Salmon teriyaki, Marie style

salmon teriyaki
January 2nd, 2013

Some of you might think that I eat desserts and sweets 3 times a day because that’s the type of thing that I publish most. However, I swear to you, I eat real meals like everyone else. The main reason why I don’t share these recipes as much is because I am quite busy when making supper, running after my toddler and trying to keep supper time efficient to me is quite an ordeal. Also, I don’t take the time to make beautiful plates and the lighting is always crap (exhibit A: picture).

Last week, I very confidently asked my brother Luc and his wife Aki to come over for supper. When I hung up the phone, I started to panic because my fridge was pretty much empty. I started to feel bad until I realized that I had three big pieces of  frozen salmon. I threw the vacuum sealed salmon in the sink under cold water and quickly went to work.  They both loved it – greatest compliment ever! My brother lived in Japan with his wife for a few years, so they definitely know a thing or two about cooking fish.


Salmon teriyaki, Marie style aka the easiest recipe ever


  • 4 x 1″ thick skinless salmon fillets (this isn’t a perfect science, guys)
  • 1/3 cup of white wine
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tbsp chopped garlic (yes, I use the one in jars)
  • 1 tsp powdered ginger
  • 2 tbsps teriyaki sauce
  • 2 tbsps brown sugar
  • 1 tbsp old fashion mustard



  1. Preheat oven to 400F.
  2. Cut the skinless salmon fillets in 2 inch square pieces.
  3. In a large bowl, mix the rest of the ingredients. Marinate the salmon in the mixture for about 10 minutes.
  4. Lay out the salmon on a non-stick baking sheet and pour the liquid on top. Bake for about 10 minutes or until cooked (should be flaky inside but still juicy). When plating remember to put some of the glazy-sauce-liquid on the salmon, it’s so tasty!!

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