Grilled Teriyaki Salmon with Molasses Recipe

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Grilled Teriyaki salmon recipe with molasses. Used in place of sugar, it gives the sauce depth and flavour and a wholesome kind of sweetness.  Enough salmon for 4 people. (Salmon steaks, fillets or skinless pieces cut into strips for threading on skewers)


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Teriyaki Sauce

  • 1/4 cup cold water
  • 3 tsp. cornstarch
  • 1/2 cup soy sauce or tamari (gluten free)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. brown sugar
  • 1 1/2 tsp. grated fresh ginger
  • 1 clove of garlic, minced
  • 1 tsp. toasted sesame oil (can use toasted pumpkin seed oil)
  • 1/4 cup cider vinegar


  1. For the teriyaki sauce: In a medium pot whisk cornstarch into water then whisk in remaining ingredients (except fish)
  2. Bring to a gentle simmer, stirring constantly and cook until it begins to thicken (2-3 minutes).
  3. Remove from heat and let cool slightly.
  4. To cook the fish: Marinate salmon in half of the sauce for 15 to 30 minutes.
  5. When ready to cook fish remove from marinade, shake off excess and discard.
  6. Grill on the barbecue or broil, flipping halfway through cooking. (Time will depend on type of fish and cooking method.)
  7. Serve additional sauce alongside, if desired.


You can substitute Crosby’s Fancy Molasses for our Blackstrap or Cooking Molasses.