Go Back
–+ servings
Teriyaki salmon with rice and wooden chop sticks on a dark square plate on a grey napkin on a dark surface
Print

Teriyaki Salmon

Make your own teriyaki sauce from scratch to marinade salmon or any other meat. Teriyaki salmon is an easy weeknight dinner.
Course Main Dish
Cuisine American
Keyword pineapple, salmon, soy sauce, teriyaki, teriyaki sauce
Dietary Needs Dairy-Free, Egg-Free, Nut-Free
Meat Seafood
Cooking Method One-Pan Meals
Prep Time 5 minutes
Cook Time 25 minutes
Marinade Time 30 minutes
Total Time 1 hour
Servings 2
Calories 477kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 8 oz crushed pineapple
  • 3 tbsp soy sauce
  • 2 tbsp agave syrup
  • 1 tsp ground ginger
  • 1 tsp minced garlic dried
  • 1 lb salmon filets

Instructions

  • In a medium mixing bowl, whisk the pineapple, soy sauce, agave syrup, ground ginger, and minced garlic
  • Pour half into a container to reserve and then place the salmon in a bag with the marinade, turning to coat
  • Refrigerate for at least 30 minutes, up to overnight
  • Set the oven broiler to high
  • Place the marinated salmon on a foil-lined baking dish and spoon some of the pineapple from the marinade onto the salmon then discard the remaining marinade
  • Broil for about 20-25 minutes, until the salmon is cooked through (this will vary based on the thickness of the salmon)
  • While the salmon is cooking, heat the reserved teriyaki sauce in a small saucepan over medium heat
  • Simmer for about 3-5 minutes, until slightly thickened
  • Pour the teriyaki sauce over cooked salmon and serve immediately

Nutrition

Serving: 1each | Calories: 477kcal | Carbohydrates: 36g | Protein: 49g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 1611mg | Potassium: 1329mg | Fiber: 2g | Sugar: 31g | Vitamin A: 148IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 3mg