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Teriyaki Salmon

Teriyaki Salmon
Author: Ginny Wright
  • 1 pound wild or Sockeye salmon
  • 6 tablespoons good olive oil
  • 3 tablespoons Tamari
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon minced garlic
  1. Heat oven to 350º.
  2. Cut the salmon crosswise into 3 equal pieces.
  3. Whisk together the mustard, tamari, olive oil and garlic in a small bowl.
  4. Pour the marinade onto the salmon and allow it to sit for 10 minutes.
  5. Place the salmon skin side down in a glass baking dish in the oven.
  6. Bake for 8-10 minutes depending on the thickness of the fish.
  7. Transfer the fish to a flat plate, skin side down and allow to rest for 10 minutes.
  8. Remove skin and serve warm or at room temperature.
A classis Ina Garten recipe. Even those who don’t like fish will enjoy this tangy salmon recipe.


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