Five Spice Teriyaki Salmon

Five Spice Teriyaki Salmon. A tasty twist on teriyaki salmon with the flavourful addition of Chinese five spice powder to the sauce. Delicious!

Originally published April 2012. 

We normally eat our fish quite simply prepared at our house. Baked, pan fried or light poached with a squeeze of lemon is usually enough for me.

However, sometimes a change of pace is in order. This great baked teriyaki salmon is one of the ways we really enjoy pumping up the flavour of that beautiful fish.

Chinese five spice powder gives this recipe a little extra exotic flavour. It pairs exceptionally well with the teriyaki flavours and the robust taste of the fresh salmon.

Of course, the five spice powder can be omitted from this Teriyaki salmon recipe if you so choose. There is still plenty of flavour in the Teriyaki sauce to make this an outstanding meal.

If you're looking for more great ideas like this, check out this collection of 20 of Our Favourite Seafood Dinners.

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Five Spice Teriyaki Salmon

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Five Spice Teriyaki Salmon. A tasty twist on teriyaki salmon with the flavourful addition of Chinese five spice powder to the sauce. Delicious!

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Ingredients

• Four 6 ounce salmon fillet portions, about 1 ½ inches thick

For the marinade/sauce base

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• ½ cup soy sauce, preferably reduced salt soya sauce
• ½ cup honey
• ¼ teaspoon five spice powder, or cinnamon
• ½ cup brown sugar
• 2 teaspoon sesame oil
• 4 tablespoon rice wine vinegar, or apple cider vinegar
• 1 tablespoon fresh ginger, very finely grated (freezing ginger makes it easier to grate)
• ½ teaspoon freshly ground black pepper

To be added to the marinade to later make the sauce

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• 2 cloves minced garlic
• 2 tablespoon olive oil
• ¼ cup water

Instructions

For the marinade

1. Mix together the soy sauce, honey, brown sugar, five spice powder, rice wine vinegar, ginger and black pepper.
2. Place the salmon fillets in a Ziploc bag with the marinade and let rest in the fridge for about an hour.
3. In a small saucepan lightly saute together the minced garlic and olive oil.
4. Drain the marinade from the fish and add to the garlic and oil. Add the ¼ cup water and simmer until the sauce thickens to a glaze-like consistency.
5. Preheat oven to 425 degrees F. Place the marinated salmon fillets on a parchment lined baking sheet and bake for about 15 minutes.
6. At his point begin brushing the marinade on the salmon and returning it to the oven for a couple of minutes between coatings. I normally glaze it about 3 times. You can always add more of the sauce to the fish when serving.
7. Very good served with jasmine rice.

Notes

• The nutritional information includes the sauce which is enough to serve over the salmon and with rice or your favourite noodles.
• If cutting back on the sugar and honey in this recipe be sure to cut the soy sauce back proportionally to maintain the balance between sweet and salty , important to a teriyaki salmon recipe.

Nutrition Information

Yield

4

Serving Size

4 servings
Amount Per Serving Calories 579Total Fat 30gSaturated Fat 5gUnsaturated Fat 22gCholesterol 94mgSodium 1148mgCarbohydrates 66gFiber 1gSugar 62gProtein 36g

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