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Teriyaki Madness Salmon Copycat Recipe
Sweet and savory teriyaki-glazed salmon with pineapple, garlic, and ginger, just like Teriyaki Madness, is easy to make at home.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 15 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
In a medium saucepan, combine the soy sauce, sugar, pineapple juice, garlic, ginger, and black pepper. Bring to a boil over medium heat, stirring occasionally. When the mixture begins to foam/rise, immediately remove from the heat.
garlic (minced or 3/4 teaspoon garlic powder)3 cloves
2
Remove 1 cup of the mixture from the saucepan. Set it aside and let it cool to room temperature. This will be used as a marinade.
3
Place the salmon filets in the marinade and let marinate for ⏱️ 30 minutes to ⏱️ 2 hours—any longer and the salmon may become mushy.
4
Combine the cornstarch and water in a small bowl and whisk to create a slurry.
cornstarch2 tablespoonswater2 tablespoons
5
Place the saucepan with the remaining sauce over medium-high heat. Slowly whisk the cornstarch slurry into the sauce. Continue stirring until the sauce thickens to your desired consistency, about 1 to ⏱️ 2 minutes. Remove from the heat and let cool completely before transferring to an airtight container to refrigerate. The sauce will keep in the refrigerator for up to 2 weeks.
cornstarch2 tablespoons
6
Preheat the grill to 350°F. Oil the grill grate with vegetable oil to prevent sticking.
vegetable oil (for oiling the grill grate)
7
Cook the salmon for 4 to ⏱️ 6 minutes per side or until the internal temperature reaches 130 to 145°F. The fish should release easily when cooked thoroughly.
8
Drizzle some of the thickened sauce over the salmon and serve with rice and stir-fried vegetables.
Nutrition Facts
calories
350 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
39 g
sodium Content
1199 mg
protein Content
26 g
cholesterol Content
62 mg
carbohydrate Content
46 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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