Teriyaki Salmon With Cucumber Salad

Photo by Maura McEvoy
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 342 calories
    • Fat 19 g
    • Sat Fat 4 g
    • Cholesterol 100 mg
    • Sodium 564 mg
    • Protein 35 mg
    • Carbohydrate 7 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 36 mg


  1. Check 2/3cup teriyaki sauce
  2. Check 1/4cup light or dark brown sugar
  3. Check 1 garlic clove, minced
  4. Check 6 6-ounce pieces skinless salmon fillet
  5. Check 2 English (or 4 regular) cucumbers, thinly sliced
  6. Check 3tablespoons seasoned rice (sushi) vinegar


  1. In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until the sugar dissolves.
  2. Place the salmon in a large bowl and toss with marinade to coat. Cover and refrigerate for at least 15 minutes.
  3. Toss the cucumbers with the vinegar; cover and refrigerate until ready to serve.
  4. Heat grill to medium. Remove the salmon from the marinade and arrange skin-side down on grill; cover with lid. Grill without turning, 8 minutes.
  5. Using a large spatula, carefully turn salmon and cook, covered, 2 to 3 minutes longer, just until cooked through but still moist and flaky.
  6. Serve salmon with cucumber salad.