Grilled Teriyaki Salmon with Molasses

Servings: 4 serving(s)

Prep time: 30 minutes

Total time: 40 minutes

Cooking time: 10 minutes

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Grilled Teriyaki Salmon with Molasses

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.

Grilled Teriyaki Salmon with Molasses

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 with Molasses

 Grilled Teriyaki Salmon Recipe

Serves 4

Teriyaki Sauce

  • 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)

Directions:

For the teriyaki sauce:

  1. 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.

To cook the fish:

  1. Marinate salmon in half of the sauce for 15 to 30 minutes.
  2. When ready to cook fish remove from marinade, shake off excess and discard.
  3. Grill on the barbecue or broil, flipping halfway through cooking. (Time will depend on type of fish and cooking method.)
  4. 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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Molasses and Soy Glazed Salmon Skewers

Servings: 4 serving(s)

Prep time: 40 minutes

Total time: 50 minutes

Cooking time: 10 minutes

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Easy molasses and soy glazed salmon skewers
Quick and easy recipes that taste great — that’s what I love.

Especially on sunny days when it’s finally starting to feel like spring. For me, food on a skewer dissolves all memory of winter and welcomes warmer weather to our supper table. With their fresh spring colours these salmon skewers even look great on a plate, stacked over rice with some fresh bright vegetables alongside.

Of course they taste delicious too. Molasses and soy sauce are an excellent combination, especially with salmon. Since it’s a rich tasting fish salmon can handle the extra flavour of the marinade and the tangy sweet from the molasses is a lovely touch.

easy molasses and soy glazed salmon skewers
Salmon was always a sign of spring when I was growing up. To this day a classic New Brunswick spring supper is whole roasted, or oven-poached, salmon served with local fiddleheads and new potatoes.
These speedy salmon skewers are suitable for a main dish meal but they work just as well as a tasty, finger-friendly appetizer too.
Want to teach your kids to cook? Get them started with this recipe. The marinade is simple to mix up, and it’s very hands-on, so fun to assemble.

Molasses and Soy Glazed Salmon Skewer Recipe

Ingredients:

  • 1/3 cup soy sauce (or gluten-free Tamari)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 tsp. fresh grated ginger or ½ tsp. dry ginger
  • 4 cloves garlic, pressed
  • Pinch of hot red pepper flakes (optional)
  • About 1 ½ lbs. salmon, cut into strips
  • Squeeze of lemon
  • 2 Tbsp. chopped chives or scallions (green onions)
  • Wooden skewers for threading (soaked in water for 30 minutes before cooking)

Instructions:

  1. In a shallow dish combine soy sauce, molasses, ginger and garlic (and hot pepper). Add the salmon and mix it around with your hands until it’s well coated.
  2. Let marinate in the fridge for 30 minutes if you have time. If not, Preheat oven to 400 F
  3. Thread salmon onto prepared wooden skewers.
  4. Place salmon skewers on a parchment lined baking sheet and bake for 8-10 minutes, turning once half way through, until cooked.
  5. Remove to a plate, squeeze over lemon and sprinkle with chopped chives.

You might also enjoy our Molasses Salmon with Coriander:

Molasses salmon

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Molasses and soy glazed salmon – an easy way to eat more fish

Servings: 4 serving(s)

Prep time: 10 minutes

Total time: 20 minutes

Cooking time: 10 minutes

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You’ll love the sweet and salty flavour that this molasses marinade adds to the salmon, especially if you find salmon a little strong. It caramelizes on top and adds a savoury edge that balances out the richness of the fish.

molasses and soy glazed salmon is quick and easy to prepare
Are you all for celebrating Valentine’s Day or do you prefer to let February 14th slide by in its Hallmark hype?

I’m not much for bows and heart-shaped boxes of chocolates (I prefer tulips) but I do love to prepare a special supper.

Whatever your opinions about celebrating Valentine’s Day, you can’t go wrong with an impressive meal that’s quick and easy to prepare.

That’s what’s so great about this molasses and soy glazed salmon recipe. Few main dishes cook faster than fish and with a marinade that takes less than two minutes to prepare the overall prep time of this dish is next to nothing.

molasses and soy glazed salmon is easy to prepare

Not that speed needs to define a Friday night meal (Valentine’s Day or not).

You’ll love the sweet and salty flavour that this molasses marinade adds to the salmon, especially if you find salmon a little strong. It caramelizes on top and adds a savoury edge that balances out the richness of the fish.

This molasses marinade is delicious with fillets or steaks.

Serve it with your choice of green vegetables and rice or this potato cabbage hash.

