Teriyaki Salmon

Serve with steamed broccoli and rice for an easy weekday dinner.

Photography By Miya Kusumoto | March 31, 2017


Preheat oven to 375°.

Whisk port, sugar, soy sauce, garlic and ginger in a small saucepan. Set this mixture over low heat and cook until sugar is dissolved. Once cooked, let the mixture come to room temperature and pour one-third of marinade into a resealable plastic bag. Place salmon in the bag and let marinate for at least 20 minutes. Once marinated, drain and discard the used marinade.

Line a rimmed baking sheet with foil and place salmon on baking sheet skin side down. Spoon another third of the marinade onto the salmon and roast for 10 to 12 minutes, until opaque and just cooked through. Once cooked, transfer salmon to a plate and top with the remaining sauce.


Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!




Miya's Kitchen: Teriyaki Salmon Notes

Twelve-year-old Miya was the pickiest. She was the first to share her hatred of ketchup and her disgust with anything green. It goes without saying that a life filled with salad, roasted veggies and a...


  • 1/4 cup port wine
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon fresh garlic, minced
  • 4 (6-ounce) salmon fillets (1 per person)
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