Sweet Teriyaki Salmon

I didn’t like fish when I was growing up, so since I’ve been married I have tried to be a little more brave and try different kind of fish recipes. This is one of our easiest and most satisfying dinners, right here.

Before we started making this, salmon didn’t even come to mind when I was shopping at the store because in my mind — salmon was expensive. Wrong! It may cost a little bit more than some other meats, but you get full faster from salmon, and it’s still cheaper than eating out any day.

Although we eat out more than I care to admit (life gets a little crazy sometimes), we try to eat at home more often because it is so much cheaper and we can eat much better.

The salmon that we bought at Smith’s Deli was $6.99/lb., but a whole pound feeds both of us and it is very filling. The key is to buy salmon from the deli because prepackaged salmon is ridiculously expensive. Figure that when you eat out, you’re spending at least $8 per person, but with salmon you only need about a 1/2 lb. per person, which is $3.50. I’ve thought about this a little, can you tell?

My last point is that salmon is a high quality protein and it has a lot of essential vitamins and minerals. The protein in salmon digests easily and absorbed into the body faster than other types of meat. So it’s super healthy! And then we pour some sugar on it to make it taste good. 😉

Ingredients (Serves 2)

  • 1/3 cup brown sugar
  • 1/2 cup Mr. Yoshidas Original Teriyaki Sauce 
  • 1 lb. salmon (use within 1-2 days of buying)


1. Preheat oven to 350 degrees F. In a small bowl, mix brown sugar and teriyaki sauce until smooth.

2. Lay out a piece of aluminum foil (a few inches larger than your salmon) on a baking sheet. Place the salmon on the foil, and fold the edges up to form walls around your fish. Cut deep slits in the salmon every few inches.

3. Pour the brown sugar/teriyaki sauce over the salmon. Use a spoon to fill the slits with the sauce (It’s ok if it ends up spilling out a little. It washes off easily with hot water). The tin foil should make it so the sauce pools around the fish (you want the fish to be swimming in that sauce. haha – get it?).

4. Bake for 20-25 minutes. When it is done, the meat should slide/flake away from the skin without much effort. (You can see how it pulls away in chunks in the 3rd to last pic).

*Make sure to either tie up the scraps in a bag when you are all finished, or take out the trash. We found this out the hard way (it doesn’t smell very good later).

Let me know if you have any questions, and tag @torinellehall in your pictures on Instagram so I can see!

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