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Teriyaki Glazed Salmon

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  • salmon filet
  • 1 tbsp. olive oil
  • ½ tsp. sesame oil
  • 1 tsp. fresh garlic, chopped
  • 2 tbsp. soy sauce
  • 3 oz. teriyaki sauce
  • 1 tsp. black and white sesame seeds
  • 1 green scallion
  • 1 lemon cut into wedges


Specializing in Caribbean and soul food, Chefit chef Andrew Wilson is dishing on his recipe for Teriyaki Glazed Salmon.

Calling for less than a dozen ingredients, the plate can be whipped together in just about a half hour –– making it a great option for a busy weeknight.

Consider pairing this recipe with seasoned brown rice and assorted local vegetables, which may be stir-fried, roasted, or steamed.

Step 1

Clean and wash salmon and cut into 3 pieces. Pat dry with a paper towel.

Step 2

Add dry salmon to a mixing bowl, then add olive oil, sesame oil, soy sauce, and fresh garlic and lightly toss. Let marinate for 10 minutes.

Step 3

While salmon marinates, toast black and white sesame seeds in a non-stick sauté pan on medium heat for 3 minutes, then let cool.

Step 4

Cut green scallions into thin slices.

Step 5

Cut a lemon into wedges by cutting the lemon in half into two pieces and cut each piece in half again.

Step 6

Place marinated salmon in a baking tray and bake at 350 degrees for about 10 minutes. When salmon is done, add teriyaki glaze and bake for an additional 5 minutes to caramelize the sauce. Remove from oven, add toasted sesame seeds and green scallions, and serve with a lemon wedge.

Try this recipe with our direct-to-consumer salmon, Oshen Salmon. We guarantee you’re getting Oshēn a week fresher than you would at any retailer. Free from microplastics, growth hormones, and heavy metals.

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