Teriyaki Salmon

7 Reviews
100% would make this recipe again

Salmon is one of the richest sources of omega-3 fats, which are important to the prevention of heart disease.

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Ingredients

??? soy sauce ???
??? lemon juice, freshly squeezed ???
??? brown sugar ???
??? sesame seed oil ???
??? gingerroot, grated ???
??? garlic, minced ???
??? salmon fillet ???

Method

  1. In a small bowl, combine all the ingredients but the salmon. Put the salmon in a shallow dish, then add about half of the marinade then keep the rest aside. Turn the salmon to coat it well. Cover and let stand either 1 h at room temperature or overnight in the refrigerator.
  2. Preheat the outdoor grill or the oven's broiler.
  3. Place the salmon onto a hot rack or into a broiler pan at about 10 cm (4 in) from the heat source. After 5 min, brush the salmon with some of the reserved marinade. Continue to cook for about 5 min until fish is opaque and flakes easily. It is important to check with a fork to see if the fish is cooked through. Top salmon with remaining teriyaki mixture then serve.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

200

Fat

6 g

9 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

110 mg

Sodium

240 mg

10 %

Carbohydrate

3 g

1 %

Fibre

0 g

0 %

Sugars

2 g

Net Carbs

3 g

Protein

30 g

Vitamin A

4 %

Vitamin C

12 %

Calcium

2 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D
Good source of  :
Vitamin B2, Vitamin E
Source of  :
Iron, Magnesium, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin C, Zinc
Low  :
Saturated Fat
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 3 ½
Fats 0
Other Foods 0
More info
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Reviews

7 Reviews (7 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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