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Teriyaki Salmon

Updated: Apr 4

This simple and elegant salmon dish is hard not to love. With an Asian marinade, roasted quickly in the oven, the result is moist and juicy salmon with a crispy skin on the bottom.

I serve this salmon with fragrant jasmine rice or basmati rice with saffron, and steamed greens. In fact, you do not need to steam the greens separately. I simply put a large handful of freshly washed spinach on the bottom of an 8" pasta bowl. Then I cover that with the steaming rice and top with the salmon. A perfect seafood dish any time of year.

Serves 2-4

Pre-heat oven to 400 F


2 Large fillets Atlantic salmon

3 Tablespoons of Tamari or soy sauce

2 Tablespoons oil

1 Tablespoon rice vinegar

1 Large tablespoon of Dijon mustard

1 Teaspoon chili paste

1 Teaspoon sesame oil

1 Tablespoon sesame seeds, toasted


In a medium bowl, mix together Tamari, oil, rice vinegar, mustard, chili paste, and sesame oil until well blended.

Put salmon fillets in the bowl and cover completely with the marinade.

Cover bowl with saran and refrigerate for 30 minutes.

Pre-heat oven to 400 F.

Line a baking sheet with parchment paper.

Place the salmon on the paper.

Bake for 20 minutes.

Remove from oven and serve.


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