Recipe: Teriyaki Salmon Filets (10.23.14)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Teriyaki Salmon Filets

1/4 cup low sodium soy sauce

1 cup water

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons packed brown sugar

1 tablespoon honey

2 tablespoons cornstarch

1/4 cup cold water

1 lb. salmon, cut into 4 filets

3 tablespoons cilantro or basil, torn

2 tablespoons toasted sesame seeds

No Salt Seasoning and Pepper, to taste

Mix first 6 all ingredients in a saucepan over medium heat. Add the cornstarch and 1/4 cup cold water in a cup and dissolve. Add to sauce in pan. Heat, stirring frequently, until sauce thickens to desired thickness.

Season 4 salmon filets with no salt seasoning and pepper. Heat a pan or grill up to medium-high heat. Divide teriyaki sauce into two bowls. Use one for brushing on salmon filets on each side. Continue coating a couple times while cooking salmon to desired doneness. Just before serving, drizzle some of the reserved teriyaki sauce on each filet. Top with cilantro or basil and sesame seeds.

Sponsor: Intermountain Health Heart Institute