Broiled Teriyaki Glazed Salmon

Broiled Teriyaki Glazed Salmon

Salmon is rich without being too fishy and doesn’t need dressing to taste good. Aside from this wonderful salmon, the marinade is awesome – Katie’s Teriyaki Seasoning, soy sauce, and honey. It blends perfectly with the fish! To achieve full flavor, marinate ahead of time and refrigerate for 6 to 24 hours. Serve with your favorite steamed vegetables such as kale or broccoli, cauliflower, asparagus, bell pepper, or zucchini. Top the vegetables with Katie’s Teriyaki Seasoning!

Ingredients

  • 4 skin-on salmon fillets ½ lb each
  • 2 tbsps Katie’s Teriyaki Seasoning
  • 2 tbsps honey
  • 2 tsps sesame oil
  • 1 tbsp soy sauce
  • Black peppermill to taste – Substitute Katie’s Pepper Topper for a little heat

Instructions

  • Combine Katie’s Teriyaki Seasoning, honey, sesame oil and soy sauce together in medium bowl. Whisk until well combined.
  • Coat each fillet with marinade evenly on all flesh sides. Place skin side down in baking dish and pour any remaining teriyaki mixture over fillets.
  • Optional: Cover with plastic wrap and marinate inside the fridge for at least 6 hours or up to 24 hours.
  • Adjust oven rack 8 inches from broiler element and heat broiler. Place wire rack in rimmed baking sheet and cover with aluminum foil.
  • Remove salmon from the marinade. Shake off gently excess amount. Place fillets skin side down on foil, leave 1 inch space between each fillet. Season with peppermill. Discard remaining marinade.
  • Broil salmon for 8 to 12 minutes or until golden or deep brown and centers of fillets register 125°F. Rotate sheet halfway through cooking and shield edges of fillets with foil if necessary.
  • Transfer to a platter and serve with lemon wedges and your favorite steamed veggie.

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