This Spicy Teriyaki Salmon recipe is easy and delicious. It can be grilled or baked in the oven (from thawed or frozen!), and is a healthy recipe made with minimally processed ingredients.
I love this spicy salmon recipe for a quick weeknight meal, but it also works great for entertaining. Grilled salmon with homemade teriyaki is my favorite, and it’s just as delicious when baked in the oven. The sweet and spicy teriyaki sauce recipe is so much healthier than the stuff from the grocery store, and it tastes great on veggies, rice, even chicken!
Where is the recipe?
Here at My Crazy Good Life, our recipes are all written out the same way for ease of cooking. In this recipe post, you’ll find ingredient information, detailed cooking instructions, and information for Healthy Eating Plans such as 2B Mindset, the 21 Day Fix, and Weight Watchers. Scroll down to the printable Healthy and Spicy Teriyaki Salmon recipe at the bottom of the page for the printable recipe, where you’ll find basic cooking instructions along with nutrition information and links to the supplies needed.
Ingredients:
- Coconut Aminos: A gluten free, lower sodium substitute for soy sauce made from coconut nectar.
- Ginger: Fresh ginger gives any Asian dish a homecooked feel. Ginger is also good for stomach upset.
- Sesame Oil: Any sesame oil will do, but toasted sesame oil adds an amazing layer of flavor.
- Rice Vinegar: Make sure to purchase the unseasoned version.
- Molasses: This rich syrup is what’s left after sugar is removed from sugar cane or sugar beets. Molasses is also what gives brown sugar its color and flavor.
- Honey: I prefer a local bee honey for the allergy fighting effects.
- Pineapple: This sweet tropical fruit is an excellent source of vitamin C and one of my favorite parts of teriyaki sauce.
- Green Onions: Also known as scallions or spring onions, these are a milder flavored onion that compliment Asian dishes. You can skip these if you don’t have them.
- Spices: Garlic, Black Pepper, and Crushed Red Pepper. If you’d rather not have the spicy flavor in this sauce, go ahead and leave out the crushed red pepper.
- Salmon: A healthy fat loaded with omega 3, 6, and 9’s. I prefer Sockeye Salmon, and you can read more about the difference between traditional and sockeye salmon right here.
How to make Spicy Teriyaki Salmon
Time needed: 30 minutes.
This recipe makes a ton of sauce–definitely enough to save some and use for veggies later in the week!
- Preheat your oven or grill
Preheat your oven to 375º or your grill to medium-high.
- Prepare the homemade teriyaki sauce
Add coconut aminos, ginger, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper, molasses, honey, and diced pineapple to a bowl and mix together with a fork or whisk.
- Marinate the salmon
Place your salmon in a foil pan or baking dish lined with aluminum foil. Pour sauce over the salmon. Save about 1/2 cup of sauce for after your salmon is cooked.
- Grill/Bake
Grill or bake your salmon 15-18 minutes for frozen or 10-12 for thawed. Your salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145º.
- Serve
Remove salmon from the grill or oven. Serve with rice, broccoli, Brussels sprouts, or your favorite veggie.
Top with remaining sauce and chopped green onions. Store leftovers in the fridge for up to 3 days.
Recipe Tips:
- You can use low-sodium soy sauce in place of coconut aminos.
- I prefer the flavor of fresh ginger, but you can substitute 1 tsp of powdered if you don’t have fresh.
- Use a foil pan or baking dish lined with foil for easy cleanup.
- Homemade teriyaki sauce will keep for up to 3 months in the freezer. I love to have it on hand for vegetables and stir fry.
- If using teriyaki as a dipping sauce, add all of the ingredients to a small saucepan and bring to a boil. Boil until the sauce thickens and slightly reduces.
- This marinade can be used on any type of fish–definitely not just salmon.
Healthy Eating Plans:
Weight Watchers: The myWW points have been calculated on the WW website using 4 ounces of raw salmon per serving. For each serving (this recipe makes 8 servings for WW), count 6 Blue Plan Points | 6 Green Plan Points|6 Purple Plan Points.
21 Day Fix/Ultimate Portion Fix: For each 3/4 cup serving of salmon, count one red container. The entire recipe of teriyaki sauce is: 6 Teaspoons, 14 Sweetener Teaspoons, and 1/4 Purple Container.
Per Serving (there are 8): count 3/4 Teaspoon, 1 3/4 Sweetener Teaspoons (if you count these), and a super small amount of Purple Containers (I do not count this).
2B Mindset: Salmon fits perfectly into your 2B meals as a protein. For lunch, be sure to use half of your plate for vegetables, 1/4 for protein, and 1/4 for an FFC. For dinner, this salmon is perfect as 25% of your plate, and fill the remaining 75% with vegetables.
Looking for more healthy grilling recipes?
- Lemon Rosemary Salmon
- Grilled Artichokes
- Grilled Chipotle Chicken Recipe
- Mushroom Fajitas
- Baked Beans with Ground Turkey
- Steak Fajitas with Zoodles Recipe
- Avocado Stuffed Chicken
- Chimichurri Cauliflower Steaks
Spicy Teriyaki Salmon Recipe (cook in the oven or on the grill!)
Equipment
Ingredients
- 1 c coconut aminos
- ¼ c ginger root minced
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tsp garlic minced
- 2 tsp black pepper
- 2 tsp crushed red pepper more if you like it hot, less for a milder flavor
- 2 tsp molassses
- ¼ c honey
- ¼ c diced pineapple fresh or canned
- ½ c green onions chopped, whites and greens
- 2 lbs salmon
Instructions
- Preheat oven to 375º.
- Mix coconut aminos, ginger root, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper, molasses, honey, and pineapple together in a bowl.
- Place salmon in a foil pan or lined baking pan (skin side down).
- Pour marinade over the salmon, reserving about 1/4 cup for serving.
- Cook salmon 15-18 minutes for frozen, 10-12 minutes for thawed. Salmon is done when the internal temperature reaches 145º.
- Top salmon with remaining sauce and green onions and serve with rice, and vegetables of choice.
Notes
Recipe Tips:
- You can use low-sodium soy sauce in place coconut aminos.
- I really prefer the flavor of fresh garlic, but you can substitute 1 tsp of powdered.
- Use a foil pan or baking dish lined with foil for easy cleanup.
- Homemade teriyaki sauce will keep for up to 3 months in the freezer. I love to have it on hand for vegetables and stir fry.
- If using teriyaki as a dipping sauce, add all of the ingredients to a small saucepan and bring to a boil. Boil until the sauce thickens and slightly reduces.
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