Teriyaki Salmon with Cucumber Salad

Teriyaki Salmon with Cucumber Salad
Photo by Maura McEvoy


  • 1 garlic clove, minced
  • 3 tablespoons seasoned rice (sushi) vinegar
  • 2/3 cup teriyaki sauce
  • 6 (6-ounce) salmon fillets, 1 1/2 inch thick
  • Cooking oil spray
  • ¼ cup light or dark brown sugar
  • 2 English cucumbers (or 4 regular), thinly sliced (about 4 cups)

In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until sugar dissolves. Place salmon fillets in a large bowl and toss with marinade to coat fillets. Cover with plastic wrap and refrigerate at least 30 minutes. Toss cucumbers with vinegar, cover, and refrigerate until ready to...

View full recipe at My Recipes


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