Five Spice Teriyaki Salmon

Five Spice Teriyaki Salmon

A slight twist on teriyaki salmon with the flavourful addition of Chinese five spice powder to the sauce.
Course Seafood
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Barry C. Parsons


  • Four 6 ounce salmon fillet portions about 1 1/2 inches thick

For the marinade/sauce base

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

To be added to the marinade to later make the sauce

  • 2 cloves minced garlic
  • 2 tbsp olive oil
  • 1/4 cup water


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 1/4 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.