Teriyaki salmon with grilled asparagus

Teriyaki salmon with grilled asparagus

Teriyaki salmon with grilled asparagus
Teriyaki salmon with grilled asparagus

Michael and I like to buy fresh salmon when it’s on sale at the grocery store, and this delicious teriyaki marinade has become one of our favorite ways to prepare it. The simple marinade relies on pantry staples like soy sauce and brown sugar, so we’re sure to have all the ingredients on hand. We also like that the marinade can be prepared in the morning, making dinner preparation quick and easy when we get home from work. While the original recipe calls for grilling the salmon, we’ve found that it’s easy to bake it in the oven instead.

When we made this recipe on Tuesday night, I served it with grilled asparagus, a fresh salad, and breadsticks. It’s a delicious and simple meal that would be great for any occasion!

Teriyaki salmon with grilled asparagus
(Serves 2-3)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Allrecipes.com)

  • 1 lb fresh salmon fillet
  • Lemon pepper, to taste
  • Garlic powder, to taste
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/8 cup vegetable oil
  • 1/2 bunch of fresh asparagus

Season the salmon fillet with lemon pepper and garlic powder and place in a foil lined baking dish, skin side down. Mix together the water, soy sauce, brown sugar, and oil and pour over the salmon. Cover with plastic wrap and and marinade in the refrigerator for at least 30 minutes.

To bake the salmon, preheat the oven to 425 degrees. Uncover the marinaded salmon and spoon any excess marinade back over the salmon. Bake for 15-25 minutes (depending on thickness), or until the salmon flakes when tested with a fork and is cooked all the way through.

Trim the cut ends of the asparagus and grill while the salmon is in the oven. (I use our George Foreman grill, but you could also cook the asparagus in a skillet with a bit of oil).

Teriyaki salmon
Cooked salmon

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