Servings: 4 serving(s)
Prep time: 30 minutes
Total time: 40 minutes
Cooking time: 10 minutes
In this Grilled Teriyaki Salmon recipe, molasses is a star.
Used in place of sugar in this iconic sauce, molasses gives teriyaki sauce more depth and flavour as well as a wholesome kind of sweetness.
Instead of calling it grilled teriyaki salmon I should title this recipe “How to feed a crowd and have them all licking their fingers” because that was the scene at our cottage last weekend as supper was devoured. It’s a beautiful sight to see food so heartily enjoyed, especially when it takes all of five minutes to prepare. Prepared lovingly, nonetheless, but still everything was ready in a flash.
An endlessly versatile sauce:
- This teriyaki sauce can be used with salmon steaks, fillets or strips of salmon threaded on skewers. You’ll find that the sauce helps to keep the fish moist during cooking.
- A short marinating time deepens the flavour but isn’t necessary.
- Feel free to adjust the seasoning if you like more or less ginger or garlic. You can also adapt the sweetness of the recipe by playing with the amount of molasses you include.
- Try this sauce with shrimp, chicken or beef — that’s how versatile it is.
- Homemade teriyaki sauce will last a couple of weeks in the fridge.
Grilled Teriyaki Salmon Recipe
¼ cup cold water
3 tsp. cornstarch
½ cup soy sauce or tamari (gluten free)
3 Tbsp. Crosby’s Fancy Molasses
- 1 Tbsp. brown sugar
1 ½ tsp. grated fresh ginger
1 clove of garlic, minced
1 tsp. toasted sesame oil (can use toasted pumpkin seed oil)
¼ cup cider vinegar
Enough salmon for 4 people. (Salmon steaks, fillets or skinless pieces cut into strips for threading on skewers)
For the teriyaki sauce:
In a medium pot whisk cornstarch into water then whisk in remaining ingredients (except fish)
Bring to a gentle simmer, stirring constantly and cook until it begins to thicken (2-3 minutes).
Remove from heat and let cool slightly.
To cook the fish:
Marinate salmon in half of the sauce for 15 to 30 minutes.
When ready to cook fish remove from marinade, shake off excess and discard.
Grill on the barbecue or broil, flipping halfway through cooking. (Time will depend on type of fish and cooking method.)
Serve additional sauce alongside, if desired.
Nutritional info: Per serving.
- Calories: 293
- Fat: 14.6 g
- Saturated Fat: 2.9 g
- Cholesterol: 71.4 mg
- Sodium: 606 mg*
- Carbs: 12.9 g
- 5ugar: 8.8 g
- Protein: 25.9 g
*Sodium content assumes all teriyaki sauce is consumed & includes the marinade that is discarded.
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One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.