Lean & Clean Cookbook

Fish & Seafood

Love food. Love cooking. No chef required.

Created by Lee Dowdle

Teriyaki Glazed Salmon

Teriyaki Glazed Salmon

Serves 4 servings

Prep: 15 minutes • Cook: 15 minutes

GFHPFR

Tender salmon glazed with a lightly sweet and savory homemade teriyaki sauce made with coconut aminos, honey, fresh ginger, and garlic. Rich in protein and heart-healthy omega-3 fats, this easy salmon dish delivers plenty of flavor without relying on a heavy bottled sauce.

Ingredients

  • 4 salmon fillets, about 6 oz each
  • 1/4 cup coconut aminos or gluten-free low-sodium tamari
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated (or 1 teaspoon jarred ginger)
  • 2 cloves garlic, minced (about 2 teaspoons jarred minced garlic)
  • 1 teaspoon rice vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. In a small bowl, whisk together the coconut aminos, honey, sesame oil, ginger, garlic, and rice vinegar.
  2. Place the salmon fillets in a shallow dish and pour half of the teriyaki mixture over them. Reserve the remaining sauce for glazing.
  3. Refrigerate the salmon for 20 to 30 minutes.
  4. Preheat the grill to medium-high heat, about 400°F, and lightly oil the grates.
  5. Remove the salmon from the marinade and discard the used marinade.
  6. Grill the salmon skin-side down for 5 to 6 minutes.
  7. Carefully flip and cook for another 3 to 4 minutes, brushing with the reserved clean teriyaki mixture during the final few minutes.
  8. Remove from the grill and allow the salmon to rest for 2 minutes.
  9. Sprinkle with sesame seeds and sliced green onions before serving.

Notes & Tips

  • Do not marinate the salmon for much longer than 30 minutes; the texture can begin to change.
  • Keep the reserved glaze separate from the marinade that touches the raw salmon.
  • The honey in the glaze can darken quickly over direct heat. Keep the grill around 400°F and apply the reserved glaze during the final few minutes rather than early in the cooking process.
  • Pairs well with broccoli, grilled vegetables, brown rice, or cauliflower rice.
  • Refrigerate leftovers in an airtight container for up to 3 days. Leftover salmon is excellent served cold in a salad or grain bowl, or reheated gently.
Nutrition: 350 cal • 39g protein • 18g fat • 9g carbs