Teriyaki marinated salmon fillet that is bursting with flavor, super easy to make. delicious and so satisfying. Give it a try alongside some cucumber slices, herb aioli and crusty bread. Serve this as a light refreshing appetizer or healthy lunch.

Quick teriyaki marinade that comes together in under two minutes. Let the salmon fillet marinade for at least 1 hour, bake in the oven for 15 minutes and finish with a teriyaki glaze. The intense flavor of the salmon and that glaze will keep you coming back for more! Served alongside cucumbers, crostini’s and a creamy herb aioli.

It’s a great time to commit to a healthy lifestyle and make small changes to your diet that can lead to a lifetime of heart health. Were always looking for creative ways to eat healthy yet delicious food that will satisfy our hunger. Making a sauce or glaze can seem intimidating or time consuming to some but we promise this recipe is so easy and were serving this as a simple appetizer that requires very few ingredients and cooking time.

HOW DO YOU COOK TERIYAKI GLAZED SALMON FILLETS?

The salmon fillet can be baked in the oven for about 15 minutes depending on the thickness of the fillets. You’ll need to marinade the salmon ahead of time for at least 1 hour which allows for the flavors to really come through. While the salmon is baking, be sure to save the marinade which we will use to make he glaze. Heat the marinade in a pan and let it reduce and thicken into a glaze. During the last few minutes of cooking time for the salmon you’ll need to brush some of the glaze overtop and broil the salmon for about 2-3 minutes. This helps form a nice crust on top ensure the marinade really sticks to the salmon. To finish the salmon, brush the fillets with more glaze, top with sesame seeds and broil for one more minute. Once your ready to serve simple brush the remaining glaze over the salmon and sprinkle with shichimi togarashi and voila your healthy snack or appetizer is served.

To eat simply serve the salmon along with aioli, cucumber slices and crostini’s on a serving board. Using a fork you can flake on nice thick pieces of salmon and build your crostini. We like to smear some of that herb aioli on the bottom, next add the cucumbers and finish it off with a nice piece of glazed salmon.

We hope you enjoyed our refreshing teriyaki glazed salmon appetizer!

Keep checking our blog for more healthy delicious recipes that will always deliver on taste and keep your heathy eating goals at the forefront!

XOX @thecommunalfeast

Print Recipe

TERIYAKI GLAZED SALMON

Teriyaki marinated salmon fillet that is bursting with flavor, super easy to make. delicious and so satisfying. Give it a try alongside some cucumber slices, herb aioli and crusty bread. Serve this as a light refreshing appetizer or healthy lunch.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Appetizers

Servings: 4

Author: the communal feast

Ingredients

• 1 Salmon fillet -skin off
• 1 cup cucumbers sliced
• Baguette sliced into crostini’s
• Black sesame seeds
• Shichimi togarashi spice
• For the Teriyaki Glaze:
• ½ cup light soy sauce
• 1/4 cup dark soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp brown sugar
• 1 tsp freshly grated ginger
• 3 garlic cloves minced
• 2 tbsp dijon mustard
• 1/2 tbsp shichimi togarashi spice
• 1/4 cup olive oil
• 2 tsp sesame oil
• 2 tsp cornstarch
• Herb aioli
• ½ cup mayo
• Lemon zest
• Salt & pepper to taste
• 2 tbsp fresh basil thinly chopped
• 1 tbsp dried tarragon
• ½ tbsp. garlic powder
• ½ tbsp. onion powder
• 1 tbsp herd de provence
• 1 tbsp dried shallots
• ½ tbsp dried parsley

Instructions

• 1. In a small bowl, whisk together the teriyaki glaze ingredients. Place salmon fillets in a ziploc bag or container and cover in marinade. Refrigerate for at least 1 hour.
• 2. Pre heat oven to 400 degrees. Line a baking sheet with foil, spray with non stick spray and place salmon fillet on baking sheet. Do not discard marinade. Place the marinade into a pan to make the glaze. Bake the salmon for 15 minutes. Heat marinade on medium high heat and bring to a boil. Simmer the sauce while the salmon bakes until it reduces into a thick glaze. Once the salmon is cooked, brush some of the marinade over top and broil for 2-3 minutes. Remove the salmon and brush another small coat of marinade overtop, sprinkle with black sesame seeds and broil for 1 more minute. Remove the salmon and let cool for 5 minutes.
• 2. While the salmon is cooling prepare your crostinis. Heat oven to 375 degrees. Slice the baguette into crostinis and brush with butter.. Bake in the oven until desired preference about 10 minutes, longer if you want hard crostini’s. For grill marks you can always grill the bread.
• 3. To make the herb aioli. Add all ingredients into a bowl and mix together with a spoon. Taste and adjust as you need with extra herbs and pepper.
• To Plate
• On a serving board, add a generous dollop of herb aioli to one side, next add your cucumber slices all over than place the teriyaki salmon fillet in the middle. Brush salmon with remaining glaze and fill the platter with cucumbers and crostini’s. To finish sprinkle some shichimi togarashi over the salmon and cucumbers.
• Enjoy