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Salmon Teriyaki

Salmon Teriyaki

This meal will be on the table in no time. It can also be served with a sauteed broccoli or another green vegetable if you aren't in the mood for spinach. Roasted carrots would also be a good side dish.


  • 1 pound salmon fillets, skinless
  • 1 Tbsp. olive oil
  • sea salt & pepper to taste
  • 1/2 cup teriyaki sauce
  • 8 cups raw baby spinach leaves


  1. Preheat the oven to 400 degrees F.
  2. Heat the oil in a skillet over medium-high heat.
  3. Cut the salmon into 4 equal portions.
  4. When the oil is hot, place the salmon fillets in the skillet and sear on one side for 4 to 5 minutes.
  5. Carefully remove the fillets and place on a foil-lined, lightly oiled baking sheet, seared-side up.
  6. Finish cooking the fillets in the oven until the fillet is just cooked, about 8 to 10 minutes.
  7. In the mean time, wash and rinse the spinach to make sure that all dirt and sand is gone.
  8. Steam the spinach just until wilted - 2 to 3 minutes.
  9. Heat the teriyaki sauce over low heat.
  10. Divide the spinach and salmon fillets between 4 plates.
  11. Spoon the warmed teriyaki sauce over the salmon just before serving.
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