Teriyaki Salmon

Recipe View In a small saucepan, whisk together sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ground ginger, and garlic powder. (2 minutes)

Recipe View Place the saucepan over low heat and bring to a gentle simmer, stirring frequently until the sugar is completely dissolved and the sauce is smooth. (5 minutes)

Recipe View Remove from heat and set aside 1/2 cup of the teriyaki sauce for basting the salmon later. Allow the remaining sauce to cool slightly. (5 minutes)

Recipe View Place the salmon steaks in a resealable plastic bag or a shallow dish. Pour the cooled teriyaki sauce over the salmon, ensuring each piece is well coated. (2 minutes)

Recipe View Seal the bag or cover the dish and marinate the salmon in the refrigerator for at least 30 minutes, or up to 2 hours, turning occasionally to ensure even marination. (30 minutes - 2 hours)

Recipe View If broiling: Position an oven rack about 6 inches from the broiler and preheat the broiler on high. Place the marinated salmon steaks on a baking sheet lined with parchment paper or foil. (5 minutes)

Recipe View Broil the salmon for 4-6 minutes, brushing with the reserved teriyaki sauce. Flip the salmon and broil for another 4-6 minutes, or until the salmon is opaque and flakes easily with a fork, brushing with more sauce. (8-12 minutes)

Recipe View If grilling: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the marinated salmon steaks on the grill, skin-side down if the skin is on. (5 minutes)

Recipe View Grill for 4-6 minutes, brushing with the reserved teriyaki sauce. Flip the salmon and grill for another 4-6 minutes, or until the salmon is cooked through and flakes easily, brushing with more sauce. (8-12 minutes)

Recipe View Remove the cooked salmon from the oven or grill and let it rest for a couple of minutes. Garnish with extra toasted sesame seeds and thinly sliced green onions, if desired. Serve immediately and enjoy! (2 minutes)