Low Sodium Teriyaki Salmon Fillet
Elevate your seafood game with this irresistible Low Sodium Teriyaki Salmon Fillet recipe, perfect for a health-conscious yet flavor-packed meal. Featuring tender, flaky salmon marinated in a homemade teriyaki sauce crafted from low sodium soy sauce, unsweetened pineapple juice, honey, fresh ginger, and garlic, this dish delivers sweetness and tang without excess salt. The marinade doubles as a luscious glaze, thickened with cornstarch and finished with a touch of sesame oil for extra depth. Baked to perfection and garnished with green onions and toasted sesame seeds, this salmon pairs beautifully with steamed vegetables or brown rice for a satisfying, balanced dinner. Ready in just 30 minutes, it's an effortless, heart-healthy choice for weeknight dining or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets (skin on or off, as preferred)
- 0.25 cup Low sodium soy sauce
- 0.25 cup Pineapple juice (unsweetened)
- 2 tablespoons Honey
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 2 tablespoons Green onion (chopped, for garnish)
- 1 teaspoon Sesame seeds (toasted, for garnish)
Instructions
Rinse the salmon fillets under cold water and pat them dry with paper towels. Set aside on a plate.
In a small bowl, whisk together the low sodium soy sauce, pineapple juice, honey, grated ginger, and minced garlic until combined.
Place the salmon fillets in a shallow dish or zip-top bag and pour half of the marinade over them. Reserve the remaining half of the marinade for later. Let the salmon marinate in the refrigerator for 20-30 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
Remove the salmon from the marinade and place it on the prepared baking sheet, skin-side down if applicable. Discard the used marinade.
Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
While the salmon is baking, take the reserved marinade and pour it into a small saucepan. Bring it to a low simmer over medium heat.
In a separate small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering marinade and cook until the sauce thickens, about 1-2 minutes. Stir in the sesame oil for added flavor.
Once the salmon is cooked, remove it from the oven and drizzle the thickened teriyaki sauce over the fillets.
Garnish with chopped green onions and toasted sesame seeds before serving. Pair with steamed vegetables or brown rice for a balanced meal.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 41.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 727 mg | 15% | |
*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.
