Salmon is a great protein choice full of vitamins, minerals, and healthy fats. Making your own teriyaki sauce and brushing it on the salmon at the end allows you to control both the ingredients and the portion size. Store leftover sauce in the fridge and spoon a bit over leftover chicken or cooked tofu and leafy greens for a quick lunch. Keep a close eye on the salmon as it cooks since it can burn quickly. Serve alongside some brown rice and grilled vegetables for a healthy, balanced, and flavorful meal.
Grilled Teriyaki Salmon
1/3 cup low sodium soy sauce or tamari
2 tablespoons honey
1 teaspoon ginger paste
1 teaspoon garlic paste
Juice of half a lemon
1/3 cup cold water
2 teaspoons cornstarch
1 pound salmon filets
Coarse kosher salt and freshly ground black pepper
Green onion, white and light green part only, thinly sliced (optional)
In a small pot, combine soy sauce, honey, ginger, garlic, and lemon juice over medium heat and bring to a boil. In a small bowl or measuring cup, combine water and cornstarch. Slowly stir cornstarch mixture into the boiling soy sauce and continue to boil until slightly thickened. Remove from the heat.
Preheat a grill on high. Brush both sides of the salmon lightly with olive oil and season with salt and pepper. Place salmon skin side up on the grill and close the lid. Cook 4-6 minutes per side or until the salmon is fully cooked. Remove from the grill and spoon teriyaki sauce over the top. Sprinkle with green onion if desired and serve.