Saturday, March 8, 2014

Teriyaki Salmon

This is the same marinade used in my recipe for Teriyaki Chicken (EF, DF, GF) posted in 2012.  I have been making both for years.  It is such an easy and delicious recipe.  The kids actually really like this recipe.  I usually like to serve the salmon with rice or couscous and a steamed or roasted vegetable.

Teriyaki Salmon
¾ c reduced-sodium soy sauce*
¼ c vegetable oil              
3 T brown sugar
1 t garlic powder
½ t ground ginger
1 ½ - 2 pounds salmon filet

In a large plastic bag, combine the first five ingredients.  Mix well.  Place salmon in bag and seal.  Refrigerate for several hours. 
Oven Instructions:
Preheat oven to 425o.  Place on a foil-lined 15”x10”x1” baking pan.  Bake, uncovered in preheated oven for about 10-15 minutes or until fish flakes easily with a fork. 

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.

Serves 6-8

No comments:

Post a Comment