Teriyaki Glazed Salmon

This preparation of salmon is one of our favorites. For this recipe I bake the salmon; it can be prepared on an outside grill.  I have prepared it using a food-grade cedar plank and it was wonderful.  The cedar just adds another level of flavor.  You can choose either skinless or skin on filets.  If prepared with the skin on, just simply lift the baked filets off the skin when transferring them to a serving dish. Leftovers can be stored in the refrigerator in a covered container.  The next day, cover with a lightly dampened paper towel and reheat in the microwave oven.

What makes this recipe healthy:

Salmon is a heart healthy fish that contains omega-3 fatty acids. The American Heart Association recommends that people should eat fish, preferably a fatty fish, twice a week.

Teriyaki Glazed Salmon

5 Salmon Filets, about 4 ounces each

¼ cup Low Sodium Teriyaki Sauce
2 Tbls. Light Brown Sugar
2 Tbls.Honey
1½ tsp. Dijon Mustard, creamy style
1 tsp. Garlic Powder
2 Scallions, sliced thin, both green and white parts

Preheat the oven to 400 degrees

Servings:  5 servings

Glaze:

In a small sauce pot, combine the teriyaki sauce, brown sugar, honey, Dijon mustard, and garlic powder; wisk until smooth.  Bring mixture to a slow rolling boil.  Turn the heat down to low and continue to cook for 5 minutes.  Remove from heat add the sliced scallions; cool to room temperature. Set aside 2 tablespoons of the glaze for use at the end.

Preparation:

Meanwhile, rinse the salmon filets under cold water, and dry with a paper towel; set aside.

  

Baking the filets:

Line the bottom of a baking sheet with parchment paper.  Place the filets, skin side down, on the pan, allowing some space between each filet.  Brush each filet with the cooled glaze.  Bake the filets in the oven for about 15 minutes, or until they are moist and flake easily with a fork.  Remove from oven and drizzle with the 2 tablespoons of glaze that was set aside.

Serve alongside brown rice and your favorite vegetable.