Teriyaki Salmon

IMG_2488Konbanwa! Hope this post meets you well. Just in case you are at a loss for what to serve for dinner, might I suggest this super easy dish! I don’t know about you, but I pretty much keep salmon on hand. I like to buy a large fillet, clean and cut it into 4-5 segments, wrap each piece individually in foil, place in a large freezer bag and store it in the freezer. When I am ready to eat it, I defrost, season and prepare it to my liking. Well, last night I decided I wanted teriyaki salmon, but I didn’t want to use the store-bought stuff. Why should I when I have all the ingredients I need to make a slammin’ teriyaki sauce at home? I saved myself some money, not to mention, a few hundred milligrams of sodium. Have you ever read the label on the store bought stuff? Now, don’t get me wrong, soy sauce is generally high in sodium, which is why I always opt for the low or reduced sodium variety when I do use it. But, at least I have a little more control over what’s going into my food when I make my own sauces and marinades at home! Everything I put in the sauce can be easily pronounced and should be available in your fridge or pantry. I may have made too much sauce, which worked in my favor, as I was able to put the remainder in a container and store it in the fridge for future use!


4 to 6       6oz. salmon fillets

1/2 cup    low-sodium soy sauce

1/2 cup    water, divided

1/4 cup    sugar (I used organic cane sugar, but you can use brown)

2 tbsp.     raw or organic honey

2 large     (or 4 small) cloves garlic, minced or pressed

1/2 tsp.    ground ginger (if using fresh ginger, grate about 1 tbsp.)

1 tbsp.     lemon juice

1 tbsp.     cornstarch


1. Preheat oven to 400 degrees

2. In a small bowl, whisk together the soy sauce, 1/4 cup water, sugar, honey, garlic, ginger and lemon juice. Empty mixture into a mall saucepan and bring to a slight boil over medium heat.

3. In the same bowl, whisk together 1/4 cup water and cornstarch, then add it to the saucepan.

4. Continue to cook the mixture, stirring continuously for a few minutes until it comes to a low boil/simmer. This will give the sauce a chance to thicken to the consistency of your choosing.

5. Remove from heat, transfer to a bowl and place in the freezer for 5-10 minutes to cool it at a faster rate.

6. Season both sides of the fish with a little salt, garlic powder and some fresh cracked black pepper. Brush the baking dish with a light coat of olive oil or cooking spray. Remove sauce from freezer and brush it generously on both sides of the fillets and place fish in the baking dish.

7. Bake in oven for approximately 15 minutes or until salmon has cooked through. (In my case, 15 min was perfect because the salmon continues to cook even after it is removed from the oven.)

8. Serve immediately with your preferred sides. I served with some leftover whole wheat couscous and freshly sauteed bell peppers and onions. I drizzled a little extra sauce over my fish, but honestly, it wasn’t really necessary; I’m just greedy. *licks lips*

Try this quick and easy recipe, take a picture, and hashtag it #fitfabandfocused on IG!!! Let me see what’s cooking in your kitchen!  *smooches*

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