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Grilled Teriyaki Salmon Recipe
Grilled Teriyaki Salmon Recipe photo by Taste of Home

Grilled Teriyaki Salmon Recipe

Publisher Photo
The super-fast marinade for this salmon recipe from Lenita Schafer of Princeton, Massachusetts combines maple syrup and teriyaki sauce which also creates a delicious sweet-and-sour glaze. She relates, “The salmon stays extremely moist and is really yummy.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 3/4 cup reduced-sodium teriyaki sauce
  • 1/2 cup maple syrup
  • 4 salmon fillets (6 ounces each)
  • Mixed salad greens, optional

Nutritional Facts

1 fillet equals 362 calories, 18 g fat (4 g saturated fat), 100 mg cholesterol, 422 mg sodium, 12 g carbohydrate, 0 fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Directions

  1. In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade.
  2. Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
  3. Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad. Yield: 4 servings.
Originally published as Teriyaki Salmon in Simple & Delicious January/February 2007, p41

Nutritional Facts

1 fillet equals 362 calories, 18 g fat (4 g saturated fat), 100 mg cholesterol, 422 mg sodium, 12 g carbohydrate, 0 fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Grilled Teriyaki Salmon

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Jul. 10, 2014

Super fast and easy lunch. Cooked it on a grill pan about 5 min each side.

MY REVIEW
Reviewed Oct. 29, 2011

I modified the recipe to use in the broiler...cook for 5 minutes and then basted frequently for another 8-10 minutes. I also let it marinate for about 48 hours...had lots of good flavor!

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