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    You are in: Home / Recipes / Teriyaki Ginger Salmon Recipe
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    Teriyaki Ginger Salmon

    Average Rating:

     16 Total Reviews

    Showing 1-16 of 16

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    • on June 17, 2003

      The sauce was luscious. I used Chicken breasts instead of salmon; DH and I both loved the flavor. To keep it low-carb, I used Splenda in place of sugar, and sauce was so tasty. A nice balance of flavors!

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    • on September 01, 2010

      This review is long overdue. I already made this recipe maybe 8 times in the past year (I tried not to make it so much due to salmon having mercury, but it sure is hard to not make it because it gets requested a lot!). It's such a delicious recipe! I make it in a covered wok, but I'm sure many other type of pans can work. I use a bit less of the sauce, because I found that otherwise it doesn't glaze up in the time the salmon gets cooked. I have to say this is my favorite recipe on this site in terms of the flavor and how quickly it can be made.

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    • on August 14, 2010

      Great Salmon recipe! It was very tasty and we will be making it again, I am sure.

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    • on January 30, 2010

      Excellent. So quick and it's nice to see a salmon recipe that doesn't have to be grilled. Would serve to guests or use as an easy, special Sunday dinner.

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    • on February 23, 2009

      Thank you so much for the recipe Kimke! It is so easy and quick. I think I had the whole recipe done in about 20 minutes. It is a really versatile recipe as well. I added a couple tablespoons of orange juice and next time I may try some pineapple. I thought the amount of sauce was in good proportion with the amount of fish, but it is great on rice so a little extra is nice too. I also added a little cornstarch to make the sauce thicker. For me I think I would cut the sugar down a little, but other than that it was great! I think next time I will try with tofu. Thanks so much- it's a keeper!

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    • on November 15, 2008

      This is truly a wonderful recipe. The ingredients blend perfectly and give the salmon a great flavor, with no one ingredient dominating. Thanks for sharing. I will make this regularly.

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    • on October 04, 2008

      Excellent recipe! I only had light soy sauce, so I substituted it for the dark soy sauce. Also, instead of peanut oil (which I find too strong), I used almond oil. I love this recipe because it is quick, easy and calls for everyday ingredients you would normally have in your kitchen. This recipe also works great with frozen salmon fillets. Thank you for sharing your recipe...a definite keeper!

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    • on September 14, 2007

      Awesome!

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    • on September 06, 2007

      Outstanding! The sauce was supreme and I'm thinking it could be used with chicken also. I added a bit more wine and a sprinkle of lemon pepper, but not sure if that really made a big difference or not. Thanks for sharing.

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    • on May 03, 2006

      My husband and I love salmon so I'm always looking for new ways to cook it. I made this last night and it was DELICIOUS!! I'd give it more than 5 stars if I could! My husband told me it was better than the salmon at LongHorns, which is usually our favorite! Thanks so much!

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    • on April 02, 2006

      I made this exactly by the recipe...it did nothing special for me or my family. I added a little brown sugar to the top after tasting and put it in the oven a few minutes and that made it better.

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    • on December 25, 2005

      the best recipe ever!!!! i never tasted salmon teriyaki b4 and this recipe is just soooo good!!! :D

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    • on July 21, 2005

      This is my favorite fish recipe. Until I had this, i did not know fish could be this good!

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    • on September 23, 2004

      Excellent! Easy enough for every day with the flavor and presentation of a dinner party main dish. I used dark soy (low sodium) and had to sub olive oil with a few drops of sesame oil for the peanut oil. My fillets were quite large so I doubled the soy, sugar and rice wine. I garnished the dish with additional chopped scallions. Great recipe Kimke - goes into my book of "Special Tricks".

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    • on August 14, 2004

      Very, very, very good! This was quick, easy and extremely tasty. I used splenda in place of the sugar. As well, I just used dark soy sauce. None the less, it was still absolutely wonderful....we will have this again on a regular basis..... Thanks!

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    • on June 06, 2004

      I'm wondering why this fantastic recipe doesn't have more reviews! This is that restaurant teriyaki taste I have been searching for everytime I pick up a new bottle of sauce at the market or buy a new cookbook. And this recipe is the simplest sauce yet! I tried to follow the recipe to a T but when I went to Costco I forgot to buy salmon so I used the striper my hubbie caught yesterday. He filleted them and I proceeded with the recipe except I couldn't find the Sherry but no matter this recipe turned out great. Thanks Kimke because I now have the right recipe and next time I make it I will make with salmon.

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    Nutritional Facts for Teriyaki Ginger Salmon

    Serving Size: 1 (181 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 351.6
     
    Calories from Fat 159
    45%
    Total Fat 17.7 g
    27%
    Saturated Fat 3.0 g
    15%
    Cholesterol 58.3 mg
    19%
    Sodium 1083.4 mg
    45%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 0.9 g
    3%
    Sugars 16.3 g
    65%
    Protein 24.9 g
    49%
    Detailed Nutrition Values About Nutrition Info

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