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Teriyaki Salmon With Cucumber Salad

Teriyaki Salmon With Cucumber Salad
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Serves 6| Hands-On Time: | Total Time:



  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.
By June, 2000

Nutritional Information

  • Per Serving
  • Calories 342
  • Calcium 36mg
  • Carbohydrate 7g
  • Cholesterol 100mg
  • Fat 19g
  • Fiber 1g
  • Iron 1mg
  • Protein 35mg
  • Sat Fat 4g
  • Sodium 564mg
What does this mean? See Nutrition 101 .

Quick Tip

White Long Grain Rice
To stretch this recipe, serve the salmon and cucumber salad with steamed white rice tossed with thinly sliced scallions.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.