There’s no kitchen win as satisfying as finding the perfect blend in a homemade marinade. It’s like finally finding the right puzzle piece on a thousand-piece jigsaw. My teriyaki glaze is versatile, great on chicken, steak, fish and pretty much any protein or vegetable! Best of all, it’s comprised of simple ingredients. Chances are you already have everything at home to make it for yourself right now!
We love cooking fresh salmon filets for dinner, and it’s always a struggle finding new ways toΒ season it. I planned on using a bag of stir fry vegetables as our side for this meal, and it set off a teriyaki glaze lightbulb for me.
After a bit of research, I took away the most appealing ingredients from different versions I read about and played around with my own glaze. Kev said it was one of his new favorites instantly!
Teriyaki Glaze Ingredients
- 1 cup soy sauce, low sodium
- 1 tbsp garlic salt
- 2 tsp ground ginger
- 1 tbsp honey
- 2 tsp seasoned salt
- Crushed red pepper, to taste
- Black pepper, to taste
- Sesame seeds (optional)
Making the Teriyaki Glaze
1. Grab a medium mixing bowl and a whisk (or spoon). Add the soy sauce, then whisk in the honey until blended.
2. Add the garlic salt, seasoned salt and ginger; whisk together.
Pro Tip: If you don’t use seasoned salt a lot, or aren’t a huge fan, start by adding a smaller amount to taste, or omitting entirely.
3. Add crushed red peppers and black pepper to taste. I personally like more red pepper than black pepper.
4. Once all ingredients have been added whisk entire glaze well.
5. Marinate your food with the teriyaki glaze for a few minutes or even a few hours, covering the top of the food with a basting brush or spoon.
Teriyaki Salmon Meal Idea
Tonight’s dinner was teriyaki-filled with both salmon (from my Costco fresh seafood prep) and veggies glazed with my new concoction.
Meal Prep Details and Perks
- Suggested marinade time: 3 hours (can be more or less).
- Super quick meal prep for my work from home crowd.
- For my commuters, you can prep the marinade the night before and set in the fridge overnight,Β adding theΒ salmon/meat to the marinade in the morning, covering with tin foil.
Making Teriyaki Salmon and Veggies
Pre-heat the oven to 350 degrees and grab that marinating salmon or meat from the fridge.
1. Re-cover the top with teriyaki glaze with a basting brush or spoon.
2. Next, move the salmon to a baking sheet and sprinkle with Sesame seeds to taste.
3. Bake the salmon for 16-18 minutes or until cooked on the middle rack. Set aside the remaining glaze.
4. While the salmon is baking, prepare the vegetables. Mine were microwaved frozen veggies. I glazed them lightly halfway through cooking with the teriyaki glaze.
Optional: You can glaze the veggies again at the end, but be mindful that raw fish sat in the marinade and not everyone should not consume traces of raw fish.
5. Serve the cooked salmon with the vegetables and enjoy!
Kevin said this was the best fish dish I’ve made him so far, and that’s saying a lot because we eat fish 2-3 times a week. Then again, he’s not the pickiest eater! Let me know if you’ll give this recipe a try in the comments, or even any adjustments you made to it. I’m always looking for new meal ideas!
More Food and Recipes
- Oven Baked Buffalo Chicken Recipe
- Using Takeout Sauce Packets in New Meals
- Easy Lemon and Caper Sauce Recipe
- Buffalo Chicken Lettuce Wraps
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