Orange Teriyaki Grilled Salmon

Although a simple, over-baked salmon is always in my dinner rotation, I opt for a more flavorful, grilled version on the weekends. This orange teriyaki grilled salmon is the perfect dish for fall weekends.

Salmon is not only a great low-fat source of protein, but it’s also one of the best sources of omega-3 fatty acids – so you are doing your eyes a great service by eating it!

Studies show omega-3s may help protect against dry eye, macular degeneration and cataracts. Salmon also contains vitamin A, an antioxidant that helps protect your eye cells from damage caused by free radicals. The teriyaki sauce is easy to make and includes orange juice for more antioxidant power.

This dish pairs nicely with whole grain brown rice. Of course, rice goes with most Asian-style dishes, but you want to use whole grain brown rice with vitamin E, zinc and niacin to promote overall eye health. I dare say this yummy recipe just might become your new favorite way to spruce up salmon!

Ingredients (Serves 3)

• 3 Salmon Filets (1-1.5 inches thick)

Orange Teriyaki Sauce: (makes ½ cup)

• ¼ cup low-sodium soy sauce
• ¼ cup freshly squeezed orange juice, pulp strained
• 2 tbsp. honey
• 3 tbsp. cold water
• 1 tbsp. cornstarch
• ½ tsp. white onion, minced
• ½ tsp. fresh garlic, minced
• ½ tsp. fresh ginger, peeled/grated
• 4 shakes of ground pepper
• ¾ tsp. sesame seeds + extra
• ½ tsp. orange zest + extra


1) Prepare the sauce first. Stir soy sauce, orange juice, honey, cold water and cornstarch together in a warm saucepan on medium-low heat until thoroughly mixed.
2) Add in minced onion, minced garlic, grated ginger and ground pepper.
3) Bring sauce to a boil, continuously stirring for a few minutes, then add in sesame seeds and orange zest. Keep stirring until sauce darkens and thickens. Set aside ¼ cup of the sauce for later. Place the rest into a small bowl for basting the salmon.
4) Preheat grill to medium heat (or around 400 degrees).
5) Wash off each salmon fillet and pat dry. Place the fillets skin-side down on a pan with tin foil, and use a basting brush to coat each fillet well with teriyaki sauce.
6) Lay the fillets on the grill, skin-side down, and cover. Cook for about 10 minutes. Once the salmon is light pink and the meat easily flakes with a fork, the salmon is done.
7) Place each teriyaki salmon fillet on a plate, spoon more sauce over it, sprinkle more sesame seeds and orange zest and serve warm.