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Teriyaki Salmon

Teriyaki Salmon

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings


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