmon

Total Time

90 m


An excellent recipe for busy weeknights.


4 Servings

Total Time

90 m



  • Yields: 4 Servings

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  • 1/4 cup(s) soy sauce, or tamari
  • 1/4 cup(s) Filtered water
  • 1 tbsp(s) rice vinegar
  • 1 tsp(s) xylitol, or sugar
  • 2 garlic, cloves, peeled and minced
  • 1 tbsp(s) fresh ginger root, peeled and minced
  • 16 ounce(s) wild salmon fillets, cut into 4-ounce portions
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Make marinade by combining soy sauce, water, vinegar, xylitol, garlic, and ginger in a small bowl, stirring until the xylitol dissolves. Place salmon fillets and marinade in a gallon-sized sealable plastic bag, remove air, seal, and place in the refrigerator for at least one hour, turning occasionally. Preheat broiler or grill to high. Remove salmon from the marinade and place on an oiled rack, two or three inches from heat source. Cook 3 to 5 minutes on each side (depending on thickness), turning once and brushing with the reserved marinade. If fillets are very thin, do not turn. Fish will be done with the flesh is opaque and springs back slightly to your touch. Do not overcook. Discard any extra marinade.

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