Low Sodium Teriyaki Salmon
Savor the flavors of this healthy and delicious Low Sodium Teriyaki Salmon recipe, a lighter spin on a classic favorite! Perfect for those watching their sodium intake without compromising on taste, this dish features tender salmon fillets glazed with a homemade teriyaki sauce made from low-sodium soy sauce, honey, fresh orange juice, and aromatic garlic and ginger. The quick prep time and easy oven-baking method make it an excellent option for weeknight dinners or special occasions alike. Garnished with optional sesame seeds and green onions, this savory salmon pairs beautifully with steamed vegetables, brown rice, or a crisp green salad for a flavorful, nutrient-packed meal.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Honey
- 0.25 cup Fresh orange juice
- 1 tablespoon Rice vinegar
- 2 cloves, minced Garlic
- 1 teaspoon, grated Fresh ginger
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional)
- 2 stalks, thinly sliced Green onions (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
In a small bowl, whisk together the low-sodium soy sauce, honey, fresh orange juice, rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce base.
In a separate small bowl, mix the cornstarch with the water until fully dissolved. Add this mixture to the teriyaki sauce base and whisk again until combined.
Pour half of the prepared teriyaki sauce into a small saucepan and reserve the other half for glazing the salmon. Heat the saucepan over medium heat, stirring constantly, for 2-3 minutes or until the mixture thickens slightly. Then, remove from heat.
Place the salmon fillets skin-side down on the prepared baking sheet. Brush the thickened teriyaki sauce generously over each fillet, ensuring an even coating.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
While the salmon bakes, use the reserved uncooked teriyaki sauce to create a final glaze. Heat it in the same saucepan over medium heat, stirring occasionally, until slightly thickened. Remove from heat and set aside.
Once the salmon is cooked, remove it from the oven and drizzle the final glaze over each fillet. Garnish with sesame seeds and green onions, if desired.
Serve immediately with your favorite side dishes such as steamed vegetables, brown rice, or a fresh salad.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 40.0 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