Easy Molasses and Soy Glazed Salmon Recipe

Serves 4

Ingredients:

  • ¼ cup soy sauce or GF tamari  (low sodium, if you have it)
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbsp. white wine or sherry
  • A pinch of red pepper flakes or a few grinds of black pepper
  • Enough salmon for 4 people (fillets or steaks).
  • Chives or parsley to garnish

Instructions:

  1.  Combine first four ingredients. Place salmon in a dish and pour over half of the marinade. Let rest 15-30 minutes, flipping once.
  2. Remove salmon from dish, discard marinade and place in a parchment lined baking pan. Brush with remaining marinade and bake in a 450 F oven for 5 minutes. Remove from oven, brush again with marinade and return to oven until done to your liking.
  3. Brush with marinade before serving.

Try our other salmon dishes:

Five-spice glazed salmon

Bourbon molasses salmon

Teriyaki Salmon

 

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. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

Here’s to eating well, everyday,

Bridget signature

 

 

Five-spice glazed salmon recipe is dinner-party delicious, exotic and easy

Five spice glazed salmon is dinner-party-delicious, exotic and easy
I love dinner parties, but they seem to be rare events these days which is a shame – they’re a great way to gather with friends and family.

For me they have always nourished the soul as much as the body and are still the best way I know to guarantee a four hour chat with great friends.

I don’t really know why they’re slowly disappearing. May be it’s a cost thing, or the fact that people are cooking less so find the idea of cooking for others stressful and intimidating.

Five spice glazed salmon is dinner-party-delicious, exotic and easy

If you’re in that boat (stressed and intimidated) there’s a new book that shows how hosting a dinner party can be a breeze…

It’s called “How to Host a Dinner Party” by author Corey Mintz. To be honest I thought it was going to be a dull and fussy how-to manual that would make hosting a dinner party seem a lot like assembling a gas barbeque.

How to host a dinner party by Corey Mintz

It turned out to be funny and practical. The author reminds readers that to host a dinner party you don’t have to be a great cook you just need to be “a great friend and a better planner.”

Which brings me to this for five-spice glazed salmon recipe. It’s Dinner party delicious, exotic and easy.

Five spice glazed salmon is dinner-party-delicious, exotic and easy

 

Five-spice glazed salmon recipe

Slightly adapted from Fine Cooking

  • ¼ cup Crosby’s Fancy Molasses
  • 4 tsp. soy sauce
  • 1 tsp. five-spice powder
  • 2 large cloves garlic, minced
  • 1 ½ lbs. salmon fillets
  • 1 Tbsp. orange zest
  • Parsley or cilantro for serving
  1. In a small bowl, whisk the molasses, soy sauce, five-spice powder, and garlic.
  2. Put the salmon skin side down on a large plate and pour the molasses mixture over it.
  3. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.
  4. Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with parchment paper (or foil coated with cooking spray.)
  5. Arrange the salmon skin side down on the baking sheet. Brush the salmon with any remaining marinade from the plate.
  6. Broil the salmon for 5-8 minutes until cooked (time will depend on the thickness of your fillet and how well you like your salmon cooked).
  7. Garnish with orange zest and parsley. Serve hot.

If you love quick-cooking and delicious fish recipes try Molasses bourbon glazed salmon or orange-thyme glazed trout

Bourbon molasses salmon - 3Molasses glazed trout with orange and thyme is fast and family friendly

Bourbon molasses salmon – simple with a little panache

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Bourbon-molasses-salmon-3-1024x682

Much of what I love about summer has to do with simplicity. No school lunches to pack, no socks, fewer washes and less clutter by the back door. My kids would be happy to live in their swim suits (even though they don’t go swimming every day) and “bedtime” is a very fluid term.

I still like to eat well though I just don’t want to spend too much time inside.

That’s where a marinade comes in handy. It takes about five minutes to pull together and then you can let it sit while you do something else. If you only have 30 minutes to let it marinate that’s okay too. Fish cooks quickly (whether prepared on the BBQ or in the oven) and pairs well with raw veggies and cold grain salads. (Try it with marinated tomatoes!)

I still don’t have the hang of grilling, especially fish. (Those lovely grill marks on the salmon in the photo are courtesy of my friend Nancy and her big green egg.) But I keep trying and have discovered that even BBQ messes are tasty.

Any BBQ tips? I could use a little help…

Bourbon molasses salmon

  • 1 lb fillet of salmon, skin on
  • 1 Tbsp Dijon mustard
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup bourbon
  • 1 Tbsp chopped fresh tarragon
  • 1 tsp ground coriander
  • 1 tsp chopped garlic
  • Salt & pepper to taste

Combine salmon and marinade ingredients in a dish or Ziploc bag and let marinate for 2-3 hours (refrigerated).

Cook on a 450 F barbeque, starting on the skin side. (Four to five minutes on each side should give you a moist salmon) This can also be cooked in a 450 F oven, if you’re BBQ-challenged like I am.

 

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