Teriyaki Salmon

Teriyaki Salmon


  • 1.5 lbs. BlossomPure Salmon fillet
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1/4-cup soy sauce
  • 2 tbsp honey
  • 2 tbsp hoisin
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp chili flakes
  • 2 tsp minced garlic 
  • 1 tsp minced ginger
  • 2 tsp starch + 2 tbsp water (Starch slurry)


  • Divide and cut BlossomPure salmon fillet into equal pieces and add to a baking tray lined with parchment paper. 
  • Pat the fillets dry and season with garlic powder, salt & pepper
  • Make starch slurry using arrowroot starch + water and whisk together completely.
  • Combine all remaining ingredients to make a marinade, add the starch slurry to the marinade and pour over salmon fillets. 
  • Let it marinate for up to 8 hours 
  • Bake in a preheated oven at 205°C or 405°f for 12-15 minutes, broil for two minutes. 
  • Pour the sauce over top of the salmon and serve with jasmine rice & steamed broccoli. 

Macro information per 1 serving (Salmon & jasmine rice): 

Protein: 45g

Fats: 17g

Carbohydrates: 50g

Calories: 586 Cals

Older post Newer post

Leave a comment

Please note, comments must be approved before they are published