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Teriyaki Salmon with Cucumber Salad

Photo: Maura McEvoy
Prep time 20 mins
Other time 30 mins
Yield Serves 6


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

Nutrition Information

  • calcium 36 mg
  • calories 342
  • caloriesfromfat 0 %
  • carbohydrate 7 g
  • cholesterol 100 mg
  • fat 19 g
  • fiber 1 g
  • iron 1 mg
  • protein 35 mg
  • satfat 4 g
  • sodium 564 mg

How to Make It

  1. 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 serve.

  2. Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium heat. Remove salmon from marinade. Arrange salmon fillets, skin side down, evenly on grill and cover with lid. Grill without turning fillets, 8 minutes. Using a large spatula, carefully turn fillets and cook, covered, 2 to 3 minutes longer, just until salmon is cooked through but still moist and flaky. Serve with cucumber salad.