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Honey Teriyaki Salmon

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  Reduced-sodium soy sauce 1⁄4 Cup (4 tbs)
  Chopped peeled ginger 1 Tablespoon (Fresh)
  Honey 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Skinless salmon fillets 1 Pound (4 Fillets, 1/4 Pound Each)

1. Whisk together the soy sauce, ginger, honey, lemon juice, and garlic in a small bowl until the honey has dissolved; pour into a large zip-close plastic bag. Add the salmon, squeeze out the air, and seal the bag; turn to coat the salmon. Refrigerate, turning the bag occasionally, at least 6 hours or up to 24 hours.
2. Remove the salmon from the marinade; transfer the remaining marinade to a small bowl.
3. Spray a large ridged grill pan or nonstick skillet with nonstick spray and set over medium heat. Add the salmon and cook 5 minutes Turn the salmon, brush with the reserved marinade (discard any excess marinade), and cook until just opaque in the center, about 5 minutes more.

Recipe Summary

Main Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 746 Calories from Fat 261

% Daily Value*

Total Fat 29 g44.5%

Saturated Fat 4.5 g22.5%

Trans Fat 0 g

Cholesterol 249.5 mg83.2%

Sodium 2319.3 mg96.6%

Total Carbohydrates 23 g7.8%

Dietary Fiber 1 g4%

Sugars 14.1 g

Protein 94 g188%

Vitamin A 3.7% Vitamin C 15.5%

Calcium 7.9% Iron 28.6%

*Based on a 2000 Calorie diet

Honey Teriyaki Salmon Recipe