Teriyaki Glazed Salmon

This is one of the quickest fish recipes and one of my family’s favorite ways to eat salmon….even the kids finish their plates without complaints.  I enjoy serving this with cauliflower rice (or rice) and snow peas or bok choy.

teriyaki salmon and mixed seafood


  • 1.5 lb salmon (I prefer wild caught but this recipe works great on farm raised salmon as well)
  • 2 garlic cloves, minced
  • 1 t fresh ginger, minced or grated
  • 1T honey
  • 2T mirin
  • 1/4 c soy sauce (alternatives: gluten free soy sauce, liquid aminos, coconut aminos)
  • black pepper to taste


  1. Preheat the oven to 400F
  2. In a bowl mix all the ingredients (except the fish)
  3. Place salmon on non-stick foil lined baking sheet
  4. Pour half of your mixture on the fish and cook for 15 min
  5. Pour remaining mixture on the fish and cook fish until desired internal temperature is reached (about 10 more minutes depending on the thickness of fish)



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