I saw this recipe on Andrea’s @ Making It Healthy blog and had to try it since we were having salmon a few days later. I mostly followed the directions, and wow was this a hit! Her original recipe calls for fresh onion, garlic, and ginger, but I used their powdered counterparts and this maple teriyaki salmon turned out fantastic.
She adapted the recipe from this one at AllRecipes.com, and chose to grill it. I just tossed them in a skillet and cooked them on the stove top. instead because honestly, while its nice grilling weather, we’re broke and charcoal costs a little more than we’ve got right now.
I served this with brown rice and broccoli, and I poured the leftover marinade over the rice.
- ⅓ cup teriyaki sauce
- ⅓ cup maple pancake syrup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground ginger
- 4 6 oz. salmon fillets
- 3 tablespoons water
- Combine all ingredients except for the salmon. Set aside ½ in another container.
- Place salmon and other ½ of marinade in a plastic bag and sit in fridge for 3 to 5 hours.
- Cook salmon on medium high flame, turned when halfway cooked through. Baste with remaining marinade.