Ginger Teriyaki Salmon – a delicious recipe with salmon, teriyaki sauce, honey, rice vinegar, ginger, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
PREHEAT grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
2
PLACE salmon steaks in a shallow dish. Combine teriyaki sauce, honey, vinegar, ginger, sesame oil and red pepper flakes; reserve 1/2 cup for basting. Pour remaining marinade over fish, turn to coat both sides. Cover and refrigerate 30 minutes.
3
REMOVE fish from marinade. Discard marinade.
4
PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place salmon on foil.
5
GRILL 3 to 5 minutes on each side in covered grill or until fish flakes when tested with a fork, brushing with marinade after turning.
308
kcal
Calories
17
g
Fat
17
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 fresh salmon steaks or 4 tuna steaks, 1/2 cup teriyaki sauce, 1/3 cup honey, 1/4 cup rice vinegar, and more.
Yes, Ginger Teriyaki Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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